ProVeg report finds plant-based fish can protect ocean life without sacrificing nutrition

Plant-based fish products could help preserve ocean ecosystems while offering consumers a nutritious alternative to conventional seafood, according to a new report from ProVeg International. The study, released on 2 July, analyzed 100 plant-based fish items sold across 11 countries and found that with targeted improvements in formulation, these products can deliver many of the nutritional benefits typically associated with fish, without the environmental costs of overfishing and aquaculture.

Damage from overfishing has left global marine life under immense pressure. Nearly 40% of the world’s fish stocks are currently overfished, and another 50% are harvested to their limit as industrial trawlers sweep the oceans to satisfy seafood demand. The strain on marine biodiversity has driven urgent calls for alternative ways to meet both culinary and nutritional needs, and ProVeg’s latest findings suggest plant-based seafood could play a key role.

“We have found that there are already some great plant-based fish products on the supermarket shelves to satisfy the demands of people who love to eat fish,” said Valentina Gallani, Health & Nutrition Manager at ProVeg. “Most of these alternatives are low in saturated fat and are a good source of protein. They also contain fiber, which animal-based fish products do not. So they are a viable alternative that is both nutritious and does not add to the destruction of sea life.”

ProVeg’s report, titled Out of the Net, into the Future, examined the nutritional content of products ranging from fish sticks and burgers to fillets, canned tuna, smoked salmon, shrimp, and calamari. The analysis focused on nutrients that often motivate consumers to choose fish, including protein, omega-3 fatty acids, iron, iodine, and vitamin B12. Researchers also measured levels of saturated fat and salt, which should be kept in check for better health, and noted the presence of fiber, naturally found only in plant-based foods.

While many plant-based fish products already deliver positive health attributes, Gallani pointed out areas for improvement. “However, we would like to see more inclusion of omega-3, such as algae oil, and more consistent fortification of essential micronutrients such as vitamin B12, iron, and iodine,” she said.

Consumer interest in plant-based seafood is growing. A 2023 survey found that 42% of European consumers find plant-based seafood appealing, and 43% say they would consider buying it. ProVeg believes this is a promising sign that such products could make a significant contribution to more sustainable diets, especially as global policymakers increase efforts to protect ocean ecosystems.

The report offers several recommendations for manufacturers, retailers, and policymakers. ProVeg urges producers to design plant-based fish alternatives that match animal-based products not just in taste and texture, but also in nutritional value. Retailers are advised to place these products in high-traffic areas of stores or alongside traditional fish products to boost visibility, and to price them competitively to encourage consumer trial.

Governments, meanwhile, are called on to develop clear nutritional guidelines for plant-based fish alternatives to ensure product quality, help consumers make informed choices, and guide manufacturers toward healthier formulations.

Although aquaculture is sometimes promoted as a solution to the pressures facing wild fish populations, ProVeg’s report highlights significant environmental and ethical concerns linked to fish farming. Fish farms have been associated with damage to local biodiversity, water pollution, and harm to critical coastal habitats such as mangroves, seagrass beds, and coral reefs – all essential for carbon storage, coastal protection, and marine life. Between 2000 and 2020, aquaculture was responsible for almost 27% of global mangrove loss.

In addition, waste from fish farms, including uneaten feed and fish feces, can contaminate waterways and trigger harmful algal blooms. The widespread use of antibiotics and chemicals in aquaculture also raises alarms about environmental impacts and the emergence of antibiotic-resistant bacteria that could threaten human health.

“Aquaculture has only introduced more and different problems for us to tackle. We would urge societies to focus rather on building up the quality and accessibility of plant-based fish so that individuals can increasingly help to restore the oceans and enjoy healthy food at the same time,” Gallani said.

ProVeg notes that overall, plant-rich diets should emphasize whole foods such as fruits, vegetables, grains, legumes, nuts, and seeds. However, transitioning from an animal-focused diet to a plant-centered one may be easier for many people when alternative products can mimic the taste and texture of familiar favorites like seafood.

The organization hopes that with continued innovation and strategic support from industry and government, plant-based fish products will become a mainstream option that benefits both human health and the health of the oceans.

(Main photo courtesy of Revo Foods)