“You can’t tell the difference between our plant-based crab cake and our real crab cake nor can you tell the difference between our shrimp and our plant-based shrimp,” she noted. “There are a lot of flexitarians who are putting more plant-based products in their diets.”Īs a longtime seafood supplier, Van Cleve executives know what plant-based seafood “should taste like and what the mouthfeel should be,” Van Cleve said. We have a real crab cake and a plant-based crab cake,” she said. “It’s an evolution going on it’s giving consumers a choice. While many seafood suppliers are “resisting” the plant-based movement, Van Cleve believes it is important to embrace it.
As a result, the line, which was under development for two years, is low in calories and unhealthy fats, and is free from soy, corn, dairy, gluten, refined sugars, and GMOs. They have young children now and look at the health benefits of foods on labels,” Van Cleve said. They shop differently than I do for themselves and their families. “The millennials in our family-owned company are the trailblazers. Now, it is launching New England Haddock with self-activating superfood coatings in three flavors: Mango Lime Poblano, Cranberry Orange Rosemary, and Sweet Curry Coconut, as well as Plant-based Crab-less Cake and Plant-based Pink Shrimp made from superfoods. The 15-year-old, female-owned supplier has traditionally focused on “indulgent” seafood products, such as its Oprah Winfrey-endorsed Blue Crab Pie, for retail and foodservice.
“It is exploding it is not a trend or a fad, it is the future and the future is now,” she said. The timing for offering healthier seafood dishes and plant-based seafood selections is perfect, Shelly Van Cleve, co-owner and vice president of product development at the Spotsylvania, Virginia, U.S.A.-based supplier, told SeafoodSource. says it is the first seafood product manufacturer to produce plant-based seafood items.
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