Applications range from fish to shrimp, crab and scallops.
The Plant Based Seafood Co. offers the Mind Blown line of products that include coconut shrimp, dusted shrimp and dusted scallops. The lead ingredients in all three varieties are konjac powder, vegetable gum and vegetable root starch.
Good Catch, a Gathered Foods brand, has introduced salmon-style burgers formulated with peas, beans, chickpeas and lentils. The concept has a “delicate, mild-yet-rich flavor” with a touch of citrus, according to the company. Each burger has 16 grams of plant protein.
Gathered Foods also offers a portfolio of breaded products, including frozen fish sticks, fish fillets and crab cakes. The seafood alternatives are formulated with Good Catch’s six-legume blend, which includes peas, chickpeas, lentils, soy, fava beans and navy beans, and feature a wheat flour breading. The vegan offerings were designed to recreate nostalgic comfort foods, the company said.
Handy Seafood Inc. has introduced its Plant-based Crabless Cake. The product is formulated using a blend of pea and wheat protein and has 10 grams of protein per serving.
The items are entree-size with a crab cake texture and a Maryland-style flavor that features red and green peppers as well as onions, according to the company.
Nestle has tested Vrimp in Europe under its Garden Gourmet brand. The plant-based shrimp offering is formulated with seaweed, peas and konjac. It is a source of fiber and has the texture and flavor of conventional shrimp, according to the company.
Food technology startup Aqua Cultured Foods is developing whole muscle seafood alternatives created through microbial fermentation. The company plans to introduce its first commercial this year.
The company said it can produce seafood analogs including tuna, whitefish, calamari and shrimp using biomass fermentation and a proprietary strain of fungi. The process does not require animal inputs, genetic altering or modification. The products are not formulated with starches or protein isolates. A serving contains 18 to 20 grams of protein, 10 to 12 grams of fiber and omega-3 fatty acids, with no sodium, saturated fat or cholesterol.
Sophie’s Kitchen offers vegan substitutes for fish fillets, crab cakes, smoked salmon and canned tuna. The fillets are formulated using textured vegetable protein that features pea protein and pea starch. The main ingredients in the plant-based shrimp formulation are rice flakes, canola oil, potato starch, konjac powder and pea starch.
Plant-based shrimp is the star of three new frozen entree bowls from Clo-Clo Vegan Foods. The plant-based seafood alternative is based off the konjac root, which mimics the texture, look and taste of traditional shrimp, Clo-Clo said. The bowls are cholesterol-free, trans fat-free and free of dairy, soy, egg, peanut, shellfish, fish, gluten and tree nuts.
New Wave Foods is manufacturing and marketing plant-based shrimp to the foodservice industry. The product is formulated with seaweed and plant proteins. It is pre-cooked for quick preparation in such menu items as bruschetta, chowder, tacos and pasta, according to the company.
Ocean Hugger Foods offers Ahimi and Unami. Ahimi is a plant-based tuna variety formulated with tomatoes, water, soy sauce, sesame oil and sugar. Unami is an alternative to eel that is formulated using eggplant.
Above Foods offers the Tuno brand of plant-based tuna. The product is formulated using textured soy protein as its main ingredient. The company also is planning to introduce other plant-based seafood products in 2022 under the New Oceans brand. Products will include plant-based varieties of scallops, crab cakes and fish sticks.
Menus continue to expand with holiday LTOs.
The popular dill pickle flavor is appearing in a range of applications.