Fish Alternative Applications

Fish-alternative products need a protein matrix that can form and hold the intended bite while remaining processable through mixing, forming and cooking. Protein concentration, hydration and emulsion behaviour can influence firmness, cohesiveness and moisture distribution, making texture development inseparable from the plant-protein system.

What can we help you achieve?

• Seafood texture
  Getting the texture of alternative right creates the distinctive bite and eating quality consumers expect.

• Protein enrichment
  More protein can give the product a clearer nutritional advantage and a stronger reason to choose.

• Plant-based
  Removing animal-derived ingredients can open new opportunities without giving up the expected eating experience.

Our Recommended Ingredient Solution

• PisumPRO
  This ingredient can provide texture and structure building and protein fortification in this formulation. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.

Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.