EUGENE WANG, founder, Sophie’s Kitchen: The market for plant-based seafood is wide open
The market for plant-based meat alternatives is growing fast, but most players are preoccupied with replacing land animals – leaving the market for seafood alternatives wide open - says Sophie’s Kitchen founder Eugene Wang.
“People understand that by 2050 there will be nine billion people on this planet and animal protein is not going to be sustainable,” says Wang, who uses high pressure and temperature to transform plant-based ingredients - notably the konjac root and pea protein - into crab, shrimp, and fish alternatives.
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