Cultivated Seafood

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Giulia Casarini, Sales Leader EMEA Bioprocessing equipment © SOLARIS™ BIOTECH by Donaldson
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Solaris Biotech: “We are Deeply Passionate About the Alternative Protein Sector and its Transformative Potential”

In our latest interview, Giulia Casarini, Sales Leader EMEA at Solaris Biotech, discusses the evolving landscape of alternative protein production and the future of bioprocessing technology. Solaris Biotech specializes in delivering advanced technology solutions for the entire range of processes in the bioprocessing industry. Casarini offers insights into Solaris Biotech’s approach to supporting the alternative protein sector and shares her perspective on the trends shaping the industry. Can you elaborate on your unique selling proposition and how you differentiate yourselves from competitors in this space? At Solaris, we are deeply passionate about the alternative protein sector and its transformative potential for sustainability in the food industry. Our commitment to a more sustainable future drives us to collaborate with companies, research centers, and universities to pioneer …

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Afonso-Gusmao and Diana Marques showing cultivated sea bass prototypes.

© Técnico Lisboa

Researchers at Técnico Lisboa Unveil Cultivated Sea Bass Filets 3D Printed with Microalgae Inks

Researchers at Técnico Lisboa, the School of Engineering, Technology, and Science at the University of Lisbon, have successfully produced cultivated sea bass filets using 3D bioprinting. The researchers claim their development as a world first. The first attempts produced thin sashimi slices, though current progress has led to fillets up to six centimeters thick, featuring the characteristic texture of sea bass as well as its aroma due to the microalgae-based bioinks used for bioprinting, explains Técnico Lisboa. The research in fish cultivation began in 2019 as part of a project for the Entrepreneurship curricular unit that aimed to develop fish for sushi. Since then, the research has continued in the laboratory of the Institute of Bioengineering and Biosciences (iBB), and the team has grown from four …

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Students from the University of Waterloo in Canada, have received over $700,000 in grants to expand their AI-based research in advancing cultivated seafood.

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University of Waterloo Students Secure $700,000 to Revolutionize Cultivated Seafood with AI

Kevin Shen and Rikard Saqe, students from the Faculties of Science and Mathematics at the University of Waterloo in Canada, have received over $700,000 in grants from Good Food Institute (GFI), Mitacs, and New Harvest to expand their research in advancing cultivated seafood with AI. The research goals, formulated within the Waterloo Alt Protein Project design team, a global network of over 60 student-led organizations supported by the GFI, aim to establish the large-scale production of cultivated seafood, specifically fish. Using AI, the researchers will predict and enhance cell behavior and create detailed genomic and proteomic profiles. Additionally, they will employ multi-omics technologies and use single-cell RNA sequencing to gain insights into the cellular makeup of fish. The collected data will be used to develop …

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Dr. Cornelius Lahme of BLUU GmbH

Dr. Cornelius Lahme © BLUU GmbH

Bluu Seafood: “The Technology Behind Cellular Agriculture is Still Too Abstract for Many Consumers. We Have to Take People With Us”

Bluu Seafood specialises in cultured fish. Fish fingers, fish balls and caviar have already been produced from the cells of Atlantic salmon and rainbow trout. The startup emerged from the Lübeck-based Fraunhofer Research Institution for Marine Biotechnology and Cell Technology (EMB), where co-founder Dr Sebastian Rakers was also employed for many years. Together with entrepreneur Simon Fabich, the cell and marine biologist founded Bluu Seafood (then known as Bluu Biosciences). A pilot plant has been in operation in Hamburg since 2024. Bluu Seafood has applied for authorisation for its products in Singapore and the USA. Dr Cornelius Lahme, responsible for marketing and communication at Bluu Seafood, talks to us in an interview about why the cultivation of fish is so important, what exactly the division …

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Cultivated seafood startup Umami Bioworks and India’s IKP Knowledge Park, a premium Science Park and Incubator India, have announced a partnership to accelerate the production of cultivated seafood.

© IKP Knowledge Park

Cultivated Seafood Pioneer UMAMI Bioworks Sets Foot in India with IKP Partnership

Cultivated seafood startup UMAMI Bioworks, (previously Umami Meats) has announced a partnership with India’s premium Science Park and Incubator, IKP Knowledge Park, to accelerate the production of cultivated seafood. IKP has recently established the Centre for Smart Protein and Sustainable Material Innovation in Bangalore, which facilitates core R&D, innovation, collaboration, and knowledge exchange for the smart protein sector. At the centre, UMAMI Bioworks’ team in India will lead the engineering and validation of the company’s plug-and-play manufacturing hardware, supporting tech transfer from their demonstration line to customer sites. Deepanwita Chattopadhyay, Chairman and CEO of IKP Knowledge Park, welcomed UMAMI Bioworks and expressed excitement about the novel technology platform it brings to the smart protein ecosystem. She shared, “This collaboration will not only accelerate Umami’s growth …

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Following the successful creation of a cultivated eel prototype claimed as the world’s first, Israel's Forsea Foods debuted the product at its first official tasting at Restaurant "a" in Tel Aviv.

