Shrimps made with layers of algae and vegetable proteins very similar, at least aesthetically, to the original ones: this is the purpose of New Wave Foods, one of the many new companies that are entering a rapidly growing market, namely that of “impossible” foods, imitations that may be acceptable from a visual point of view and possibly also from a taste point of view, of real foods.
Michelle Wolf, a materials scientist and biomedical engineer, as well as one of the people responsible for the technology linked to the production of these fake shrimps, says that the latter have the typical consistency and the characteristic “pop” when you bite the shrimps: “so much work has been dedicated to this,” she reports.
The algae and vegetable proteins used contain the eight amino acids found in shrimp meat, a characteristic that should not cause the taste of this imitation to differ too much from that of real shrimps. These “shrimps” would also provide a lower intake in terms of calories and salt.
New Wave Food was founded in 2015 by Wolf herself together with Dominique Barnes, an oceanographer.
But why shrimps? The fact is that the production of these crustaceans in aquaculture can be seriously damaging to different ecosystems and some scientists have already published a study in the past about the fact that the rapid growth of the shrimp market could have a direct impact on climate change.
Discriminatory shrimp fishing itself also leads to significant problems in terms of sustainability, first and foremost the unintended capture of other often protected or endangered species.
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