Unlike alt-meat, alt-seafood may struggle to reach more than a niche market, according to Rabobank seafood analyst Gorjan Nikolik, due to a range of issues.
Paul Shapiro, CEO of The Better Meat Co, believes that mycoprotein fermentation will give the plant-based seafood sector a whole host of ingredients for their edible offerings, while making the global food system more sustainable.
If soy has such negative impact on the environment, why is it still used in salmon feeds? Many new ingredients are being developed, why don’t we see a bigger change in the feed composition?
Though many leading cell-cultured seafood companies are based in Asia, Dr Sebastian Rakers, co-founder of Bluu Biosciences, believes that European consumers will embrace cell-based seafood due to its enhanced sustainability and production efficiency advantages…
Alternative seafood is a promising avenue for dealing with animal welfare concerns in traditional seafood, and the rise of new producers should bring a welcome dynamism to the seafood space.
The buzz around cell-cultured seafood has been growing steadily, and as Lou Cooperhouse, CEO and co-founder of cell-based seafood company BlueNalu explains, it's only a matter of time before these companies reach commercialisation and disrupt the conventional …
Jen Lamy, who manages Good Food Institute's cross-programmatic sustainable seafood initiative, believes that both plant-based and cellular seafood have a bright future - both in terms of providing consumers with an ethical alternative to traditional seafood an…
Lab-grown seafood is likely to provide a significant source of global animal protein within a decade, putting conventional seafood producers and processors at risk of extinction.
Originally from Normandy, Anais Legendre has been working at Cycle Farms in Ghana for nearly three years, engaging with an increasingly vibrant aquaculture sector and stocking up on some colourful tales.
Carrie Chan, CEO of Avant Meats, China’s first cultivated meat biotechnology company, and the sole cultivated piscine protein company in Asia, shares her thoughts on veganism, cellular aquaculture and the future of the seafood sector in general.
