In response to increasing concern from consumers regarding the use of chemicals in seafood treatment, Vietnamese seafood processor and exporter Vinh Hoan is introducing untreated premium pangasius fillets at Seafood Expo Global/Seafood Processing Global in Brussels on 26 April.
Vinh Hoan’s will use pangasius fillets in the new product with quality levels that allow for the preservation of flavor and texture without the use of polyphosphate solution, which is commonly used in flash-freezing fillets during processing.
“[Vinh Hoan’s] flash-freezing process preserves a moist, delectably firm, flaky texture, and an absolutely delicious taste without treatment,” a press release issued by the company on 22 April said. “The lack of added phosphates promises to be very attractive to the rapidly expanding market of health-conscious consumers.”
Most frozen seafood is treated by soaking it in polyphosphate solution (also known as STPP) prior to freezing, causing the flesh of the fish to absorb water. According to Vinh Hoan, buyers often request treatment because they believe it prevents the frozen fish from drying out, enhances flavor and reduces thaw drip.
But the company said increasing awareness of the use of phosphates in frozen seafood has led to changing demand from customers looking for more natural, minimally processed foods.
“With Vinh Hoan’s long-established commitment to sustainable practices, it just makes sense we would lead the way with this untreated option,” said Vinh Hoan Sales and Marketing Director Nguyen Ngo Vi Tam.
Vinh Hoan will occupy booth 5-553 at SEG and the company will offer more information to visitors about the product throughout the show, including demonstrations by product development manager Paul Keasey.
