Hybrid seafood gains momentum

A recent global survey by the firm found that 60% of consumers consider uniqueness essential or desirable in their purchases, while 45% say ethical factors such as animal welfare and environmental impact often or always influence buying decisions.

The findings point to growing interest in hybrid cultivated seafood products that combine scalable protein bases with advanced food technologies.

“Hybrid products that pair scalable protein bases with next-generation food technologies are gaining traction because they can better balance taste, texture and price,” explained Savitha Kruttiventi, consumer analyst at GlobalData. “Hybrid cultivated seafood is a key example.”

Rather than relying entirely on cell-cultured material, hybrid approaches incorporate cultivated fish as a high-impact ingredient within a broader mix, often using mycoprotein as the structural base. This can enable whole-cut formats that more closely replicate conventional seafood while improving commercial viability.

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Kruttiventi added that ethical consumption trends are accelerating this shift. “With the rise of ethical consumption, consumers prioritise sustainability and animal welfare and look for products that align with these expectations while still offering high-quality sensory satisfaction,” she said.

In January 2026, Atlantic Fish and Revo Foods announced a partnership to develop cell-cultured Atlantic whitefish alternatives using mycoprotein structured through 3D extrusion technology.

“Novelty, a major purchase driver, is expected to enable the Atlantic Fish–Revo Foods partnership to capitalise on ‘novelty-with-a-purpose’,” Kruttiventi said, highlighting the role of digital process control and precision structuring.

“Hybrid cultivated seafood is emerging as a pragmatic bridge between consumer expectations and manufacturing realities,” she concluded.