March 05, 2021 Crab cakes made from microalgae protein by Singapore food tech start-up Sophie’s Bionutrients. Sophie's Bionutrients Plant-based meat alternatives – from burger patties and sausages to minced pork and even shrimp – are an increasingly common sight on supermarket shelves and dining tables across Asia. Indeed, a recent study projects that the market for meat analogues in Asia-Pacific will grow by 25 per cent over the next five years. Most of these products are derived from mainstream ingredients such as soy, wheat, peas and gluten – and for good reason. For instance, the Impossible Burger is chiefly made from soy protein concentrate, while Omnipork’s pork analogues are produced using a blend of peas, soy, shiitake mushrooms and rice.