NEW TECH FOODS

The Bezos Centre for Sustainable Protein at the National University of Singapore (NUS) was launched today (5 September). This marks a major milestone as the ‘first of its kind’ facility in Asia to advance research in alternative proteins. With a $30 million grant from the Bezos Earth Fund, the centre expects to lead research and commercialisation efforts to develop ‘ultimate proteins’ – advanced hybrid foods that match traditional meat-based products in both taste and price. The centre will focus on regional preferences, aiming to drive global food security and accelerate innovation across the region, and will work with partners across industry, government and academia to translate its research into market-ready products. Key focus areas include microalgae research, biomass fermentation and cell-cultured and plant-based research. These focus areas will also integrate cross-cutting platforms such as nutrition science, safety and consumer acceptance into its research. These efforts are strategically aligned to produce next-generation hybrid proteins that are affordable, nutritious and widely accepted. The NUS Centre joins similar Bezos Centres at Imperial College London, in the UK, and North Carolina State University in the US , forming a global network dedicated to advancing sustainable protein research. Professor Tan Eng Chye, NUS president, said: “NUS and the Bezos Earth Fund are united by a shared commitment to actively combat climate change...With the generous support of the Bezos Earth Fund, we look forward to leveraging our unique position in Asia to drive innovation and collaboration across the region, ensuring sustainable protein solutions that benefit consumers and industry, and protect the environment.” Andrew Steer, president and CEO of the Bezos Earth Fund, commented: “Asia is pivotal to the future of sustainable proteins, and Singapore is leading the way. Just five months ago, we announced our commitment to establish these Bezos Centers for Sustainable Protein and today, $100 million has been granted to make that vision a reality. The new Centre at NUS harnesses the region’s influence and expertise to drive solutions that can reshape food systems globally, with significant potential impact for East and South-East Asia's 2.3 billion consumers.” Research at the centre will be led by 23 expert ‘Principal Investigators’ from institutions in the ecosystem including NUS, Nanyang Technological University, Singapore Institute of Technology and ETH Zurich. These institutions will also develop talent through education initiatives and venture-building programmes at NUS Enterprise, the university’s innovation arm. Professor Zhou Weibiao, head of the NUS Department of Food Science and Technology (NUS FST) and acting director of the new centre, added: “NUS is well-positioned to host the new centre given our extensive research expertise and strong partnerships in developing alternative proteins, demonstrated through many joint projects at NUS FST with internal and external partners, as well as our deep understanding of important areas such as nutrition, safety and consumer perceptions". Weibiao continued: "We look forward to making a tangible impact by translating cutting-edge research into affordable, attractive and nutritious alternative proteins for consumers, supporting the industry, and nurturing young talents for a resilient food system". Andy Jarvis, director of future of food at the Bezos Earth Fund, concluded: “As part of our $1 billion commitment to reshaping food systems globally, this centre – alongside our network of sustainable protein hubs – will drive lasting change that meets both environmental sustainability goals and consumer needs.” #BezosCentreforSustainableProtein #Singapore #NUS

Denmark-based biotech start-up Meat Tomorrow has raised DKK 4.1 million (approx. $607,200) to accelerate the development of cultivated meat. Meat Tomorrow is developing pluripotent stem cell lines to accelerate the path towards a sustainable production of cell-based meat. The funding round will enable the start-up to expand its R&D efforts and build stronger partnerships within the sector, with a shared aim of reducing the climate impact and animal suffering in the conventional meat industry. Investors include Danish investment firm Keystones and Danish Business Angels – with DanBAN network, led by Mikkel Skorkjær Kongsfelt, and Mads Løntoft on behalf of Accelerace, participating. In a post on LinkedIn, Meat Tomorrow said: “For us, it is incredibly valuable to have a very diverse group of investors due to the multifaceted aspects of cultivated meat, and we couldn't be happier by their willingness to support us. The Keystones team were great contributors in the early phases of getting traction with business angels and during negotiations to drive the process forward.” Meat Tomorrow is currently working on the construction of its lab and office at start-up ecosystem Symbion Community in Copenhagen. #MeatTomorrow #Denmark

