Fish and chips are set to go vegan as Quorn launches an alternative made with protein derived from fungus - to help create a similar flaky texture.
The meat-free brand is set to release breaded and battered fishless fillets in March, both of which took five years to produce.
It comes just two weeks after Greggs launched a vegan sausage roll, and days after Harvester announced a new plant-based menu.
The battered fishless fillet is pictured here. According to Geoff Bryant, technical director of Quorn Foods, the product took five years to create
Stored frozen, all products in the fishless range (such as the battered fishless fillet - pictured) can be oven-cooked in 22 minutes
The breaded version of the fishless fillet (pictured) will be flavoured with lemon and pepper and is set to be released in March
January often sees a number of meat-free products released, as food manufacturers try to get involved in the annual veganuary craze.
Quorn already has dozens of meat-free products available, but this latest uses a protein derived from fungus to replicate the flaky texture of fish.
Announcing the new product, which is due to launch in March, Geoff Bryant, technical director of Quorn Foods, said the new product should deliver 'incredible taste and texture.'
He continued: 'It has been five years in the making and marks the next logical step in helping people reduce our reliance on our seas and oceans for protein.
'It will instead meet people's desire to reduce meat consumption and eat sustainably, with this delicious Quorn Vegan Fishless Fillets range.'
Will McCallum, the head of oceans at Greenpeace UK, welcomed the move, citing problems with overfishing.
He told The Guardian: 'If we want healthy oceans, we have to look at ways to reduce fishing both by looking at sustainable fishless alternatives, using more sustainable fishing methods and putting large areas of the ocean off-limits so that wildlife can recover.'
Stored frozen, all products in the fishless range can be oven-cooked in 22 minutes.
Both will come in packs of two, with the battered version flavoured with salt and vinegar, and the breaded version flavoured with lemon and pepper.
Various other fish alternatives have been released in supermarkets this month, with 'smoked salmon' made of potatoes and seaweed constituted from tofu among the latest innovations.
Root vegetables from Asia are being used to give foods such as potato a fishy flavour to meet the demand of a steady rise in plant-based diets
Konjac powder, derived from the Asian root vegetable, is renowned for its fishy odour and is used alongside pea and potato starch to create the alternative dishes.
Alginate, which is extracted from seaweed, is central to bringing smokey flavours to the plant-based meals.
American brand Sophie's Kitchen, which is based in California, has spent the last eight years catering to the new demand.
It comes as animal charity Peta petitioned Greggs to launch more snacks that do not include animal products. The chain responded by creating a vegan sausage roll.
The Greggs vegan sausage roll has been designed to mirror some of the sausage roll's classic features, including 96 layers of light and crisp puff pastry
Peta UK's director of vegan corporate projects, Dawn Carr, said the skyrocketing of faux fish ideas was 'hardly surprising' given increasing support for vegan options.
'Vegan fish and chips, vegan prawns and veggie caviar (made from seaweed 'pearls') offer all the taste but none of the toxins or cholesterol found in their animal-derived counterparts,' she said.
'These foods allow people to choose a cruelty-free version of a food that they're already familiar with, but without the blood, guts and suffering.'
But not everyone is happy with the way in which supermarkets are promoting plant-based eating.
Sainsbury's recently earned the ire of vegans by placing its plant-based mince and burgers in the same aisle as real meat.
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https://hienalouca.com/2019/01/17/fish-and-chips-go-vegan-as-quorn-launches-fishless-fillets-made-with-protein-derived-from-fungus/
Main photo article Fish and chips are set to go vegan as Quorn launches an alternative made with protein derived from fungus – to help create a similar flaky texture.
The meat-free brand is set to release breaded and battered fishless fillets in March, both of which took five years to produce.
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Emily Ratajkowski is a showman, on and off the stage. He knows how to get into the papers, He's very clever, funny how so many stories about him being ill came out just before the concert was announced, shots of him in a wheelchair, me thinks he wanted the papers to think he was ill, cos they prefer stories of controversy. Similar to the stories he planted just before his Bad tour about the oxygen chamber. Worked a treat lol. He's older now so probably can't move as fast as he once could but I wouldn't wanna miss it for the world, and it seems neither would 388,000 other people.
Dianne Reeves Online news HienaLouca
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