Profillet combines marine-derived ingredients with advanced food science and technology to create plant-based and fermentation-enabled seafood alternatives that mimic traditional fish in taste, texture, nutrient composition, and cost. Their proprietary production process replicates the natural flakiness of fish fillets without heating or freezing, making it highly scalable and easy to integrate into existing food production lines, keeping capital expenditures low.
ProVeg: Profillet aims to replicate the natural flakiness of fish fillets without heating or freezing. How does this process translate into a superior taste and texture experience for consumers?
Profillet: Profillet’s unique process delivers a superior consumer experience by replicating the natural layering and flakiness of real fish, rather than relying on texture-inducing additives. This results in a more authentic mouthfeel and a balanced, approachable whitefish flavour that resonates with a broad audience. The production method is also designed to be more sustainable and scalable, easily integrating into existing food production infrastructure. Breaded formats further enhance accessibility and ease of use, particularly in foodservice settings.
ProVeg: Your product combines marine-derived ingredients with advanced food science. What’s one key nutritional benefit consumers can expect from your plant-based white fish?
Profillet: Consumers can expect nutritional benefits comparable to conventional fish, including high levels of protein and Omega-3 fatty acids such as EPA and DHA. Additionally, Profillet offers essential nutrients such as Vitamin B12, calcium, iron, and fibre – delivering a well-rounded nutritional profile with ingredients familiar to health-conscious consumers.
ProVeg: What is the biggest impact you hope Profillet will have on the future of food?
Profillet: Profillet aims to reshape the future of seafood by offering a sustainable, accessible, and nutritious alternative that appeals to a wide range of dietary preferences. It seeks to reduce pressure on declining fish stocks and industrial fishing, while providing a consistently priced, health-promoting product that people genuinely enjoy and want to repurchase – making ethical, sustainable eating more attainable for everyone.
Want to learn more about our Incubator startups? We’re hosting a Demo Day, where some of the most exciting startups in the plant-based and fermentation-powered food space will pitch their bold ideas to the world.
Tune in to discover game-changing innovations and powerful presentations from our 10 featured startups, gaining insights from leading investors on what excites the industry’s top minds. You’ll have the chance to network with market leaders, fire questions to the startups, and even vote for your favourite to win the Audience Award – plus, you could win a fantastic plant-based prize!
When? Thursday, 18 September/15:30–17:45 (Central European Summer Time)
Where? Online – join from anywhere
How? Get your free ticket here.
Emily Styrka
Content Creator and Writer
