Innovation
Monkeys By The Sea looks beyond the sea by getting the best taste and nutrition, sourcing the very best from plants, both from the land and from the water.
Our team of chefs and product developers combine the best processes from the plant-based, vegetable and seafood industries with creative food-tech and food science.
There are over 510 million square kilometers of area on the surface of the Earth, but less than 30% of this is covered by land. The rest is Ocean.
“We cannot source the world’s need for protein from the land alone. Nor can we deplete our oceans as they are the source of all life. We need to find a balance.
– Thijs, Head of the Tribe
In order to limit the impact of food production on our planet, plant-based alternatives for animal products are becoming increasingly popular. There are many types of plant-based meat substitutes on the market today, but this is not yet the case for seafood alternatives. Up to a few years ago, the available seafood alternatives were not (yet) seen by consumers as a full-fledged alternative for fish products. They did not always have the same intrinsic quality (taste, smell and mouthfeel) as their animal counterparts. Fish has a layered, oily structure that is difficult to imitate with current production techniques, plant-based semi-finished products and ingredients. Preserving plant-based textures that resemble fish is also a challenge. The heat resistance of certain ingredients and products can be a challenge and they risk losing quality and taste. In order to meet this food tech challenge, Monkeys by the Sea and various entrepreneurs and food production companies have joined forces in an EU Funded OP-Zuid project.