Precision fermentation platform 21st.BIO has earned self-affirmed GRAS status for its animal-free beta-lactoglobulin ingredient, BLG Essential+. This status means that 21st.BIO’s customers can now launch products using the ingredient in the US market. This development comes less than two years after 21st.BIO initiated its development of a strain and production process for BLG Essential+. Beta-lactoglobulin (BLG) is the predominant protein in bovine whey and is attractive to food producers due to its high-quality nutrition and advantageous properties in food product formulation. BLG has more essential and branched-chain amino acids than whey. It contains 45% more leucine than commercially available whey protein isolates, which is particularly important for muscle synthesis, and is tasteless, stable across a wide pH range and can tolerate heat, making it the ideal ingredient for versatile product formulations. 21st.BIO expects its customers’ production of BLG using its precision fermentation platform to be incorporated into the formulation of baked goods and alt-dairy products, as well as nutritional products for active or sports nutrition, weight management and clinical and elderly nutrition. This self-affirmed GRAS status means that companies engaged in 21st.BIO’s development programme can now commercialise its own production of BLG Essential+ in the US market. Through 21st.BIO’s BLG programme, customers gain access to the ‘world’s most advanced’ production strains and precision fermentation processes – and benefit from continuous optimisations of strain and process for improved commercial attractiveness. Additionally, 21st.BIO supports its customers in upscaling their production to full-scale ingredient production. With productive microorganisms licensed from Novonesis (formerly Novozymes), 21st.BIO enables customers to bypass years of development and market approval for direct entry into the US market. 21st.BIO’s co-founder and CSO Per Falholt said: “We bring our customers access to technology and skills they could not get anywhere else". The firm’s co-founder and CEO Thomas Schmidt added: “We're not just a technology provider – we're a partner to our customers’ on their product journey, ensuring their success from development to full-scale manufacturing. We make products, not projects. Our ambition is to empower our customers to focus more on application, business development, low-cost production and innovation. And this shows all the way through our business model, which is designed such that our success at 21st.BIO depends on our customers’ success in the market with a product; not just on project completion.” 21st.BIO’s platform derisks product development and supports customers from strain development, fermentation processes, purification protocols, pilot production and upscaling guidance, to the regulatory approvals for market entry. #21stBIO #precisionfermentation #dairy #betalactoglobulin

Indian pharmaceutical giant Zydus Lifesciences has acquired a 50% stake in Sterling Biotech from Perfect Day, entering into a 50:50 joint venture with the animal-free dairy firm. Mumbai-based manufacturing company Sterling Biotech was purchased by Perfect Day from bankruptcy for $78 million in 2022. Sterling Biotech manufactures and sells fermentation-based active pharmaceutical ingredient products (also known as API ingredients) and gelatine. Perfect Day and Zydus say they have a ‘clear vision’ of focusing on animal-free protein products through the JV and will take a strategic view on the API and gelatine business. Under the JV, the companies will establish a manufacturing facility to make fermented animal-free protein for global markets. The firms expect the partnership to accelerate the production of high-quality and eco-friendly protein products, catering to the growing consumer demand for fermentation-based, ethically sourced and sustainable nutrition. The acquisition marks Zydus’ foray into specialised biotech products for health and nutrition – the products made under the JV will “specifically cater to consumers who prefer animal-free protein or suffer from lactose intolerance,” Zydus said. Perfect Day creates dairy proteins, including casein and whey, without the involvement of cows. Its animal-free proteins have high functionality benefits and a significantly lower environmental impact than traditional dairy production. Today, Perfect Day’s precision-fermented protein is found in various products, including: 🍦 Ice cream – In February, Perfect Day partnered with Unilever to launch animal-free dairy ice cream under Unilever's Breyer's brand 🧀 Cream cheese – In December 2022, Bel Brands USA launched Nurishh Incredible Dairy cream cheese spread , using Perfect Day's precision-fermented dairy ⚽ Sports nutrition – July last year saw the launch of the 'first-ever' hybrid protein powder when Unico Nutrition introduced Apollo II, blending Perfect Day's whey protein with Unico's traditional dairy protein 🥛 Milk – Bored Cow now sells Original, Strawberry, Chocolate and Pumpkin Spice-flavoured animal-free milk , made using Perfect Day's protein, in all 50 US states The JV will result in Perfect Day ‘significantly’ boosting its technological capabilities in India, which is part of its emerging market growth strategy, while Zydus will continue to leverage its strong manufacturing and commercial expertise within the nation. India is the world’s largest milk producer and currently contributes 25% of global milk production. According to Zydus, the JV aims to make India a ‘bright spot’ in the global supply chain of sustainable proteins to reduce the environmental impact of food production within India, meeting the growing demand for ethically sourced and sustainable nutrition. Sharvil Patel, managing director at Zydus Lifesciences, said: “We are dedicated to promoting growth through partnerships and are consistently exploring new collaborations to position India as a premier global supply chain hub. We are excited to join forces with Perfect Day and create a win-win combination that leverages both our strengths and expertise to create value for the consumers.” Narayan TM, Interim CEO at Perfect Day, added: “This partnership allows Perfect Day to significantly boost its capabilities to meet the demands of the fast-growing global market. We deeply value our collaboration with Zydus and believe this joint venture will allow both parties to benefit from each other's expertise.” Once the transaction is complete, both Zydus and Perfect Day will have equal representation on Sterling Biotech’s board. NovaaOne Capital Private is acting as an exclusive financial advisor to Perfect Day for this transaction, of which financial terms were not disclosed. #SterlingBiotech #Zydus #PerfectDay #India

