Alt-fish innovators widen net on ocean-friendly offerings as overfishing concerns escalate
By Food Ingredients First
Traditionally, fish is eaten on Good Friday, in the run-up to the Easter weekend festivities. This year, FoodIngredientsFirst looks at seafood offerings and with advancements in plant-based protein space, the alt-seafood category is brimming with new possibilities. This comes as environmental concerns intrinsically linked to fish and seafood consumption gather pace as consumers demand more ocean-friendly options.
US-based Aqua Cultured Foods is developing calamari, shrimp, scallops, and filets of tuna and whitefish using proprietary mycoprotein fermentation processes that do not use any animal inputs.
Read more here: https://www.foodingredientsfirst.com/news/alt-fish-innovators-widen-net-on-ocean-friendly-offerings-as-overfishing-concerns-escalate.html