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Relieving imitation

Sustainability

Plant-based alternatives are all the rage. Just take a look here.

Now a startup from Chicago has developed vegan fish that could even be used for sushi or ceviche. Thanks to fermentation the taste and texture of tuna, white fish, shrimp and calamari can be perfectly imitated.

During manufacture an organic base substance is fed with a nutrient solution. A proprietary fungal strain is then introduced to the mix, and the fermentation process can begin.

Using the tried-and-tested combination of heat and humidity, a protein-rich piece of fish muscle is soon born.

The product could help relieve the strain placed on our oceans. And is guaranteed to be free from metals, antibiotics and microplastics.

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