GNT Plant-based fish that makes a splash

Vegan-friendly seafood is quickly growing in popularity. Plant-based Exberry colours are the ideal way to ensure these products appeal to as many consumers as possible, writes GNT technical sales manager Richard Stenning.

The plant-based trend is gathering pace all over the world, and consumers on the African continent are no exception. FMCG Gurus research shows 65% of consumers across the continent eat meat substitutes on a regular basis – far more than any other region. 1

With plant-based meat and dairy already well established, attention is now turning to plant-based fish.

While it still represents a tiny fraction of the global seafood market 2 , everyone from Forbes to the BBC is suggesting vegan-friendly seafood is shaping up to be the next big trend. 3,4

Beyond vegetarians and vegans, there are plenty of reasons for consumers to explore seafood substitutes. Seafood allergies concerns around overfishing, and health issues relating to methylmercury and microplastics are all leading shoppers to add plant-based fish alternatives to their diets.

As a result, the range of products is growing fast, from scampi and crabcakes to canned tuna and smoked salmon, and many are setting new standards in terms of quality. Manufacturers have found innovative ways to mimic the natural flavours and textures of seafood, while many of the substitutes are high in protein, too. Colour is every bit as important. To ensure these products appeal to consumers, it’s vital that they look appetising. Nonetheless, with modern consumers demanding healthier, clean-label products, it is essential to use ingredients they can trust.

Made from fruit, vegetables and plants with no chemical solvents, Exberry Coloring Foods provide the perfect colouring solution for plantbased seafood. While vegan-friendly fish can create technical challenges for clean-label colours, GNT has developed solutions for a vast array of stunning seafood substitutes.

Many of the current analogue products are based on soy, pea, lentil and chickpea and they are mainly processed by extrusion or created by mixing proteins with stabilising systems and a heating step. Both of these processes, in combination with high pH values, need be taken into consideration to ensure a positive result.

GNT has vast experience working with similar applications including extruded cereals and high-protein beverages, enabling us to apply that knowledge to fish-style products. For example, with extruded cerealsit is important to avoid excessive processing and hold times as well as considering colour addition as late as possible in the extrusion process.

Our expertise has enabled us toovercome these technical barriers toensure our plant-based colours canbe used to perfect the appearanceof everything from salmon filletsto tuna sashimi. In fact, the rangecovers the whole rainbow andis suitable for almost any foodand drink application withoutcompromising on the label.

REFERENCES:

FMCG GURUS ‘Top Trend: Plant-Life Explored’ (2020)

The Good Food Institute ‘An Ocean of Opportunity: Plantbased and cell-based seafood for sustainable oceans without sacrifice’ (2019)

Forbes ‘Plant-Based Fish Is The New Vegan Trend’ (June 2020)

BBC ‘Vegan seafood: The next plant-based meat trend?’ (June 2020)

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