GFI’s Senior Corporate Engagement Specialist reflects on a conversation with chef and owner of Fishtown Seafood and the future of alternative seafood.
Comparing new consumer research from Japan, Thailand, Singapore, and South Korea to the U.S.
A conversation about alternative seafood, ocean conservation, and the importance of inclusion in building up the alt protein industry.
A new survey conducted by GFI and Kelton Global showed that, in addition to excellent taste and texture, messaging about alternative seafood products’ environmental, health, and functional benefits can broaden their appeal among U.S. consumers.
Marika Azoff leads The Good Food Institute's (GFI) initiatives with foodservice companies and culinary organizations. She works with major U.S. foodservice companies, influential culinary institutions and culinary associations to inspire and accelerate their shift toward alternative proteins. Areas of expertise: foodservice, retail, strategic partnerships, public speaking
