Microalgae-based prawn substitute being developed in Switzerland
Two researchers at ETH Zurich are advancing research into the development of a prawn-like product made with microalgae.
Lukas Böcker and Severin Eder, both researchers at the public university based in Zurich, Switzerland, are focusing replicating the taste and protein value of prawns by combining microalgae with soya and pea meal, according to NewAtlas. The fish-free ingredients are extruded so they look like actual prawns.
“With the technology and the platform we’ve developed, we’ll achieve not only an authentic taste and texture with a microalgae-based product but also the nutritional qualities you get with fish and seafood,” Eder said.
The reserchers are still in the experimental phase, but the researchers said they expect to have a final product by the end of 2022. Böcker and Eder said their next project will be the development of microalgae-based imitation crab and scallops.
“In two to three years, I’m certain there’s going to be a lot more plant-based fish and seafood around than there is today,” Böcker said.
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