|
Photo: Stockfile/FIS
'Blue Revolution'? A Review of Popular Cultured Seafood
 WORLDWIDE
Friday, September 06, 2024, 00:10 (GMT + 9)
As the world confronts the growing challenge of food sustainability, cell-based seafood is emerging as a promising but often overlooked innovation. Unlike the more controversial cell-cultured meats, cultured fish has largely sidestepped regulatory hurdles, likely due to a lack of entrenched industry resistance, according to FoodBev Media.
 While the sector still grapples with high production costs and technical challenges, companies are making a splash with premium offerings like bluefin tuna toro. Many investors and scientists predict a market breakthrough by 2025, aiming to deliver a sustainable, ethical, and healthier alternative to conventional seafood. Could this be the next big wave in food technology? Dive in to explore.
Demo sample made in 3D bio-printer.Photo: courtesy University of Florida IFAS ==>
As concerns about overfishing, environmental degradation, and food security reach critical levels, the seafood industry faces an urgent need for sustainable solutions. Traditional fishing methods not only deplete fish populations but also devastate marine habitats and disrupt underwater ecosystems. Furthermore, the global seafood supply chain is fraught with issues, including traceability challenges, fraud, and unethical labor practices.
In response, the seafood sector is witnessing a new wave of innovation fueled by advances in cell-cultured technologies. Companies worldwide are leveraging cellular agriculture to pave the way for a future where seafood production is not only environmentally sustainable and ethically sound but also scalable and resilient in the face of global shifts and demands.
Cultured Seafood: The Future of Fish?
Much like cultivated meat, cultured seafood begins with the extraction of stem cells from the desired species, which are then grown in a nutrient-rich medium. By replicating natural growth conditions, scientists can produce seafood that closely mimics the texture, taste, and nutritional profile of wild-caught fish, as explored by The Cell Base. Advances in bioprocessing, such as the development of serum-free culture media and optimized growth factors, are critical to making cell-based seafood more sustainable and cost-effective.
Diagram depicting the production of cell-based protein. Header caption: Sharon volunteering at an Institute of Food Technology (IFT) conference. L to R: Nuria Castaneda, Sharon Chuah, Nadia Yammoul, Carolina Krivoy
Moreover, companies are employing innovative technologies, like organoid formation and hybrid ingredient integration, to enhance the authenticity and quality of their products.
Below, FoodBev Media profiles some of the pioneering companies leading this new era of alternative seafood.
.png) Forsea
- Location and Founded: Israel, 2021
- Product: Freshwater Eel
Technology: Forsea utilizes proprietary organoid technology that allows cells to autonomously differentiate and grow, closely mimicking nature’s tissue formation processes. This method results in cultured seafood products that resemble their wild counterparts in taste, texture, and nutritional value.
Roee Nir, co-founder and CEO of Forsea, stated, “Our organoid technology is revolutionizing the way we cultivate seafood, offering a scalable and cost-effective solution to address the challenges facing our oceans.”
 Wanda Fish
- Location and Founded: Israel, 2021
- Product: Bluefin Tuna Toro Sashimi
Technology: Wanda Fish employs a patent-pending process that induces native fat formation in bluefin tuna cells. Their whole-cut downstream manufacturing process is designed to be rapid, low-cost, and easily scalable.
Yaron Sfadyah, VP of Business Development and Marketing, commented, “The product is sustainable and, of course, free of microplastics, mercury, and other chemical toxins all too commonly found in wild catch.”
 BlueNalu
- Location and Founded: US, 2017
- Product: Bluefin Tuna Toro
Technology: BlueNalu sources fish cells from desired species and multiplies them in bioreactors by adding nutrients like amino acids, salts, sugars, lipids, and vitamins. The cells are then concentrated and formed into a saku block—a sashimi-quality seafood cut—using standard food industry processes.
Lou Cooperhouse, BlueNalu's founder, president, and CEO, said, “We focus on species that are difficult to farm-raise, susceptible to contaminants, vulnerable in the wild, and primarily imported.”
 E-FISHient Protein
- Location and Founded: Israel, 2020
- Product: Tilapia
Technology: E-FISHient Protein uses myosatellite cells that differentiate into muscle cells, creating fish products rich in essential amino acids and proteins. The company is a collaboration between alt-protein investor BioMeat and the Israeli agricultural research center, the Volcani Institute, which provides the tilapia cells from its fish facility.
Dana Levin, CEO of E-FISHient Protein, explained, “We prioritize white fish over premium products to ensure that our solutions are accessible and beneficial to a broader demographic, aligning with our commitment to inclusive and sustainable food systems.”
 Atlantic Fish Co
- Location and Founded: US, 2022
- Product: Black Sea Bass
Technology: Atlantic Fish Co has developed proprietary technology to cultivate fish cells that thrive in liquid suspension, focusing on high-performing cell lines from wild-caught species. The company uses genetic engineering technology to grow cells in bioreactors, nourishing them with the necessary nutrients for growth.
Doug Grant, CEO of Atlantic Fish Co, remarked, “We’re focused on premium wild-caught species that are greenhouse gas intensive and can’t be raised easily via aquaculture—species that are also overfished, too expensive, and often unavailable to restaurants and consumers.”
editorial@seafood.media
www.seafood.media
|
Print
