Biotech companies serve up cell-grown grouper fillets

Two companies at the forefront of cell-grown seafood production have held a tasting of what they say is the world’s first cultivated fish fillet.

Singaporean firm Umami Meats and Israeli company Steakholder Foods began pooling their expertise towards the end of last year. Umami Meats is a leader in producing cultivated cells, and Steakholder Foods is an expert in industrial 3D bioprinting.

The collaboration, backed by a grant from the Singapore-Israel Industrial R&D Foundation (SIIRD), has produced fillets grown from cells taken from grouper, a culturally significant and endangered fish in Asia.

The tasting event took place in Steakholder Foods’ facilities in Rehovot, Israel and included a “grouper fish chef’s table” prepared by Steakholder Foods’ chef Moran Lidor, including Singaporean-style and Israeli-style signature fish dishes.

'Melts in your mouth'

Umami Foods chief executive Mihir Pershad, Steakholder Foods CEO Arik Kaufman, Megumi Avigail Yoshitomi of the Japan Association for Cellular Agriculture, and Adele Li, Chargée d’ Affaires at the Singapore Embassy in Israel were the guests at the tasting.

“In this first tasting, we showcased a cultivated product that flakes, tastes, and melts in your mouth exactly like excellent fish should. In the coming months, we intend to announce our plans for bringing this world-class cultivated fish to the market,” said Pershad.

The companies said they are now working to optimise the nutritional profile to achieve the same amino acid, omega-3 fatty acid, and micronutrient profile that consumers expect from high quality fish products. They are also working to scale production, preparing for first regulatory submission, and are engaging with traditional food producers to develop Asia-focused applications for first market launch.

More species

“We’re excited to be working with Umami Meats to develop 3D-printed structured fish products that have the same great taste and texture as traditionally caught fish, without harming the environment,” said Kaufman.

“Having created a customised bio-ink that works effectively with Umami’s cells and optimised the taste and texture to meet the high standards of consumers, we anticipate expanding our collaborations to a greater variety of species with additional partners.”