Historians believe that some of our earliest human ancestors first ate fish nearly 2 million years ago. According to Science, they gathered at ancient lakes and rivers in what we now know as Kenya and caught and deboned catfish with stone tools. Back then, seafood was a vital source of nutrition for our ancestors. Today, we have a plethora of foods to choose from, but we still have a big appetite for creatures from the deep blue sea. According to some estimates, global seafood production reached a staggering 179 million metric tons in 2018, and most of that was consumed by humans.

But there’s a problem with the amount of fish, shrimp, crab, lobster, and other sea animals we’re eating: research suggests that the ocean can no longer cope with our demand. According to the World Bank, nearly 90 percent of global marine fish stocks are either fully exploited or overfished. This is bad news for underwater ecosystems, because it creates a catastrophic imbalance, leading to the loss of vulnerable marine life.

But fishing gear itself is also a threat to wildlife. When industrial fishing trawlers drag their nets through the ocean, they don’t just catch fish, but they also accidentally catch animals like seals and seabirds, too. According to one study by WWF and Sky Ocean Rescue, around 720,000 seabirds, 345,000 seals and sea lions, 300,000 cetaceans, 250,000 turtles, and millions of sharks are dying annually after getting caught up in the fishing industry.

Fixing all of this is incredibly complex. The global seafood market is a profitable industry, worth more than $257 billion, and it’s run by several major corporations, like Japan’s Mitsubishi Corporation, US’ Red Chamber Group, and Norway’s Mowi. But at least one of the industry’s biggest players, Thailand’s Thai Union, is ready for change. Here’s more about how seafood could look in the future (hint: it could be less about fish and more about plants).

Seafood industry giant embraces vegan innovation

In 2021, Thai Union, one of the world’s biggest producers of seafood, hit headlines when it announced it was gearing up to launch vegan tempura shrimp. It wasn’t the first time the major company had dipped its toe into the plant-based sector—before that, it launched plant-based crabcakes and dim sum into the food service sector.

In 2023, the company is more committed than ever to the world of plant-based seafood. It’s driven by consumer demand, of course, but also by the exciting untapped creative potential of vegan seafood and the environmental benefits it brings.

“While the alternative meat market is fairly developed, the alternative seafood market is still in its nascency,” Maarten Geraets, Thai Union’s managing director of alternative proteins, told VegNews. It’s true that, while the plant-based meat market is expected to hit more than $15 billion by 2027, right now, estimates indicate that the plant-based fish market will hit $1.3 billion by 2031. It’s growth, but there is still plenty of room for more.

“The potential is extremely exciting and is incredibly relevant for an incumbent seafood player,” says Geraets. “This demand will drive innovation within the seafood industry, and we’ll undoubtedly see more future-fit, alternative seafood solutions in the coming years. Consumers are very willing to try new propositions, but brands need to impress to drive repeated consumption.”

In the UK and Europe, one of Thai Union’s most recognized brands is John West. When it comes to tinned tuna, you can find it in most fish-eating consumer cupboards. In a bid to capitalize on this trust and, indeed, impress its customers, earlier this year, John West launched Vegan Fish-Free Tuna with Tomato and Basil and Vegan Fish-Free Tuna with a Dash of Oil in the Netherlands, where 42 percent of the population follow a flexitarian approach to diet.

The launch supports Thai Union’s Healthy Living, Healthy Oceans initiative, which aims to strengthen its growth and profitability while also focusing on health, well-being, and sustainability. “The world needs this change,” says Geraets. “In my view, the seafood industry must adapt and embrace the rich opportunities presented by this shift in consumer behavior.”

John West

Joining with vegan innovators 

But even the biggest of companies can’t transform an industry alone. And they don’t have to, because right now, the food industry is not short of brands developing creative, great-tasting vegan seafood products.

Good Catch, for example, recently debuted the first plant-based salmon burger in the US. Canadian brand Gardein is known for its Crabless Cakes, while US brand the Ish Food Company, a certified B Corporation, makes everything from vegan shrimp to vegan lobster.

Last year, Thai Union partnered with the latter to help increase its manufacturing and distribution, and subsequently invest in the growth of the sustainable vegan seafood space. It has also partnered with French algae company Algama, plus, other seafood giants have also started to see the potential in plant-based innovation. In 2020, Bumble Bee Foods, a leading producer of canned tuna, partnered with Good Catch to help it bring its plant-based fish products to more consumers.

