A new survey has found Americans’ top choice for replacing meat is seafood.
One-fourth of United States consumers want to eat less red meat, according to a survey from consultancy Changing Tastes. And seafood is the top choice for meat replacement – ahead of even plant-based meat replacements. Nearly half of Americans want to replace red meat with fish or seafood, according to Changing Tastes.
“This reflects a shift from prior studies Changing Tastes conducted over the past decade and the first time that fish and seafood are Americans top choice for replacing meat,” the firm said in a press release.
The new preference for fish and seafood ranked higher than any other option, including smaller portions of meat, going meatless on certain days or meals, or choosing to eat plant-based alternatives, Changing Tastes added. Plus, 30 percent of American consumers in general, regardless of whether they intend to reduce or avoid meat, want to eat more fish and seafood over the next two years.
“American consumers are reconsidering and re-sorting how proteins fit into their diets. This is a once in a generation – or perhaps even once in two generations – event. It provides an opportunity to substantially grow the market for fish and seafood,” Changing Tastes Founder and Managing Director Arlin Wasserman said. “This window of opportunity will not remain open forever. But it will for at least the next couple of years and may even grow larger given the share that intend to eat less meat and more fish and seafood in the near-future.”
Americans’ desire to eat more seafood coincides with meatpacking plant closures, which may also spur retail seafood sales higher.
Changing Tastes found that millennial males are most likely to be the ones considering increasing their consumption of fish and seafood. And millennials, as well as East Coast consumers, are increasingly likely – more than other groups –to think seafood is safer than other proteins, as well as better for the environment. Younger consumers are more concerned about ocean health issues, Wasserman said.
“They also are more accepting of other ways to produce fish and seafood, including cellular aquaculture and aquaculture overall,” he noted.
The seafood industry should search for channels to present their products as a healthier alternative to red meat – especially beef, he said.
“American consumers are poised to significantly increase their consumption of fish and seafood for a variety of reasons including diversity of protein choices, healthier choices, and finding alternatives to red meat,” Wasserman said. “To fully take advantage of this opportunity, the industry has to find ways to produce and offer fish and seafood that address the current consumer concerns about the impact of ocean health on fish and seafood.”
Photo courtesy of Kit Leong/Shutterstock
