Seafood joins the expanding field of blended protein creations, following innovations in meat and dairy products.
In an exciting development for the food industry, Dutch company Vegan Visboer has introduced a new hybrid salmon fillet. This innovative product, a collaboration with aquaculture company Tiptopp, combines 54% Norwegian salmon from sidestreams with textured mycoprotein, textured rice flour, potato starch, bamboo fibre, rapeseed oil, salt, and paprika extract.
The hybrid salmon fillet is set to make its debut at Gastvrij Rotterdam and Anuga in Cologne, with a rollout scheduled for January. This groundbreaking product is expected to cater to a broad audience, including flexitarians, eco-conscious consumers, and conventional seafood lovers who find the step to fully plant-based eating too daunting.
According to recent statistics, less than one in five Europeans (18%) avoid animal products in their diet, while 51% prioritise eating healthier over sustainability. Vegan Visboer's new offering aims to address this demand for a healthier, more sustainable alternative to traditional seafood.
The blended salmon fillet is rich in minerals like selenium, magnesium, and potassium, and is also a good source of omega-3 and omega-6 fatty acids. It contains 14g of protein and 2.5g of fibre per 100g, making it a nutritious choice for consumers.
The development of this hybrid salmon fillet was done with the intention of reducing the company's carbon footprint. The Norwegian salmon industry is heavily dependent on global fish feed supplies, with the sector's feed footprint making up 2.5% of global marine fisheries catch. By using salmon byproducts from sidestreams, Vegan Visboer is aiming to reduce waste and promote more sustainable practices in the seafood industry.
The forage fish targeted by the Norwegian salmon industry contain key micronutrients that are critical to healthy populations in West Africa, leading to accusations of 'food colonialism' in the sector. The hybrid salmon fillet offers a more sustainable alternative, reducing the demand for these forage fish and promoting more responsible seafood production.
In other news, Vegan Visboer has announced plans to acquire the bankrupt Planta for $7.8M. Planta is a vegan sushi chain based in the US, and its acquisition will mark a significant expansion for Vegan Visboer's operations. The company already offers a range of plant-based seafood products, but this new innovation marks a departure from its previously fully plant-based offerings.
Two in five Europeans actively avoid processed foods, and Vegan Visboer's hybrid salmon fillet is free from artificial additives and preservatives, making it a healthier choice for consumers. The company's commitment to sustainable and healthier seafood options is a step in the right direction for the food industry.
Several alternative seafood startups have closed over the last year, including France's Olala!, Dutch startups Upstream Foods, and Vegan Finest Foods, and the US-based vegan sushi chain Planta. The success of Vegan Visboer's hybrid salmon fillet could signal a turning point for the alternative seafood industry, with consumers becoming more open to innovative, sustainable, and healthier options.
Read also:
- Guide to Effective Utilization: Advanced Practice Providers - A Comprehensive Video Tutorial
- Conventional Medicine's Domain Shrinks as Complementary and Alternative Therapies Gain Popularity
- Restoring SCN2A gene function in mice through CRISPR activation enhances neurodevelopmental outcomes.
- Tracking Grapes for International Shipping
