{"id":6931,"date":"2022-07-07T17:40:41","date_gmt":"2022-07-07T15:40:41","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=6931"},"modified":"2022-07-09T17:48:40","modified_gmt":"2022-07-09T15:48:40","slug":"wien-statt-meer-als-das-vegane-whole-cut-lachsfilet-aus-dem-3d-drucker-kam","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/wien-statt-meer-als-das-vegane-whole-cut-lachsfilet-aus-dem-3d-drucker-kam\/","title":{"rendered":"Wien statt Meer: Als das vegane Whole-cut-Lachsfilet aus dem 3D-Drucker kam"},"content":{"rendered":"

Veganes Faschiertes, W\u00fcrste ohne Fleisch<\/a> oder pflanzlicher R\u00e4ucherlachs: Die Produktpalette an Alternativen ohne tierische Bestandteile w\u00e4chst unerm\u00fcdlich. Nun auch um ein vollkommen pflanzliches Whole-cut-Lachsfilet, das seinem tierischen Pendant in sehr \u00fcberraschender Weise \u00e4hnelt \u2013 quasi \u00bbSeafood Made in Austria\u00ab. <\/strong>Wobei es sich hierbei nat\u00fcrlich nicht um einen ehemaligen Meeresbewohner handelt. Denn das Filet des Start-Ups Revo Foods<\/a> besteht aus verschiedenen pflanzlichen Proteinen, weitere Zutaten sind Algenextrakte und Pflanzen\u00f6le. Zus\u00e4tzlich habe das vegane Lachsfilet<\/a> einen hohen Proteingehalt und einen hohen Gehalt an Omega-3-Fetts\u00e4uren, \u00e4hnlich wie bei wild gefangenem Lachs, verspricht der Hersteller. Patentieren hat man das Produkt jedenfalls schon lassen, ab Anfang 2023 soll es im Handel erh\u00e4ltlich sein<\/strong>.<\/p>\n

\"Der
Der vegane Lachs kann wie der konventionelle verwendet werden.
\u00a9 Revo Foods<\/figcaption><\/figure>\n

Zum Verwechseln \u00e4hnlich<\/h2>\n

\u00bbEin pflanzliches Lachsfilet mit realistischem Geschmack und Textur.\u00ab Der Gesch\u00e4ftsf\u00fchrer von Revo Foods, Robin Simsa, legt viel auf die Waagschale, wenn es um das Esserlebnis geht. Aber auch Gastronomie Consulter Siegfried Kr\u00f6pfl<\/a> lobt: \u00bbVon der Konsistenz her ist das Filet wie jenes eines Lachs, sogar mit feinen Lamellen.\u00ab<\/strong> Ebenso der Geschmack soll zum Verwechseln \u00e4hnlich sein.<\/p>\n

Ab in die Pfanne<\/h2>\n

Bei der Verwendung verh\u00e4lt es sich wie bei \u00bbechtem\u00ab Fisch: Die Zubereitungsweisen sind vielf\u00e4ltig. F\u00fcr Kr\u00f6pfl lasse sich das vegane Lachsfilet sogar besser zubereiten als Frischfisch<\/strong>, er empfiehlt: \u00bbDer pflanzliche Lachs ist super zum Braten, Grillen oder auch Pochieren.\u00ab<\/p>\n

Gegen die \u00dcberfischung<\/h2>\n

Das marine \u00d6kosystem \u00e4chzt immer mehr unter \u00dcberfischung<\/a> und dem Verlust der biologischen Meeresvielfalt. Ihren Anteil daran leistet auch die industrielle Fischerei, die f\u00fcr die konventionellen Fischerzeugnisse aber tragend ist. Daher suchen Flexitarier immer mehr nach nachhaltigen Alternativen<\/strong>, welche den \u00bbGeschmack des Meeres\u00ab bieten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Das Food-Tech Startup \u00bbRevo Foods\u00ab aus Wien pr\u00e4sentierte erstmals ein veganes Lachsfilet in einem St\u00fcck, das mittels 3D-Druck-Technologie hergestellt wurde.<\/p>\n","protected":false},"author":7,"featured_media":6932,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[77,78,36],"class_list":["post-6931","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-fisch","newstag-gastro-start-up","newstag-vegan"],"yoast_head":"\nWien statt Meer: Als das vegane Whole-cut-Lachsfilet aus dem 3D-Drucker kam - 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