Ingredients company Loryma has developed a plant-based tuna, which, it claims, has an identical mouthfeel to the fish-based original.
To create the tuna substitute, the brand mixes together Lory Tex Snips and fibres. These are combined with a wheat protein-based binder and modified with a wheat starch, leaving a bound mass with a loose texture. It is then heated in an autoclave under high pressure (in a process similar to that of conventional tuna), which gives it a long shelf-life.
The plant-based tuna is packed in cans, ready to eat. It is also high in protein, with 19g of protein for every 100g, thanks to extruded wheat protein.
“Fish stocks are becoming increasingly scarce due to overfishing of the oceans,” said Nobert Klein, Loryma’s head of research and development.
“Therefore, we offer a sustainable, authentic alternative using wheat, which we source mainly regionally in Germany. The sensory properties of our vegan version are every bit as good as the original. In addition, we are more than happy to support our customers in the development process and to customise the concept according to their own ideas.”