Authentic seafood analogues
by Severin Eder and Lukas Böcker
Intensified anthropogenic impact on the ocean and coastal ecosystems accelerate the loss of biodiversity. Proliferation of capture and culture fishery practices resulted in 34% of global fish stock being overfished and the destruction of mangroves at rates 3 to 5 times higher than the global deforestation rate. The globally rising demand for seafood paired with a market white space in Switzerland represent an enormous motivation for us to provide sustainable seafood analogues.
We intend to produce seafood analogues based on microalgae without impairing consumer expectations in terms of food experience and nutritional quality. For this purpose, we plan to develop an innovative food printing process to create authentic seafood substitutes.
Current seafood analogues, mostly based on soy, fail to cope with their value proposition in terms of organoleptic properties such as texture and nutritional quality. In this context, microalgae provide a complete nutritional profile including high protein content, essential fatty acids, as well as relevant micronutrients. Moreover, available plant-based seafood lack appropriate texture consumers strive for. Hence, we propose an alternative printing process to overcome existing issues of conventional seafood and alternatives.
We intend to address the underdeveloped market of seafood analogues in Switzerland with vegan alternatives. Starting from our first product we cater to the expectations of a growing vegan, vegetarian, flexitarian population. Moreover, we target the increasing number of consumers who follow a lifestyle of health and sustainability (LOHAS) and wish to take responsibility for social and environmental concerns through mindful food choices without sacrificing their eating preferences. We want to serve the popular seafood segment with microalgae‑based products that are high in protein and naturally contain essential fatty acids as well as valuable micronutrients equal to actual seafood. Our (i) clean label seafood substitutes are (ii) vegan, (iii) contain no allergenic potential or gluten, and (iv) are free from heavy metals, microplastics, GMOs, and antibiotics.
As a renewable, sustainable, and complete food source, microalgae have tremendeous potential to help shape a sustainable food system in the future. Furthermore, our locally produced, vegan seafood substitutes would promote animal welfare and contribute to a sustainable management of the environment and resources since it counteracts overfishing and the destruction of mangroves.
We are a team of food scientists with expertise in food chemistry and food processing.
Our approach for delivering seafood analogues comprises a food formulation and a structuring process. Competences in R&D of natural flavors are needed to create an authentic experience. Moreover, expertise in hydrocolloidal system help to optimize the properties of the food formulation for the susbequent structuring process.
The production of seafood analogues requires the transition of lab-scale to production to industrial quantities. Once a process is established, access to infrastructure for a scale-up is needed.