After "Beyond meat" now also "Beyond Fish"?

The boom in meat substitutes is picking up speed. Anyone who has bet on the success of the alternative burger start-ups will be happy about the big price gains on the stock exchange.

What works with minced meat substitutes should also work with sushi and sashimi, if you put vegetable substitutes on rice balls instead of overfished tuna. With a good soy sauce and wasabi, the difference in taste is hardly noticeable. The question of mouthfeel remains. But with the beyond meat burger, the food designers have already perfectly copied the texture of a "freshly ground pure beef" and the taste can hardly be distinguished from the original by adding hemoglobin.

That should work for the vegetable replacement tuna, too. American manufacturer” Ocean Hugger Foods” claims to have made it. The recipe is secret, but that much has been revealed: Roma tomatoes with a high natural glutamate content give the product called 'Ahimi' its typical tuna meat flavour. Also the speciality "unagi", the eel appreciated in Japan, was "copied" already on aubergine basis, now they are working on replacement salmon on carrot basis. The so-called "flexitarians" are to be addressed as a customer group.

Read more: https://oceanhuggerfoods.com/

Author: Frank Mörsberger