Alternative protein company Solar Foods has obtained self-affirmed Generally Recognized as Safe (GRAS) status in the United States for its Solein protein ingredient. The company said the milestone marks a major step toward Solein’s commercialisaton and entry into the US market. The ingredient received a novel food regulatory approval that allows for the sale of food products containing Solein in Singapore in September 2022. Solein is a versatile, multipurpose protein ingredient developed using a unique bioprocess in which a single microbe, found in nature, is fermented using air and electricity. The result is a nutritionally rich ingredient which can replace protein in ‘virtually any’ food, according to Solar Foods. It can also enhance various functional and textural attributes, and fortify the nutritional profile of many food products, providing a source of iron, fibre and B vitamins. In the US, obtaining self-affirmed GRAS status is one of the procedures available for introducing new foods to the market. To achieve this, Solar Foods conducted large-scale scientific research, and the results pertaining to food safety have been published in peer-reviewed scientific journals. A qualified panel of experts has also compiled a statement on the product’s safety and intended use depending on determined food categories and Solein concentrations. Solar Foods’ chief commercial officer, Juan Benitez-Garcia, said: “Obtaining self-affirmed GRAS status is the first step towards entering the United States. We will shortly be able to launch commercial activities in this significant new market, including marketing and sales operations, and drive our growth. So far this has been possible only in Singapore.” The next steps in Solein’s commercialisation in the US will be to register the company’s production facility, Factory 01, with the US Food and Drug Administration (FDA). This requires a food safety plan fulfilling specific and applicable requirements. Solar Foods will then be able to start food export from the facility to the US. Following this, the start-up estimates that sales will begin by the end of this year. Solar Foods then aims to obtain the ‘notified’ GRAS status, which means receiving a ‘No Questions Letter’ from the FDA. Solar Foods is required to make a notification with necessary reports on safety of the product for evaluation by the FDA. This status, which Solar Foods estimates it will obtain by the end of 2026, could widen possibilities for sales of Solein in the US and beyond. “The United States will be a significant market for us,” Benitez-Garcia added. “GRAS status in the US will contribute to advancing Solein’s expansion into other markets that do not grant specific novel food approvals, such as Japan.” Solar Foods has also filed for novel food regulatory approvals for Solein in the UK and the EU. #SolarFoods #US #alternativeproteins

A recent study published in Frontiers highlights the potential of peanut hulls – typically discarded as waste – as a valuable high-fibre ingredient in the cultivated meat industry. The study states that "peanut hulls, rich in dietary fibre and polyphenolic compounds, present an underutilised opportunity to enhance nutritional content and sustainability in food systems”. According to the paper, 22% of the 46 million tonnes of peanuts produced annually is waste from shells, resulting in a loss of more than 6.5 million tonnes of dietary fibre and 595,000 tonnes of plant protein. Peanut shells are commonly upcycled into animal feed, dry material for packaging and industrial fillers and biofuel. The study suggests that this is a ‘missed opportunity,’ as the hulls are edible to humans. The research proposes methods to recapture nutrients – such as protein and fibre – and process the hulls into functional ingredients. The scientists state that peanut hulls generate 97% fewer emissions per kg than beef and use 97% less land, positioning them as a significantly sustainable way to increase food security. Peanut hulls are rich in dietary fibre, which makes up over 60% of their dry weight, and are high in protein, alongside plant-sourced phytonutrients. The scientists mention the potential of peanut hull extracts to display anti-diabetic properties and reduce pathogen activity in food applications. The scientists state that, currently, peanut shell flour isn’t processed anywhere in the world, presenting an opportunity for health experts and food manufacturers – adding it to foodstuffs can reduce production costs and food insecurity in at-risk regions, many of which overlap with peanut-growing areas. While shells and husks of other nuts (hazelnuts, almonds and walnuts) are already being used as fibre- and protein-rich flours, peanuts are grown in much larger volumes and their shells have a greater amount of protein, fibre and nutrients than hazelnut or almond hulls. The study says: “Recapturing lost protein from an alternative legume source like peanut hulls could provide an additional source to meet that demand while increasing the efficiency of existing production systems”. The peanut shell protein concentrates can be used as a protein supplement for drinks and powder, or as a protein base for cultivated meat, plant-based meat and dairy products. #peanut #ingredient

