What’s for lunch today? Same old tuna salad…might we tempt you to shake things up with this surreal new substitute from Future Farm.
A pioneer in plant-based protein, Future Farm has of-fish-ially launched its vegan Tvna to the Australian market. Filled with protein, a good source of omega-3 and ready to eat right off the shelf, let this be your new go-to for taste and texture without harming the environment.
Future Tvna looks and tastes like the reel thing and is a nod to the need to preserve our marine life and the next natural step in sourcing alternative meats.
If you have been fishing for an alternative source of vegan protein, wade into your local Coles store nationwide to find Tvna on the shelf – flaky chunks, 100% plant-based made with Future Farm’s signature blend of soy, bean and chickpea protein.
Flavour is brought to the forefront with the addition of olive oil, microalgae oil and radish. Future Tvna is also gluten-free, GMO-free and hormone-free, with no artificial preservatives and ready-to-eat right off the shelf.
"It’s about time we were able to offer a delicious plant-based tuna to those who love fish,” Future Farm founder Marcos Leta says. "Future Tvna also innovates as the brand’s first ready-to-eat, non-frozen fish and it is so similar to the real thing that in other markets, it is sold next to regular canned tuna.
"As a team, we will keep working to upgrade our technology and products to the point where people won’t recognise what’s animal and what’s of plant origin. We are very eager to see how the Australian market responds to this continued innovation.”
Tuna is one of the most consumed fish in the world and an endangered species, Future Farm took it in its stride to create a more sustainable solution to help preserve the tremendous biodiversity beneath the surface of our oceans and stop predatory fishing practices.
Perfect for a cheesy toasted tuna melt, tacos, pasta bake, a crisp salad brightened with lemon, or crunchy fish sticks with extra tartar sauce, Future Tvna is going to be quite the culinary catch.
