fish News - vegconomist: the vegan business magazine

Juicy Marbles and Revo Foods Team Up to Bring Plant-Based Cod to the US

June 18, 2025

Juicy Marbles, the company known for its plant-based whole cuts like marbled steaks and ribs, has launched its first whole-cut fish alternative, ‘Kinda Cod’. The new product is part of the company’s latest initiative, Juicy Marbles & Friends, which introduces a curated selection of innovative plant-based products from various partners. The collaboration with Revo Foods is Juicy Marbles’ first entry into co-branded offerings, extending its reach and diversifying its product range. What’s inside ‘Kinda Cod’ The Kinda Cod filet, developed by Revo Foods, is a raw, unseasoned fish alternative made from fermented mycoprotein. This partnership allows Juicy Marbles to expand its product lineup without diverting resources from its core products. The Kinda Cod product will initially just be available through Juicy Marbles’ US online store. …

Organisations and brands:

Juicy Marbles

Revo Foods

R&D

EFISHient Protein Develops Plant-Based Grouper Fillet Prototype Ahead of Cultivated Product

May 29, 2025

EFISHient Protein has introduced its first prototype of a plant-based grouper fillet, replicating the texture and structure of the widely consumed white fish. The product is formulated from plant-derived ingredients, designed for commercial preparation and distribution, offering an alternative to traditional seafood without impacting marine ecosystems. Bridging the gap The company’s development of the plant-based fillet serves as an interim step in its research and development pipeline while progressing toward a cultivated grouper fillet. The future product will combine real grouper fish cells with cultivated seafood technology to replicate the sensory and nutritional profile of wild-caught grouper. EFISHient Protein’s cultivated fillet is intended to provide a protein-rich option free from antibiotics, mercury, and microplastics, issues commonly associated with conventional seafood. Dana Levin, CEO of EFISHient …

Organisations and brands:

EFISHient Protein

Steakholder Foods has received its first-ever purchase order from Bondor Foods, a renowned frozen foods manufacturer and institutional market distributor.

Company News

Steakholder Foods Secures First Revenue Stream with New Order of Plant-Based Fish Blends

September 30, 2024

Alternative proteins and 3D printing innovator Steakholder Foods (Nasdaq: STKH) announces it has received its first-ever purchase order from Bondor Foods, a renowned frozen foods manufacturer and institutional market distributor. Under a new commercial sales agreement, Steakholder Foods will supply its SHFISH premix blend for Bondor Foods’ new line of plant-based white fish and salmon patties. The order marks the company’s first income milestone, securing its initial product revenue stream in 2024. The deal follows successful local partnerships to integrate plant-based steaks and fish into gourmet menus and the recent opening of a demonstration center at its headquarters in Rehovot, Israel, to showcase the possibilities of 3D-printed foods. Arik Kaufman, CEO of Steakholder Foods, shared: “We are extremely excited to announce this first purchase order …

Organisations and brands:

Steakholder Foods

Ingredients

Researchers at Técnico Lisboa Unveil Cultivated Sea Bass Filets 3D Printed with Microalgae Inks

August 19, 2024August 19, 2024

Researchers at Técnico Lisboa, the School of Engineering, Technology, and Science at the University of Lisbon, have successfully produced cultivated sea bass filets using 3D bioprinting. The researchers claim their development as a world first. The first attempts produced thin sashimi slices, though current progress has led to fillets up to six centimeters thick, featuring the characteristic texture of sea bass as well as its aroma due to the microalgae-based bioinks used for bioprinting, explains Técnico Lisboa. The research in fish cultivation began in 2019 as part of a project for the Entrepreneurship curricular unit that aimed to develop fish for sushi. Since then, the research has continued in the laboratory of the Institute of Bioengineering and Biosciences (iBB), and the team has grown from four …

Organisations and brands:

tecnico-lisboa

university-of-lisbon

Premazon will roll out new plant-based fish products using Steakholder Food's premix blend for fish.

Company News

Steakholder Foods Unveils Plant-Based Fish Kebab Deal with Frozen Food Distributor Premazon

July 24, 2024

Following successful local partnerships to integrate plant-based steaks and fish into gourmet menus, Steakholder Foods (Nasdaq: STKH) announces a new agreement to bolster its presence in the growing plant-based food market. Leveraging Steakholder Foods’s proprietary SHFISH premix blend to meet the highest taste, texture, and nutrition standards, the renowned frozen foods manufacturer Premazon will roll out new plant-based fish products. Premazon, a key player in the institutional market, produces “warm serve” products optimized for superior nutritional values, including lower fat and sodium. It operates in Israel and boasts a vast distribution network encompassing hotels, restaurants, catering services, and various food service establishments. Through this partnership, it will expand its portfolio with a new line of plant-based white fish kebabs catering to a diverse and rapidly growing consumer …

Organisations and brands:

Steakholder Foods

Students from the University of Waterloo in Canada, have received over $700,000 in grants to expand their AI-based research in advancing cultivated seafood.

