{"id":18677,"date":"2022-05-05T16:32:42","date_gmt":"2022-05-05T16:32:42","guid":{"rendered":"https:\/\/www.magicalflavour.com\/smallfood-targets-alt-seafood-market-with-wholefood-marine-organism-combining-high-quality-protein-omega-3-epadha-and-seafood-flavor\/"},"modified":"2022-05-05T16:32:42","modified_gmt":"2022-05-05T16:32:42","slug":"smallfood-targets-alt-seafood-market-with-wholefood-marine-organism-combining-high-quality-protein-omega-3-epadha-and-seafood-flavor","status":"publish","type":"post","link":"https:\/\/magicalflavour.com\/ja\/smallfood-targets-alt-seafood-market-with-wholefood-marine-organism-combining-high-quality-protein-omega-3-epadha-and-seafood-flavor\/","title":{"rendered":"Smallfood\u793e\u306f\u3001\u9ad8\u54c1\u8cea\u306e\u30bf\u30f3\u30d1\u30af\u8cea\u3001\u30aa\u30e1\u30ac3\u7cfbEPA+DHA\u3001\u30b7\u30fc\u30d5\u30fc\u30c9\u306e\u98a8\u5473\u3092\u7d44\u307f\u5408\u308f\u305b\u305f\u300c\u30db\u30fc\u30eb\u30d5\u30fc\u30c9\u300d\u6d77\u6d0b\u751f\u7269\u3067\u3001\u9ad8\u5ea6\u306a\u30b7\u30fc\u30d5\u30fc\u30c9\u5e02\u5834\u3092\u30bf\u30fc\u30b2\u30c3\u30c8\u306b\u3057\u3066\u3044\u308b\u3002"},"content":{"rendered":"

[ad_1]\n<\/p>\n

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Startups in the alt seafood space are currently deploying a variety of technologies and ingredients, with some utilizing a mix of plant-based proteins (Good Catch, Sophie\u2019s Kitchen, Plantish); some experimenting with fruits such as winter melon (Finless Foods); and some developing fungi-based whole-cut products via a fermentation process (Aqua Cultured Foods).<\/p>\n

Regardless of the approach, however, many companies in this small \u2013 but fast-growing field – have struggled to incorporate omega-3-fatty acids such as DHA (something many consumers expect to see in a seafood product) into their formulations for technical (stability) and cost reasons (algal oils are expensive), said Smallfood<\/strong>\u200b<\/a>\u200b\u00a0founder and CEO Marc St-Onge.<\/p>\n

<\/p>\n

High quality protein, omega-3 EPA+DHA, and seafood flavor… at an affordable price?<\/strong>\u200b<\/h3>\n

Smallfood\u2019s Non-GMO whole biomass ingredient \u2013 a single-celled marine organism belonging to the\u00a0Thraustochytriidae<\/em>\u200b\u200b\u00a0family, that is not strictly animal, plant, or fungi \u2013 contains EPA and DHA within its cells, and can be added to alt-seafood formulations to boost protein and omega-3 levels, while imparting a seafood flavor that isn\u2019t overpowering, he said.<\/p>\n

\u201cThe first thing that attracted them\u00a0<\/em>\u200b[brands making seafood alternatives] is the fact we\u2019re offering a cost effective solution to incorporate EPA and DHA into their products, plus it naturally has the flavor profile they’re looking for, as<\/em>\u200b [seafood]\u00a0flavors are also expensive. <\/em>\u200b<\/p>\n

\u201cWe\u2019re providing high quality protein, omega-3 EPA+DHA, and seafood flavor, while ensuring price accessibility.\u201d<\/em>\u200b<\/p>\n

<\/p>\n

Smallfood biomass could also be added to cell-cultured seafood products<\/strong>\u200b<\/h3>\n
\n
\"smallfood<\/a>
<\/p>\n
Prototype fish burger from Smallfood\u200b, which is the first licensed cellular aquaculture company in Canada, says founder and CEO Marc St-Onge. “This required an amendment to Canada\u2019s aquaculture licensing because it never contemplated marine single-celled organisms.” Image credit: Smallfood<\/paragraph><\/section>\n<\/figcaption><\/figure>\n<\/div>\n

So how might Smallfood’s ingredient work in an alt seafood application?<\/p>\n

Extruding the biomass powder to texturize it is not advisable given that the omega-3s inside it are prone to oxidation, acknowledged St-Onge. But companies can combine it with texturized soy or pea protein or work with hydrocolloids to create texture.<\/p>\n

“We\u2019ve\u00a0done a lot of research in terms of how to texturize a seafood alternative <\/em>\u200b[with the biomass] using different hydrocolloids in a low temperature environment to preserve the integrity of the nutritional components but get that nice, fibrous soft flake you get from a traditional seafood product.\u201d<\/em>\u200b<\/p>\n

Smallfood’s biomass ingredient is also attracting interest from petfood companies and is \u201cideally suited to help blend down the cost of cultured fish<\/em>\u200b without sacrificing nutrition and taste,\u201d <\/em>\u200bclaimed St-Onge.<\/p>\n

<\/p>\n

A ‘protein that more closely mirrors the amino acid profile of beef than plants’<\/strong>\u200b<\/h3>\n

Smallfood has developed technology to extract protein concentrates and isolates from the biomass, but is prioritizing the whole food after interest from alt seafood companies, said St-Onge, who has raised more than CAD$20m to date,\u00a0and is now raising money to build production capacity in-house (right now, Smallfood is partnering with contract manufacturers).<\/p>\n

