5 Brands Making Plant-Based Seafood So Realistic You Can’t Tell It’s Vegan

Leading the pack is Kisan Konnect, a farm-to-fridge juggernaut that’s tapped into India’s new obsession is right in the middle of India's fresh food frenzy delivering fast, fresh, and traceable food. Think e-commerce, but with tomatoes. Q-commerce is already redefining shopping in India (10-minute deliveries, no joke), but this is QF-commerce - Quick. Fresh. Local. It’s a dietary shift disguised as a delivery service.

In a development, part science fiction, part Sunday dinner, Japanese scientists have just unveiled the world’s largest lab-grown chicken nugget with veins. Yes, you read that right. The nugget, grown in a lab using a simulated circulatory system of hollow fibres, marks a huge leap forward in the cultivated meat race. But before you fire up the air fryer, no it’s not edible yet.

Now Dubai chocolate is vegan. And honestly? It’s about time. The original pistachio-stuffed ‘Dubai chocolate’ may be blowing up online, but if you’re plant-based or just ingredient-conscious, your options until now have been slim to none. But here comes Ombar Chocolate -clean, green, and stuffed with a nutty centre so good it might make you forget what dairy ever tasted like.

In a quiet but seismic shift, Austrian food-tech startup Revo Foods has just released “The Prime Cut” - a 3D-printed mycoprotein product finally answering a question industry insiders are beginning to ask out loud. What if the future of alternative protein isn’t meat-like at all?

What if your protein was clean enough for your body and smart enough for space? That’s the proposition behind Pureture, the next-gen protein biotech outfit quietly scaling a next-gen yeast-based casein with no gums, no stabilisers, no emulsifiers, just functionality, purity, and real-world performance.

So, Pizza Hut in the US has thrown a curve-ball from the left field and it wasn’t crust-shaped. In a move leaving plant-based foodies and food snobs equally stunned - the chain dropped a plant-based pepperoni “caviar” made from seaweed. Yes, seaweed. Smoky little plant-based caviar pearls looking like they belonged at a yacht party and not dumped on a Personal Pan.

US based, The Better Meat Co. has scored its sixth U.S. patent, this time for the wild idea of fermenting spud waste with mycelium to produce a high-protein, cholesterol-free meat alternative called Rhiza. And it’s ready in just a few hours. Forget cow farts and climate guilt. This is meat made from mushroom roots and leftover mash.

Mumbai based, Biokraft Foods has just launched what could be the tipping point for Asia’s cellular seafood sector, revealing bio-manufactured (cultivated) rainbow trout fillets created without the fish. Developed in partnership with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR), these next-gen fillets aren’t just lab-grown, they’re also 3D-printed.