SeafoodSource is closely following the plant-based and cell-based seafood alternatives market by compiling a regular round-up of updates from the sector. If you have an announcement, please send it to [email protected].
– Singapore-based UMAMI Bioworks has announced that a two-year R&D collaboration with Rehovot, Israel-based Steakholder Foods, funded by the Singapore-Israel Industrial R&D (SIIRD) grant, has concluded.
The partnership studied the scalability of producing 3D-printed cultivated fish products in commercial volumes. The collaboration has, the companies announced, now made it possible for them to produce premium cultivated fish fillets using 3D technology.
Scaling alternatives to traditional protein has long been a goal for both companies.
“Through this collaboration, we are integrating cutting-edge 3D-printing technology into our cultivated seafood production platform to meet the growing demand for ethical, high-quality alternatives without compromising marine biodiversity,” UMAMI Bioworks CEO Mihir Pershad said.
Arik Kaufman, CEO of Steakholder Foods, agreed, saying that the partnership “with UMAMI Bioworks allows us to further extend our longstanding expertise in 3D printing of plant-based seafood to the production of cultivated products."
"By leveraging our collective strengths, we aim to quickly develop commercial products that meet industry needs while aligning with regulatory and sustainability goals,” he said.
The firms have also partnered with Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC), a national organization hosted by the Agency for Science, Technology, and Research, to work toward commercializing recent R&D efforts in Singapore and elsewhere.
"The collaboration comes at a pivotal moment as Singapore’s aims to achieve food resilience as part of Singapore’s 30x30 goal," NAMIC CEO Ho Chaw Sing said. "With the aquaculture sector contributing significantly to this goal, we hope to bolster the cellular agriculture industry as an alternative to the agri-food industry by leveraging on Steakholder Foods’ proprietary 3D-printing technology and Umami Bioworks’ cultivated bioproduct expertise to accelerate the development of alternative seafood products, with comparable taste and texture to natural seafood."
– Steakholder Foods has also announced letters of intent (LOIs) with six international companies after its success at the recent Plant-Based World Expo event in London, England, where Steakholder won the Gold Award for its Salmon Patty, the Silver Award for its Fish Kebab, and the Bronze Award for its Beef Alternative.
Kaufman said that the LOIs will be key to the firm’s journey toward commercializing its products.
“Securing further commitments from international players not only further validates the appeal of our technology and products but also supports the growth of our revenue streams,” he said. “With these agreements, we are working to position Steakholder Foods for meaningful revenue growth in the coming years. As we expand globally, we remain dedicated to advancing sustainable, cruelty-free food solutions at scale while creating long-term value for our shareholders. We are committed to delivering commercial value to the industry and are greatly encouraged by the overwhelmingly positive market response we’ve seen recently.”
The LOIs span a variety of international markets. The agreements involve the anticipated sale of the company’s 3D-printing systems and proprietary premix blends.
– Fysh Foods, a sustainable and vegan producer of alternative salmon, tuna, and yellowtail, secured funding on a recent episode of the TV show "Shark Tank."
Guest host Daniel Lubetzky invested USD 150,000 (EUR 142,400) for a 30 percent stake in the company.
Fysh Foods Co-Founder Zoya Biglary said that she created Fysh Foods as an to provide an alternative seafood option for those who were curious about sushi and other raw fish delicacies but who did not want to consume raw fish.
“Fysh contains the cleanest plant-based ingredients without the use of any food coloring, soy, or chemicals. It’s the most sustainable option in the seafood aisle – without having to worry about mercury, parasites, or microplastics. It’s also freaking delicious,” Biglary wrote on the company’s website.
Fysh Foods was also co-founded by former food journalist Alix Traeger. It aims to produce healthy, sustainable alternatives to fish that contain iron, fiber, and omega-3 fatty acids.
