The Plant Based Seafood Co. Debuts Mind Blown Plant Based Seafood and wins 2020's "Most Disruptive Product" Award by Prepared Foods!

Plant-Based Seafood Firm Wins Prestigious Innovation Award

 

Gwynn’s Island, VA, August 20th, 2020- Plant Based seafood product, Mind Blown Coconut Shrimp, developed by The Plant Based Seafood Co. has been declared the Most Disruptive Product of 2020 in Prepared Foods’ Spirit of Innovation awards.

The company’s Mind Blown Coconut Shrimp is part of a new line of soy-free plant-based seafood products that mimic the look, taste, and performance of real seafood. It has been developed by The Plant Based Seafood Co – an all-female, family-owned firm that brings 20 years’ experience of the seafood industry with it.

"To come right out of the gate with ‘Editor's Choice/Most Innovative Product of 2020’ is a testament to how we plan to be the taste leaders in this space and it really sets the stage of where this brand is headed!"  says co-founder and CEO, Monica Talbert. "This is just the beginning of creating great tasting and healthy products, all while having a positive impact on our oceans." 

All of the products in the brand's line-up are vegan and free from soy, gluten, dairy, corn, preservatives and added flavors. 

The Mind Blown brand was created by the founders of Wild.Skinny.Clean., a superfood seafood brand from The Van Cleve Seafood Co., which contained both conventional and plant-based seafood products. The new company and brand will contain only plant-based products, intended to remove confusion and meet the demands of the changing consumer habits and concerns.

Mind Blown Dusted Shrimp, Naked Shrimp, Crab-like Crab Cakes and Crunchy Coconut Shrimp are available for sale online with the Crunchy Coconut Shrimp also being sold in GreenWise Markets. The newest product, Dusted Bay Scallops, will be available 20 August for sale online.

The Plant Based Seafood Co. is launching with the new purchase of a production facility, fulfilment center and retail store on Gwynn's Island, located in Chesapeake Bay, Virginia.

"Making plant-based seafood products on an island in the Chesapeake Bay sounds crazy, I know!", exclaimed COO Shelly Van Cleve. "But being where real seafood is helps us develop better products, and the bonus is that all of our taste-testing feedback is from seafood-loving islanders that know real seafood. If they can't tell the difference, we know we're ready for the market. We aim to blow their minds and plan to have a lot of fun with it!"

The new multifunctional facility will house a separate Innovation Kitchen where new products and ingredients will be developed, tested and photographed. The Innovation Kitchen will have its own greenhouse on the property to grow medicinal herbs, fungi, spices and also plan to dry seaweed from the island. Developing new flavors of their existing line-up and adding new species such as lobster is the major focus of the brand’s product extension plan.

Monica Talbert adds: "New ways of eating are taking root. This is a breath of fresh air and a game-changer in the traditional seafood industry. Plant Based Seafood provides us an opportunity to build a better global food system with ethics and standards that, for us, is passion-driven. We are reinventing the way the world ‘seas’ food."

You can find more information about The Plant Based Seafood Co. by visiting www.plantbasedseafoodco.com or emailing Monica Talbert at monica@plantbasedseafoodco.com

 

About The Plant Based Seafood Co.:

The Plant Based Seafood Co. is a newly launched spin off company from The Van Cleve Seafood Co.

The Plant Based Seafood Co is an all female, family owned company passionate about creating healthy and delicious plant based seafood products. Their products include Mind Blown shrimp, scallops and crab cakes and can be found for sale online as well as in retail and foodservice channels.

 

About Prepared Foods’ Spirit of Innovation Awards:

 

Prepared Foods’ Spirit of Innovation awards are unique in that they honor R&D teams’ multi-functional collaboration to identify market opportunities and do work together in product development. There is no charge to enter and to be eligible, products must have been introduced between January 2019 and March 2020.

 

The annual competition is open to all prepared foods and beverages developed for retail-grocery sales, commercial and non-commercial foodservice operations as well as alternative channel outlets such as in-store deli-bakeries and convenience stores.

 

Prepared Foods received more than 200 initial submissions and companies were asked to support their nominations with product and innovation details. Editors used that information to select 46 new products that advanced to second round preparation and tasting in July. Each product was evaluated against a 10-point scale for overall innovation, their innovation problem-solution story and sensory performance (including taste, appearance, texture, smell, etc.)

 

2019-2020 Spirit of Innovation Award judges included

Charlie Baggs, President & Executive Chef, Charlie Baggs Culinary Innovations

Nicole VanWort, Product Development Chef, Charlie Baggs Culinary Innovations

Michael Battocletti, Product Development Chef, Charlie Baggs Culinary Innovations

Leslie Maclin, Principal, Isthmus Innovation

Bob Garrison, Editor-in-Chief, Prepared Foods

David Feder, Executive Editor-Technical, Prepared Foods

Doug Peckenpaugh, Editor-in-Chief, Snack Food & Wholesale Bakery; Cannabis Products

Andy Hanacek, Editor-in-Chief, The National Provisioner

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