NEW TECH FOODS

Researchers at James Cook University (JCU) have unveiled findings that could transform the landscape of seafood consumption for millions with allergies.

At the World Allergy Congress 2025, the team presented research indicating that lab-grown fish, specifically cultivated Japanese eel (unagi), shows markedly reduced allergenic properties compared to conventional seafood.

Led by Professor Andreas L Lopata, the research focused on the allergenic proteins present in cultivated eel cells. Seafood allergies are a leading cause of food-induced anaphylaxis, affecting an estimated 1% of the global population.

The study analysed 12 fish allergens recognised by the World Health Organization and the International Union of Immunological Societies, particularly focusing on parvalbumin, the predominant allergen in fish.

The researchers cultivated eel cells in a controlled laboratory environment, utilising stem cell technology to grow the cells to an edible size.

“We aimed to understand whether the allergenicity of cultivated fish would mirror that of traditional fish,” Lopata explained. “What we found was surprising: the levels of allergens present in the cell-cultivated fish were significantly lower, with reductions of up to 1,000-fold in parvalbumin.”

To validate their findings, the team conducted tests with a databank of over 100 children who had confirmed fish allergies. The results indicated minimal to no reactivity to the known fish allergens in the cultivated eel, suggesting a promising avenue for safe seafood consumption.

The implications of this research extend beyond allergy management; they signal a potential shift in consumer behaviour and food production practices. With global investments in alternative proteins reaching approximately $10-12 billion in recent years, the introduction of safer seafood products could cater to a demographic that has historically been excluded from enjoying fish-based dishes.

The first products anticipated to enter the market include cultivated fish and seafood dumplings, which aim to replicate the taste and nutritional benefits of traditional seafood. These products are expected to retain essential omega-3 fatty acids and other beneficial components found in natural fish.

Despite promising findings, the path to market for lab-grown seafood is not without obstacles. Several regions, including parts of the US, Italy and France, have enacted bans on lab-grown meat, citing concerns over safety, environmental impact and consumer acceptance as key factors.

Conversely, countries like Singapore have embraced cultivated meat, approving its sale to the public. The US has also seen some states, such as California and New York, moving towards regulatory frameworks that facilitate the introduction of lab-grown products.

The JCU team is actively collaborating with the Good Food Institute and Singapore-based Umami Bioworks to navigate these regulatory challenges and expedite the approval process for their cultivated seafood products. “Our focus is on ensuring food safety and regulatory compliance, which are paramount for consumer trust,” Lopata added.

As consumer awareness and demand for sustainable and safe food options continue to rise, the potential for cultivated seafood to reshape the market is significant. The findings from JCU not only promise a safer alternative for seafood lovers but also highlight the broader implications of cellular agriculture in addressing food security and allergy management.