© Liran Maimon

40 Guests Taste Forsea’s Cultivated Eel at Official Tasting: “Feedback was Uplifting”

Following the successful creation of a cultivated eel prototype claimed as a world first, Israel’s Forsea Foods announces it has recently debuted the product at its first official tasting at restaurant “a” in Tel Aviv. According to the announcement, more than 40 guests had the opportunity to taste Forsea’s cultivated eel fillets in various dishes. The menu’s centerpiece was Unagi kabayaki, a Japanese specialty of grilled fresh eel on a bed of aromatic rice (featured image). Roee Nir, CEO and co-founder of Forsea, shares, “Since the start of the year, we have made significant advancements in improving our cell lines. We also have been working diligently to enhance our recipes. This event was a great opportunity for us to present our unprecedented achievements to partners and …

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South Korea’s plant-based foods producer Pulmuone has signed a business agreement with with ABB Korea Robotics, a leading company in automation and robotics to develop cultivated fish technologies.

© Pulmuone

Pulmuone Announces New Collab to Streamline Cultivated Seafood Using AI Robotics

South Korean plant-based foods producer Pulmuone has signed a business agreement with ABB Korea Robotics, the local corporation of Switzerland’s ABB, to develop cultivated seafood. The collaboration aims to automate the cultivation process for seafood using ABB’s robotics technology, with a target of mass-producing cultivated seafood products by 2026. According to the announcement, the companies hope to spearhead research and development in AI robotics for cellular agriculture. At the same time, Pulmuone expects this partnership to be the world’s first to apply AI robotic automation to cultivated meat production. Both companies will focus on several areas, including the robotic automation of the seafood cell cultivation process, enhancing production efficiency, protecting intellectual property, sharing research facilities and equipment, and exchanging specialized personnel. Key representatives from both …

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Wanda Fish tuna sashimi

Image credit Noam Preisman

Wanda Fish Unveils its First Cultivated Bluefin Tuna Product: Toro Sashimi

Israeli cultivated seafood startup Wanda Fish announces that it has successfully developed its first cultivated bluefin tuna prototype: toro sashimi. Wanda Fish claims that its whole cut, crafted from the muscle and fat cells of bluefin tuna, offers the same sensory features and a comparable protein and omega-3 fatty acids ratio to the wild fish’s fatty underbelly (called toro in Japanese gastronomy). The company says it enlisted skilled chefs to demonstrate the culinary possibilities of its cultivated bluefin tuna as an alternative to raw toro in sashimi. Daphna Heffetz, co-founder and CEO of Wanda Fish, shares, “A key focus in the creation of our product was achieving the same level of fat marbling as real Bluefin toro sashimi to create the same look and mouthfeel.” Malkiel Cohen, VP of …

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Sandhya Sriram on Future of Foods podcast

© Future of Foods

Future of Foods Podcast: Sandhya Sriram, Co-Founder, Shiok Meats

Alex Crisp of the Future of Foods podcast here interviews Sandhya Sriram, co-founder of Shiok Meats. Founded in 2018 and headquartered in Singapore, Shiok Meats specializes in cell-cultivated shrimp, crab, and lobster, aiming to address the environmental and ethical concerns associated with traditional seafood harvesting. In March of this year, it was announced that Shiok has merged with UMAMI Bioworks, also of Singapore, to establish a combined entity that will bring cultivated seafood closer to commercial viability. In the full podcast, they discuss: regulatory approvals for cultivated meat; promotion of meat-free events; political dynamics and meat consumption; challenges for politicians and entrepreneurs; supportive environment in Singapore; business strategy and government support; resistance from traditional farmers; and collaboration between traditional and cultivated meat producers. This is …

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Doug Grant, CEO of Atlantic Fish Co

CEO Doug Grant © Atlantic Fish Co

Atlantic Fish Co: “We Want to Have Our Products in Restaurants All Over the United States and Beyond”

Based in North Carolina, Atlantic Fish Co has developed a proprietary technology to cultivate fish cells that can thrive in liquid suspension, focusing on high-performing cell lines of wild-caught species, such as halibut and sea bass, and using genetic engineering technology to grow the cells in bioreactors and providing them with nutrients for growth. Founded in 2020, the Atlantic Fish Co. recently unveiled what it claims is the world’s first cultivated black sea bass product, during a tasting at the North Carolina Food Innovation Lab. Speaking at the time, Doug Grant, CEO of Atlantic Fish Co. stated: “Developing the world’s first cultivated black sea bass is a win for our company and consumers who want sustainable, ethical seafood. We will provide seafood that is also …

