fish fillet

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

© Shlomi Arbiv
seafood

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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A plant-based fish fillet by Steakholder Foods

© Steakholder Foods
Meat- and Fish Alternatives

Steakholder Foods & Sherry Herring Partner to Launch Gourmet Vegan Salads with 3D Printed Plant-Based Fish

Alt proteins and 3D printing innovator Steakholder Foods (Nasdaq: STKH) announces a partnership with Sherry Herring, a gourmet fish delicacies brand, to commercialize a new line of vegan fish salads in Israel. The salads will feature seafood made with Steakholder Foods’ proprietary SHFISH premix blend specially developed for 3D-printing plant-based white fish. Fillets crafted with SHFISH are said to mimic the taste, texture, and nutritional profile of fish while being more sustainable and environmentally friendly, “redefining the seafood experience.” The new vegan fish salad line will tap into new market segments and cater to the rising popularity of plant-based diets by leveraging Sherry Herring’s established distribution network in delis and restaurants, the company said in the announcement. Arik Kaufman, CEO of Steakholder Foods, highlights the collaboration …

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Koralo launches a new mycelium and microalgae fish fillet in South Korea

Image courtesy of Koralo
Fermentation

Koralo to Launch New F!sh in More Restaurants in Seoul Following 5,000L Production Milestone

Koralo, a German B2B alternative seafood startup operating a subsidiary in South Korea, announces a milestone in the production of its flagship product called ‘New F!sh’, a mycelium-based fish fillet that debuted in Seoul last December.  According to Koralo, it has successfully scaled its patented co-fermentation biomass process to 5,000 L on existing equipment manufacturers (OEM) with local partners in South Korea. The company’s fermentation process harnesses the nutritional properties of microalgae to feed mycelium, replicating the natural diet of fish. This innovative process enables the creation of fish-like tasting and nutrient-rich alternatives in a sustainable process, emitting less CO2 and using less water than plant proteins. Clean-label and nutritious fish  New F!sh is said to be rich in nutrients, including omega-3, complete protein, probiotics, and …

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Coral's fish fillet on a plate

Microalgae / mycelium fish fillet © 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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Image courtesy of OmniFoods
Food Service

OmniFoods & Neat Burger Launch Seafood Menu with Sustainable Twist in NYC

OmniFoods announces a new foodservice partnership with plant-based fast food chain Neat Burger to launch a seafood menu at the chain’s store in Nolita, New York City, from the 18th of October. As part of the collaboration, Neat Burger is introducing two plant-based seafood options: Neat Fish & Chips, a classic British delicacy, and Crispy Fish Sandwich, a favorite garnished with Neat Burger’s unique toppings.  Both menu items will feature OMNI Golden Fillet, a vegan alternative that is said to perfectly replicate the taste and texture of traditional battered fish. Made with pea protein, shiitake mushroom powder, and rice protein, Omni’s fish fillet received the Monde Selection Silver Award from the International Quality Institute in 2022. It has also been voted best vegan fish by PETA UK.  …

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Battered fishless fillets

© Birds Eye
Meat- and Fish Alternatives

Birds Eye Launches Green Cuisine Battered Fishless Fillets in the UK

Frozen food brand Birds Eye has added Battered Fishless Fillets to its plant-based Green Cuisine range in the UK. The launch follows the success of the brand’s first alt-fish product, Fishless Fingers, which achieved £630,000 in sales in its first year. Inspired by Birds Eye’s popular conventional battered fish fillet, the new product is made with rice protein for a flaky texture. It is a source of protein and omega-3 fatty acids, and is coated in the same batter used for the traditional fillet. Birds’ Eye says the popularity of its Fishless Fingers has helped it increase household penetration from 9.1% to 9.8%, and the company believes there is much more potential for expansion in the alt-fish category. The Battered Fishless Fillets are now available …

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