Royal DSM, a global science-based company active in Nutrition, Health and Sustainable Living, today announces the launch of Maxavor® Fish YE – a new vegan, 100% allergen-free flavor solution. Derived from algal oil, this unique innovation allows food manufacturers to deliver an authentic fish taste and mouthfeel in a variety of plant-based fish alternative applications, in addition to fish-based products.
Answering today’s growing appetite for vegan fish flavors, Maxavor® Fish YE offers manufacturers of plant- and fish-based foods two taste profiles (Maxavor® Fish M YE and Maxavor® Fish W YE) to emulate the body, mouthfeel and taste of distinct fish varieties; one for rich and oily dark fish and another for fresh, light and fleshy white fish. Maxavor® Fish YE can therefore be used to create a wide range of appealing plant-based fish alternative and fish-based products, such as vegetarian fish nuggets, vegan fish sauce and fish cakes. Maxavor® Fish YE is also Kosher and Halal certified and suitable for several label claims.
Following considerable growth in the meat alternatives category, plant-based fish alternatives are emerging as an appealing option for the rising numbers of people adopting flexitarian, vegetarian and vegan lifestyles. For example, 28% of consumers across nine countries in Europe reported that they regularly consume fish alternatives. Plant-based fish alternatives also present a more sustainable option for food manufacturers who are looking for ways to address growing concerns over the world’s diminishing fish resources – 33% of fish stocks are currently over-fished. However, it can be a challenge for food producers to develop authentic-tasting, sustainable and label-friendly plant-based fish alternatives; most commercially available seafood flavors require the processing of fish/crustaceans, or are unable to meet Kosher or Halal needs.
“The market for plant-based fish alternatives is showing exciting potential, and DSM is proud to be at the forefront of the industry as we introduce the innovative Maxavor® Fish YE flavor,” comments Gilbert Verschelling, Director Business Development & Innovation at DSM. “Part of DSM’s broad portfolio of plant-based solutions and Maxavor® range of vegan flavors, this unique, algal oil-derived flavor will undoubtedly help our customers create great-tasting, label-friendly plant-based fish alternatives and fish-based products that meet diverse consumer preferences and that help combat overfishing in support of the UN Sustainable Development Goal 14 ‘Life Below Water’.”
The innovative Maxavor® Fish YE flavor was designed to help producers create a broad range of product positionings and mask the strong flavors typically imparted by plant-based proteins. Added during the blending of dry ingredients, Maxavor® Fish YE is also low in salt, enabling producers to tailor sodium levels and achieve the desired taste and texture, without compromising a product’s nutritional profile.
The wider portfolio of solutions for fish alternatives includes GELLANEER™ gellan gum hydrocolloids, which delivers authentic texture in plant-based products, as well as Quali® vitamins and DSM Premix Solutions for enhancing nutritional value. These solutions, combined with DSM’s market expertise and end-to-end expert services, can support manufacturers in powering front of pack label claims and bringing great-tasting fish alternatives that meet consumer preferences to market.
DSM aims to support the agri-food sector by delivering high-quality, sustainable and nutritionally valuable protein products, from both animal and plant-based sources, that are accessible, affordable and appealing. For more information on the new Maxavor® Fish YE flavor and DSM’s extensive portfolio of solutions for plant- and fish-based products that meet today’s consumer needs, visit https://www.dsm.com/food-specialties/en_US/products/savory/maxavor.html
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