Vegan Seastar Creates Realistic Plant-Based "Sashimi"
Laura McQuarrie — October 22, 2018 — Eco
References: veganseastar & designtaxi
When it comes to vegetarian and vegan-friendly sushi options, those who follow a plant-based diet are often forced to settle on lackluster rolls that simply exclude fish and do not consider how the overall eating experience may be enhanced with other ingredients and textures—but a new brand called Vegan Seastar is out to change this.
Vegan Seastar is a new brand created in partnership between Amsterdam's Vegan Junk Food Bar and food marketer Vegan XL. Together, the pair created an entirely plant-based sashimi alternative that is highly realistic in terms of having a look, taste and texture that is comparable to real, raw fish.
The vegan-friendly sashimi is made from a base of tapioca starch and seaweed glucose, which helps to create a fishy flavor. At Vegan Junk Food Bar, Vegan Seastar's "sashimi" is served with wasabi and pickled ginger.
Vegan Seastar is a new brand created in partnership between Amsterdam's Vegan Junk Food Bar and food marketer Vegan XL. Together, the pair created an entirely plant-based sashimi alternative that is highly realistic in terms of having a look, taste and texture that is comparable to real, raw fish.
The vegan-friendly sashimi is made from a base of tapioca starch and seaweed glucose, which helps to create a fishy flavor. At Vegan Junk Food Bar, Vegan Seastar's "sashimi" is served with wasabi and pickled ginger.
Trend Themes
1. Plant-based Seafood Alternatives - The development of realistic plant-based seafood alternatives, such as Vegan Seastar's sashimi, offers disruptive innovation opportunities in the vegan food industry.
2. Enhancing Eating Experience - Creating vegan-friendly sushi options that consider other ingredients and textures, like Vegan Seastar's sashimi, allows for disruptive innovation in the plant-based food sector.
3. Realistic Vegan Substitutes - The demand for realistic vegan substitutes, like Vegan Seastar's sashimi made from tapioca starch and seaweed glucose, presents disruptive innovation opportunities in the vegetarian food market.
Industry Implications
1. Vegan Food Industry - The vegan food industry could benefit from the development of realistic plant-based seafood alternatives like Vegan Seastar's sashimi.
2. Plant-based Food Sector - The plant-based food sector can explore disruptive innovation possibilities by creating vegan-friendly sushi options that enhance the overall eating experience.
3. Vegetarian Food Market - The vegetarian food market has opportunities for disruptive innovation through the introduction of realistic vegan substitutes, such as Vegan Seastar's sashimi made from tapioca starch and seaweed glucose.
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