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No bones, no scales, no eyeballs: appetite grows for cell-based seafood
Lab-grown fish taste the same as their wild and farmed counterparts, offering an alternative to traditional seafood. But will it ever make economic sense to produce this kind of protein?
In recent weeks, companies developing cell-based fish and shellfish have been drawing attention as they tout their offerings and expand their businesses globally. San Diego-based BlueNalu will introduce lab-made finfish to Europe through a collaboration announced in September with British frozen food distributor Nomad Foods. The same month, Hong Kong-based Avant Meats inked a deal with Singapore’s Bioprocessing Technology Institute to improve the economics of its cultivated fish production. In June, Wildtype opened a tasting room adjacent to its San Francisco pilot plant, where it has been offering bites of lab-grown, sushi-grade salmon.