Governor Jim Pillen and the Nebraska Department of Agriculture have announced new regulations against cultivated meat, with Pillen eyeing a total ban on sales in 2025, according to Nebraska Examiner. Pillen signed an executive order yesterday (29 August), prohibiting state agencies from procuring cultivated or other meat alternatives. The order also requires entities that contract with the State of Nebraska, US, to pledge not to discriminate against natural products in favour of cultivated meat producers. Pillen approved the measures at Oak Barn Beef, a family-owned meat shop in West Point, Nebraska, where he was supported by the store’s owner, a livestock farmer running for office, and the head of the state’s agricultural department – whose family owns a beef farm. Speaking at Oak Barn Beef, Pillen said: “We’re being proactive and making sure that silly things aren’t happening, because they are happening on the coasts. If we sit back and wait until the grocery stores are full, that’s not the way we want to lead.” Nebraska Agriculture Director Sherry Vinton said her agency will launch new labelling regulations ‘simply to protect consumers from being misled’. Similar to recent regulations in Iowa, cultivated meat would be required to be clearly and distinctly separated from ‘natural, real meat’ under the future regulations and be labelled as such with a prominent label, Vinton said. Vinton added that standards would also be developed to determine when cell-based meat is being falsely advertised or misbranded. Pillen’s family owns a hog operation in Nebraska – he and University of Nebraska-Lincoln officials highlighted how the livestock industry contributes more than $6 billion to the state’s economy each year. In May, Florida and Alabama became the first states to outlaw the sale of cultivated meat . At the time, Pillen said: “The fake-meat, petri-dish-meat folks, they’re not going to have a place in Nebraska, just mark that down on your calendar. It’s time for us to roll up our sleeves and fight and defend Nebraska, and that’s what we’re doing.” Earlier this month, the US Institute for Justice – a national nonprofit public interest law firm – partnered with cultured meat firm Upside Foods to challenge Florida’s law prohibiting the manufacture, distribution or sale of cultivated meat. Upside filed a legal complaint in the US District Court for the Northern District of Florida, calling Florida’s SB 1084 ‘unconstitutional’. This injunction came just 42 days after the ban in Florida came into effect. Governor Pillen directed much of his criticism on Bill Gates – who has invested million in alt-proteins, including Upside Foods – and other people who have advocated for meat alternatives. Pillen commented: “There’s a guy that made some money in building computers. He needs to stay in the computer space and knock this stuff off thinking that he’s going to promote lab-grown meat. He’s lost his brains.” Pillen described the new efforts as ‘a big deal,’ stating that Nebraska had entered “a full-blown attack on lab-grown meats and fake meat.” Secretary of State Bob Evnen received and signed the executive order yesterday afternoon, which means it is now in effect. Top image: ©Nebraska Examiner #Nebraska #banning #US

As the world grapples with food sustainability, cell-based seafood emerges as a promising yet under-the-radar innovation. Unlike its meat counterpart, cultured fish has largely avoided regulatory backlash, possibly due to less entrenched industry opposition. Despite high costs and production challenges, companies are making waves with premium products like bluefin tuna toro. Investors and scientists alike see a potential market breakthrough by 2025, aiming to offer consumers a sustainable, ethical and healthier alternative to traditional seafood. Will this be the next big wave in food technology? Dive in to find out. As concerns around overfishing, environmental degradation and food security reach critical levels, the seafood industry faces an urgent need for sustainable alternatives. Traditional fishing methods deplete fish populations, devastate marine habitats and disrupt our underwater ecosystems. Additionally, the global seafood supply chain is riddled with issues like traceability challenges, fraud and unethical labour practices. In response to these challenges, the seafood sector is witnessing a new wave of innovation propelled by the rise of cell-cultured technologies. Leveraging the capabilities of cellular agriculture, companies worldwide are paving the way for a future where seafood production is not just environmentally sustainable and ethically responsible, but also scalable and robust in adapting to global shifts and demands. Below, we profile some of the innovative companies leading the charge in the new era of alternative seafood. Forsea Where and when: Israel, 2021 Product type: Freshwater eel Tech: Proprietary organoid technology that enables cells to autonomously differentiate and grow. This technology mimics nature’s tissue formation processes, resulting in cultured seafood products that closely resemble their wild counterparts in taste, texture and nutritional value. Roee Nir, co-founder and CEO of Forsea, said: “Our organoid technology is revolutionising the way we cultivate seafood, offering a scalable and cost-effective solution to address the challenges facing our oceans”. Wanda Fish Where and when: Israel, 2021 Product type: Bluefin tuna toro sashimi Tech: Patent-pending technology induces native fat formation in bluefin tuna cells and its whole-cut downstream manufacturing process employs a rapid, low-cost and readily scalable production method. Yaron Sfadyah, VP of business development and marketing at Wanda Fish, said: “The product is sustainable, and of course free of microplastics, mercury and other chemical toxins all-too-commonly found in wild catch”. BlueNalu Where and when: US, 2017 Product type: Bluefin tuna toro Tech: Fish cells sourced from desired species are multiplied in