Cultivated Seafood

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See all news on cultivated seafood. Discover the key players, new products and latest trends in the cell cultured seafood market.

BLUU

© BLUU

VAN HEES and BLUU Seafood Partner to Develop Hybrid Cultured Fish Products

VAN HEES, a German family-owned company with nearly 80 years of experience in the food industry, has entered into a strategic collaboration with BLUU Seafood, a leading European food biotech specializing in cultured fish. The partnership, which was initiated in May, combines VAN HEES’ expertise in functional ingredients and seasoning technology with BLUU Seafood’s innovations in cell-based fish production. VAN HEES has a long-standing reputation for developing flavorings, spice mixes, and functional additives for various food sectors, including meat, plant-based, and vegan products. The company’s involvement in this partnership will focus on the development of hybrid products that integrate plant-based ingredients with cultured fish cells, with the objective of creating sustainable, high-quality alternatives to traditional fish and seafood products. “We see great potential in cultured …

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© Wildtype

Wildtype’s Cultivated Salmon Becomes First in Seafood Category to Receive FDA Approval in the US

San Francisco-based company Wildtype has launched its cultivated salmon in US restaurants, marking a significant milestone in the cultivated seafood sector. Beginning this month, the product is being featured at Kann, a Portland, Oregon restaurant owned by James Beard award-winning chef Gregory Gourdet. Initially available on Thursday evenings in June, the cultivated salmon will be offered every day starting in July. First cultivated seafood approved for US market Wildtype’s cultivated salmon is the first cultivated seafood to be cleared for sale in the United States. It joins cultivated meat products from UPSIDE Foods and Eat Just’s GOOD Meat division as the third cultivated protein to enter the US market. Chef Gourdet, known for his Haitian-inspired cuisine, noted that sustainability is a core value at Kann. …

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EFISHient Protein

© EFISHient Protein

EFISHient Protein Develops Plant-Based Grouper Fillet Prototype Ahead of Cultivated Product

EFISHient Protein has introduced its first prototype of a plant-based grouper fillet, replicating the texture and structure of the widely consumed white fish. The product is formulated from plant-derived ingredients, designed for commercial preparation and distribution, offering an alternative to traditional seafood without impacting marine ecosystems. Bridging the gap The company’s development of the plant-based fillet serves as an interim step in its research and development pipeline while progressing toward a cultivated grouper fillet. The future product will combine real grouper fish cells with cultivated seafood technology to replicate the sensory and nutritional profile of wild-caught grouper. EFISHient Protein’s cultivated fillet is intended to provide a protein-rich option free from antibiotics, mercury, and microplastics, issues commonly associated with conventional seafood. Dana Levin, CEO of EFISHient …

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BlueNalu expands partnership with Nomad Foods

Stéfan Descheemaeker, CEO of Nomad Foods Ltd. and Lou Cooperhouse, President & CEO of BlueNalu. Image supplied.

BlueNalu Expands Partnership With Nomad Foods, Gains Acceptance Into UK Regulatory Sandbox

US-based cultivated seafood producer BlueNalu has announced an expansion of its partnership with leading European frozen food company Nomad Foods. The collaboration, which began in 2021, will support the future commercialization of cultivated seafood products in Europe. The companies will initially work on market-entry strategies in the UK, with a focus on premium food service and limited-time offerings. The news follows BlueNalu’s acceptance into the UK Food Standards Agency’s novel foods regulatory sandbox, which aims to fast-track approvals of cultivated meat and seafood products. To date, BlueNalu is the only US-based company to be admitted into the program, and the only one focused primarily on cultivated seafood. “As a company that has a long history of successfully introducing innovative and great-tasting fish and seafood products, …

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Biokraft Foods cultivated trout

© Biokraft Foods

Biokraft Foods Develops “India’s First” Cultivated Trout Fillet in Collaboration with ICAR-CICFR

Indian cultivated meat startup Biokraft Foods has developed what is claimed to be the country’s first cultivated trout fillet in collaboration with the Indian Council of Agricultural Research – Central Institute of Coldwater Fisheries Research (ICAR-CICFR). Through the partnership, the organizations have developed fish cell lines from native Indian species such as rainbow trout. Using proprietary 3D bioprinting technology and bioink, Biokraft Foods transforms the cells into whole-cut cultivated fish that is said to be structurally and nutritionally on par with conventional trout. Trout traditionally has limited availability in India due to geographical and climatic constraints, but Biokraft Foods aims to address cost and accessibility challenges, providing a reliable year-round supply chain. The cultivated trout could also help eliminate reliance on antibiotics and avoid contaminants …

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UMAMI Bioworks develops cultivated caviar

Image: UMAMI Bioworks on LinkedIn

UMAMI Bioworks Develops Cultivated Caviar to “Reshape the Definition of Luxury”

UMAMI Bioworks, a bioplatform provider for cellular agriculture, has announced the development of a new cultivated caviar product. The caviar combines UMAMI’s proprietary cultivated technology with a selection of plant-based ingredients to replicate the rich taste and texture of conventional caviar. It contains high levels of omega-3 fatty acids, antioxidants, and essential micronutrients. The development comes as the caviar industry increasingly faces challenges, with 90% of global sturgeon populations reportedly now endangered. UMAMI’s product could provide a way to meet the growing demand for caviar in a sustainable way. “By combining cutting-edge science with a deep respect for oceanic heritage, we are offering connoisseurs an indulgence that delivers exceptional taste and texture without compromise,” said Mihir Pershad, CEO of UMAMI Bioworks. “Customized culinary offerings” Within …

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Steakholder Foods 3D bio-prints the world's first cultivated fish fillet

© Shlomi Arbiv

UMAMI Bioworks and Steakholder Foods Successfully Scale 3D-Printed Cultivated Fish, Poised to Expand the Seafood Market

