Aistila Consumer Sensory Study Highlights SuperGround's Fishballs

Aistila, a Finnish research firm tested the industrial food tech company SuperGround’s paste in fishball recipes. In a blind-coded and randomised order, Aistila conducted a consumer sensory study where two fishball series were sampled with varying SuperGround fishball paste content. Ranging from recipes using 0, 15, 30, and 50%, four kinds of SuperGround fishball paste products were prepared from either frozen or tin can packaging. The consumer demographics were varied, with 103 participants ranging from 18 to 60 years old. Adding 15-30% SuperGround paste to the traditional fishball recipe was found to maintain and enhance the mouthfeel and taste. The addition of the paste increased softness, and fryability and decreased rubbery textures in fishballs. Notable comments about 15% SuperGround fishballs stated, “Clearly the highest quality product, good mouthfeel and flavours, I would buy this.” Tin-canned fishballs with 30% SuperGround paste received comments on tasting traditional, juicy and tasty.

‍Taste is king in fish product choices - good taste is the most important for SuperGround sensory study participants.

Consumer behaviour in the second part of the study valued the highest taste for product choices followed by affordability, nutritional value and sustainability. Participants were more likely to buy products containing SuperGround paste due to better taste, increased calcium and collagen content. Younger participants were more willing to buy fishballs with SuperGround fish paste if it reduced food waste. “Our SuperGround paste utilises undervalued fish parts, and interestingly enough has been shown to act as a flavour enhancing agent. We are able to produce more fishballs while the final products are tastier due to their fluffiness and moistness. Our paste has a similar or even a better nutritional profile when compared to conventional fish meat.” Santtu Vekkeli, inventor and founder of SuperGround commented in response to the study.