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 …
University of Waterloo Students Secure $700,000 to Revolutionize Cultivated Seafood with AI
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 …
Bluu Seafood: “The Technology Behind Cellular Agriculture is Still Too Abstract for Many Consumers. We Have to Take People With Us”
Bluu Seafood specialises in cultured fish. Fish fingers, fish balls and caviar have already been produced from the cells of Atlantic salmon and rainbow trout. The startup emerged from the Lübeck-based Fraunhofer Research Institution for Marine Biotechnology and Cell Technology (EMB), where co-founder Dr Sebastian Rakers was also employed for many years. Together with entrepreneur Simon Fabich, the cell and marine biologist founded Bluu Seafood (then known as Bluu Biosciences). …
Cultivated Seafood Pioneer UMAMI Bioworks Sets Foot in India with IKP Partnership
Cultivated seafood startup UMAMI Bioworks, (previously Umami Meats) has announced a partnership with India’s premium Science Park and Incubator, IKP Knowledge Park, to accelerate the production of cultivated seafood. IKP has recently established the Centre for Smart Protein and Sustainable Material Innovation in Bangalore, which facilitates core R&D, innovation, collaboration, and knowledge exchange for the smart protein sector. At the centre, UMAMI Bioworks’ team in India will lead the engineering …
40 Guests Taste Forsea’s Cultivated Eel at Official Tasting: “Feedback was Uplifting”
Following the successful creation of a cultivated eel prototype claimed as a world first, Israel’s Forsea Foods announces it has recently debuted the product at its first official tasting at restaurant “a” in Tel Aviv. According to the announcement, more than 40 guests had the opportunity to taste Forsea’s cultivated eel fillets in various dishes. The menu’s centerpiece was Unagi kabayaki, a Japanese specialty of grilled fresh eel on a …