Cultivated Seafood

University of Waterloo Students Secure $700,000 to Revolutionize Cultivated Seafood with AI

July 22, 2024July 22, 2024

Kevin Shen and Rikard Saqe, students from the Faculties of Science and Mathematics at the University of Waterloo in Canada, have received over $700,000 in grants from Good Food Institute (GFI), Mitacs, and New Harvest to expand their research in advancing cultivated seafood with AI. The research goals, formulated within the Waterloo Alt Protein Project design team, a global network of over 60 student-led organizations supported by the GFI, aim to establish the large-scale production of cultivated seafood, specifically fish. Using AI, the researchers will predict and enhance cell behavior and create detailed genomic and proteomic profiles. Additionally, they will employ multi-omics technologies and use single-cell RNA sequencing to gain insights into the cellular makeup of fish. The collected data will be used to develop …

Organisations and brands:

university-of-waterloo

Courtesy of Atlantic Food Co

Cultivated Seafood

Atlantic Fish Co. Unveils the “World’s First” Cultivated Black Sea Bass Prototype

April 10, 2024

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 …

Organisations and brands:

atlantic-fish-co

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

April 18, 2024April 9, 2024

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 …

Organisations and brands:

EFISHient Protein

Cultivated fish burger © Avant

Cultivated Seafood

Avant Meats to Expand Cultivated Fish Production Significantly by 2025, Following Successful Pilot Production

April 2, 2024

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, …

Organisations and brands:

avant-meats

Biotech startup Atlantic Fish Co., headquartered in Raleigh, North Carolina, leverages cellular agriculture to create seafood free of plastics, mercury, antibiotics, and animal suffering.

Cultivated Seafood

Atlantic Fish Co. Pioneers Cell Lines for Cultivated Halibut and Other Overfished Wild Species

February 22, 2024February 21, 2024

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 …

Organisations and brands:

atlantic-fish-co

A vegan mycelium white fish filet with sauce.

Image courtesy of Esencia Foods

Fermentation

Esencia Foods Hosts “Europe’s First” Mycelium Seafood Tasting at Anuga Gastronomy Fair

October 12, 2023October 11, 2023

Esencia Foods, a mycelium biotech from Germany, has been presenting its vegan white fish alternatives to seabass and cod at Anuga 2023. The company claims this marks the first time a mycelium seafood product has been available for tasting at a European gastronomic fair. This year, Anuga has focused on plant-based foods, with an emphasis on alternative seafood. Esencia Foods stated that it is leveraging the opportunity to establish partnerships with restaurants and food service distributors to launch its sustainable seafood products into the market. “Tastings at selected industry-focused events will help us to win important partners, but also to fine-tune our products and learn which dishes can be most successful at the market”, said Hendrik Kaye, founder and CEO of Esencia Foods. A new generation of …

Organisations and brands:

Esencia Foods

Pet Food

CULT Food Science and Umami Bioworks Launch Cultivated Fish Cat Treat

August 25, 2023

CULT Food Science (CSE: CULT), an investment platform focused on cellular agriculture, has introduced Marina Cat, a new cell-cultivated pet food brand developed in partnership with cultivated fish company Umami Bioworks. Marina Cat aims to offer eco-friendly products with the nutritional benefits of fish without the harmful environmental impacts of commercial fishing. Marina Cat’s first product is described as a blend of sustainably produced cultivated snapper and a nutritional yeast ingredient called Bmmune, which boosts the cat’s immune system. Additionally, the treats contain Omega 3 and 6, nine fatty acids, and DHA and EPA to promote cognitive function, vision, and nervous system development. The new products will begin to be produced later this year and are expected to be available for purchase by 2024, says CULT Food Science. …

Organisations and brands:

