Before CES 2020 officially opened, Impossible Foods unveiled its latest product, artificial pork, according tomedia. Clearly, the company is not the only competitor in the increasingly competitive field of artificial food. On Wednesday, local time, shrimp, chicken, ice cream and bacon products made from plants appeared at CES.
Van Cleve Seafood Company, another artificial meat company, offers a very useful alternative: shrimp. At its Wild.Skinny.Clean brand, the company has launched a wide variety of artificial shrimp products, as well as a crab-free cake. Monica Van Cleve-Talbert, president of Van Cleve, provided samples of coconut shrimp to reporters for themedia CNET.
After tasting, CNET said the coconut shrimp tasted like a fake, its meaty consistency and taste surprisingly similar to that of real shrimp and the shell was very brittle. It is understood that the main ingredients of this artificial shrimp are root, as well as plant starch, chili powder and vegetarian flavor, the coating is gluten-free flour and unrefined coconut flakes.
Van Cleve-Talbert says such products could help reduce human pressure on overfished species.
Wild.Skinny.Clean plans to launch a soy-based pecan brown sugar bacon product this year. It also wants to introduce plant-based scallops and salmon. Plant-based bacon tastes sweet and will have the same consistency and appearance as regular bacon.
A plant-based fried chicken product from Atlas Monroe can easily fool anyone. This vegetarian chicken is made from wheat protein, crispy on the outer layer, and is a chicken-like vegetarian.
Eclipse Foods showcases its plant ice cream. According to Aylon Steinhart, CEO and founder of the food company, the company extracts “milk” from plants that work like milk. The product has the taste, texture and function of traditional dairy products.
Eclipse’s ice cream is made from corn, oats, potatoes and cassava. Steinhart says companies know they can’t just use oat milk, soy milk or almond milk when they develop alternative milk, and they need to find a substance that is exactly the same as traditional milk’s molecular structure. “We have to mix all kinds of plants together and interact with each other — oil, sugar, nutrition — to make really functional milk. “