The sudden mainstream success of plant-based “meats” may not be the only form of sustainable eating on the horizon: fish and seafood alternatives made from plants may be next.

Dana McCauley, the associate director of new venture creation in the University of Guelph’s Research Innovation Office, spoke to The Canadian Press about the growing interest in faux fish, saying: “If there was a time to launch this kind of product, it’s definitely now and in the next few years.”

One of Canada’s leading food trends experts, McCauley helps Canada’s agri-food researchers to transform their ideas and discoveries into commercial and profitable products.