CellMEAT, a South Korean lab-grown shrimp producer, bags $8.1M Series A funding

As consumers’ interest in the environment and nutrition rises, food-tech companies join the race to invent meat alternatives. In 2021, alternative seafood companies received $175 million in investment globally, increasing 92% from 2020. A South Korean startup called CellMEAT, which develops cell-based shrimp, has secured $8.1 million (10 billion KRW) Series A funding to compete … Read more

Can $100 million get Wildtype’s cell-grown ‘sushi-grade’ salmon into the wild?

Wildtype, a six-year-old, San Francisco-based outfit that’s developing cultured salmon from cells outside the animal, just raised $100 million in Series B funding to make its product ubiquitous, from top restaurants to grocery stores. Whether it can pull off this plan is a question mark, but it’s easy to see what has its new investors … Read more

Upside Foods acquires cultivated seafood company

Cultivated meat company Upside Foods (formerly Memphis Meats) has acquired Cultured Decadence, a Madison, Wis.-based cellular agriculture company. Terms of the transaction were not disclosed. Founded in 2020 by John Pattison and Ian Johnson, two veterans of the lab-grown meat industry, Cultured Decadence uses cell culture and tissue engineering to create seafood, specifically shellfish products, … Read more

Cultivated seafood production advances with strategic deals struck by BlueNalu and Upside Foods

Leaders in the cultured protein category, including BlueNalu and Upside Foods, are making waves with key partnerships and acquisitions announced this week that will boost production and access to cultivated seafood. Source: Cultivated seafood production advances with strategic deals struck by BlueNalu and Upside Foods

Lab-Grown Shrimp’s Price Tag Shows Long Way Ahead to Mass Market

For a sense of how far cultivated meat is from reaching supermarket shelves and dinner tables, just take a look at the cost.Singapore-based Shiok Meats Pte plans to launch its flagship cell-based shrimp in 18 months at about S$50 ($37) a kilogram, Chief Executive Officer Sandhya Sriram said in an interview. That’s roughly double the … Read more

No bones, no scales, no eyeballs: appetite grows for cell-based seafood

Cell-based seafood—derived from commonly consumed fish (for example, salmon and tuna) or shellfish (for example, crustaceans such as shrimp and crab)—is also known as cultured, cellular or in vitro seafood. It is derived from the tissue of an aquatic species, but has never been part of a live, swimming animal. The flesh is made in … Read more

Labeling the future: ______ salmon

Today, we are on the cusp of another breakthrough in technology, this time in seafood and meat production, and we are being asked to select a name early in a technology’s lifespan. Indeed, no cultivated meat, poultry, or seafood products have been brought to market in the United States, yet an important debate is underway … Read more

Nestlé enters market for plant-based seafood alternatives

Nestlé today announced the launch of a plant-based alternative to tuna, its first move into the growing market for plant-based seafood alternatives.The plant-based tuna alternative can be used in a wide range of dishes such as salads, sandwiches and pizzas. It has the flaky texture and rich flavor that makes tuna a favorite in many … Read more

Creating clean, cell-based shrimp with Shiok Meats

Due to a lack of academic research and background knowledge regarding cells and crustacean stem cells its taken them approx. two years to fill in any research gaps and to truly understand the entire biology, chemistry and physics behind the operation of stem cells, but they have “managed to make quite a bit of progress … Read more

Webinar: Opportunities in Alternative Seafood, June 25th

With global seafood demand projected to rise over the coming decades and sustainable seafood production unable to keep pace, the opportunities for plant-based and cultivated seafood development and commercialization are endless. Join the Good Food Institute and Changing Tastes for a webinar on alternative seafood. GFI will discuss the need for new seafood production systems … Read more