Plantish's Plant-Based Salmon Uses Legume Proteins & Algae Extracts
Laura McQuarrie — January 13, 2022 — Lifestyle
References: plantishfuture & greenqueen.hk
Plantish recently revealed its first prototype product in the form of a 3D-printed salmon alternative. This plant-based seafood product has the same nutritional value as regular salmon, including protein, omega fats and B vitamins, and without bones, it retains the look and structure of real salmon.
The first-of-its-kind plant-based whole-cut salmon fillet is made from legume proteins and algae extracts and the key to its fibrous, complex texture is 3D printing technology. Plantish Salmon represents the fish-free future of seafood—free from toxins, mercury, microplastics, hormones and antibiotics. Ofek Ron is the co-founder and CEO of the Israeli food-tech start-up, who says, “Our vision is to be the world’s leading seafood brand, all without hurting a single fish.”
The plant-powered salmon product, which cooks just like real salmon, has a planned commercial launch for 2024.
The first-of-its-kind plant-based whole-cut salmon fillet is made from legume proteins and algae extracts and the key to its fibrous, complex texture is 3D printing technology. Plantish Salmon represents the fish-free future of seafood—free from toxins, mercury, microplastics, hormones and antibiotics. Ofek Ron is the co-founder and CEO of the Israeli food-tech start-up, who says, “Our vision is to be the world’s leading seafood brand, all without hurting a single fish.”
The plant-powered salmon product, which cooks just like real salmon, has a planned commercial launch for 2024.
Trend Themes
1. Plant-based Seafood Substitutes - Opportunity for food-tech startups to create plant-based alternatives to traditional seafood products using innovative technologies like 3D printing.
2. Clean-label Seafood Products - Consumers are concerned with the environmental impact of traditional seafood production and are seeking healthier and more sustainable alternatives, creating space for innovative brands to create clean-label seafood products.
3. 3D Printing Technology - The use of 3D printing technology enables the creation of complex structures and textures in plant-based seafood products that can more closely mimic the taste and look of traditional seafood products, presenting opportunities for further innovation in this space.
Industry Implications
1. Food-tech - Plant-based seafood products like the 3D-printed salmon alternative created by Plantish represent an opportunity for innovative food-tech startups to disrupt traditional seafood production and meet the demand for healthier and more sustainable alternatives.
2. Sustainable Food Production - The environmentally-conscious consumer is seeking alternative methods to traditional seafood production which is creating space for more sustainable seafood production and innovative brands who can align with the demands of this new market.
3. 3D Printing - The use of 3D printing technology in the creation of plant-based seafood products presents an opportunity for 3D printing companies to disrupt the traditional seafood industry.
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