Aqua Cultured's tuna chopped in a bowl

Image courtesy of Aqua Cultured Foods

Fermentation

Aqua Cultured and Ginkgo Bioworks Unveil Collab to Produce “Sushi-Grade” Fermented Alt Seafood at Large Scale

Chicago’s Aqua Cultured Foods and the Boston-based biotech Ginkgo Bioworks (NYSE: DNA) announce a collaboration to transform alternative seafood production with a cost-effective, large-scale process.  Aqua Cultured is known for creating fish-free products, including tuna, whitefish, calamari, shrimp, and scallops, that closely resemble the texture, taste, and appearance of fresh-caught seafood. The company uses traditional and biomass fermentation and a consortium of microbes, including fungal strains, to transform unprocessed organic matter …

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Michelin starred Chef Manrique joins Aqua Cultured Foods to launch exceptional alt seafood

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Company News

Michelin Starred Chef Manrique Joins Aqua Cultured Foods to Launch “Exceptional” Alt Seafood Whole Cuts

Aqua Cultured Foods, a pioneer of alt–seafood whole cuts set to launch commercially for the first time in January 2024, has announced the appointment of renowned chef Laurent Manrique as its inaugural culinary advisor. The Chicago-based food tech develops a new type of animal-free seafood using a technology that leverages a fungi strain and fermentation to transform unprocessed organic matter into realistic alternatives of tuna, whitefish, calamari, shrimp, and scallops.  In his new role, Chef Manrique …

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Tuna/ Poke Bowl

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Seafood

Aqua Cultured Foods to Begin First Public Tastings of Alt-Tuna, Shrimp and Scallops

US food tech startup Aqua Cultured Foods announces it will begin consumer tastings of its seafood alternatives in Chicago, ahead of its public launch through chef partners and foodservice distributors.   Beginning April 6, the startup will hold tastings of several alt-seafood products, including Aqua tuna rolls, shrimp dumplings and scallop crudo, at its headquarters in West Loop, Chicago. According to Aqua, it intends to solicit feedback from participants on the …

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aqua-cultured-ceo-anne-palermo

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Fermentation

Op Ed: Anne Palermo, Aqua Cultured Foods

In the third instalment of our new Opinion section featuring the views and insights of leaders and figures from across plant-based and cell-based; Anne Palermo of Aqua Cultured Foods shares her thoughts about the current narrative on the alleged slowing-down of the alt meat category. Hype of ‘Slowdown’ in Plant-Based Meat Sector Misses the Point: The Planet Depends on Our Success Research firms, financial analysts, business pundits, and the journalists …

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Fermented shrimp dumpling

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Seafood

Aqua Cultured Develops Minced Seafood Dumplings for Asian Go-To Market Partners

Alt seafood startup Aqua Cultured Foods announces it has created a minced dumpling filling for its future go-to-market Asian food partners. One of the company’s new options is a bulk shrimp alternative that can be seasoned, packaged and co-branded by retailers or distributors. Aqua, which produces mycoprotein-based seafood using fermentation, is primarily known for developing whole-muscle cut, sushi-quality filets. However, minced seafood dumplings present another lucrative and highly accessible market …

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Seafood

Aqua Cultured Foods Appoints Food Industry Celebs to Advisory Board

Chicago’s Aqua Cultured Foods, producer of alt seafood products through microbial fermentation, announces the appointment of three industry heavyweights to its Advisory Board: Chuck Muth, Ingeborg Gasser-Kriss, and Gonzalo Ramírez Martiarena. The female-led food tech startup is developing calamari, shrimp, scallops, and whole cut filets of tuna and whitefish. The company’s fermentation methods are free of any animal inputs, genetic altering or modification and can be marketed as non-GMO. Impressive …

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Aqua Cultured Seafood Appetizer

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Company News

Aqua Cultured Foods Doubles Production Output of Novel Fish and Seafood Alternatives

Food tech startup Aqua Cultured Foods announces new advancements in its fermentation technology that allow it to double the biomass output of whole-muscle seafood alternatives.  According to Aqua, these developments have dramatically improved the growth timeline for its seafood products, which include tuna, whitefish, calamari, popcorn shrimp and scallops. The startup says it has filed five patents relating to its unique method of protein production, and is preparing for its …

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Bob Schultz, Aqua Cultured Foods

Bob Schultz, ©Aqua Cultured Foods

Milk & Dairy

Aqua Cultured Foods: “Using Biological Processes to Solve Large Systematic Issues is Going to Be Paramount”

Chicago’s Aqua Cultured Foods has developed the first whole-muscle cut sushi-quality seafood through microbial fermentation. The young company, founded only in 2020, closed an oversubscribed round in October in the largest ever pre-seed round in alt-seafood, and one of the largest ever in fermented proteins. Bob Schultz is the company’s new lead scientist. Schultz comes to Aqua Cultured Foods from SIMULATE, an early-stage biotechnology company, where he was lead food …

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Sea bass sashimi plated Aqua Cultured

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Seafood

Aqua Cultured Foods Partners With Switzerland’s Largest Retailer Migros For Ultra-Realistic Alternative Seafood

Following its oversubscribed pre-seed round last month – the largest ever pre-seed in alt-seafood and one of the largest ever in fermented proteins – Chicago startup Aqua Cultured Foods announces the signing of a Proof of Concept (PoC) with Migros, Switzerland’s largest retailer, to expedite development of its fungus-based alt seafood products created through microbial fermentation. “The Swiss market welcomes food tech, and we are ready to introduce the region …

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Aqua Cultured Foods

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Company News

AquaCultured Foods is Making Waves as it Unveils “World’s First” Whole Muscle Seafood from Fermentation

As fermentation continues to emerge as the third pillar in the alt protein sphere, one Chicago-based startup has created what it claims to be the first whole muscle seafood alternative through microbial fermentation. AquaCultured Foods has developed novel tech which allows the creation of fungi-based alternative seafood options, from calamari and shrimp to whitefish and tuna. “As the first to create whole cut seafood alternatives via fermentation, the opportunity is …

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