Job offersmore »
- Plant Specialist - Melbourne, Australia
- General Manager European Region - Bologna, Italy
- Einkaufsverantwortlicher / Kundenbetreuer - Die Schweiz
- Continuous Improvement Specialist - Berkel en Rodenrijs, Nederland
- Innovation Leader - Johnston (Iowa), USA
- VP of Sales - Montreal, Canada
- IPM Consultant - Adelaide Plains, Australia
- National Nursery Manager - Australia
- Substrate Grower - Launceston CBD, Tasmania
- Product manager for growing media - Finland or Estonia
Top 5 - yesterday
- No news has been published yesterday.
Top 5 - last week
Top 5 - last month
- US (AZ): The future of farming takes root
- Retractable roof helps AU greenhouse function with extremely low energy costs
- US: Regulatory barriers to developing innovative agricultural biotechnology
- Over 9 million views for this hydroponic lettuce video
- Ultra-thin MA film seeks to revolutionize packaging
Exchange ratesmore »
Whole Foods to offer new vegan tomato-based "tuna" sushi
Companies for years have been finding ways to transform plants into things that could replace meat and egg products. It happened to mayonnaise and burgers; now it’s happening to tuna sushi.
The tomato-based tuna sushi is now in Whole Foods. (Photo courtesy of Ocean Hugger Foods)
Starting Nov. 1, the Amazon-owned Whole Foods Market grocery chain will add a plant-based tuna sushi option to its sushi bars in the New York and Los Angeles markets. The product was created by New York-based Ocean Hugger Foods, which found a way to mimic raw tuna using tomatoes.
Andy Sasser, who helps makes decisions about what prepared foods are sold at Whole Foods, told Supermarket News he discovered the tomato-based tuna while perusing vendors at the 2017 National Restaurant Association trade show in Chicago.
The tomato-based sushi is comprised of just five ingredients: tomatoes, soy sauce, sugar, sesame oil, and filtered water. And while its creators are guarding the process as proprietary information, they say they’ve managed to mimic the fattiness and texture of fish, and even if the cuts don’t taste exactly like the real thing, they do come close.
Sasser described it as being “not tomato-y” and mild—something that will likely entice vegans and vegetarians, and hopefully omnivores, too.
Publication date: 11/1/2017
Other news in this sector: