Chicago-based startup Aqua Cultured Foods has officially shut down operations, marking the end of a five-year effort to commercialize whole-cut seafood alternatives produced through biomass fermentation.
Co-founded in 2020 by Brittany Chibe and Anne Shaeffer, Aqua developed a proprietary fermentation process that converted cellulose into high-fidelity, fish-free seafood analogs. The startup focused on producing raw-style filets intended to replicate tuna and scallops in appearance and texture, targeting both fine dining and retail segments.
$10 million raised, 19 patents filed
Despite securing $10 million in funding, filing 19 patents, and building a team of 12 employees, Aqua ceased operations last month. The shutdown was announced by Chibe in a LinkedIn post stating, “After five incredible years, my chapter with AQUA Cultured Foods is coming to a close. Last month, AQUA concluded operations after an ambitious run building the future of sustainable seafood.”
Interest from chefs, retailers, and global suppliers
Aqua’s products appeared on the menus of Michelin-starred restaurants and garnered interest from international retailers and ingredient companies. In early 2024, the company self-determined its core fermented ingredient as Generally Recognized as Safe (GRAS) under US FDA guidelines, allowing for expanded commercial rollout.
Chibe cited the company’s internal culture and technical accomplishments among her proudest achievements, adding, “We built a team of 12, raised $10M, secured FDA approval in record time, filed 19 patents, and brought our product to market through partnerships with Michelin-starred restaurants, global ingredient companies, and international retailers.”
Aqua’s production process was notable for its low capital expenditure relative to other fermentation-based or cultivated protein systems. The company’s clean-label positioning was aligned with growing consumer interest in minimally processed meat alternatives, although market readiness remains an ongoing challenge for the category.
Ahead of its time
Former CEO and co-founder Anne Shaeffer, who left the company two years prior, also commented publicly on the closure. “The product was exceptional, and in many ways ahead of its time. Building in alternative protein isn’t for the faint of heart. Timing, capital cycles, consumer readiness, and infrastructure all matter just as much as the science,” she wrote.
Shaeffer, now leading Akarso Bio, emphasized the long-term trajectory of the sector: “Alternative meat and seafood are a part of a longer arc in how future generations will eat. The companies that come next will stand on the shoulders of the teams who took the early risks and proved what was possible.”