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A photo of a fished Atlantic salmon

© BLUU Seafood - Anna Brauns

BLUU Seafood Expands Cultivated Fish Production in Preparation for Market Entry, Predicts Price Parity With Fish Within 3 Years

Europe’s largest cultivated seafood biotech, the German startup BLUU Seafood, announces that it has officially inaugurated its first pilot plant in Hamburg-Altona.   The new facility boasts 2,000 m2 of space dedicated to research, production, and office use for its 35 employees. It includes state-of-the-art cell and molecular biology labs, process development areas, and a test kitchen for food applications. At the new plant, the company will initially operate 65 L bioreactors, with the potential to expand to 2,000 L to scale to industrial production as it prepares for market entry. The startup initially operated on a small scale in a laboratory setting in Lübeck, using stem-cell technology to establish GMO-free fish cell lines to grow muscle, fat, and connective tissue from Atlantic salmon and rainbow trout …

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Atlantic Food Co

Courtesy of Atlantic Food Co

Atlantic Fish Co. Unveils the “World’s First” Cultivated Black Sea Bass Prototype

Cultivated seafood startup Atlantic Fish Co. has developed what it claims to be the world’s first cultivated black sea bass product. To share their milestone with the world, the team at Atlantic Fish Co. recently held a tasting at the North Carolina Food Innovation Lab (featured image) of its hybrid “bass bite.” The cultivated black seabass prototype marks a significant step forward in the company’s mission of producing sustainable seafood products using cell culture techniques.  Doug Grant, CEO of Atlantic Fish Co. shared: “Developing the world’s first cultivated black sea bass is a win for our company and consumers who want sustainable, ethical seafood. We will provide seafood that is also free of mercury, antibiotics, or microplastics.” Sustainable protein products Starting its journey in 2020, the Atlantic …

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EFISHient Protein, announces that it has achieved a significant milestone with the successful development of the Tilapia cell line.

Courtesy of EFISHient Protein, image credit Roee Shpernik

EFISHient Protein Achieves Milestone in Tilapia Cell Line Development

Israel’s leading cultivated fish startup, EFISHient Protein, announces that it has achieved a significant milestone with the successful development of the cell line of the water fish Tilapia. EFISHient Protein says that it is establishing a genetic cell bank by leveraging its advanced technology to produce muscle and fat cells of the sought-after fish. This achievement in cell line development comes after the successful creation of a cultivated tilapia fillet prototype, which was achieved ahead of schedule last year. According to the company, both achievements highlight its dedication and support for an environmentally friendly fish industry on a global scale. Dana Levin, CEO of EFISHient Protein, shared, “Completing the Tilapia cell line development showcases our dedication to accelerating sustainable protein solutions, ensuring future generations can enjoy nutritious and …

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Cultivated Fish Burger from Avant

Cultivated fish burger © Avant

Avant Meats to Expand Cultivated Fish Production Significantly by 2025, Following Successful Pilot Production

China’s first cultivated and seafood startup, Avant Meats, is set to expand its manufacturing capacity from 250 to 2000 L bioreactors at its pilot plant in Singapore by 2025, CEO and co-founder Carrie Chan said in an interview with the South China Morning Post. Chan, who expressed confidence in Avant Meats’ end-to-end platform for cultivated fish products, said the company aims to raise new capital for its ambitious expansion plans later this year. Already running the first pilot scale batches in 50 and 250 L, Avant has obtained many kilograms of cultivated fish per batch to create prototypes (fish maw and fillet) and send samples to potential customers. The data gathered from these pilot runs will serve as valuable information for the company’s larger-scale plans, …

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Marissa Bronfman Future Ocean Foods

Marissa Bronfman © Future Ocean Foods

Future Ocean Foods: “We See Innovation and Entrepreneurship as Main Drivers of Meaningful Change for Our Oceans”

Future Ocean Foods (FOF) was launched in November 2023 by Marissa Bronfman, serial entrepreneur and business advisor within the plant-based food space, with the aim of supporting and accelerating the alternative seafood industry worldwide. The organization currently represents a coalition of 36 pioneering companies from 14 countries, encompassing a range of technologies including plant-based, fermentation, and cultivated food and technology, united in a mission to promote food security, human health, environmental sustainability, and ocean conservation. It was a pleasure to catch up again with Marissa, who outlines some of the key areas in which FOF is working to create meaningful change. Change that we urgently need as our population increases to a catastrophic number of human beings while the population of our oceans hits crisis …

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India's cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products.

