Frutarom develops new ingredient to make fish sausages

31-May-2011 - Last updated on 13-Mar-2017 at 14:43 GMT

Frutarom Savory Solutions has developed a new ingredient compound which enables fish to be used as sausage filling.

With the new ingredient Frutarom says it has developed a product that allows manufacturers to present fish in a new form. The company says the fish version of the sausage is considerably lower in fat than conventional pork or beef variants, and contains valuable omega-3 fatty acids. Frutarom says the fish sausage neatly links the popular consumer trends for snacking and following a healthy diet.

“With this product, we are focusing on target groups who are curious about trying out new products and flavour variations. The fish snack is also a healthy alternative for consumers who want to follow a conscious diet without relinquishing certain types of food,” said Stephanie Peters, marketing communication manager for Frutarom Savory Solutions.

Meat-free

Whilst the prospect of producing sausages from fish may be new to many European consumers, sausage type snacks made from fish and seafood products are a popular in Japan, where products such as Kamaboko (a cured surimi product), and fish sausage products resembling hot-dog sausages are commonplace.

Peters told FoodNavigator that the new compound was developed to produce meat-free sausages made from fish ingredients. She added that the product “is a meatless alternative” to the popular German currywurst snack.

“Our aim is to make the ‘Currywurst’ style fish sausage popular in Germany and abroad,” she explained.

New solution

Peters told FoodNavigator that the new ingredient is a clean label solution which contains plant fibres. She said that the compound brings about a firm consistency to fish and thus means it can be used to form sausage.

“The compound has to be mixed with mincedfish, oil, ice and salt to form a homogeneous mass; then you can fill the sausage casing with this mass” said Peters.

The fish sausage ingredient is said to have high temperature- and freeze-thaw stability, making it suitable for manufacturers of convenience, restaurant chain and canteen style foods. Peters said the ingredient is available in several varieties, containing different seasonings, including one which enables the sausage to be presented in the style of the popular German currywurst snack.

“The spicy taste and pleasant texture also convince consumers who are not normally fans of fish” said Peters.