NEW TECH FOODS

Umami Bioworks has appointed Vivek Krishnamoorthy as its new director of R&D, a move that underscores the company’s commitment to advancing the cultivated seafood sector.

With over 12 years of experience in cell line engineering and molecular biology, Krishnamoorthy is expected to drive significant innovation in developing sustainable food solutions.

Krishnamoorthy’s expertise spans a range of expression systems, including both mammalian and microbial platforms. He has specialised in Chinese Hamster Ovary (CHO) cells, as well as various microbial strains such as Saccharomyces cerevisiae and Escherichia coli.

His background includes extensive work in developing advanced expression platforms for biopharmaceutical products, therapeutic proteins and enzymes, positioning him as a pivotal figure in Umami’s mission to redefine seafood alternatives.

His prior roles include leading projects at Lonza, where he integrated Crispr technology into mammalian genomes to enhance antibody productivity and stability.

This experience will be invaluable as Umami seeks to innovate within the cultivated seafood industry, which aims to address sustainability challenges posed by traditional fishing practices.

Krishnamoorthy’s approach focuses on translating scientific advancements into practical applications, a goal that aligns closely with Umami’s objectives. He has successfully managed the development of diagnostic kits and has a proven track record in optimising microbial expression systems for high-yield production.

In his new role, Krishnamoorthy expressed enthusiasm about leading R&D efforts at Umami: "I am delighted to drive innovation and deliver impactful solutions to create a sustainable food ecosystem, and excited to lead the pioneering advancements in cultivated seafood with Umami Bioworks".

His leadership is anticipated to foster collaboration across industries, enhancing the company’s capabilities in delivering scalable and efficient cultivated seafood products.

Earlier this week, Umami Bioworks announced the release of its luxury cultivated caviar, aiming to meet growing consumer demand for high-end food products that prioritise ethical and environmental values.

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