© Subin-Sailendran - stock.adobe.com

Biokraft Foods Partners with ICAR-DCFR for Cultivated Trout Products in India

Indian cultivated meat startup Biokraft Foods has announced a strategic collaboration with ICAR-Directorate of Coldwater Fisheries Research (DCFR) to create cultivated snow and rainbow trout products — two species that hold significant commercial value in the Indian market. Through the collaboration, ICAR-DCFR will develop the fish cell lines, and Biokraft Foods will create final products using 3D bioprinting and customized bioinks.  The ICAR-DCFR is India’s pioneer research institute working toward sustainable development of cold water aquaculture, management, and conservation of hill stream fishes. It operates under the Indian Council of Agricultural Research. Cultivating meat in India The novel food regulatory body in India, the Food Safety and Standards Authority of India (FSSAI), is already working to set a regulatory framework for approving cell-based foods, including cultivated …

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UMAMI Bioworks and Shiok Meats, have merged to establish a combined entity that will bring cultivated seafood closer to commercial viability.

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UMAMI Bioworks & Shiok Meats Merge to Commercialize Cultivated Seafood

Two cultivated seafood pioneers from Singapore — UMAMI Bioworks and Shiok Meats — have merged to establish a combined entity that will bring cultivated seafood closer to commercial viability. The strategic merge, believed to be the first in the cultivated seafood space, will leverage UMAMI Bioworks’ advanced production technologies with Shiok Meats’ research in crustacean cell cultivation. By combining their expertise, the companies expect to enhance go-to-market efficiencies, expand commercial opportunities, and accelerate regulatory approvals to introduce cultivated seafood products in the region while providing a production alternative to industrial fishing and aquaculture. Mihir Pershad, the CEO of UMAMI Bioworks, will lead the new company as CEO. He will be supported by global seafood investment leaders Hatch Blue and Aqua-Spark, who will join the company’s …

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BlueNalu yellowtail

© BlueNalu

BlueNalu Becomes First Cell-Cultured Seafood Company to Enter National Fisheries Institute

BlueNalu, a California-based cellular aquaculture startup, has become the first cultivated seafood company to join the National Fisheries Institute (NFI), the trade association for the United States seafood industry. The development demonstrates the growing recognition of the role of cell-cultured seafood within the traditional seafood sector. BlueNalu’s induction into the NFI also includes a pivotal role as a founding member of the newly established Sushi Council, which aims to develop and distribute food safety guidance to sushi’s supply chain. The announcement comes after BlueNalu’s active participation in last month’s NFI’s Global Seafood Market Conference. There, in collaboration with Nutreco and Pulmuone Co. Ltd., BlueNalu showcased how cell-cultured seafood can complement traditional seafood production methods. Worth noting is that The National Fisheries Institute, known for its global …

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Biotech startup Atlantic Fish Co., headquartered in Raleigh, North Carolina, leverages cellular agriculture to create seafood free of plastics, mercury, antibiotics, and animal suffering.

© Atlantic Fish Co.

Atlantic Fish Co. Pioneers Cell Lines for Cultivated Halibut and Other Overfished Wild Species

Biotech startup Atlantic Fish Co., headquartered in Raleigh, North Carolina, leverages cellular agriculture to create seafood free of plastics, mercury, antibiotics, and animal suffering. Doug Grant and Trevor Ham founded the company in 2020 with a vision for a better future for people, animals, and the planet. The startup believes that cellular agriculture will ensure protein security by 2050. The biotech is focused on the development of cell lines of wild-caught species, such as halibut, which are greenhouse gas-intensive due to trawling techniques and are also unsuitable for aquaculture farms. To develop seafood directly from fish cells, Atlantic Fish Co. uses genetic engineering technology to scale fish cells in bioreactors, providing them nutrients for growth, developed in partnership with Defined Bioscience, and scaffolding structure for support. Atlantic …

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India’s Central Marine Fisheries Research Institute Launches Pioneering Project to Cultivate Fish

India’s Central Marine Fisheries Research Institute (CMFRI) has launched a pioneering project to cultivate fish, reports The New Indian Express. The CMFRI, a leading tropical marine research organization, aims to leverage cellular agriculture to address the growing demand for fish while reducing the environmental impact of overfishing and traditional fishing practices. As reported by local media, CMFRI signed a Memorandum of Understanding with Neat Meatt, a cultivated meat technology solutions provider based in Delhi, to develop a commercially viable process for large-scale production of high-value species like kingfish.  Collaborative goals The collaboration will see the CMFRI work on genetics, biochemistry, and analytics, while Neat Meatt will optimize cell growth media, develop scaffolds or microcarriers for cell attachment, and establish a platform for commercial-scale operations. CMFRI Director Dr. A …

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