Much like Geraets, Bumble Bee Foods’ president Jan Tharp believes it is “critically important” for the seafood industry to adapt. “As an industry [we need to] continue to find innovative solutions to decouple growth with environmental impact,” she said in a statement. “Providing great-tasting alternative ways for consumers to enjoy ocean-inspired foods is a key pillar of our long-term commitment to ocean health.”

Other companies have kept things in-house. After spying the potential in the vegan seafood sector, Conagra Brands, another food industry giant, launched fish-free fingers under its plant-based Green Cuisine range with Birds Eye. The latter is known for its frozen fish and, in the UK, its very own fish finger mascot, Captain Birdseye, is iconic. At the time, Birds Eye’s senior marketing manager Jess Ali said that it wanted to create a vegan version of its original recipe to “appeal to more Brits dietary requirements.”

There’s no doubt, the seafood industry needs to change. But as Thai Union is keen for us to know, this isn’t going unnoticed by the fishing industry’s biggest names. Progress is underway, assures Garaets. In 2022, for example, the company launched the first vegan shrimp wonton in Thailand, which was then nominated in the Gulfood Innovation Awards “in recognition of the fresh innovation” it brought to the plant-based category.

“We are actively pursuing this opportunity for the US market and look forward to launching further alternative protein solutions for consumers in time,” said Geraets.  “As a new category, we need to develop more meaningful connections with consumers and find new ways to tell our story.”

This post was originally published on VegNews.com.

When vegan fast-food restaurant Honeybee Burger first opened in Los Angeles nearly four years ago, founder Adam Weiss had one mission: to make plant-based food more accessible for the sake of human health, animals, and the planet. After opening Honeybee Burger in LA’s Mid-City neighborhood, Weiss would go on to open a ghost kitchen and a second location in Venice, CA. 

This month, Weiss is putting Honeybee Burger into hibernation and launching a brand new plant-based concept with co-owner John Salley, an NBA legend and longtime vegan. Located in the same Mid-City location that formerly housed Honeybee Burger, Mother Plucker is the city’s newest vegan chicken concept. 

After its soft opening on April 1, the vegan fast-food restaurant is gearing up for its official grand opening set for Saturday, April 15. Hungry patrons and longtime customers of Honeybee Burger can expect to find plant-based chicken tenders—made by vegan chicken company Tindle—on the menu alongside French fries, coleslaw, and a number of dipping sauces such as buffalo, three varieties of ranch (classic, avocado, and chipotle), barbecue, and Sweet Heat. 

Tindle

Dairy-free shakes in Oreo, vanilla, creamsicle, strawberry, chocolate, and Thin Mint round out Mother Plucker’s current menu. 

In the future, Mother Plucker will expand its menu with exclusive items from its corporate partner Tindle. Chicken-and-waffle sandwiches and breakfast items are just a few of the items coming to the restaurant’s menu. 

“Mother Plucker will have the exclusive launch of a few [Tindle] products,” Weiss tells VegNews. “We’ve tried every single vegan chicken on the planet, […] and Tindle’s was our favorite.” Already, this collaboration has brought an exclusive item to Mother Plucker—Tindle’s tenders are making their US debut at the chicken shop.

Taylor McKinnon

The eatery is hosting its grand opening this Saturday between 11:11 AM and 4:20 PM when customers can stop by to meet Salley himself and pick up a free mini meal that features two tenders, fries, dipping sauce, and choice of lemonade or iced tea.

“As a strong contender in the LA restaurant scene, we believe Mother Plucker will set a high bar for consumers–especially when it comes to delicious and memorable chicken dishes,” Andre Menezes, CEO of TiNDLE, tells VegNews.

“LA is home to some of the most unique and cutting-edge culinary concepts, so we’re thrilled to partner with innovators like Weiss who understand how impactful the plant-based industry can be when we harness the power of new and creative partnerships,” he says. 

Mother Plucker lands in LA

Mother Plucker is a collaborative effort by several LA vegan businesses, entrepreneurs, and community members. Among them are Taylor McKinnon, Charlie Kim, and Aaron Haxton—co-owners of Mr. Charlie’s, the gone-viral restaurant dubbed “vegan McDonald’s” by TikTok. 

Mutual connections first brought Weiss and McKinnon together. Since their first encounter, the entrepreneurs developed a relationship built on mutual support, despite them running competing businesses located less than half a mile from one another.

“[Weiss] has been a huge supporter of [Mr. Charlie’s] since we met,” McKinnon tells VegNews. “We’ve been through quite a few journeys together figuring out the market, and he’s introduced me to great people and has been a massive ambassador. When the opportunity to serve him came up, I called him.”

