Plant-based fish products have been highlighted as the next big trend in alternative proteins, according to new research.
Flavours and fragrances company, Givaudan, conducted the research in collaboration with University of California, Berkeley’s Product Development Programme.
It explored the biggest trends in alternative proteins and explores the opportunities and challenges for manufacturers today and for future market development.
Consumer interest in plant-based fish alternatives is growing and is poised for a rapid rise like other alternative protein products.
While it is being driven by the same macro trends as meat substitutes, the interest in fish and shellfish alternatives reflects some of the specific challenges faced by the fishing and shellfish industry.
The position paper explores these challenges and identifies new opportunities for manufacturers.
The paper also looks at taste, texture, colour, proteins, nutritional content and processing, and how these must be addressed holistically by manufacturers when developing plant-based fish products.
