Austrian-based Revo Foods announced on Facebook it will host what it believes is the ‘world’s first’ public tasting event for its 3D-printed, plant-based ‘Salmon with Attitude’ at a restaurant in Vienna on 6 March. “The future of seafood has arrived!” it wrote. “After countless of hours spent on R&D, we are happy to announce that the world’s first 3D-printed plant-based seafood is here!” The company is the result of a student project looking at ways to commercialize vegan alternatives to salmon and tuna in Europe.
Researchers at MIT have developed a new method for growing plant tissues in a lab — sort of like how companies and researchers are approaching lab-grown meat. The process would be able to produce wood and fibre in a lab environment, and researchers have already demonstrated how it works in concept by growing simple structures using cells harvested from zinnia leaves.
Beyond Meat debuted its new plant-based pork product made specifically for the Chinese market yesterday, according to a report in Green Queen. Called Beyond Pork, the new offering is minced and meant to be used in a variety of Asian dishes including dumplings, spring rolls and on ramen.Beyond Pork will be available at a number of different Shanghai restaurants including Egg, RAC and Solo X for a limited time between now and November 24.
Nestlé today announced the launch of a plant-based alternative to tuna, its first move into the growing market for plant-based seafood alternatives.The plant-based tuna alternative can be used in a wide range of dishes such as salads, sandwiches and pizzas. It has the flaky texture and rich flavor that makes tuna a favorite in many meals.Made from a combination of only six plant-based ingredients, it is rich in nutritious pea protein, one of the most environmentally friendly sources of plant-based protein. It contains all the essential amino acids and is free of artificial colorings or preservatives.
To create a more sustainable seafood option, three Ph.D. students decided to apply their experience in 3D bioprinting. The result is the Austrian startup Legendary Vish, which uses plant-based ingredients and 3D bioprinting to re-create a realistic salmon fillet.
The company, which had raised $500,000 in late 2019, had been gaining traction through much of 2019 for vegan sushi products as it reeled in wins at select Whole Foods and quick service restaurants such as Ahipoki.But once COVID-19 hit, the bulk of the company’s customers closed down for months and, as a result, Ocean Hugger couldn’t survive.
Research for Meatless’ product began in 2015 when Toft Bech’s wife — who is a vegetarian — got frustrated over the fact she couldn’t find a healthy alternative meat product to feed the kids. “She said: ‘I wish there was just a product that I could buy to use in normal meals like spag bol’,” Bech says.
Last week Barcelona-based startup NovaMeat made foodie headlines by releasing the latest iteration of its 3D-printed steak, a plant-based fillet that seeks to mimic an actual cut of meat. Notably, this time around it actually looks quite a lot like real steak — a vast improvement on the previous iteration, which looked closer to a chunky slice of brown ham with some flakes of salt on top.