McKinnon, who had been working with Tindle to expand Mr. Charlie’s menu, was inspired by the company’s vegan chicken offerings—so much so that he was motivated to create an entirely new concept, Mother Plucker, around the brand’s products. 

Next Gen Foods

Weiss had disclosed to McKinnon that he was thinking about launching a new vegan concept, and after being impressed by Tindle’s tenders, McKinnon was ready to approach the Honeybee Burger founder with his idea for Mother Plucker. “I just remember thinking, ‘Adam could really use this product,” McKinnon says. 

After the duo discussed bringing Mother Plucker to fruition, Weiss ultimately decided it was time for Honeybee Burger to “go into hibernation.”

John Salley joins the team

Weiss, an investor and former Wall Street finance expert, grew Honeybee Burger from the ground up. “I know you grew Honeybee from a name, slideshow, and an idea,” Weiss recounts McKinnon telling him. “How would you feel about teaming up with a major vegan superstar?”

For McKinnon, Salley was the perfect fit. The NBA legend, a regular customer of both Mr. Charlie’s and Honeybee Burger, immediately loved the concept for Mother Plucker. 

“[McKinnon] came to me and said, ‘[Weiss] is thinking about moving Honeybee over to something different,” Salley tells VegNews. “I thought Mother Plucker was the greatest thing.”

With Salley on board as co-owner, McKinnon and Weiss connected over their ideas and goals for Mother Plucker and the transformation of the Honeybee Burger space began. 

Honeybee Burger turns into Mother Plucker

With the help of his Mr. Charlie’s co-owners, McKinnon spearheaded Honeybee Burger’s renovation. “One of my biggest dreams was to leave [Weiss and his team] at peace,” McKinnon explains. 

McKinnon banned Weiss from entering his restaurant space, and within 48 hours, Honeybee Burger was transformed into Mother Plucker. McKinnon tapped into Mr. Charlie’s team—from his co-owners to the restaurant’s sign-makers, uniform designers, and merchandise experts—to breathe life into Mother Plucker. 

“Everything was made locally to create support for the environment and our sectors,” McKinnon says. “This keeps everyone in their jobs and keeps companies [engaging] locally.”

Taylor McKinnon

During renovation, Weiss shares, he was completely out of his comfort zone but had full trust and confidence in McKinnon. When it came time to see his new restaurant, he was overjoyed with the space’s new look—but there was still one piece of business that he needed to attend to.

“We’re doing all this work, and [McKinnon] is paying for everything. I said to him, ‘We have to set your equity number,” Weiss explains. “When I go in [to Mother Plucker], I’m shaking. It was extraordinary, but I kept thinking, ‘What is he going to ask for?’”

When the two entrepreneurs finally sat down to discuss repayment, McKinnon had just a few words: “Brother, it’s yours. I want nothing.” Instead of repayment, McKinnon asked Weiss to distribute whatever equity he was willing to give him among his Mother Plucker staff. 

“I come from Wall Street,” Weiss says. “Everyone gets equity, and everyone gets paid. [McKinnon] said to me, ‘Adam, Mr. Charlie’s wouldn’t be here without Honeybee. You have done so much in this industry, and you’re taking so much risk. You have 10 beautiful team members that I want to [help support].’”

“I needed some help a long time ago,” McKinnon shares. “Mr. Charlie’s stands up and pushes community spirit. In order to keep doing that, we have to keep doing the work—it’s important to us as a brand.”

Following in Mr. Charlie’s footsteps, Mother Plucker has also committed to hiring future employees from the Dream Center, a nationwide organization that helps unhoused and formerly incarcerated people get back on their feet by providing them with housing, training, and additional resources. 

What about Honeybee Burger? Weiss decided to put the burger chain into hibernation—shuttering his Venice and ghost kitchen outposts earlier this year—after increased competition from other vegan fast-food restaurants. 

Mother Plucker

However, Weiss is toying with the idea of making Honeybee Burger a virtual concept. Some of Honeybee’s menu items may also make an appearance on the Mother Plucker menu or at in-store pop-ups. As for the restaurant’s highly anticipated New York location, Weiss has plans in development that he is hoping to announce soon. 

“The idea of Mother Plucker, and working with [McKinnon], is not one born out of failure, but of opportunity,” Weiss says. “It’s not the story of an end, but of a better beginning.”

This post was originally published on VegNews.com.