By Ben Coxworth
July 06,
2022
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Although the
present version of the prawn substitute lacks the texture of real prawns
(pictured), it is believed that additional research will address that problem Photo
credit: Depositphotos
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Although
prawns can be farmed, most are still caught in the wild by fishing trawlers
pulling large nets through the water. Therefore, as is the case with other
types of commercial fishing, the potential exists for both overfishing and the
accidental bycatch of non-target species.
Seeking a
more eco-friendly alternative, the ETH Zurich research institute's Dr. Lukas Böcker
and Dr. Severin Eder are now looking to microalgae. Not only can the
microscopic organisms be sustainably cultivated in ponds or bioreactors, but
they're also a good source of various proteins, unsaturated fats, vitamins and
minerals.
Severin
Eder (left) and Lukas Böcker, at work in their lab Stefan Weiss
In order to
replicate the taste and nutritional value of real prawns, the scientists are
combining a certain type of microalgae with other plant-based protein sources
such as soya and pea meal. The mixture is extruded through a specialized
nozzle, to replicate the shape of actual prawns. That said, the current version
of the mock prawns are described as looking and tasting "a little like jellified, salty gummy bears."
Not
to be dissuaded, the researchers believe that by experimenting with other
processing techniques, they will be soon able to better replicate the flavor
and texture of the genuine article. In fact, it is hoped that a saleable
product will be ready by the end of the year. Other products, such as
microalgae-based imitation crab and scallop meat, could then follow.
"With
the technology and the platform we’ve developed, we’ll achieve not only an
authentic taste and texture with a microalgae-based product but also the
nutritional qualities you get with fish and seafood," said Eder.
Source: ETH Zurich