Plant-based Seafood and Method of Making Thereof

PRODUCT OPPORTUNITIES

• Plant-based seafood products, such as plant-based fish, scallops, foie gras, and shellfish

COMPETITIVE ADVANTAGES

• Sustainable
• Safe, plant-derived ingredients
• Free of seafood allergens and soy allergen
• Simple manufacturing process that does not involve expensive or energy-intensive equipment

TECHNOLOGY DESCRIPTION

This invention provides a novel method to produce structured, plant-based seafood analogs from alternative (non-animal) proteins and polysaccharides. Such seafood analogs have microscopic structures and bulk physicochemical properties, such as appearance, texture, and water holding capacity, that mimic those of real seafood products.

ABOUT THE LEAD INVENTOR

Dr. D. Julian McClements is a Distinguished Professor in the Department of Food Science at the University of Massachusetts Amherst. His research interests include plant-based foods, natural ingredients, food biopolymers and colloids, oral delivery systems, gastrointestinal fate of nutrients and nutraceuticals, and food nanotechnolgy. He has published over 1200 scientific articles in peer-reviewed journals, and is the co-editor of Annual Reviews in Food Science and Technology and a member of the editorial boards of a number of other journals.

AVAILABILITY:

Available for Licensing and/or Sponsored Research

DOCKET:

UMA 22-038

PATENT STATUS:

Patent Pending

NON-CONFIDENTIAL INVENTION DISCLOSURE

LEAD INVENTOR:

D. Julian McClements, Ph.D.

CONTACT:

This invention provides a novel method to produce structured, plant-based seafood analogs from alternative (non-animal) proteins and polysaccharides. Such seafood analogs have microscopic structures and bulk physicochemical properties, such as appearance, texture, and water holding capacity, that mimic those of real seafood products.