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 scallops. AQUA’s tuna includes a natural beet-derived color to match the appearance of fresh Ahi or Bluefin tuna. Additionally, both products are vegan, allergen-free, and have a shelf life of six weeks.
Brittany Chibe, co-founder and CEO of AQUA Cultured Foods, commented, “Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off—we’re excited to bring that momentum to seafood.”
Product refinement
The company began public tastings of its alternative tuna, scallops, and shrimp early last year at its headquarters in Chicago. Michelin-starred chef Laurent Manrique later joined as a culinary advisor to refine the products’ taste, texture, color, and appeal.
In March, AQUA Cultured Foods partnered with biotech company Gingko Bioworks to optimize and fine-tune its strains, enhancing production efficiency and enabling the company to scale up operations. This partnership aims to expedite the launch of AQUA’s seafood alternatives.
The company plans to sell its products directly to restaurants from its pilot facility in Chicago. The products will be offered at a lower cost compared to traditional raw tuna and scallops.
“AQUA’s products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale,” Chibe added.
“Achieving self-GRAS status brings us one step closer to feeding the world’s growing population”
Chibe continued, “Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. AQUA has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with AQUA Tuna and Scallops.”
