Protein transition through the development of a tasty, affordable hybrid fish product
Animal-based food products have a higher environmental impact than plant-based products. Proteins are part of a healthy diet. Currently, the majority (57%) of proteins come from animal-based foods. The Dutch government's policy focuses on a shift towards a diet with more plant-based and less animal-based proteins, or the protein transition. The government aims to achieve a ratio of 50% animal-based and 50% plant-based proteins by 2030, according to the Wheel of Five.
SVO Vakopleiding food (lead partner), HZ University of Applied Sciences, fish specialists Hans Fenthsam and Fish&Seafood Waasdorp, the Dutch Fish Specialists Association and the Marine Stewardship Council have formed a consortium to boost the protein transition among fish specialists.
The aim of this project is to jointly develop a recipe and process for a tasty and marketable hybrid fish product, consisting partly of fish and partly of plant-based ingredients. Important factors that are being taken into account in this development are texture, taste and affordability of the hybrid fish product. The use of cheaper Dutch fish species as ingredients for the product is being investigated because they are more sustainable and cheaper.
With this innovative hybrid fish product, fish specialists are taking an important step in the protein transition and making fish accessible to a wider audience.
