Seafood: The Next Frontier For Alternative Proteins
- Addressing human health, climate, natural resources and ocean welfare challenges in a unique and powerful way
- Exploring insights on the drivers of seafood purchase behavior and why Ahimi is sold as a food service ingredient, not as a packaged food product
- Understanding food safety and quality obstacles within plant-based seafood manufacturing
- Managing consumer expectations and hesitations by focusing on a company culture of continuous improvement
- Adapting to consumer demands from a manufacturing and supply chain perspective