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    Home > Biochemistry News > Biotechnology News > Vegetarian meat and plant-based milk is unusually hot, plant-based seafood aquaculture you make?

    Vegetarian meat and plant-based milk is unusually hot, plant-based seafood aquaculture you make?

    • Last Update: 2020-08-05
    • Source: Internet
    • Author: User
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    So far, vegetarian burgers, led by Beyond Meat and ImpossiblE Foods, have successfully brought a vegetarian trend to the US and Europe, causing an unusually hot start and bringing in food giants such as Tyson and Nestle.
    attention from all walks of life has been focused on vegetarian meat, but few companies have focused on another adjacent area- plant-based seafood.
    01, who is interested in the plant-based seafood market? Fish is the largest species of farmed animals, with 4 pounds of fish consumed for every 10 pounds of animal products consumed, according to good Catch Foods' website.
    about 90 per cent of the world's fish stocks are nearly depleted by overfishing, and wildfish may contain high levels of heavy metals and other pollutants such as mercury.
    for sustainability and health aspirations, some companies have found another export under the vegetarian ism, developing and producing plant-based seafood, such as Wild Type, a start-up that studies cell-growing agricultural applications, raised $3.5 million last year to develop laboratory-grown salmon; Finless Foods is also looking at cell farming of bluefin tuna and hopes to bring it to market this year; and New Wave Foods has created the world's first plant-based shrimp-based alternative.
    among these companies, the more well-known are Good Catch Foods and Ocean Hugger Foods.
    02, plant-based seafood aquaculture what is delicious? Good Catch Foods, a 2017 start-up based in Pennsylvania that received $5.5 million in Round A financing from Stray Dog Capital, is working on vegetarian seafood products such as lentils, chickpeas, broad beans and other beans.
    , four flavours of plant-based tuna (original, Mediterranean, vanilla and olive oil) are its representative products, said to be made from a specially selected "no. 6 non-GMO soybean" (6-Bean) plant protein blend, each containing 13 grams of protein, about half the protein content of canned tuna (25 grams).
    Ocean Hugger Foods has set its sights on Japanese-style dining, developing a plant-based raw alternative to tuna- made tomatoes and a vegan freshwater eel made from eggplants, and plans to launch both products in the UK food market this autumn. Ashley Bouldin, vice president of global marketing at Ocean Hugger Foods,
    , said: "Ocean Hugger is patenting its product, Ahimi Tuna, which has a 'fish yin' alternative that not only has a 'fish flavor', but also a fish texture.
    ", and its 'fresh taste' is coming from the key ingredient of the whole product: Roma tomato," explains Ashley. in addition to Ahimi, Ocean Hugger Foods has developed a "plant-based eel" and calls it Unagi.

    Unagi uses eggplant as raw material to change the texture of the aubergine through the company's patented technology to give it a taste like a freshwater eel, and then soak it in a mixture of gluten-free soy sauce, miso (a Japanese sweet wine) and seaweed oil, giving it a chic eel taste.
    , Ocean Hugger Foods is currently developing a carrot-based alternative to salmon called Sakimi.
    03, it feels like... So, is this plant-based seafood really so divine? At the New York City restaurant Saxon and Parole, a dish called "Ahimi" became a must-see for chefs, and its head chef, Brad Farmerie, said Ahimi tasted so good that it looked and tasted like tuna, and even meat eaters ordered it.
    ", "In fact, when we present this dish, even when compared to real tuna, many people can't tell the difference between Ahimi and tuna."
    ," Farmerie said.
    04, who will eat plant-based seafood? Put real seafood seafood not to eat, to eat imitation? Is that possible? David Benzaquen, ceo and co-founder of Ocean Hugger Foods, believes that plant-based seafood is not only for vegetarians, but also for the general public, such as those who are allergic to seafood, those who worry about excessive heavy metals in seafood, and those who reduce their intake of animal protein for good health. "We've also seen a lot of millennials who are vegetarian and haven't really thought about 'why', "
    .
    they just think it's cool and they want to contribute to the environment.
    ," says David Benzaquen.
    earlier this year, Edward Range, a global food and beverage analyst at Inmint, said more consumers were cutting back on their meat intake and starting to experiment with more plant-based dishes to meet their "flexible vegetarian" lifestyle in any scenario.
    they are more willing than ever to extend their comfort zones and embrace new experiences.
    In China, consumers have no concept of plant-based food, but vegetarian food such as meal-like is no stranger to them.
    they are willing to try vegetarian food, even if not for religious reasons.
    although there are few research and reports on domestic consumer attitudes towards vegetarian and vegetarian products, but with China and the international gradualintegration, some foreign trends will gradually penetrate into the domestic.
    this may become a popular "fire of fire" for vegetarian products.
    about plant-based plant base refers to all organic matter formed by the direct use of plant photosynthesis.
    broad concept: plant base includes all plants, representative of crops and agricultural and forestry waste.
    narrow concept: Plant-based mainly refers to agricultural and forestry waste and agroforestry products processing waste, such as food and fruit, in agroforestry production Source: F2C Imported Food.
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