Food & Beverage Concepts at IMCD Germany
Discover all of our different concepts to redesign the texture & mouthfeel, taste, and function of food & beverages to meet the growing consumer desires for sustainable and healthy nutrition.
Healthy, delicious and more sustainable alternative to fish
New Food Adventures
IMCD's vegan Fish Bites concept is a response to the growing appetite of health-conscious consumers for vegan food, with an authentic texture and delicious taste.
Consumer Trends: more plant-based, sustainable alternatives
Consumers are showing a more mindful approach to food every day. They are looking for sustainable and plant-based products that are good for them and for the planet. Our vegan Fish Bites are the perfect answer: the ideal symbiosis between health and deliciousness.
Product requirements
Vegan Fish-Bites should resemble as much as possible the familiar taste and texture of fish sticks. The plant-based version is designed to bridge the taste gap between real fish and the vegan alternative.
Technical challenges
The biggest challenges in making a vegan fish substitute are combining authentic taste and texture, choosing the right protein source, and using the right food colouring. Delivering the right consumption experience is an important part of developing a successful product. We are very happy to help you with this!
The IMCD vegan Fish Bites
Our Vegan Fish Bites offer a healthy and more sustainable alternative to fish. They are prepared like conventional fish fingers and not only taste comparably but can also keep up visually. In addition, they have a high protein content and are classified with Nutri-Score "B".
Concept Highlights
- High protein: Combination of texturized pea protein with a blend of pea and rice protein
- High in fibre: beta-glucans improve gut health
- Natural flavours: tailored flavour for plant proteins and the typical fish flavour
- Vegan / Vegetarian
Raw material functionalities
- Flavouring agents with masking properties mask the inherent taste of plant-based proteins.
- High-quality texturized plant protein with the typical texture of fish.
- A low-temperature gelling modified cellulose with excellent emulsifying properties.
- Functional native starches gelatinize in cold water and improve bite and mouthfeel.
- Calcium carbonate neutralizes the colour of the texturized pea protein.
Contact our IMCD Food & Nutrition experts to learn more about the recipe and the ingredients.
Food & Beverage Concepts at IMCD Germany
Discover all of our different concepts to redesign the texture & mouthfeel, taste, and function of food & beverages to meet the growing consumer desires for sustainable and healthy nutrition.