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Plant-based alternatives to fish and shellfish continue to evolve and gain ground. A fundamental challenge is to hit the texture of fish meat spot on and to achieve the flaky succulent texture of fish fillets. An innovative 2-step functional vegan mixture cracks the code of formulating plant-based fish fillets.
A new concept for vegan fish alternatives authentically replicates the mouthfeel of fish muscle meat. The concept enables a range of applications such as vegan fried fish and different type fish fillets.
All the functional wheat ingredients in the concept are based on high quality and regional-grown wheat raw materials making up a sustainable and economical alternative for production of fish replacers.
The concept and process can be adjusted to produce a range of fish alternative including cod, tuna, and salmon. The ingredients are flavour-neutral, so the desired fish taste can be individualized with the addition of specific flavours.
The nutrition profile of the final product can be optimised through adding specific protein ingredients that do not affect the product properties, and by combining the wheat ingredients with high quality oils to achieve an Omega-3 acid nutritional profile.
The vegan fish alternatives are based on functional wheat ingredients and are made in a simple two-step process in combination with different fish flavours. In the first step, the functional wheat mixture creates the fish meat imitating pieces. In the second step, the product matrix binds the pieces together while also providing the specific mouthfeel and increasing the protein content. The vegan fish fillet is then ready or is processed further with breading finish for production of vegan baked fish or fish fingers.
Anette Mårtensson
Business Development Manager
+46 730 720 267
am@alsiano.com
