The NH Foods has announced it will be introducing plant-based tuna sashimi for foodservice in Japan as part of the brand's expansion into the alt seafood category. The product is crafted using a series of plant-based ingredients including konjac flour, dietary fiber and yeast, which have been processed using proprietary technology to replicate the mouthfeel of enjoying traditional tuna sashimi. The product will be available frozen and will be offered at a lower price point than tuna to prioritize accessibility.
The plant-based tuna sashimi from NH Foods will make its debut in April exclusively for restaurants to help them learn more about the market and consumer preferences. The product is part of a burgeoning demand for alt seafood that focuses on sustainability.
Plant-Based Foodservice Sashimis
NH Foods is Launching Plant-Based Tuna Sashimi in Japan
Trend Themes
1. Plant-based Seafood - The introduction of plant-based tuna sashimi by NH Foods caters to the growing demand for sustainable alternative seafood options.
2. Replicating Mouthfeel - NH Foods' proprietary technology successfully replicates the mouthfeel of traditional tuna sashimi using plant-based ingredients.
3. Accessible Pricing - NH Foods' plant-based tuna sashimi is offered at a lower price point than traditional tuna, enhancing accessibility for both restaurants and consumers.
Industry Implications
1. Foodservice - The introduction of the plant-based tuna sashimi creates opportunities for foodservice operators to offer sustainable seafood options and cater to evolving consumer preferences.
2. Alternative Seafood - NH Foods' expansion into the alt seafood category demonstrates the potential for disruptive innovation in the sustainable seafood industry.
3. Food Technology - NH Foods' proprietary technology for replicating the mouthfeel of traditional tuna using plant-based ingredients presents disruptive innovation opportunities in the food technology sector.