Assessing the carbon footprint of brown rice protein-based seafood analogue using a life cycle assessment approach

• Producing 1 kg of surimi-based fish cake released 8.94 kg CO2 eq. • Producing 1 kg of plant-based fish cake (PFC) released 4.11–5.36 kg CO2 eq. • Ingredient origin is crucial for carbon footprint of PFC produced in Singapore. • Rice cultivation is key to the carbon footprint of PFC produced in Singapore. • Palm oil and gellan gum caused 4.9%–6.4% of the total carbon footprint in PFC. This study compared the carbon footprint of a plant-based seafood analogue, represented by plant-based fish cake (PFC) made with brown rice from various countries, with that of a traditional surimi-based fish cake (SFC) using life cycle assessment (LCA). One kg of each product, produced in a Singaporean factory, was analysed using the ReCiPe 2016 Midpoint (H) method to calculate global warming potential (GWP). Results showed that producing 1 kg of SFC emitted 8.94 kg CO 2 eq, while PFC with paddy rice from China, India, and Thailand emitted 4.11, 5.36, and 4.70 kg CO 2 eq, respectively. Surimi production accounted for 76.1% of total SFC emissions, whereas brown rice protein isolates (BRPI) contributed 32.8–51.7% of PFC emissions depending on rice origin. Among supplementary ingredients, palm oil and gellan gum were the most influential, each contributing roughly 4.9–6.4% of the total GWP of PFCs. Transportation emissions were mainly driven by surimi and rice imports. Fish cake processing emissions were similar for both: 1.83 kg CO 2 eq per kg for SFC and 1.87 kg CO 2 eq for PFC. This study revealed that PFC made with rice from China had the lowest carbon footprint. It highlights the impact of gellan gum and palm oil on emissions, suggesting that reducing gum usage and exploring frying alternatives can improve sustainability. These findings provide indicative insights for the food industry and suppliers to adopt environmentally friendly practices and enhance food security in an import-dependent country.