Research conducted by cultivated eel producer Forsea Foods has found surprising levels of enthusiasm towards eel alternatives in Japan, a country that reportedly consumes almost half the world’s freshwater eel supply.
35% of respondents expressed familiarity with cultivated seafood and a willingness to try cultivated eel, with a quarter saying they would purchase it irrespective of price. The remainder set limits on what they were willing to spend.
Over a quarter of participants said they were intrigued by the technology behind cultivated food, while almost a third believed cultivated seafood was safer than conventional seafood due to a lack of contaminants such as heavy metals. Another third were attracted by the sustainability benefits of cultivated products, with almost 40% agreeing that the technology could prevent overfishing and support ocean conservation.
The results come as wild freshwater eel populations dwindle, leading to sharp price increases. Another survey conducted by Forsea last year reportedly found that over a third of Japanese consumers are concerned about the overfishing of eels, while 23% refrain from purchasing eel due to the price.
“Positive traction”
Last year, Forsea unveiled what it claimed was the world’s first cultivated eel prototype and announced plans to launch a commercial product in 2025. A few months later, the company held its first official tasting at a restaurant in Tel Aviv. The response was described as “uplifting”, with many consumers reporting that they would not have known the eel was cultivated.
In November, Forsea achieved what it claimed was a record-breaking cell density of over 300 million cells/ml, using minimal growth media. The company said the breakthrough would not only enable price parity with conventional seafood, but bring production below the traditional market price.
“The results of this survey were encouraging, as they indicate a readiness among Japanese consumers to explore innovative food options,” said Roee Nir, co-founder and CEO of Forsea. “Having scoured the market, we also discovered consumer types who are potential customers for our product, from the environmentally conscious young adult to the health-conscious homemaker, to the vegetarian-minded student or the tech-savvy businessperson seeking new experiences. Our cultured eel has received a lot of positive traction in the global food scene, particularly among Japanese food manufacturers.”
