Food 4.0 Adds Other Options

Food 4.0 Adds Other Options

Plant-based alternatives that mimic seafood appear in more and more restaurants and food stores around the world. Read on!

Plant-based alternatives that mimic seafood appear in more and more restaurants and food stores around the world. Read on!

Chef Tsang Chiu King is making a subtle but very important change to his menu: replacing fish in some dishes but with a plant-based component. According to Tsang "it has a mild and light taste and, like grouper, its texture is a little firmer" when talking about the varieties they are testing at Ming-Court Wanchai, a Hong Kong restaurant featured in the Michelin guide. For added flavor, the chef added ingredients like dates and goji berries.

Chef Tsang Chiu King is making a subtle but very important change to his menu

Plant-based products began to capture the attention of foodies in the US after years when vegan burgers and milk alternatives were a "peripheral market." This is because more and more companies are targeting omnivorous consumers who want to eat less meat but without giving it up entirely.

Now that sophisticated alternatives to fish are starting to attract investment and reaching restaurants in the US and elsewhere around the world, people monitoring the non-fish sector say it could be on the threshold. of a great development.

Experts believe that this trend is strengthened by the fact that consumers in rich countries are more aware of the environmental problems of the fishing industry, which include overfishing and the health risks caused by some seafood. Another reason is that plant products increasingly resemble fish, which is very important for non-vegetarians.

Experts believe that this trend is strengthened by the fact that consumers in rich countries are more aware of the environmental problems of the fishing industry

"This is not about your grandfather's alternative fish bars," said Joshua Katz, a McKinsey analyst who analyzes the alternative protein industry. "Several people are already looking for alternative burgers," he added. "In fact, if you're thinking of 'working elsewhere,' seafood is still a huge market with compelling reasons to work there."

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