bioreactors with the addition of nutrients such as amino acids, salts, sugars, lipids and vitamins. The cells are then concentrated and formed into a saku block (a Japanese term for sashimi-quality seafood cut into blocks) using standard food industry processes. Lou Cooperhouse, BlueNalu’s founder, president and CEO, commented: “We focus on species that are difficult to farm-raise, susceptible to contaminants, vulnerable in the wild and are primarily imported”. E-FISHient Protein Where and when: Israel, 2020 Product type: Tilapia Tech: Myosatellite cells that can differentiate into muscle cells, creating fish products that contain essential amino acids and proteins for nutrition. E-FISHient Protein is a collaboration between alt-protein investor BioMeat and Israeli agricultural research centre the Volcani Institute. The company sources its tilapia cells from the Institute’s fish facility. Dana Levin, E-FISHient Protein’s CEO, told The Cell Base : “We prioritise white fish over premium products to ensure that our solutions are accessible and beneficial to a broader demographic, aligning with our commitment to inclusive and sustainable food systems”. Atlantic Fish Co Where and when: US, 2022 Product type: Black sea bass Tech: Developed proprietary technology to cultivate fish cells that thrive in liquid suspension, focusing on high-performing cell lines of wild-caught species. Atlantic Fish Co uses genetic engineering technology to grow cells in bioreactors before providing them with nutrients for growth. Doug Grant, CEO of Atlantic Fish Co, said: “We’re focused on premium wild-caught species that are greenhouse gas intensive and can’t be raised easily via aquaculture – species that are also overfished, too expensive and often unavailable to restaurants and consumers”. Cultured seafood: A deep dive Like cultivated meat, cultured seafood also begins with the isolation of stem cells from the desired species, which are then cultivated in a nutrient-rich medium. By mimicking natural growth conditions, scientists can produce seafood products that closely replicate the texture, taste and nutritional profile of wild-caught fish. The Cell Base explores. Advances in bioprocessing techniques, such as the development of serum-free culture media and optimised growth factors, are critical for making the production of cell-based seafood more sustainable and cost-effective. Additionally, companies are leveraging proprietary technologies, such as organoid formation and hybrid ingredient integration, to enhance the authenticity and quality of the final product. Israeli start-up Forsea unveiled its cultured eel product in January, in what it claimed to be a ‘world-first’. The company’s organoid technology focuses on helping stem cells form 3D microtissues that spontaneously differentiate into edible cells, just like in nature. “As such, our tissues are a natural composition of fat, muscle and connective tissue, which ensures similarity in taste and nutritional values of the finished product,” Roee Nir, co-founder and CEO of Forsea, told The Cell Base. Additionally, Forsea’s technology enables the cell lines to self-organise into tissue structures without the need for scaffold support, simplifying the production process and enhancing scalability. Californian company BlueNalu is working to commercialise its cell-based bluefin tuna toro. “We are focused on the creation of ‘whole muscle’ centre-of-the-plate product forms – not ground and formed or hybrid products,” Blue Nalu’s Lou Cooperhouse stated. Cooperhouse explained that by using only cell-cultured ingredients, BlueNalu hopes to ‘honour’ bluefin tuna, providing seafood that is consistent with every purchase – with the same nutritional, functional and sensory characteristics as its conventional counterpart. Wanda Fish is also working to create bluefin tuna toro, employing a technological process that combines cell biomass, derived from bluefin tuna stem cell lines, with carefully selected plant-based ingredients. “By integrating muscle and fat cell biomass, we ensure that our product closely mimics the nutritional profile of traditional tuna fillets, being rich in protein and valuable fatty acids like omega-3, EPA and DHA,” Yaron Sfadyah, Wanda Fish’s VP of business development and marketing, explained. He continued: “Additionally, including plant-based ingredients enhances texture, colour and overall sensory experience, ensuring a high-quality product that satisfies both taste and nutritional requirements.”. The company uses patent-pending technology to induce native fat formation in bluefin tuna cells, controlling the fat content and composition to emulate the sensory experience of wild-caught tuna. “Our technology enables us to induce fat accumulation using our myoblast cells to mimic the intramuscular fat of the bluefin tuna toro, enabling us to grow and differentiate the cells in one single bioreactor – this makes the process economic,” Sfadyah added. Reaching new depths Scientists have been studying mammalian cell cultures for decades, primarily to explore their potential for medical applications like tissue engineering for organ replacements. It was not until the rise of the cell-based meat industry in the last decade that there was a significant push to explore the large-scale growth and differentiation of fish or seafood cells. As a result, fish cell cultivation is a relatively new and emerging field with many unknowns. “The amount of research on cell cultivation of marine animals is far less than with meat – in many ways, we are doing groundbreaking work,” Sfadyah pointed out. Meanwhile, BlueNalu’s Cooperhouse explained that when the company was founded, fish cell lines had never before been established for commercial applications. “Whereas