Depending on the camp you sit in within the "traditional" seafood sector, plant-based and cell-based seafood is seen as either an opportunity or a threat.
It is a growing trend, that's for sure, and it will likely continue to grow, so how should the seafood industry handle it? Rally against it to control labeling, marketing and production? Accept it and welcome the message of sustainability and localized food production that it brings? Or join the party and get in on the act?
Join IntraFish Editor-in-Chief Drew Cherry, Executive Editor John Fiorillo and Editor Rachel Mutter by listening in below, and feel free to add your insight by emailing any one of us with your thoughts.
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