CULT Food Science

UMAMI Bioworks

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

Company News

Steakholder Foods 3D Bio-Prints the “World’s First” Whole Fillet Cultivated Fish

April 25, 2023April 24, 2023

3D-printed cultivated meat company Steakholder Foods (NASDAQ: STKH), formerly MeaTech 3D, has announced the world’s first 3D bio-printed cultivated fish product. The recently developed prototype was a ready-to-cook grouper fillet, printed with customized bio-inks utilizing grouper cells provided by Umami Meats. Backed by a grant from the Singapore-Israel Industrial R&D Foundation (SIIRD), Umami Meats and Steakholder Foods work to develop a scalable process for producing structured cultivated fish products using Steakholder Foods’ proprietary 3D bio-printing technology and customized bio-inks. This 3D fish printing represents a successful and meaningful milestone in their partnership. Arik Kaufman, CEO of Steakholder Foods, said: “We’re excited to be working with Umami Meats to develop 3D-printed structured fish products that have the same great taste and texture as traditionally caught fish, without harming the environment.” …

Organisations and brands:

Steakholder Foods

Investments & Finance

Canada’s New School Foods Raises $12M to Scale Whole-Cut, Raw Plant-Based Salmon

February 7, 2023February 2, 2023

Plant-based seafood producer New School Foods announces it has raised $12M in seed funding for its proprietary, scalable technology that can produce “raw” whole-cut fish alternatives. Beginning in 2023, the company will launch its whole-cut salmon through a chef-only pilot program in North America. According to New School, the overall alt-protein industry has not yet fully tackled its greatest opportunity: whole cuts, which represent a majority of meat sales in North America. New School notes that whole cuts involve many complex structural challenges such as texture, connective tissue, muscle fibers, and other macrostructures that exist in animal proteins. To resolve this, New School Foods CEO Christopher Bryson invested heavily in academic R&D projects for three years with leading food science universities. Through his work, Bryson …

Organisations and brands:

New School Foods

Meat- and Fish Alternatives

Thai Startup Kindness Exports to 25+ Countries With 4000t Annual Output

January 30, 2023January 30, 2023

Kindness is a plant-based food tech startup based in Thailand, with a fun tagline, “Let’s go Beyond the Impossible,” tipping its hat to its biggest international peers. Kindness offers ready plant-based formulas and product development and plant protein consultancy to brands and manufacturers that “desire to innovate within the vegan protein space.” With 30 years of combined experience in plant-based food production, Kindness claims its R&D team has developed 300-ready formulas using soy, wheat, konjac, and pea protein, which other companies can leverage to expand their current CPG offer or develop innovative products. A non-animal-derived diet Founded by Mike Yang, the Thai startup aims to develop high-quality, plant-based foods at a competitive cost to propel consumers’ adoption of a non-animal-derived diet. With the brand’s plant-based formulas, …

Organisations and brands:

Kindness

Investments & Finance

The ISH Company Raises Over $5M in Oversubscribed Round to Accelerate Plant-Based Shrimp and More

January 24, 2023

Alt-seafood startup The ISH Company announces it has raised more than $5 million in seed funding to accelerate growth and development of its plant-based seafood products. The oversubscribed round was led by ACCELR8, with participation from Stray Dog Capital, and multiple angel investors. The funds will primarily be used to propel the company’s market launch, create more innovative products, and lay the groundwork for future partnerships. ISH, whose name stands for Innovative, Sustainable, and Healthy, produces a range of plant-based seafood made from natural ingredients such as green coconuts and algae. Its flagship product, Shrimpish®, is a premium, more sustainable alternative to shrimp that launched in select US restaurants, colleges, and universities in early 2022. “The plant-based market has seen incredible growth over the past …

Organisations and brands:

ACCELR8

Stray Dog Capital

The ISH Company

©Boldly

Products & Launches

Aiming to Disrupt Global Seafood, Boldly Debuts With Plant-Based Calamari, Sashimi, Crab Sticks and More

January 24, 2023January 24, 2023

Boldly, a new plant-based foods brand, announces the upcoming launch of its 100% vegan seafood line, featuring salmon and tuna sashimi, calamari, shrimp, crab sticks, and white fish filets. The range will initially launch through US restaurant and food service partnerships in Summer 2023. Bringing diversity Created to disrupt the $600Bn global seafood industry, Boldly states its products use cutting-edge innovation to deliver the same taste and texture as animal-based seafood. As the public becomes more aware of the dire threats facing the world’s oceans, such as overfishing, plastic pollution, and heavy metal contamination, more consumers than ever are looking to balance their seafood intake with plant-based alternatives. Boldly’s new seafood line, which features konjac root as a core ingredient, is intended to create a …

Organisations and brands:

Boldly

SEED Food and Wine

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information for decision-makers