this technology was initially applied towards beef and poultry, utilising better-known mammalian cell culturing techniques, our team found the cell biology of seafood species to be a completely white space,” he added. BlueNalu has since developed hundreds of cell lines for multiple finfish species and developed a depth of knowledge about the cultivation of marine fish. Seafood advantages While the basic processes of cultivating seafood and mammalian cells are similar, there are several notable differences. Unlike mammalian cells, fish cells have a lower tendency to undergo senescence, which contributes to sustained production efficiency. Additionally, these cells can demonstrate higher resilience to varying temperature and salinity levels, reducing energy requirements significantly compared to cultivated meat production. “Unlike mammalian or crustacean cells, fish cells possess a remarkable ability to undergo spontaneous immortalisation in culture,” Sfadyah unpacked. “Another key advantage lies in the temperature tolerance of fish cells that thrive in temperatures close to room temperature. This temperature flexibility significantly reduces operational costs associated with temperature regulation, making our bioprocessing system highly cost-effective and efficient.” Another advantage of cell-based seafood production is from a regulatory perspective. In the US, one of only two countries in the world where cell-based meat has been approved for sale, there is a dual-agency system in the regulatory approval of cultivated meat, between the Food and Drug Association (FDA) and the United States Department of Agriculture (USDA). “In this instance, the FDA is responsible for the pre-market safety evaluations of the cell culture process and cell media, while the USDA oversees production, processing, and labelling standards,” BlueNalu’s Cooperhouse said. “This dual oversight requires companies to navigate coordination between the two agencies.” He continued: “On the other hand, cell-cultured seafood is solely regulated by the FDA, except for catfish (and other Siluriformes), which fall under USDA regulation.” This means that the pathway to commercial sale in the US could be much faster for cell-based seafood companies, compared to cultivated meat firms. Through these innovations, the cultivated seafood industry is poised to revolutionise how we source and consume seafood, offering a more ethical and environmentally friendly alternative to traditional fishing practices. Interview: National Fisheries Institute In February 2024, a significant milestone was reached as BlueNalu became the first cell-based seafood company to join the National Fisheries Institute (NFI), signalling a transformative moment in the sector’s development. This move underscores the increasing recognition and adoption of innovative seafood production methods within traditional fisheries sectors. Kayla Bennett, NFI’s media and communications manager, elaborates on the implications of this partnership for the industry in an exclusive interview with The Cell Base. What motivated the NFI to welcome BlueNalu into its organisation? BlueNalu’s innovative cell-cultured seafood is a gamechanger and aligns with NFI’s mission to get Americans to eat more seafood. At some point, you’re going to have wild-caught, farmed and cell-cultured available in the expanding market. How does the inclusion of BlueNalu signify a shift in the perception of seafood cultivation within the traditional fisheries sector? Cell-cultured seafood is not a replacement for traditional methods but a complementary solution. Oceans are fished to the maximum sustainable yield, so we are pleased to see a future with three sustainable methods – wild-caught, farmed and cell-cultured. Could you elaborate on the benefits and challenges of collaborating with a cell-based seafood company? Traditional seafood sources are healthy and delicious and good management makes them sustainable, but volumetrically there are limits when feeding a growing planet. Cell-cultured seafood presents an opportunity to produce more seafood for consumers. In what ways do you envision this collaboration between BlueNalu and the NFI positively impacting sustainable practices within the seafood industry? Cell-cultured products are not a fix for sustainability challenges, this is about presenting an opportunity to produce more seafood for consumers. Traditional harvesting methods, wild-capture and aquaculture will continue, and sustainable management and practices will keep them operating. What measures will the NFI undertake to ensure that the integration of cell-based seafood companies aligns with existing regulatory frameworks and standards? We are already active in this space. In 2021, NFI began collaborating with the Alliance for Meat, Poultry and Seafood Innovation. We submitted comments to the FDA in support of a labelling framework for cell-cultured seafood that fosters transparency, consumer confidence and a level playing field across FDA-regulated products, conventional and cell-cultured alike, that also aligns with longstanding law and policy. Is there anything else you would like our audience to know? The approach to the seafood community that companies like BlueNalu have taken is fundamentally different from that taken by plant-based producers. By and large, plant-based amalgam companies sought to challenge seafood for shelf space and attack the very product they were imitating, while confusing consumers. That did not work out well for them. The cell-cultured groups have been upfront about working with the existing sector on things like labelling and they’ve noted their interest in being collaborative Enjoyed reading this feature? Subscribe to The Cell Base magazine for FREE here .

