Responding to growing concerns about the sustainability of the world’s fish stocks, and the uncertainty and market volatility that are likely to result – with demand expected to outstrip supply – Cosucra is re-emphasising the role that its Swelite pea-based ingredient can play in enabling manufacturers to restructure fish products.
According to Cosucra, restructuring of fish is a good way to extract value out of low value cuts. Furthermore, restructuring can also yield fish products with high commercial value from different sources. Finally, restructured products have also advantages when compared to traditional fillet, such as absence of spine and less flavour intensity.
Being appreciated by consumers for their convenience and their cost, restructured fish products, such as fish burgers, are sometimes of poor mouthfeel, according to Cosucra, or too hard and dry, or alternatively unstable and without bite. To improve the quality of such products, the binder choice is critical, says the company.
Swelite is a naturally-sourced functional solution, mainly composed of fibre, starch and protein. Thanks to its high water retention capacity and its water and fat stabilisation effect, Cosucra says that Swelite is an excellent binder which improves the texture of restructured fish products by providing a good bite and a juicy texture. It can also be used as a filler.