Singapore’s UMAMI Bioworks and Israel’s Steakholder Foods have completed a two-year R&D collaboration to develop a scalable process for 3D-printed cultivated fish production, funded by the Singapore-Israel Industrial R&D Foundation (SIIRD). According to the companies, the partnership has “laid the groundwork” for producing structured cultivated fish fillets at scalable volumes using 3D printing technology and customized bio-inks, marking a significant step toward bringing these products to the market. As part of the project, a grouper fillet, claimed to be the world’s first 3D bio-printed cultivated fish fillet, was unveiled in early 2023. Building on this innovation, the companies have developed a portfolio of prototypes to showcase the versatility of 3D printing and cultivated cells in making alternatives that match the characteristics of traditional seafood. Mihir …

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Forsea's cultivated eel

© Liran Maimon

Forsea Achieves “Record-Breaking” Cell Density in Cultivated Eel Prodution

Cultivated seafood startup Forsea Foods announces a significant tech breakthrough for producing cultivated eel at scale. The Israeli startup claims it has reached a “record-breaking” cell density of over 300 million cells/ml using minimal growth media, setting a new industry standard. “This is the highest cell density recorded in the field, moving Forsea to the forefront of cultured seafood production efficiency,” the startup said. Forsea’s cultivated seafood platform implements organoid technology to create a natural growth environment for animal cells, forming three-dimensional tissue structures (whole cuts) without scaffolding. The technology also simplifies production, enhances scalability, and reduces the need for expensive growth factors. Moria Shimoni, CTO of Forsea, comments, “The breakthrough to this level of cell density highlights the strength of our organoid technology. It’s …

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© HAPPIEE!

HAPPIEE! Expands UK Retail Presence with Sainsbury’s & Morrisons Listings

Young brand HAPPIEE!, formed in 2022 as a subsidiary of Growthwell Foods, a leading Southeast Asian producer of meat alternatives, announces its latest milestone with new listings in two of the UK’s largest supermarket chains. Since 25 September, HAPPIEE! products have been available in 245 Sainsbury’s stores across the UK. From today, 9 October, the brand will further extend its reach by launching in 327 Morrisons locations. The frozen range first landed in the UK last summer and rolled out into ASDA last December ahead of Veganuary 2024. HAPPIEE! offers alt seafood products such as Shrimpiee, Breaded Shrimpiee, Squidiee, and Calamariee. These products are designed to mimic the flavour and texture of real seafood, suitable for dishes such as stir-fries and paella. According to the …

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Cultivated grouper fillet

Cultivated grouper fillet © UMAMI Bioworks

UMAMI Bioworks to Bring Cultivated White Fish to the UK Amid New Regulatory Landscape

UMAMI Bioworks, a startup from Singapore developing cultivated seafood technologies, announces the launch of operations in the UK, marking its first European expansion. UMAMI Bioworks has developed a platform for cultivated seafood to address the overfishing crisis with sustainable alternatives, positioning itself as a leader in the blue bioeconomy. By introducing its technology in the UK, the company aims to deliver a high-quality pipeline of cultivated seafood products, starting with white fish. The UK’s supportive regulatory framework, evidenced by the recent launch of a regulatory sandbox for cultivated proteins and reforms to streamline the regulatory process for regulated foods (which includes cultivated seafood), will allow the company to capitalize on the UK market. CEO Mihir Pershad shares, “Our decision to enter the UK market aligns …

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umami meats' fish ball dish

© UMAMI Bioworks

UMAMI Bioworks to Establish South Korea’s First Cultivated Seafood Facility Through Strategic Partnership

UMAMI Bioworks (previously Umami Meats) continues to expand its footprint across Asia to offer sustainable solutions to the growing demand for seafood products. Today, the Singaporean company announces a strategic partnership with South Korean biotechnology firm KCell Biosciences and bioprocess solutions provider WSG to establish a scalable production pipeline for cultivated seafood in South Korea. The parties also intend to co-invest in a GMP-compliant hub facility to produce cultivated eel and other seafood species. The collaboration will leverage UMAMI Bioworks’ seafood cultivation technology, KCell Biosciences’ competitively priced cell culture media, and WSG’s bioprocessing hardware and bioreactor systems to expedite the introduction of products. UMAMI Bioworks CEO Mihir Pershad comments, “With WSG and K-Cell’s history of delivering high-quality bioprocess equipment and culture media, we will work …

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Giulia Casarini, Sales Leader EMEA Bioprocessing equipment © SOLARIS™ BIOTECH by Donaldson

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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Happy Ocean Foods

© Happy Ocean Foods

Future Ocean Foods Expands Membership, Welcoming 17 New Companies

Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honor to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.” Urgent need for sustainable protein sources There is …

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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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AQUA Cultured Foods

© AQUA Cultured Foods

AQUA Cultured Foods’ Fermented Fish-Free Seafood Receives GRAS Allowing Sale in US

Chicago-based alternative protein company AQUA Cultured Foods has announced that its fish-free seafood, created through fermentation, has been deemed safe for human consumption. The company’s cellulose-based products have been self-affirmed as Generally Recognized as Safe (GRAS) following a review by an independent panel of scientific and toxicology experts. This GRAS status allows AQUA Cultured Foods to sell its products in the United States. Cellulose-based alt seafood AQUA’s fish-free seafood, which includes tuna and scallops, is primarily composed of cellulose grown through biomass fermentation. This method allows the products to closely replicate the texture and appearance of traditional seafood. The company’s offerings are clean-label, consisting of minimal ingredients. AQUA’s scallops are made from water, cellulose, and plant-derived flavors designed to mimic the oceanic notes of real …

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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.

© Von Firn - stock.adobe.com

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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