Plantish unveils whole cut, plant-based salmon prototype

“Salmon is the most popular fish, and it’s a good place to start because people, especially in the American market, have a craving for it,” plantedCo-founder and CEO Ofek Ron, Ph.D., told FoodNavigator-USA.

“It’s also a fish that has a very good chance of extinction,” He said.

Per capita seafood consumption in the United States was 19.2 pounds per person in 2019, up slightly from 19.0 pounds in 2018, according to the a reportReleased by the National Oceanic and Atmospheric Administration (NOAA) in May 2021.

Atlantic salmon was the leading species in marine aquaculture, producing an estimated 36.4 million pounds, worth $66.5 million, in 2019, the National Oceanic and Atmospheric Administration (NOAA) noted in its report.

Although many salmon species are not on the verge of extinction, they are subject to overfishing (when a particular fish stock exceeds the permitted rate of exploitation for a particular geographic area). In 2018, the National Oceanic and Atmospheric Administration (NOAA) decided that five stocks of Pacific salmon are now being considered. “Overfishing”and another “Vulnerable to overfishing”.

“We exist to save the oceans and eliminate the need to consume marine animals by providing a more sustainable, nutritious and delicious fish option,”Note Ron.

“Impossible Seafood”: the development of whole-cut vegetarian salmon

Developing a vegan version of salmon that looks, smells, tastes and cooks just like salmon but is made with plant-based ingredients is a promising solution not only to the environmental issue of overfishing, but filling an obvious market gap, Ron said.

“Most companies treat seafood alternatives in the ground beef category (such as burgers and pies),”He said, noting that the company also wanted to meet consumers where they were, as the top way to consume salmon was in the form of whole, sliced ​​fillets.


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