In today’s rapidly evolving food landscape, consumers are increasingly drawn to innovative proteins that deliver familiar eating experiences without compromising their values. They actively seek novel formats and next-generation technologies—such as cell cultivation and 3D extrusion—that can replicate the taste and texture of whole-cut seafood. This aligns with a global survey† showing that 60% of consumers say uniqueness is essential or nice to have in their purchases, says GlobalData, a leading intelligence and productivity platform.
Savitha Kruttiventi, Consumer Analyst at GlobalData, comments: “Hybrid products that pair scalable protein bases with next-generation food technologies are gaining traction because they can better balance taste, texture, and price. Hybrid cultivated seafood is a key example: instead of relying on cell-cultured material for the entire item, it uses it as a high-impact ingredient within a broader formulation, making whole-cut formats more achievable. The approach lets companies pursue sensory parity while driving costs down at the same time, which could bring products to market faster than fully cell-cultured whole cuts.”
A GlobalData 2025 Q4 global consumer survey† signals strong momentum for food innovation that aligns with ethical consumption and delivers standout experiences: 45% of buyers say ethics (animal welfare, environmental impact, responsible sourcing) always or often influences what they purchase, creating a clear opportunity for hybrid cultivated seafood that can reduce reliance on traditional fishing supply chains.
Kruttiventi adds: “With the rise of ethical consumption, consumers prioritize sustainability and animal welfare and look for products that align with these expectations while still offering high-quality sensory satisfaction. Additionally, companies are relying on a hybrid model in which mycoprotein—a fermented, fungi-based protein already produced at scale—acts as the primary carrier matrix. In this approach, cultivated fish material can be incorporated into a structured base, potentially improving cost economics while still delivering on taste and texture expectations.”
In line with this trend, Atlantic Fish (Hampstead, North Carolina, US) and Revo Foods (Vienna, Austria) announced a partnership in January 2026 to create cell-cultured seafood—particularly Atlantic whitefish alternative products—using mycoprotein structured through Revo’s 3D extrusion technology. The partnership underscores the growth potential of hybrid approaches and reflects a broader industry shift toward technologies capable of delivering whole-cut texture at industrial scale.
Kruttiventi continues: “Novelty, a major purchase driver, is expected to enable the Atlantic Fish–Revo Foods partnership to capitalize on “novelty-with-a-purpose” by using 3D structuring with cell-based seafood ingredients to overcome a key cultivated-seafood hurdle: economically viable whole-cut textures.”
Finally, with 37% saying a product or service’s digital “smartness” often or always influences their decisions, the partnership’s reliance on cell lines, tissue engineering, and precision structuring fits an increasingly digitalized food system where tight process control, consistency, and repeatability are crucial for scaling.
Kruttiventi concludes: “Hybrid cultivated seafood is emerging as a pragmatic bridge between consumer expectations and manufacturing realities, using scalable protein matrices alongside smaller amounts of cultivated material to achieve better taste and whole-cut texture at more attainable price points. As process control and repeatability improve, hybrid approaches are likely to play a central role in bringing cultivated seafood experiences to market faster and at a scale that supports mainstream adoption.”
†GlobalData 2025 Q4 global consumer surveys were conducted with 22,613 respondents across 42 countries.
