Plant-based meats have been in the news lately, but I’ve been thinking about plant-based fish.
First, an update on the proposed Texas Meat and Imitation Food Act, a piece of state legislation that would prevent companies that make plant-based proteins from using the word meat,” “beef, chicken, pork or any common variation of them to describe the product, even if only to claim similar textures, flavors or cooking methods.
The bill, H.B. 3799, recently passed in the House and will move on to the Senate, where we’ll hear more testimony from ranchers and food manufacturers on an issue that has been causing plenty of political tussles in recent years.
Good Catch® plant-based seafood, today announced the launch of a new line of innovative Plant-Based Breaded Fish Sticks, Plant-Based Breaded Fish Fillets and Plant-Based Breaded Crab Cakes. Developed to recreate classic nostalgic comfort foods, the new lineup crafted from Good Catch s proprietary six-legume blend (peas, chickpeas, lentils, soy, fava beans and navy beans) offers a delicious plant-based solution to bycatch, mercury contamination and overfishing. These new products are here to positively disrupt the seafood category while delivering comparable protein and the same taste and texture as their animal-based counterparts.
Good Catch Frozen Breaded Line
The launch includes:
Plant-Based Breaded Fish Sticks (MSRP: $5.99): Deliciously flaky plant-based whitefish sticks have 12g protein per five sticks, each coated with a light, crispy breading. They re a convenient freezer friend for quick and easy weeknight meals. Sized perfectly for little hands to dunk into ketchup
/PRNewswire/ Thanks to the overwhelmingly positive response from bodegas and consumers in the Bronx and Brooklyn, Plantega announced today it is expanding.