The Wanda Fish Toro Sashimi Offers the Same Sensorial Experience
Michael Hemsworth — May 21, 2024 — Lifestyle
References: wandafish & vegconomist
The Wanda Fish Toro Sashimi has been announced by the Israel-based cultivated seafood startup as an alternative to conventional bluefin tuna. The product features a whole cut format that is achieved with muscle and fat cells from bluefin tune, and provides the same sensorial experience of consuming the real thing. The product also features protein and omega-3 fatty acid levels that are comparable to what one would get with a conventional piece of bluefin tuna.
VP of R&D Malkiel Cohen commented on the Wanda Fish Toro Sashimi saying, "Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product. Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish fillet without preservatives, artificial additives, or GMOs."
Image Credit: Noam Preisman
VP of R&D Malkiel Cohen commented on the Wanda Fish Toro Sashimi saying, "Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product. Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish fillet without preservatives, artificial additives, or GMOs."
Image Credit: Noam Preisman
Trend Themes
1. Cell-based Seafood - Cultivated seafood products, like the Wanda Fish Toro Sashimi, replicate the experience of traditional seafood without the need for fishing.
2. Whole Cut Alternatives - The development of whole cut alternatives using muscle and fat cells is reshaping the cultivated food industry by offering more authentic texture and taste experiences.
3. 3d-printed Foods - Utilizing plant-based 3D design techniques for replicating complex textures in food products is pushing the boundaries of what's possible in cultivated food.
Industry Implications
1. Cultivated Seafood - Innovative companies are disrupting the traditional seafood market with products that offer the benefits of real fish without environmental impact.
2. Alternative Proteins - The sector is expanding beyond plant-based options to include cell-based seafood, catering to consumer demand for sustainable protein sources.
3. Food Technology - Advancements in food technology, such as cell cultivation and 3D printing, are revolutionizing how we produce and consume food.
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