Nothing seems to be stopping Impossible Foods, the California juggernaut that has its sights on world domination, with the desire to, well, save us from ourselves. The Silicon Valley-backed company has just announced that it will be applying the technology it uses to produce plant-based minced beef to fish. Given its record of accurately reproducing the meaty taste of beef, the firm is looking to do the same with the taste and texture of fish, though it hasn’t yet reported on the variety. After all, as any diner would know, salmon and cod tastes vastly different.
This announcement was made after the research team produced a plant-based anchovy-flavoured broth. “It was being used to make paella,” said CEO Pat Brown to The New York Times. “But you could use it to make Caesar dressing or something like that.”
Indeed, this announcement is a follow up to the claim the company made when Lifestyle Asia visited its R&D lab and production plant in Redwood City, California, where its researchers vouched that its technology can be used to replicate any animal-based protein.
Since then, its bleeding plant-based meat has been adopted by culinary establishments of every stripe from upscale restaurants in Hong Kong and Singapore to Burger King in the United States. There are further plans for expansion as its product is now also kosher and halal-certified.
The mission? To reduce the planet’s reliance on animal-derived protein as the industries that produce them are major contributors to environmental degradation. When it comes to fish, the situation is just as dire. According to the World Economic Forum, 90 per cent of the world’s fish stocks has been depleted.
How that would take off in Asia remains to be seen, as large parts of the continent are attached to cultural traditions of serving up whole fish or visible parts of it (curry fish head, anyone?). But given that Impossible Foods has managed to reproduce the taste of blood through a biological component called heme, who knows if it too can replicate the illusion.