date:Apr 15, 2022
icate than meat while still countering the potential off-flavors of plant-based proteins.
From our range of technologies, we chose wet extrusion for the project because this technology allows us to achieve the optimal flaky, soft fish-bite, says a Solina spokesperson.
Having selected the technology, our research scientists and application technologists worked to create the perfect end application, meticulously fine tuning the taste, texture and appearance to match the fish gold standard as c