© Cellmeat
The unprecedented event, held at the Iceland Ocean Cluster, highlighted the potential of cultivated seafood to meet growing global protein demands with reduced environmental impact.
Cellmeat, a pioneer in cell-cultured seafood since 2019, has been scaling up production with its proprietary technology. The company is now working with ORF Genetics - an Icelandic company which provides high-performance cell culture ingredients - to enhance the efficiency and scalability of cultivated seafood production.
“I am very pleased to introduce our products in Iceland through our collaboration with ORF Genetics. In the era of responding to climate change, for cell-cultured foods to become widely adopted by the public, they must not only excel in fundamental aspects like taste but also provide economic efficiency and environmental value," said Giljun Park, founder and chief executive of Cellmeat, in a press release.
"Iceland, with its advanced technology and innovative policies such as reducing carbon emissions and maximising renewable energy production, is a leading country that perfectly aligns with our vision," he added.
Distinguished guests, including Iceland’s First Gentleman Björn Skúlason and Minister of Food, Agriculture, and Fisheries Hanna Katrín Friðriksson, attended the tasting. The dishes, prepared by South Korean chef Jinyoung Park, offered a glimpse into the future of sustainable seafood.
"I am proud of how Iceland has positioned itself at the forefront of food innovation, providing a platform for ground-breaking tasting experiences like this one at the Iceland Ocean Cluster," concluded Berglind Rán Ólafsdóttir, chief executive of ORF Genetics.
