Innovative plant-based seafood brand Good Catch launches in Singapore

Launch represents first market expansion in Asia for award-winning US-based brand
Good Catch

Good Catch

Photo - Good Catch

Gathered Foods, makers of Good Catch, announces the launch of their innovative plant-based seafood product line in Singapore, with the support of and distribution through fine food specialist Classic Fine Foods. This also marks the brand’s first market launch in Asia.

The chef-driven innovative food company develops flavourful 100% non-GMO plant-based seafood alternatives using a proprietary protein-packed six-legume blend of peas, chickpeas, lentils, soy, fava beans, and navy beans. Each product in its range was created to offer the same nutritional value, delicate textures, and flavors of conventional seafood without the environmental impact.

“People are increasingly more aware of the environmental concerns that come with eating seafood. Understanding Singapore consumers’ love of seafood, their sophisticated palates, and the city’s massive variety of gastronomic options, we are excited to be launching our range of delicious plant-based seafood options,” said Chad Sarno, co-founder and chief culinary officer at Gathered Foods, makers of Good Catch. “We’re constantly pushing culinary boundaries to deliver the taste and texture consumers expect from seafood and thrilled to launch with our select partners into this new market.”

Photo - Good Catch

In Singapore, Good Catch launches with four products:

Plant-Based Food Service Tuna Flake: A versatile and delicious ingredient for restaurants and foodservice outlets. Great in sandwiches, tuna melts, sushi rolls, soups, casseroles and more.

Plant-Based Fish Burgers, Classic Style: Think of the best fish patties seasoned with green onion, celery, touch of lemon, sea salt and pepper — perfect for burgers, barbecues, and grilled entrées.

Plant-Based Fish Cakes, Thai Style: An ode to a beloved and succulent Thai appetizer, generously spiced with lime, fresh lemongrass, coriander, all intermingling with garlic, shallots, and flecks of chilies.

Plant-Based Crab Cakes, New England Style: A lump crabmeat-style patty with sweet peppers, green onions, parsley, and a hint of spice that is ideal for weeknight dinners or weekend lunches paired with a velvety aioli.

The products are available on menus at a variety of foodservice outlets in Singapore, including restaurants at Grand Hyatt Singapore and Privé and gourmet-casual outfits like Love Handles and delivery-only concepts like Good Food People.

“At Grand Hyatt Singapore, we’re always delighted to find phenomenal products that minimize any detrimental impact to our environment and allows us to express our culinary creativity through great flavors. Good Catch is one such partner that offers a versatile range of options, which tastes great and is doing great things for our planet by leading the way in alternative seafood protein. We’re excited to showcase an array of dishes made with Good Catch produce to our diners exploring plant-based options at our signature outlets like mezza9 and 10 SCOTTS,” says Chef Gottfried Schuetzenberger, executive chef of Grand Hyatt Singapore.

Diners will find enticing menu items such as moreish Good Catch Thai Fish Cakes accompanied with a fresh som tam salad at Grand Hyatt and a delectably comforting Good Catch Tuna melt croissant with plant-based Swiss cheese, tomatoes, baby gem lettuce, dill mayonnaise, roasted red peppers, capers, celery, sliced red onions and mesclun at Privé.

A recent study conducted showed that the average Singaporean person consumes an average of 22kg of seafood per year, above the global average of around 20kg. Additionally, a WWF report revealed that 75% of the seafood consumed in Singapore is unsustainably fished or farmed. The combination of unsustainably sourced seafood with Singapore’s high dependence on imports implies a large environmental impact.

“It is so exciting to see significant momentum building in the Asia Pacific behind plant-based foods, particularly in Singapore,” said Christine Mei, chief executive officer of Gathered Foods, makers of Good Catch. “We are thrilled to introduce our craveable plant-based seafood appetizers and entrées with a promise of delicious taste, unmistakable texture, and comparable protein. Widely recognized as having curious consumers who are open to embracing innovations, Singapore is a perfect launching ground to grow Good Catch with our partners and to delight our newest consumers.”

“Plant-based alternatives are part of the solution to a more sustainable food system,” said Karen Tay, general manager of Classic Fine Foods Singapore. “We witness an increasing number of chefs and consumers integrating sustainable products into their menus and diets, respectively. Helping Good Catch launch in Singapore is fully aligned with our strategy of choosing the best alternative protein brands. We aim to provide our customers with high quality and innovative food ingredients, attuned to market trends and needs.”

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