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Brief Published: 23 Jul 2019

Top Four Faux Fish

As development in the faux-meat space continues to grab headlines and investment dollars, an increasing number of brands are now looking to seafood alternatives as the next opportunity ripe for development. Here are our top four innovations in this space.

  • All About that Base: San Francisco faux-meat giant Impossible Foods is unpicking the biochemistry of fish flavour. So far, it has developed an anchovy-flavoured broth made from heme – an iron-containing molecule that "makes meat taste like meat", which is also used as the base for its meatless products. The broth can be used as a base for seafood dishes such as paella, as well as less obvious applications like Caesar salad dressing. The project is part of the brand's push to create tasty substitutes to every meat product on the planet by 2035.
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Impossible Foods has recreated the anchovy flavour
  • Out of the Ocean, into the Lab: Bay Area start-up Wild Type has developed a way to grow salmon from stem cells in a lab. Much like its faux-meat counterparts – such as the lab-grown minute steak by Aleph Farms (read The Post-Vegan Opportunity) – Wild Type's fish is neither vegan nor plant-based, but offers a slaughter-free alternative to conventional farmed or wild salmon.

    Similarly, start-up Finless Foods (also in the Bay Area) grows bluefin tuna in a lab environment, cultivating the fishy fake in a bioreactor from an isolation of live tuna cells.
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Wild Type
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Finless Foods
  • Land Not Sea: New York start-up Good Catch, which creates fish-like products from chickpeas and lentils including plant-based tuna pouches, has recently received $10m in seed funding. The brand is set to launch a line of frozen 'entrées' including fishless fish cakes by 2020.

For more on the opportunity offered by the steadily growing vegan community, read The New Vegan Landscape.

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Good Catch
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