Israel-based molecular farming firm PoLoPo has announced that it will begin supplying patatin, the native protein found in potatoes, to commercial clients following regulatory approval. PoLoPo uses proprietary metabolic engineering techniques to turn potato plants into micro-biofactories that manufacture target proteins. Its platform is capable of producing egg protein (ovalbumin) in potatoes, but also increases the potato’s naturally occurring protein – PoLoPo expects to produce large volumes of functional patatin affordably. Patatin is a versatile, allergen-friendly, high-quality protein, with a PDCAAS value of 0.99. It contains all essential amino acids and can be used in plant-based meat and dairy products for its emulsifying, gelling and texturizing qualities, as well as in baked goods and protein drinks. PoLoPo’s CEO, Maya Sapir-Mir, said: “We are keeping our eyes on the prize, which is bringing molecular-farmed egg protein to market, but conversations with clients revealed an additional demand for patatin in large quantities at a fair price. Because patatin is the potato’s native protein, we expect it will be a relatively easy regulatory process and a fast time-to-market.” The majority of potato proteins on the market are non-functional, as manufacturers destroy the proteins while extracting potato starch. Non-functional potato protein is commonly directed to animal feed. Currently, prices of functional patatin are high, costing more than $100 per kg. While it is not cost-effective to extract and dry the protein with existing food processing infrastructure, as PoLoPo’s transgenic potato plants produce such high levels of patatin, this process becomes significantly more cost-effective and returns better yields of protein. PoLoPo’s plants produce proteins and store them in their tubers. Tubers are harvested when they reach sufficient size, and then their proteins are extracted and dried into a powder that integrates ‘seamlessly’ into current food processing lines and formulations. While derived from genetically engineered plants, the resulting protein powder contains no genetic material and is considered non-GMO. PoLoPo expects its proteins to soon be available to the food industry for testing and is seeking growing partners in the US. #PoLoPo #potato #protein #Israel #US

Israeli biotech start-up ReaGenics has made a breakthrough in alt-protein technology by using plant cell culture to develop potato biomass with a protein content of 31%. Traditionally, potatoes tend to contain around 2% protein and are not typically considered a protein source. However, ReaGenics’ believes its approach could change that, turning potatoes into a valuable plant-based protein option. ReaGenics grows plant cells in bioreactors, where they are provided with a balanced mix of sugars, vitamins, minerals and nutrients, ensuring a consistent supply of plant compounds. Michael Kagan, co-founder and chairman of ReaGenics, said: “We’ve refined the process to boost the protein content in potato cells significantly. Our protein is non-GMO, includes all essential amino acids and is highly digestible with a protein digestibility-corrected amino acid score (PDCAAS) of 0.99, making it suitable for many food products.” Market potential ReaGenics hopes to capture a significant share of the global dairy alternatives market with its plant-based protein. Its functional properties, such as solubility, gelling, foaming and emulsification, make it appealing to food developers. Beyond the dairy alternatives market, F&B companies are already exploring the potential of the start-up's potato protein in various products, from plant-based meats to high-protein snacks. ReaGenics sees potential for its potato biomass to address acute malnutrition by providing protein and carbohydrates without common allergens like peanuts and whey. Scalability ReaGenics' production system supports bioreactor volumes ranging from 4,000 to 10,000 litres, utilising proprietary developed plastic and stainless-steel bioreactors. The company plans to license its technology to those interested in large-scale production. The biotech firm is also working on increasing the protein concentration in its potato biomass and developing other plant-based ingredients, such as cannabinoids, coffee, resveratrol and anthocyanins from purple maize. #ReaGenics #Israel #plantcellculture #potato

The UK government has announced that it will invest £15 million to construct an innovation hub to accelerate the commercialisation of cultivated, plant-based and fermentation-made foods. The new centre will be hosted by the University of Leeds, UK, and will be co-led with the James Hutton Institute in Scotland and the University of Sheffield and Imperial College London, both of which are in the UK. The announcement came from the Biotechnology and Biological Sciences Research Council (BBSRC) and Innovate UK, which is part of UK Research and Innovation (UKRI) – two of the UK’s largest government funding bodies. It will see the establishment of the National Alternative Protein Innovation Centre (NAPIC), with an additional £23 million coming from public and private sector partners. At the NAPIC hub, the universities hope to develop new products and ingredients from innovation to commercialisation while investigating how consumers can integrate these foods into their diets. NAPIC will also focus on developing more sustainable animal feed and aquaculture. NAPIC currently comprises more than 30 interdisciplinary researchers from the four institutions and 120 international partners, who will work closely with businesses, academia, regulators and investors, focusing on four key