\u201cThe original positioning was to grow the biomass and process that into isolated ingredients, but things started to change after we entered the XPRIZE Feed the Next Billion<\/strong>\u200b<\/a>\u200b challenge\u00a0<\/em>\u200b[Smallfood and fellow Canadian startup Terra Bio, which extracts protein from brewers\u2019 spent grains, are developing alt-fish fillets as semi-finalists in the $15m XPRIZE competition].”<\/p>\n

<\/p>\n

\n\n
\n
\"sophie's-kitchen-plant-based-tuna\"\/<\/a><\/figure>\n<\/div>\n

According to SPINS data collated for the Plant based Foods Association and the Good Food Institute, the US plant-based seafood market is pretty small compared to the traditional seafood market (which is worth tens of billions of dollars), with retail sales of just $13.9m in 2021, but it is growing fast (+14%).<\/p>\n<\/div>\n

<\/p>\n

The organism produces protein, carrageenan\u200b-like carbohydrate, and long-chain omega-3s\u200b<\/strong><\/h3>\n

The organism Smallfood is working with is pretty unusual in that it produces high levels of protein (65-70%) as well as carbohydrates, and long-chain omega-3 fatty acids, St-Onge told FoodNavigator-USA.<\/p>\n

\u201cWe spent years bioprospecting, exploring what\u2019s the perfect protein and asking what microorganism \u2013 the planet\u2019s most energy efficient biological production system – can produce it?”\u00a0<\/em>\u200b\u200b<\/p>\n

He added: \u201cSo that required sequencing more than 20,000 unique microorganisms, which produced one candidate that produces a protein that more closely mirrors the amino acid profile of beef than plants<\/em>\u200b\u200b.\u00a0<\/p>\n

\u201cIt\u2019s a wild type strain so there\u2019s no genetic modification, but there\u2019s a process of domestication; we had to learn how to grow it in an optimized way to ensure it remains happy and productive in a controlled environment.\u201d<\/em>\u200b<\/p>\n

<\/p>\n

\u200bProtein-packed food to order?<\/strong>\u200b<\/h3>\n

While there has been rapid growth in capacity to process plant-based proteins over the last 12-18 months, micro-organisms grow far more quickly than plants (in days, rather than weeks or months), argued St-Onge, who said Smallfood’s microorganism can consume lots of different types of sugars as feedstocks, including upcycled cellulosic sugars extracted from brewers\u2019 spent grains.<\/p>\n

<\/p>\n

Labeling: TBD<\/strong>\u200b<\/h3>\n

So how do you talk to consumers about eating microbes (not something you’ll find in the average American pantry), and how will Smallfood\u2019s ingredient be described on an ingredients list?<\/p>\n

This is still something of a work in progress on both fronts, acknowledged St-Onge, given that it’s not strictly accurate to describe Smallfood\u2019s product as ‘plant-based,’ and it’s not a fungi like Quorn or Nature’s Fynd’s ‘Fy protein.’<\/p>\n

A lot of companies, said St-Onge, are using the term \u2018microalgae\u2019 to describe ingredients that are not strictly classified as such (spirulina, for example, is blue-green cyanobacteria, but most people call it microalgae), so Smallfood often uses ‘microalgae’ in marketing materials although its organism is technically in the Thraustochytriidae<\/em>\u200b\u200b\u00a0family (it\u2019s a single-celled marine protist, another term that doesn\u2019t mean much to shoppers).<\/p>\n

As for what’s officially on the ingredients declaration, it\u2019s still to be determined, but Smallfood will probably be able to describe it as \u2018whole microalgae powder,\u2019 said St-Onge, who has completed toxicology work demonstrating safety, and is putting together a GRAS determination.<\/p>\n<\/div>\n[ad_2]\n
Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"[ad_1] Startups in the alt seafood space are currently deploying a variety of technologies and ingredients, with some utilizing a mix of plant-based proteins (Good Catch, Sophie\u2019s Kitchen, Plantish); some experimenting with fruits such as winter melon (Finless Foods); and some developing fungi-based whole-cut products via a fermentation process (Aqua Cultured Foods). Regardless of the approach, however, many companies in this small \u2013 but fast-growing field – have struggled to incorporate omega-3-fatty acids such as DHA (something many consumers expect to see in a seafood product) into their formulations for technical (stability) and cost reasons (algal oils are expensive), said Smallfood\u200b\u200b\u00a0founder and CEO Marc St-Onge. High quality protein, omega-3 EPA+DHA, […]\n","protected":false},"author":340,"featured_media":18678,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nSmallfood targets alt seafood market with \u2018wholefood\u2019 marine organism combining high quality protein, omega-3 EPA+DHA, and seafood flavor • Magical Flavour Wholesale<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/magicalflavour.com\/ja\/smallfood-targets-alt-seafood-market-with-wholefood-marine-organism-combining-high-quality-protein-omega-3-epadha-and-seafood-flavor\/\" \/>\n<meta property=\"og:locale\" content=\"ja_JP\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Smallfood targets alt seafood market with \u2018wholefood\u2019 marine organism combining high quality protein, omega-3 EPA+DHA, and seafood flavor • Magical Flavour Wholesale\" \/>\n<meta property=\"og:description\" content=\"[ad_1] Startups in the alt seafood space are currently deploying a variety of technologies and ingredients, with some utilizing a mix of plant-based proteins (Good Catch, Sophie\u2019s Kitchen, Plantish); some experimenting with fruits such as winter melon (Finless Foods); and some developing fungi-based whole-cut products via a fermentation process (Aqua Cultured Foods). 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