Replicating the structure of salmon fillet using directional freezing of plant-based protein-hydrocolloid blends

This project seeks to create a plant-based salmon fillet that rivals the real thing. To-date, we have been able to make many prototypes that are close to the texture and appearance of real fish. Still, there is room for improvement. Our present innovations are now patent pending. Our fish fillet is made from a number of different plant-based proteins and hydrocolloids that are used collectively to create fibres using a process called directional freezing.

Development of a plant-based fish skin for processed food applications

This project seeks to trial the use of protein and polysaccharide inputs from plant-based sources for use either individually or in various combinations in the formulation of an alternative fish skin product. The specific target species for this product is an Atlantic salmon fillet. Overall, the physical, chemical and gelling properties of the different input materials will be characterized.