After launching its flagship TU-NAH, BettaF!sh introduced SAL-NOM as a plant-based salmon substitute made from seaweed. This vegan alternative to hot smoked salmon makes the most of European organic seaweed, field bean and pea proteins, textured vegetable protein, oat straw fiber and sweet potato concentrate. With its satisfying taste and texture, SAL-NOM is ready to add to everything from sandwiches and pizza to pasta.
Free from soya and wheat, this product offers the natural benefits of seaweed with a product that's said to be "convincing in terms of both flavor and nutritional value,” according to Leonie Wagner, food technologist and product developer at BettaF!sh.
Consumers are craving innovative, plant-based alternatives like SAL-NOM crafted from sustainable, nutritious and ethical ingredients that align with their values.
Why This Trend Is Growing
- Plant-based Seafood
- The rise of products like SAL-NOM highlights growing consumer demand for meat-free oceanic alternatives that mimic the taste and texture of traditional seafood.
- Seaweed Utilization
- Increasingly popular for its nutritional and sustainable benefits, seaweed is becoming a key ingredient in various health-conscious food innovations.
- Soy-free Vegan Options
- With a focus on allergens and dietary restrictions, more vegan products are being developed without common allergens like soy and wheat, providing inclusive choices for diverse diets.
Industries Being Reshaped
- Food Technology
- Advancements in food technology are enabling companies to create convincing plant-based alternatives that appeal to taste-conscious and health-conscious consumers alike.
- Sustainable Agriculture
- The use of sustainably farmed seaweed in products like SAL-NOM showcases the agriculture industry's shift towards responsible farming practices to meet eco-friendly consumer demands.
- Health and Wellness
- With growing awareness of dietary health, the health and wellness industry is embracing innovative products that offer nutritional benefits and align with various dietary preferences.
