Givaudan, one of the world’s leading flavors and fragrances company, has unveiled the results of its latest research conducted in collaboration with University of California, Berkeley’s Product Development Program. The research investigates the hottest trend in alternative proteins – plant-based fish products – and explores the opportunities and challenges for manufacturers today and for future market development.
Consumer interest in plant-based fish alternatives is growing and is poised for a rapid rise like other alternative protein products. While it is being driven by the same macro trends as meat substitutes, the interest in fish and shellfish alternatives reflects some of the specific challenges faced by the fishing and shellfish industry. The position paper explores these challenges and identifies new opportunities for manufacturers. It also looks at taste, texture, color, proteins, nutritional content and processing, and how these must be addressed holistically by manufacturers when developing plant-based fish products. “Our paper explores the latest industry developments and identifies the biggest opportunities, as well as the innovations that will be game-changing for the industry in the coming years,” Sylvain Jouet, Global Product Manager, Meat Substitutes, Fish and Seafood, Givaudan, said. “As a global leader in the alternative protein space, Givaudan has collaborated with the brightest and best minds from across the industry to help tackle the complex challenges of these products,” added Jouet. “We are always looking for new ways to create great tasting, more complete future-facing food experiences. This research complements our extensive knowledge in alternative proteins, further guiding our innovation and product portfolio in this space and assuring the development of plant-based products that consumers love.”