Search Results for: fish

Doug Grant, CEO of Atlantic Fish Co

CEO Doug Grant © Atlantic Fish Co

Cultivated Seafood

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

Atlantic salmon- © BLUU Seafood - Anna Brauns

Company News

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
Cultivated Seafood

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
Cultivated Seafood

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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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

© Steakholder Foods
Printed Technology

Steakholder Foods Enters US Market with Ready Blends for 3D Plant-Based Meat and Fish

Israeli bioprinting technology expert Steakholder Foods (Nasdaq: STKH) has entered the US market with the launch of SHMeat and SHFish; blended dried extracts of ingredients ready for mixing to create 3D plant-based alternatives. The initial blends, Beef Steak and White Fish have been developed to replicate the taste and texture of traditional meat while delivering superior quality and flavor. Steakholder Foods plans to expand its plant-based offering with a range of other “exciting” blends to cater to various culinary preferences: Beef Asado, Beef Tenderloin, Beef Flank, Chicken Fillet, and Salmon. According to the announcement, all the ingredients of the new blends have already achieved Generally Recognized as Safe (GRAS) status, underscoring the company’s dedication to consumer health and safety. This move marks the company’s first step …

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Cultivated Fish Burger from Avant

Cultivated fish burger © Avant
Cultivated Seafood

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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Errigal Bay facility

© Errigal Bay

Manufacturing & Technology

Irish Shellfish Producer to Open Oat Milk Facility Following Decline in Demand for Seafood

Irish shellfish producer Errigal Bay is set to open an oat milk facility in the county of Donegal, citing decreased demand for seafood and a growing market for plant-based products. The facility will be located next to one of Errigal Bay’s existing seafood processing facilities, in an area originally intended as a seafood cold store. However, the cold store is no longer needed due to changing market conditions; in a recently approved planning application, Errigal Bay noted that the loading on its existing facility has reduced in recent years, since “seafood production has experienced a decline in demand”. Consequently, the company intends to protect its existing employees and create further job opportunities by entering the plant-based sector. The new facility will also help to support …

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BENEO unveils innovations in plant-based beef alternatives

Image courtesy of BENEO
Studies & Numbers

Study: 65% of Germans in Favour of Cultivated Meat, 49% Want More Alternatives to Meat, Fish, Eggs & Dairy

A 2024 survey conducted in Germany by the research firm YouGov and the think tank Good Food Institute Europe has revealed a growing appetite among Germans for plant-based meat, plant-based dairy, and cultivated meat.  The survey, which engaged 2,105 participants aged 18 in a representative sample of the German population, however, uncovered that 58% of Germans consider that they eat too many animal products while 49% of the respondents think more alternatives to meat, fish, eggs, and dairy products should be available. Growing interest in alternatives Regarding a shift to plant-based diets, 46% of respondents indicated a desire to reduce their consumption of animal products over the next two years. Specifically, 30% said they want to consume more plant-based meat, while 27% showed interest in …

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Azuma Foods has launched a new plant-based fish lineup --- Just Like Fish Series.

© Azuma Foods
Meat- and Fish Alternatives

Azuma Foods Launches Plant-Based Seafood Range “Future Fish” in Japan

Azuma Foods, a Japanese food manufacturer with over 50 years of experience creating innovative Japanese cuisine, has launched a new plant-based seafood lineup, Future Fish, under its brand Green Surf. The new range comprising tuna, salmon, and squid aims to offer alternatives made without animal ingredients to lessen the strain on marine resources caused by fishing while helping consumers reduce their seafood consumption, says the Japanese food manufacturer. The Azuma Foods R&D team crafted the new plant-based fish alternatives using konjac (a starchy root vegetable) flour, salt, locust bean gum (seeds from the carob tree), and trehalose (a type of sugar) to mimic the authentic taste and texture of real fish. The fishless products come refrigerated and sliced. They can be used in multiple recipes, including sashimi, marinated fish …

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BlueNalu yellowtail

© BlueNalu
Cultivated Seafood

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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Vegetarian Butcher fish fillet

© The Vegetarian Butcher
Products & Launches

The Vegetarian Butcher Launches its First Vegan Fish Product

The first vegan fish alternative from Unilever subsidiary The Vegetarian Butcher, the “Krosse Flosse”, is now available in Germany. The Dutch brand is following its philosophy of producing plant-based alternatives that provide the same experience as their animal-based counterparts, with the aim of sustainably removing animals from all steps of meat and fish production. According to the company, the “Krusty Fin” is very similar to the animal equivalent in texture, taste, and ingredients. The 100% plant-based fish fillets are made from rice and wheat protein and are enriched with omega-3. The Vegetarian Butcher has expanded its range to include various new vegan products in recent months. In January, the company presented its product innovations to a large audience at the Green Week in Berlin, receiving …

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Algae-based omega-3 supplements

© iwi life
Health

Algae-Based Omega-3 Supplements May Have More Cardiovascular Benefits Than Fish Oil

