Therefore, cell-based seafood is extremely beneficial to fisheries.Īnother difficulty that the manufacturers face is making the newly developed food product cost-competitive. A group of scientists feels this switch could reduce fishing of threatened species and, thereby, protect them from extinction. One of the difficulties faced by the manufacturers is related to the uncertainty of consumers to readily accept lab-grown fish over the seafood produced via conventional methods. Difficulties Associated with Lab-Grown Seafood Similarly, in the development of seafood using culture-based technology, a group of experts is working together to develop safety standards for the newly developed food. For example, in agriculture (e.g., genetically modified organisms), scientists, regulators, and industries have developed many regulations to ensure product safety. Safety Standardsįor any innovation, it is mandatory to assess its safety. This new technology would help promote one of the goals of the United Nations for global sustainable development, i.e., protecting life below water. Both the companies have collaborated to identify product opportunities and determine consumer insights for lab-based seafood in Europe.įrom a global perspective, the partnership between these two companies is important because the implementation of this technology could reduce the problems of overfishing. Seafood industries such as Nomad Foods (Europe’s largest frozen food company) and BlueNalu, a California-based sustainable food company, have focused to be the global leader in cell-cultured seafood technology.
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The main focus of scientists has been to develop cultured seafood that could not be distinguished from wild-caught fish, prawns, or crabs. Cells are grown on an edible scaffold their structure and texture are designed similar to that of wild-caught fish. Production of cell-based seafood involves isolation of muscle cells from fish, mollusks, or crustaceans and, thereby, propagating it in ideal conditions inside a bioreactor. However, most of these products are in the taste-testing stage and are yet to be marketed.
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At present, several companies are in the process of developing cell-based shrimp, salmon, yellowtail, carp, crab, and lobster. Typically, seafood, such as fish, shrimp, and crab, that are sold in the market are either farm-raised or wild-caught. Over the last couple of years, the world has witnessed the emergence of lab-grown chicken breasts and cultured beef burgers. The continual increase in the world’s population has enhanced the demand for food substantially. They believe that this approach could successfully ease the pressure off global fisheries. A group of researchers proposed relaxing the consumption of wild-caught fish and promoting seafood grown in a laboratory.