knowledge pillars. Professor Anwesha Sarkar, project leader for NAPIC and director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, said: “We have an exceptional, interdisciplinary leadership team with world-recognised competencies in food science, microbiology, biochemistry, engineering biology, nutrition, data science, economics, agribusiness, environmental science, consumer science and psychology. The four pillars of focus are: Produce: The ‘Produce’ pillar will enable partners to produce alt-protein ingredients and finished products of optimum functional, sensorial and nutritional quality. Process: This pillar aims to accelerate the scaling up of cultivated meat and precision fermentation using artificial intelligence-guided models, acting as a catalyst for partners commercialising these foods. Perform: The ‘perform’ pillar hopes to ensure that these foods meet consumer expectations regarding taste, texture and nutrition while safeguarding public health. People: Here, NAPIC will focus on affordability, accessibility and acceptability, guiding consumers’ dietary transition towards these foods, and providing new training and business opportunities for UK farmers and businesses. Sarkar added: “I am incredibly thankful to UKRI for recognising the importance of alternative proteins for achieving net zero while addressing protein security, equity and planetary health goals. NAPIC is a truly pan-UK centre with global reach and our mission is to be an ‘innovation enabler’ for rapidly evolving alternative protein industries, delivering a universally healthy, acceptable, accessible, eco-friendly food system by harnessing the UK’s world-class science.” NAPIC’s ambition is to develop a clear roadmap for safe and healthy alternative-rich foods, feeds and breakthrough technology translation through creating start-ups and new businesses while enabling consumer and farmer acceptance. "Our ambition is further reinforced by effective and efficient collaboration with businesses, regulators, academia, policymakers and investors who are from the inception and we look forward to working together with consumers to producers to create a blended protein economy.” This funding has pushed the UK’s total government investment in alternative proteins to more than £91 million, which the GFI states ‘clearly demonstrates the country’s continued commitment to developing this cutting-edge area of science and food production’. Other recent significant UK public investments have included the Engineering and Physical Sciences Research Council (EPSRC) funding the Cellular Agriculture Manufacturing Hub (CARMA), led by the University of Bath, and UK Research and Innovation (UKRI) funding the Microbial Food Hub led by Imperial College London. Linus Pardoe, UK policy manager at the Good Food Institute Europe, commented: “It is welcome to see the UK government making another significant investment in alternative proteins, bringing together scientific and business experts to accelerate the development of foods that can help boost our food security and create new green jobs.” Pardoe continued: “With consumers and agriculture at the heart of a transition towards alternative proteins, it’s hugely important that the centre focuses on ensuring these foods meet people’s expectations around taste, price and nutrition, as well as enabling British farmers to benefit from new opportunities in this growing sector.” Top image: ©British cultivated meat firm Ivy Farm's cell-based pork sausages #UK #NationalAlternativeProteinInnovationCentre #NAPIC #InnovateUK #UKRI #BBSRC

California, US-based food-tech firm Optimized Foods is leveraging its proprietary MycoCarrier platform to create cultivated caviar and plant-based fats. Optimized Foods uses mycelium, the root structure of fungi, as its base. The MycoCarrier platform uses spherical mycelium to convert agricultural byproducts into higher-value foods. It says that its MycoCarrier process can enhance the taste, texture and nutritional value of the byproducts while addressing common challenges in the food sector, such as nutrient bioavailability and sustainable fat alternatives. The firm’s inaugural product is named ‘Cultivated Caviar’. It is grown in a laboratory using cells from sturgeon fish and edible mycelium scaffolding. Optimized Foods says this ‘drastically’ reduces the environmental impact and resource consumption associated with traditional caviar production. The MycoCarrier scaffold provides structural support, while also enhancing the products texture, which, according to Optimized Foods, ‘mimics that of traditional caviar.’ The method can produce premium caviar in less than one month. In addition to the cultured caviar, the firm has developed HYphat, a plant-based far ingredient that can replicate the sensory experience of animal-based fats. It is created using the mycelium technology and is tunable, allowing for colour, size and texture adjustments to meet specific product requirements. Optimized Foods explains how HYphat melts slowly during cooking, similar to animal fat, and is intended for use in alt-protein and plant-based products. In a statement on social media, Optimized Foods said: “What sets HYphat apart? It's a game-changer in the alt-protein industry as it has the remarkable ability to encapsulate and give structure to any oil, elevating the taste, juiciness and nutritional value of alternative protein products.” Optimized Foods will present its innovations at the Proveg New Food Conference in Berlin on 3 September and has been selected as one of five start-ups in the 12th cohort of the ProVeg Incubator accelerator programme. #OptimizedFoods #caviar #US