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Frozen seafood laksa market set to surpass $2.61 billion by 2033
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Tuesday, 18 November, 2025, 12 : 00 PM [IST]
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Our Bureau, Mumbai
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The global frozen seafood laksa market is entering a high-growth phase, with its value expected to more than double from $1.23 billion in 2024 to $2.61 billion by 2033, according to the latest projections by Research Intelo. The market is forecast to expand at a CAGR of 8.4% between 2024 and 2033, riding on strong consumer demand for convenient gourmet meals and the increasing global fascination with Southeast Asian cuisine.
Laksa a creamy, aromatic, seafood-rich noodle soup popular across Malaysia, Singapore, and Indonesia has transitioned from a treasured street-food staple to a global ready-meal sensation. This shift is driven by urbanisation, rapid lifestyle changes, and the growing acceptance of frozen foods as reliable alternatives to fresh meals.
One of the primary forces propelling the market is the surging demand for ready-to-eat premium meals that capture authentic ethnic flavours. Frozen seafood laksa delivers restaurant-quality taste with minimal preparation time, making it attractive to busy consumers seeking convenience without compromise.
The global rise of Asian cuisine, boosted by culinary tourism, digital food culture, and increasing availability in mainstream supermarkets, has further fuelled interest in laksa-based frozen products. Alongside this, significant advancements in freezing technologies — including rapid-freeze and vacuum-seal systems — now preserve the freshness of seafood ingredients such as prawns, fishcakes, clams, and mussels while retaining the delicate texture of noodles and richness of laksa paste.
The rapid expansion of e-commerce grocery platforms and strengthened cold-chain logistics have also improved accessibility, enabling consumers worldwide to order frozen laksa from specialised brands with assured freshness.
Despite its strong outlook, the market faces hurdles such as maintaining authentic flavours in frozen formats, dependence on robust cold chain networks, perception gaps about frozen food quality, and regulatory variations affecting seafood exports across regions.
The next decade will see innovations in sustainable sourcing, eco-friendly packaging, and health-focused formulations such as low-sodium and gluten-free laksa. The rising popularity of plant-based seafood alternatives is expected to drive vegan laksa varieties, while AI-driven product development will help manufacturers refine flavour profiles based on real-time consumer insights.
Leading players in the market include Pacific West Foods, CP Foods, Simplot Australia, Maruha Nichiro Corporation, Nissui, High Liner Foods, Aqua Star, Iglo Group, Birds Eye, Ocean More Foods, SeaPak, Thai Union Group, and Trident Seafoods.
With global culinary boundaries continuing to blur, frozen seafood laksa is set to evolve from a niche ethnic dish into a mainstream gourmet favourite worldwide.
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