Traditional beef burgers have a new competitor. This time it is not “according to the plant”, not even from some combination between herbs and mushrooms. It’s not what we’d call “laboratory food” either. So what is it? If we had to insert this new “meat”, perhaps we should opt for something like processed sea food.
A new alternative. A few years ago, the Norwegian company Pronofa Asa went through an acquisition a unique task: turn unknown underwater animals into another source of protein for food. Two years after the purchase of the company Marine Flavor, the Scandinavian company continues the development of products, which includes “meats” for hamburgers.
Cion. This food substitute is obtained from a marine animal of the type called Ciona. These are marine animals that cling to rocks at the bottom of the sea, similar to sponges or corals. The genus of these tunicates differs somewhat from these animals.
The tunicates are one of the two subphyla into which the phylum Chordate is divided, the other being the vertebrates. This implies that, as strange as it may seem, these animals are more closely related to fish or mammals than to crustaceans and molluscs.
The children take it as it is. Among the activities of the company Pronofa ASA is to cultivate a species native to the North Sea. According to the population, aquaculture of these animals has some advantages. As plankton they can simply be eaten, but also because they can absorb nitrogen from the water.
Nitrogen excess by terrestrial crops is one of the threats facing various aquatic ecosystems. Growing cion in highly nitrogenous areas can serve as a “filter” for excess nitrogen, which, in the company’s words, translates into greater biodiversity.
At the nutritional level, products from this animal are an alternative source of protein and nutrients such as omega 3 fatty acids.
And the taste? Those who have experienced these derivatives confirm that they taste like meat. According to those responsible for the development, the biggest challenge with developing these substitutes was to eliminate the “sea” taste. The texture of the natural cion is similar to that of loligini, and its flavor is similar to sea food; Hans Petter Olsen explainedCEO of Pronofa to a British newspaper The guard.
Experiments in the kitchen. Of course, these types of derivatives cannot be considered otherwise, so the product will not be to everyone’s taste. In any case, it is a new candidate to take account of the complex market of “conventional” fuel substitutes. After all, we still have to wait before we see the derivatives in our markets and restaurants.
