DSM’s vegan fish flavor to make waves in plant-based alternatives

03 Mar 2021 --- Royal DSM’s new vegan flavor solution derived from algal oil is expected to elevate plant-based offerings by delivering an authentic fish taste and mouthfeel.

Maxavor Fish YE is a 100 percent allergen-free flavor solution that allows food manufacturers to deliver across a variety of plant-based fish alternative applications, in addition to fish-based products. These could include vegetarian fish nuggets, vegan fish sauce and fish cakes. 

There’s a growing demand for label-friendly plant-based fish alternatives and fish-based products that meet diverse consumer preferences and help combat overfishing.

DSM’s new solution addresses the challenges food producers face when developing authentic-tasting, sustainable and label-friendly plant-based fish alternatives. Most commercially available seafood flavors require the processing of fish or crustaceans, or are unable to meet Kosher or Halal needs.

DSM's launch comes amid significant growth in the meat alternatives category, which sees plant-based fish alternatives emerging as an appealing option.Producers also need to create a broad range of product positionings and mask the strong flavors typically imparted by plant-based proteins.

“The label-friendly MaxavorFish YE innovation can help producers conveniently meet all of these front-of-pack label claims with a single ingredient. This allows them to deliver on diverse consumer preferences across a range of plant-based fish alternatives and fish-based applications,” Gilbert Verschelling, director of business development & innovation at DSM tells FoodIngredientsFirst.

“Emulating the tender, flaky texture and of fish in fish alternative products can be complex for manufacturers. Creating an authentic and appealing flavor and texture in both plant-based and fish-based products also remains a challenge.”

For instance, plant-based proteins often impart undesirable flavor off-notes, so achieving the mild flavor of fish in vegan and vegetarian applications while trying to mask unpleasant flavors can be difficult, Verschelling stresses.

Growing appetite for alternatives
Added during the blending of dry ingredients, Maxavor Fish YE offers two taste profiles – Maxavor Fish M YE and Maxavor Fish W YE – to emulate the body and taste of distinct fish varieties; one for rich and oily dark fish and another for fresh, light and fleshy white fish.

“The solution has been designed to help producers overcome obstacles to develop plant-based fish alternatives that recreate the sensory properties of either rich and oily dark fish or fresh, light and fleshy white fish. This flavor innovation is low in salt too,” Verschelling continues.

“This means that producers can achieve the desired taste and texture without elevating sodium content — something that is becoming more important as concerns about high salt levels in people’s diets are rising.”

According to DSM, 28 percent of consumers across nine countries in Europe regularly consume fish alternatives.Significantly, Maxavor Fish YE can be declared on labels as a natural flavor. “This solution can also help producers meet consumer demand for products that support more sustainable purchasing choices. Indeed, research has revealed that 84 percent of consumers in the UK say that being environmentally-friendly is important to them.”

Maxavor Fish YE is also Kosher and Halal certified and suitable for several label claims.

“The docosahexaenoic acid (DHA) omega 3 algal oil used to create Maxavor Fish YE flavor is highly potent, creating high taste impact at a low dose. Derived from a plant-based source, the algal oil is the ideal raw material for meeting the complex needs of the emerging plant-based fish space,” Verschelling says. 

Looking after the oceans 
This launch comes amid significant growth in the meat alternatives category, which sees plant-based fish alternatives emerging as an appealing option. 

Globally the number of consumers adopting flexitarian, vegetarian and vegan lifestyles is rapidly growing, while others turn to plant-based diets for environmental and ethical reasons.

For example, 28 percent of consumers across nine countries in Europe reported to DSM that they regularly consume fish alternatives.

Plant-based fish alternatives also present a more sustainable option for food manufacturers addressing growing concerns over the world’s diminishing fish resources – 33 percent of fish stocks are currently overfished.

“Plant-based fish varieties allow manufacturers to accelerate progress toward achieving the UN Sustainable Development Goal 14 ‘Life Below Water’ that aims to reduce over-fishing and maintain marine biodiversity,” Verschelling notes.

“This also complements our recent partnership with the Marine Stewardship Council (MSC) – the global gold standard for certification and eco-labeling of seafood – and further elevates our commitment to supporting the development of seafood products that are sustainably and responsibly sourced and fully traceable.”

Ocean biodiversity and the dangers of overfishing are gaining more traction as concerns driving consumer purchases. 

Two recent sustainable seafood examples include Cargill slashing its salmon farming emissions and UK-based retailer Tesco chartering a new course on sustainable tuna.

“The market for plant-based fish alternatives is showing exciting potential, and DSM is proud to be at the forefront of the industry,” concludes Verschelling.

The company’s broader portfolio of solutions for fish alternatives includes GELLANEER gellan gum hydrocolloids, which deliver authentic texture in plant-based products, as well as Quali vitamins and DSM Premix Solutions for enhancing nutritional value.

By Gaynor Selby