SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular roundup of updates from the sector. If you have an announcement, please send it to [email protected].
– Singapore-based biotechnology startup ImpacFat has secured financing to commercialize its cultivated omega-3 fish fat product, as well as strategic investment to launch a research and development center in Tokyo, Japan.
ImpacFat uses cell cultures to grow fish fat for use in alternative meats and cosmetics.
Japan-based packing company Toyo Seikan Group, Singapore-based 144 Ventures, and Singapore-based cultivated meat company Esco Aster CEO Lin Xiangliang have invested in a seed funding round. Because negotiations are still underway, the investment amount has not been disclosed.
“We believe that ImpacFat’s development of functional ingredients derived from fish fat cells, rich in nutrients such as DHA and EPA, can meet the rising global awareness of food security and the growing demand for healthy and delicious food,” Toyo Seikan President Takuji Nakamura said. “Toyo Seikan Group will leverage its core technologies in sterilization and moisture/gas barrier to build, together with ImpacFat, a value chain that maximizes the potential of cell-cultured fish fat.”
The company also recently announced its first expansion outside of Singapore, via a partnership with JR East that will create a shared office and laboratory at Link Scholar’s Hub (LiSH) in Takanawa Gateway City.
ImpacFat CEO and Co-Founder Mandy Hon called the expansion a “defining moment” for the company.
“Japan has long been a global leader in food innovation, and we are honored to work alongside Toyo Seikan Group, Leave a Nest, and our other Japanese partners to build a sustainable cultivated food ecosystem. By establishing our presence in Takanawa Gateway City, we hope to connect science, innovation, and sustainability to create meaningful impact for both Singapore and Japan," Hon said.
“The expansion into Japan taps into one of the world's most sophisticated markets for seafood and health supplements. Japanese consumers are highly attuned to the benefits of marine-based nutrition,” the company said in a release.
– Plant-based alternative seafood brand Mind Blown has announced that it will begin selling its Dusted Scallops in bulk for chefs and foodservice establishments.
“Our Mind Blown Dusted Scallops have been an absolute fan favorite ever since their debut, and we couldn’t be more excited to expand their availability to foodservice through WebstaurantStore,” Mind Blown CEO and Co-Founder Monica Talbert said.
The family-owned company based in Gwynn’s Island, Virginia, U.S.A., was created by two generations of women who had spent decades in the seafood industry and were compelled to design products that would replicate the experience of eating fish while reducing pressure on the oceans.
While Mind Blown’s Dusted Scallops, currently a best-seller, have previously been available to buy from the company’s website, the new partnership with WebstaurantStore will allow it to expand into more foodservice locations.
“By adding them to our bulk lineup, we’re creating yet another opportunity for chefs and operators to deliver delicious, sustainable, and plant based seafood that truly impresses,” Talbert said.
