Fish alternatives are next big thing in vegan products, says Hydrosol

14 Jul 2020 --- The Plant-Based Revolution is pegged as Innova Market Insights’ number two trend for 2020 and the sustained worldwide boom in plant-based food and beverages is undeniable. Alternatives to meat, sausage and dairy products have long since gone mainstream, and fish alternatives are now the next big thing in vegan products, particularly as overfishing is becoming a prevalent theme in Europe. That is according to Florian Bark, Hydrosol’s Product Manager, who says fish alternatives are the “plant-based stars for 2020.”

In the US and Europe, for example, the demand for meat alternatives is rising rapidly. One reason for this boom is that the COVID-19 crisis has made many more consumers rethink their eating habits and make dietary changes. In addition to health and enjoyment, safety, environmental impact and animal welfare are becoming more relevant to consumers when buying foods, Hydrosol notes.  

“The space for plant-based analog products in the supermarket is growing steadily. Meat analogs become mainstream, already. So we want to deliver the next generation of alternatives to animal-based products. Plant-based fish is, of course, the next niche to cover,” Bark tells FoodIngredientsFirst. 

As soon as these products appear in European retail and quick serving restaurants there will be a steady growth, he maintains. “The products need to be tasty and the texture needs to be close to the original,” he adds. 

According to Bark, analogs for sushi or sashimi are the next upcoming trend in this category. “We are working on solutions to create authentic raw fish alternatives already,” he affirms. 

Meanwhile, the primary reasons for choosing plant-based substitute products are aspects like sustainability, animal welfare and climate change. “This is where the fish alternatives come in,” says Bark. Environmental organizations advise cutting back on the consumption of ocean fish due to overfishing. Aspects like microplastic are further arguments,’’ he adds. 

“Overfishing and other ethical and environmentally relevant aspects will increase the consumption of plant-based seafood,” he further stresses. 

Just last week, Innova Market Insights spotlighted the rising consumer interest in ethical issues with the top three concerns being animal welfare, ocean and air pollution.

Hydrosol has already developed various product ideas for this new segment. For example, with the HydroTOP VEGAN RB 5 full compound, plant-based alternatives to breaded fish sticks and fish filet can be made based on a rice texturate. Another new product is alternative tuna, which looks and tastes like canned tuna and can be used in many different ways. 

Since 2014, the Hydrosol line of plant-based concepts for meat and sausage, dairy products, deli foods and convenience has expanded rapidly. Fish alternatives are among the latest new products from the Plant-Based Competence Center. “Plant-based alternatives to fish products are just a step away from going mainstream,” claims Bark. “Many manufacturers are looking to us for new concepts in this category, which has enormous sales potential,” he concludes. 

By Elizabeth Green 

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