SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular round-up of updates from the sector.
- Rehovot, Israel-based cultivated meat and seafood company Steakholder Foods has launched its SHMeat and SHFish products, which include 3D-printed beef, chicken, and salmon, in an attempt to expand its seafood analog offerings.
Steakholder Foods also offers cell-cultivated eel, shrimp, and whitefish products.
“As we introduce our SHMeat and SHFish blends to the U.S. market, we stand at the cusp of a new era in food technology,” Steakholder Foods CEO Arik Kaufman said in a release. “Our advanced 3D printing technologies are not just a testament to innovation but also a commitment to sustainability and health. These products represent our dedication to providing consumers with food options that are not only delicious but also responsible choices for our planet."
The company also said it is looking to expand collaborative efforts with already established companies in the plant-based meat and seafood sectors.
“We believe that our entry into the U.S. market is a significant step toward a future where the food we eat contributes to a healthier society and a more sustainable world,” Kaufman said.
- Plant-based seafood company Save da Sea, headquartered in Victoria, British Columbia, Canada, will have its products on the menu at the cafeterias of British Columbia-based Simon Fraser University within coming months. The company currently offers a tuna salad analog and plant-based smoked salmon made from carrots, according to Simon Fraser University.
"My education and experience, combined with the network I built, has been invaluable in helping me grow Save Da Sea from an idea to being available in 150+ stores across Canada," Save da Sea Founder Aki Kaltenbach said. "We’re just getting started."
- Plant-based seafood company AQUA Cultured Foods, which is headquartered in Chicago, Illinois, U.S.A, will be serving its products in Chicago restaurants by fall of 2024.
AQUA Cultured Foods currently offers a tuna analog, scallop analog, and shrimp analog, which stay fresh for up to six weeks. The company aims to be in at least 10 restaurants in the Chicago area, AQUA Cultured Foods Co-Founder Brittany Chibe said, according to AXIOS Chicago.
"We put cellulose through a pasteurization step and add a flavor system and a color system, so when you see our tuna, it essentially looks just like a tuna fillet," Chibe said about the seafood analog creation process.
AQUA Cultured Foods recently announced a partnership with Ginkgo Bioworks to accelerate the development process of its plant-based seafood products.
