Texture analysis in action: plant-based fish texture

This month in the lab we have been comparing the firmness and toughness of plant based vs standard tuna and plant based vs standard fish fingers. Whilst cultured or plant based fish products are yet to hit centre stage in most countries of the world, what is known is that for a consumer branching out to try a new, unfamiliar protein source when it becomes available, it is vital that its texture is favourable especially when it must have the ‘same-as’ sensory experience.

Texture analysis is the key comparative tool in this instance as it will provide a benchmark for the traditional fish or fish product that the manufacturer must aim for in order to maintain textural expectations of alternative food formats.