Ocean Hugger Foods, creators of plantbased seafood, last month unveiled its new innovation, a freshwater eel product made from aubergine (eggplant), at the Dot Foods Innovations conference, in St. Louis, Missouri. The new launch follows the success of Ocean Hugger’s flagship product, Ahimi – a tomato based sushi of which the company reportedly sold 200,000 lbs of in 2018.
Umami Meats and Triplebar Join Forces to Improve Cell Lines for Cultivated Japanese Eel
Singaporean cultivated seafood company Umami Meats and California-based biotech firm Triplebar have signed a letter of intent (LOI) to collaborate on improving cell lines to produce cultivated seafood more efficiently and at a lower cost, starting with the Japanese eel. Due to overfishing, ocean temperature surges, and ocean acidification, eels have become critically endangered in the wild. Furthermore, growing them using aquaculture is resource-intensive and environmentally hazardous. “I’m certain that this collaboration between Umami Meats and Triplebar will accelerate the commercialization of cultivated seafood and the transition to a more robust and sustainable food system for everyone,” said Mihir Pershad, CEO of Umami Meats. Leveraging knowledge Through this agreement, Umami Meats will leverage Triplebar’s screening system for solution discovery to test which cell lines have the correct properties to grow in a …