ORF Genetics and Cellmeat Host “First Cultivated Shellfish Tasting Outside Asia” in Iceland
Last week, Icelandic plant biotechnology company ORF Genetics partnered with South Korean cultivated seafood startup Cellmeat to host what was claimed to be the first cultivated shellfish tasting held outside Asia. The tasting took place at the Iceland Ocean Cluster, a center that supports, incubates, and invests in startups creating value from under-utilized marine resources. Among the attendees were Mr. Björn Skúlason, the First Gentleman of Iceland, and Mrs. Hanna …
25% of Japanese Consumers Would Try Cultivated Eel Irrespective of Price
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 …
WACKER BIOSOLUTIONS: “We’re Making Cultivated Meat Cost-Effective and Scalable, Bringing It Closer to Supermarket Shelves”
WACKER BIOSOLUTIONS is playing a pivotal role in advancing cultivated meat and seafood production through innovative biotech solutions. Leading this effort is Iris Maria Dahlem, Innovation Manager and head of the Cultivated Meat project, which focuses on developing key components for the industry. With a background in nutritional science and extensive experience in the food sector, Dahlem has been working for the past two years on solutions to address challenges …
UMAMI Bioworks Develops Cultivated Caviar to “Reshape the Definition of Luxury”
UMAMI Bioworks, a bioplatform provider for cellular agriculture, has announced the development of a new cultivated caviar product. The caviar combines UMAMI’s proprietary cultivated technology with a selection of plant-based ingredients to replicate the rich taste and texture of conventional caviar. It contains high levels of omega-3 fatty acids, antioxidants, and essential micronutrients. The development comes as the caviar industry increasingly faces challenges, with 90% of global sturgeon populations reportedly …
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 …
Forsea Achieves “Record-Breaking” Cell Density in Cultivated Eel Prodution
Cultivated seafood startup Forsea Foods announces a significant tech breakthrough for producing cultivated eel at scale. The Israeli startup claims it has reached a “record-breaking” cell density of over 300 million cells/ml using minimal growth media, setting a new industry standard. “This is the highest cell density recorded in the field, moving Forsea to the forefront of cultured seafood production efficiency,” the startup said. Forsea’s cultivated seafood platform implements organoid …
UMAMI Bioworks to Establish South Korea’s First Cultivated Seafood Facility Through Strategic Partnership
UMAMI Bioworks (previously Umami Meats) continues to expand its footprint across Asia to offer sustainable solutions to the growing demand for seafood products. Today, the Singaporean company announces a strategic partnership with South Korean biotechnology firm KCell Biosciences and bioprocess solutions provider WSG to establish a scalable production pipeline for cultivated seafood in South Korea. The parties also intend to co-invest in a GMP-compliant hub facility to produce cultivated eel …
Future Ocean Foods Expands Membership, Welcoming 17 New Companies
Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, …
Researchers at Técnico Lisboa Unveil Cultivated Sea Bass Filets 3D Printed with Microalgae Inks
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 …
AQUA Cultured Foods’ Fermented Fish-Free Seafood Receives GRAS Allowing Sale in US
Chicago-based alternative protein company AQUA Cultured Foods has announced that its fish-free seafood, created through fermentation, has been deemed safe for human consumption. The company’s cellulose-based products have been self-affirmed as Generally Recognized as Safe (GRAS) following a review by an independent panel of scientific and toxicology experts. This GRAS status allows AQUA Cultured Foods to sell its products in the United States. Cellulose-based alt seafood AQUA’s fish-free seafood, which …