Legendary Vish Makes Realistic Salmon from Mushrooms & Pea Protein
Laura McQuarrie — July 9, 2020 — Lifestyle
References: legendaryvish & vegnews
There are a handful of innovative plant-based companies that are creating their own 3D-printed patties and steaks but Lengendary Vish is on a mission to offer 3D-printed seafood alternatives. A group of international students out of Sweden, Spain and Denmark are now collaborating on technologies to develop a sustainable alternative to solve problems within the fishing industry.
With a blend of mushrooms, pea protein and gelling agents like agar-agar and omega 3-rich oils, Legendary Vish creates a realistic-looking alternative to salmon that can be used as sashimi or lox. Thanks to its unique composition, the product resembles the way freshly cut salmon has both red meat and white connective tissue pieces striped throughout.
Image Credit: Legendary Vish
With a blend of mushrooms, pea protein and gelling agents like agar-agar and omega 3-rich oils, Legendary Vish creates a realistic-looking alternative to salmon that can be used as sashimi or lox. Thanks to its unique composition, the product resembles the way freshly cut salmon has both red meat and white connective tissue pieces striped throughout.
Image Credit: Legendary Vish
Trend Themes
1. 3d-printed Seafood Alternatives - Opportunity to disrupt the seafood industry by offering sustainable and realistic alternatives through 3D printing.
2. Plant-based 3D Food Printing - Innovative companies using 3D printing technology to create plant-based alternatives for traditional meat and seafood products.
3. Sustainable Fishing Solutions - Technological advancements and collaborations aimed at developing sustainable alternatives to address challenges in the fishing industry.
Industry Implications
1. Food Technology - Opportunity to disrupt the traditional seafood industry by introducing innovative plant-based alternatives through 3D printing.
2. Sustainable Agriculture - Collaborations and developments in sustainable fishing technologies and plant-based protein sources for the food industry.
3. Environmental Conservation - Developing sustainable alternatives to reduce the negative impact of fishing on the environment and marine ecosystems.
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