The Fry Family Food Company has added fish-style fillets to its range of plant-based protein products. They're promoted as a more sustainable and healthier way for consumers to enjoy a product that tastes like fish, has the same texture and can be cooked in the same way.
The tempura batter contains rice, maize and wheat flour, raising agents, salt, dextrose and sunflower oil. The "fish fillet" contains vegetable protein (soya), wheat, thickener, pea flour, flaxseed oil (a source of Omega-3), garlic and flavourings. Coated in a crispy batter, they're a source of protein, contain fibre and are cholesterol-free and non-GMO.
Tammy Fry, of The Fry Family Food Co and director of Meat Free Mondays in South Africa says: "The idea behind creating a fish-style fillet began when my family were at the beach. My youngest son saw fish being caught in the distance.
"As a young, passionate ocean lover who dreams of becoming a marine biologist and protector of the seas he was deeply saddened at the thought of ocean life being killed, and so asked his grandparents what they could do to help. This sparked the idea to create a product that offered the taste, texture and versatility of a piece of battered fish."
