Oshi makes whole-cut plant-based salmon and with its product, it's on a mission to support an emerging alternative seafood market. According to the brand, "over 70% of global fish consumption [can be] attributed to whole-cut forms such as whole fish or fillets."
In the face of numerous challenges, the fishing industry is inspiring forward-thinking brands to create innovative alternatives to address overfishing, bycatch and environmental concerns. In response, consumers are increasingly receptive to plant-based seafood alternatives that provide a sustainable and ethical option, allowing them to enjoy the flavors and textures of seafood while reducing their ecological footprint.
Oshi has its sights set on entering restaurants in the United States by the end of the year and it is already working with chefs and restaurant partners to work its quality alternative to conventional salmon into menus.
Whole-Cut Plant-Based Salmon
Oshi's Salmon Alternative Supports an Eco-Friendly Food System
Trend Themes
1. Plant-based Seafood Alternatives - Oshi's whole-cut plant-based salmon taps into the growing demand for sustainable and ethical seafood alternatives, offering a disruptive innovation opportunity in the seafood industry.
2. Addressing Environmental Concerns - The fishing industry's challenges and consumers' increasing awareness of environmental issues create an opportunity for brands to create innovative alternatives that tackle overfishing, bycatch, and ecological concerns.
3. Collaboration with Restaurants - Oshi's partnership with chefs and restaurant partners to incorporate their quality alternative salmon into menus presents an opportunity for disruptive innovation in the restaurant industry by offering sustainable seafood options.
Industry Implications
1. Seafood - The emergence of plant-based seafood alternatives like Oshi's salmon creates a disruptive innovation opportunity in the seafood industry, addressing environmental concerns and providing sustainable options for consumers.
2. Food and Beverage - The growing demand for sustainable and ethical food choices, including plant-based seafood alternatives, presents an opportunity for disruptive innovation in the food and beverage industry.
3. Restaurant - Oshi's collaboration with chefs and restaurant partners to incorporate their plant-based salmon alternative into menus offers a disruptive innovation opportunity in the restaurant industry, catering to the increasing demand for sustainable and ethical dining options.