The Canadian government has made alternative proteins central to its economic development plans to increase the value of key Canadian crops and serve growing markets for meat alternatives.
If California rolls made with surimi — highly processed, flavored fish that imitates crab — are perfectly fine with consumers, why wouldn’t sushi fans be just as enthusiastic about plant-based imitation fish?
Yves Potvin is about to find out, in one of the first full product rollouts stemming from Canada’s five-year-old structured pursuit of the alternative protein industry.
Whole Foods stores across the U.S. already stock Konscious Foods frozen sushi and poke…
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