Sebastopol, CA (PRWEB) January 03, 2013
Traditional, staple foods from around the world have made their way to American tables for some time, and if one surveys the grocery, natural food, and even big box store aisles one can see that they are here to stay. Thirty years ago, Asian foods like tofu, soymilk and shiitake mushrooms were novelties reserved for hard-core ‘foodies’. Today these foods have been enthusiastically embraced by the public and are now considered commonplace. Now there is a new “kid” on the block. Konjac is the next wave and one company, Sophie’s Kitchen VEGAN Seafood, is using konjac to create their alternative to seafood products.
Eugene Wang is the company’s vegan visionary, and Sophie is his first child. She liked all kinds of seafood, yet her extreme allergic reaction to it scared the family. They soon learned that they were not alone: a 2009-2010 study by the American Academy of Pediatrics found that 1 in 12 children have a food allergy - twice as many as previously thought.
At about the same time, Wang became alarmed that he could not find live jelly fish when visiting a beach that was famous for a unique species thirty years ago. He began wondering how many other sea creatures Sophie would never see. Wang’s food company has 20 years+ experience in creating vegetarian foods, so it was only natural that he realized that the growing numbers of those allergic to seafood, dwindling seafood sources from the ocean, the dangers of farm-raised seafood, and the trend toward the vegan lifestyles, added up to the fact that his company had the knowledge to develop a delicious alternative. Konjac’s versatility and mineral-rich seaweed made the dream possible. Today, Sophie’s Kitchen is the first company to use konjac (also known as konjaku, konnyaku, and elephant yam) in vegan alternatives to seafood and meat.
Konjac, pronounced ‘kon-jack’, is also known as konjaku, konnyaku, and elephant yam. It is native to Southeast Asia and Indonesia where it has been used for thousands of years as an everyday food. It is also extremely popular in traditional Japanese cuisine. Konjac has almost no calories, is very high in dietary fiber, has been studied as an ingredient that may mitigate the transport of cholesterol, and may also be an effective hypoglycemic and hypo-insulinemic agent. This makes it today’s health food wonder.
Vegan Seafood is not a paradox: it is a vegan revolution. The award-winning,100 % plant-based alternatives feature Non GMO and Non Gluten varieties, and contains no cholesterol, trans fats, preservatives, colors, MSG or sugar. The six delectable varieties are available in natural food stores across North America: Vegan Prawns and Breaded Shrimp, Calamari, Crab Cakes, Fish Fillets, and Scallops.