Seafood without a catch: N.S. startups and scientists investigate plant-based fish

Greg Potter, co-founder of Profillet, is holding a fishy-looking fillet that closely resembles a piece of whitefish. Despite its flaky white interior, this fillet is actually a plant-based alternative created by Profillet to meet the growing demand for sustainable seafood options. The company’s innovative approach to plant-based seafood is part of a larger trend in the industry, with market research projecting a significant increase in value from $82 million in 2022 to $1.3 billion by 2030.

Potter explains that the challenge of replicating the texture and flavor of fish using plant proteins is more complex than mimicking other meats. Profillet faced initial difficulties in creating a convincing alternative, but through experimentation with soy proteins, fermented ingredients, and precision fermentation techniques, they were able to develop a fillet that closely resembles catfish in taste and nutrients.

The reception to plant-based seafood has been somewhat subdued due to the lack of appealing options in the market. However, companies like Profillet, as well as other Canadian startups such as New School Foods and Konscious Foods, are working to change that perception by offering high-quality plant-based alternatives that are both delicious and nutritious.

Claire Bomkamp, a senior lead scientist with the Good Food Institute, emphasizes the importance of providing consumers with attractive alternatives to traditional seafood. By offering products that are as tasty and satisfying as their animal-based counterparts, the plant-based seafood industry has the potential to increase access to sustainable options while reducing the strain on fish populations.

In Nova Scotia, researchers like Marcia English from St. Francis Xavier University are exploring innovative ways to create plant-based alternatives that mimic the flavor and texture of Atlantic salmon. By using proteins from pulses and plant-based lipids, English’s team is working towards developing a product that meets the high standards set by real salmon.

Despite challenges like the quick spoilage of plant-based seafood and the lower consumption of seafood compared to terrestrial meat in Canada, interest in sustainable alternatives is on the rise. Profillet plans to establish their manufacturing operations in Nova Scotia, leveraging the province’s maritime tradition and advantageous location to lead the way in the plant-based seafood industry.

With plans to launch limited trials in 2025 and a full rollout in 2027, Profillet aims to revolutionize the seafood market and pave the way for a more sustainable future. By offering consumers delicious and environmentally friendly options, Profillet and other plant-based seafood companies are helping to protect our oceans and promote healthier eating habits.