Innovation Spotlight - Shrimpish
Shrimpish and The ISH™ Food Company line of offerings represent the latest generation of plant-based products, where meticulous attention to cutting-edge science and a passion for sustainability attain even higher levels of quality and innovation.
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Able to be sautéed, grilled, baked, or fried just like the real thing, shrimpish is confident it brings a familiar mouthfeel and snap of texture. With the intricate use of green coconut, soy protein, and konjac for taste along with DHA algal oil to supply omega-3 fatty acids, innovation is not limited to one aspect of the seafood alternative.
“We’re the only plant-based seafood company that I know of that’s actually fortifying with long-chain Omega-3s, which is what you get from fish oil, but we use them from algae,” says Leann Barden, vice president of research and development at ISH. “That’s one of the biggest reasons people eat fish, and now you don’t have to sacrifice that, and you still get all the heart, brain, and eye benefits-without the mercury, without the slave labor, without the bycatch.”
Alongside shrimpish at the 2023 National Restaurant Association Show was the debuting salmonish burger - a plant-based patty also boasting algal oil along with sustainable kelp high in iron and potassium just like beef. Featured in the Nordic Salmonish Burger recipe by Chef Charlie Ayers, the patty performed exceptionally well and left all attendees with high hopes anticipating the future codish, crabish, and lobsterish coming soon.
Want to get more insights? Click here to book a complimentary innovation session!
The ISH™ Model: A Whole System Approach for a Healthy World:
https://lnkd.in/gHc-UftB
FSR Magazine’s feature on “15 Promising Plant-Based Eats from the NRA Show”:
https://lnkd.in/ePVEZDvY
Algal oil analysis by Netherlands-based company plnktn.:
https://lnkd.in/gMD8X7Zb
#ishfoods#plnktn. #plantbased#vegan#algaloil#omega-3 #shimpish#salmonish#innovation#sustainability