German wheat specialist Loryma, a brand of the Crespel & Deiters Group, has developed vegan concepts for wheat-based fish substitutes, as demand and interest for fish-free fish continues on a global level.
For context, and as we previously noted, a recent report by Data Bridge Market Research predicts that the plant-based seafood market will grow with a considerable CAGR of 28.5% through 2029; a previous report highlights alt seafood as a significant driver of the plant-based food market as a whole; and another from this June cites vegan seafood as an area of increased relevance to the industry as a whole. Additionally, this week ProVeg stated that although the alt seafood sector is still smaller than plant-based meat and dairy, it has experienced exponential growth and investment.
Loryma has created various concepts for vegan tuna that offer natural, fine-fibrous sensory properties and texture. Like the original, the vegan tuna can be processed using conventional production methods and, according to the company, is in no way inferior in terms of mouthfeel. The company says it has developed a recipe for delicatessen and frozen products as well as for the classic canned product. Manufacturers can adopt both concepts, adapt and flavor them individually.
In order to achieve a realistic structure, the fine Lory Tex® Snips and the long, fibrous Lory Tex® Fibers are mixed and rehydrated with water. This mixture can be further processed with coloring and flavorings to make meatballs, delicatessen salads, or as a topping for frozen food.
** Click here to read the full-text **
