An Australian company has developed a ‘nature identical’ alternative to caviar, recreating the taste and texture of the famed roe of the Beluga sturgeon, while producing it in a way that appeals to consumers increasingly valuing sustainability. 

The wild population of the Beluga sturgeon is in serious decline and the ancient species is listed as critically endangered. But demand for its roe continues to surge as more of the world’s population seeks out premium and luxury experiences. 

The dilemma motivated Eco Caviar Co-Founders, Yura Dubowski and Bill Whitfield, and its CEO, Russel Rankin, who are also troubled by some of the fish farming practices that have evolved to satisfy the voracious market. 

“There’s a massive industry now for farmed sturgeon because Beluga caviar is seen as somewhat of a status symbol among the world’s rising middle class, like drinking fine champagne or driving a luxury vehicle,” said Russel. 

“But consumers are increasingly making food choices based on food production’s sustainability credentials. Some consumers have already expressed concerns over the cleanliness of the environment that farmed sturgeon are raised in and the use of Borax in some places to preserve the caviar.” 

Eco Caviar has responded with an egg-based alternative that uses an innovative production technique to mimic the precise shape, taste, aroma, and mouthfeel of Beluga caviar. 

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