Dr. Lukas Böcker and Dr. Severin Eder
ETH Zurich and Catchfree
Producing prawns from plants is a challenge – and not only because of their taste or texture, but above all because of their characteristic shape. The Catchfree start-up company led by Lukas Böcker and Severin Eder at ETH Zurich is now developing a multi-stage process to create prawns from vegetable protein mass. Their aim is to use the technique to produce other plant-based seafood one day.
The project developed an innovative texturising technology for the continuous production of plant-based shrimp alternatives. The products impressed in market tests through their authentic texture and mouthfeel. The technological basis enables industrial scaling and paves the way for sustainable, plant-based seafood alternatives.
Translated with DeepL
The aim of this project is to use an innovative texturing platform to continuously produce plant-based alternatives to shrimp. With the help of an interdisciplinary team and close collaboration with experts from the gastronomy industry, the successful production of plant-based shrimp on a pilot scale was realised. The focus was on achieving an authentic mouthfeel with a characteristic texture in a scalable solution. The produced alternatives to shrimp convinced decision-makers in the entire Swiss hotel, restaurant and catering (HoReCa) segment. Market acceptance was validated in various market tests and events.
The solution implemented provides the technological basis for future industrial scaling and paves the way for the commercial launch of plant-based alternatives to seafood that combine the characteristic attributes of the animal value proposition.
In the Food 4.0 programme, the Swiss Academies of Arts and Sciences, under the leadership of the Swiss Academy of Engineering Sciences SATW, support innovative project ideas that are at the very beginning of development. In particular, the programme supports projects that demonstrate new perspectives for the successful development of the Swiss food system. The selected projects make an important contribution to solving the greatest challenges and address the topics of food waste, sustainability and health.
