Umami Bioworks and Shiok Meats merge to accelerate the development of sustainable seafood solutions to “provide consumers with mercury-free, nutritious and culturally relevant seafood alternatives, thereby contributing to the regeneration of marine ecosystems,”...
Unblocking persistent bottlenecks in cultivated protein is the aim of the game for Sea2Cell, a ‘next generation’ cultured seafood start-up targeting affordable fish species.
Singapore cultivated seafood firm Umami Bioworks believes that strategic mergers are crucial to overcome doubts about the sector and achieve buy-in from major brands which can help the category scale-up.
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
German food biotech start-up BLUU Seafood says it has secured the necessary capital to focus on the regulatory approval of its first products after raising EUR 16 million.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.