A clinical trial has demonstrated that a type of algae-based omega-3 supplement (AlmegaPL, the functional ingredient in products made by US brand iwi life) may support cardiovascular health more effectively than traditional fish oils. The algae oil was found to decrease triglycerides by 14%, four times what would be expected from conventional omega-3 supplements. It also reduced remnant cholesterol by up to 25%, supporting theories that EPA-only omega-3s may perform better than those containing both EPA and DHA (two types of long-chain polyunsaturated fatty acids). There was no increase in LDL cholesterol in those taking AlmegaPL, whereas supplements containing both types of fatty acid have been shown to raise cholesterol levels. Unexpectedly, 12 weeks of supplementation also reduced hip circumference and body weight compared to …

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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.
Cultivated Seafood

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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SimpliiGood unveils spirulina filament technology

© SimpliiGood 
Algae, Microalgae & Seaweed

SimpliiGood Unveils Spirulina-Derived Filaments to Mimic the Texture of Meat and Fish

Israeli spirulina specialist SimpliiGood has become a trailblazer in the plant-based sector by developing chicken and salmon alternatives using its flagship microalgae ingredient.  As it continues to innovate, the company has recently unveiled a new technology to mimic the texture of meat products: spirulina-derived filaments.  Baruch Dach, founder and CTO at AlgaeCore technologies, SimpliiGood’s parent company, explains that they leverage spirulina-based edible tissue engineering to make the spirulina filaments to be used as an ingredient or base for plant-based meat.  Dach says the ingredient is unique because it contains spirulina cell matrices, not just plain protein, making it versatile and easy to transform into fibers. Meanwhile, these fibers retain their properties even when subjected to high temperatures or freeze-thaw cycles.  Moreover, depending on the application, the ingredient provides over …

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Revo Foods salmon alternative

© Revo Foods
Politics & Law

Revo Foods is Sued for “Misleading” Consumers That its Plant-Based Salmon is Real Fish, Court Dismisses Case

An Austrian court has dismissed a lawsuit brought against alt seafood startup Revo Foods by Vienna City Council, based on the labelling of its famed plant-based salmon. The lawsuit claimed that the name of the product, “Revo™ Salmon – 100% Plant-Based with Pea Protein”, could mislead consumers into thinking it contained real salmon. However, the administrative court rejected this. “Our packaging declares that only 100% plant-based ingredients are used and clearly labels the products as vegan without animal-based ingredients,” said Robin Simsa, CEO of Revo Foods. “In our view, any accusation of deception is unjustified. Many consumers are specifically looking for these types of products, and it is important to give guidance of the product taste with descriptive names.” According to the startup, this is …

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© bit24 - stock.adobe.com
Cultivated Seafood

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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Coral's fish fillet on a plate

© Koralo
Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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Coral's fish fillet on a plate

© Koralo
Fermentation

Koralo Debuts With ‘New F!sh’, South Korea’s First Microalgae & Mycelium-Based Fish Fillet

Koralo, a German fermentation startup developing alt seafood in South Korea, has introduced its first product, New F!sh, in collaboration with partner restaurants Stylevegan and Monks Butcher in Seoul. The startup claims that New F!sh is the first of its kind fish fillet in the South Korean alternative seafood category. Koralo creates innovative clean-label seafood alternatives using microalgae and mycelium in a co-fermentation process. The company’s approach captures the oceanʼs nutrition by feeding microalgae to mycelium, mimicking the algae-based eating habits of fish. Working with local partners, the New F!sh product has been tailored to the region’s palate. According to Koralo, after many tests, the fillets have a juicy and flakey texture that doesn’t fall apart. Moreover, the product offers an authentic fish flavor while being low in …

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EFISHient Protein tilapia

© EFISHient Protein
Cultivated Seafood

EFISHient Protein Unveils Prototype for Cultivated Tilapia Ahead of Schedule

EFISHient Protein, an Israeli B2B food-tech company, has unveiled its first prototype of a cultivated tilapia fish fillet, signaling a significant advancement in the company’s mission to produce various sustainable white fish species on a large scale. Founded last year as a part of the Agricultural Research Organization (ARO) of the Volcani Institute, EFISHient Protein combines the animal science expertise of the institute with knowledge from the commercial food and alternative protein industry, courtesy of founding company BioMeat Foodtech. Since its inception, the company has been dedicated to cultivating tilapia, and its efforts were acknowledged earlier this year when it was named a semifinalist at the Aviram Awards, recognizing companies contributing to social and environmental change through innovation and technology. Additionally, EFISHient Protein was among …

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EFISHient Protein tilapia

© EFISHient Protein
Cultivated Seafood

EFISHient Protein Unveils Prototype for Cultivated Tilapia Ahead of Schedule

EFISHient Protein, an Israeli B2B food-tech company, has unveiled its first prototype of a cultivated tilapia fish fillet, signaling a significant advancement in the company’s mission to produce various sustainable white fish species on a large scale. Founded last year as a part of the Agricultural Research Organization (ARO) of the Volcani Institute, EFISHient Protein combines the animal science expertise of the institute with knowledge from the commercial food and alternative protein industry, courtesy of founding company BioMeat Foodtech. Since its inception, the company has been dedicated to cultivating tilapia, and its efforts were acknowledged earlier this year when it was named a semifinalist at the Aviram Awards, recognizing companies contributing to social and environmental change through innovation and technology. Additionally, EFISHient Protein was among …

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