date:Jan 15, 2020
ith seafood.
Similar to meat analogs, the key challenge is to develop products which have the right taste and texture, and thus sufficient consumer appeal. We have launched the first series of products [vishnuggets, vishburgers and vishsticks] which have received excellent feedback at the Horecava, he explains. We will introduce other products like uncoated salmon burgers and tuna steaks which are more challenging but certainly very feasible.
The target consumer group is flexitarians, who wor