Lab-Grown Fish Sticks Are Coming

Lab-grown fish sticks
Bluu
Seafood
is
preparing
for
regulatory
approval
processes
for
its
cell-cultured
fish
products
in
Asia,
the
United
States,
the
United
Kingdom
and
the
European
Union.

Bluu
GmbH
/
Wim
Jansen

Lab-grown
fish
products
are
one
step
closer
to
arriving
on
grocery
store
shelves.
This
week,
Berlin-based
Bluu
Seafood

revealed

what
the
company
says
are
the
first
market-ready
products
made
from
cultivated
fish
cells:
fish
fingers
and
fish
balls.


Bluu
Seafood

is
now
preparing
to
enter
the
complex
web
of
regulatory
approval
processes
in
Asia,
the
United
States,
the
United
Kingdom
and
the
European
Union,
meaning
the

cell-cultured
products

could
be
heading
for
dinner
plates
around
the
world
within
the
next
few
years.
The
company
hopes
to
be
able
to
sell
its
products

by
2025
.

Since
2020,
Bluu
Seafood
has
been
perfecting
the
art
of
making
seafood
without
actually
killing
any
fish.
It’s
one
of
several
companies
working
to
develop
lab-grown
fish
foods
that
may
help
address
seafood
production
issues
like
overfishing,
cruelty
and
contamination
from

heavy
metals

and

plastics
.

Fish balls
Bluu’s
lab-grown
fish
balls

Bluu
GmbH
/
Wim
Jansen

To
make
its
products
without
harvesting
any
fish,
the
company
collects
tissue
from
a
live
fish,
then
uses
stem
cell
technology
to
create
duplicate
cells
by
feeding
them
a
“nutrient-rich
medium”
in
a
bioreactor,
per
the
company
website.
The
cells
then
begin
growing
up
scaffolding
structures
to
help
give
them
the
right
fishy
flesh
texture.

Once
the
company
has
developed
an
initial
biomass
of
cells,
the
system
is
self-sustaining
and
does
not
require
any
more
real
fish
from
that
point
forward.

“That
is
the
amazing
thing
about
‘immortalized’
cells—while
‘normal’
cells
double
for,
let’s
say,
20
times
and
then
stop,
the
immortalized
cells
keep
on
doubling—theoretically
forever,”
Simon
Fabich,
the
company’s
co-founder,
tells


TechCrunch
’s
Paul
Sawers.

These
cultivated
fish
cells
are
the
main
ingredient
in
Bluu
Seafood’s
fish
fingers
and
balls,
but
the
company
also
adds
plant
proteins
to
“optimize
cooking
behavior
and
mouthfeel,”
per
a

statement
.

At
the
moment,
Bluu
Seafood
is
developing
lab-grown
cells
from
Atlantic
salmon,
rainbow
trout
and
carp.
The
company
is
also
working
on
more
complicated
fish
products,
including
sashimi
and
fillets.

Cell-cultured fish sticks
Bluu’s
cell-cultured
fish
sticks

Bluu
GmbH
/
Wim
Jansen

Other
companies
are
also
pursuing
similar
fish-based
products.
San
Francisco’s

Wildtype

is
working
to
make

sushi-grade
lab-grown
salmon
,
while
South
Korea-based
CellMeat
is
developing

cultivated
shrimp
.
Seafood
aside,
many
companies
and
research
groups
are
working
on
cultivated
meat
products,
like
lab-grown

sausages

and

meatballs
.
Pet
food
companies
are
also
developing
cell-cultured
meats

for
our
four-legged
friends
.

Cell-cultured
fish
and
meat
differ
from

meat
substitutes

and
meat
alternatives,
or
fake
meats,
in
that
they
are
made
of
“genuine
animal
meat,”
according
to
the
nonprofit

Good
Food
Institute
.
By
developing
cells
in
a
lab,
producers
can
avoid
some
of
the
environmental,
ethical,
labor
and
space issues
involved
in
raising
animals
for
food.

Though
seafood
tends
to
be
more
environmentally
friendly
than
other
types
of
protein,
such
as

beef
,
the
fishing
industry
has
its
own
set
of
problems.
Marine
habitats
are
becoming

more
vulnerable

as
the
climate
warms,
and
overfishing—the
practice
of
harvesting
too
many
fish
from
a
specific
area—is
further
disrupting
delicate
underwater
ecosystems.
Fishing
also
contributes

huge
amounts
of
plastic
pollution

to
the
world’s
oceans.

“Our
current
course
of
aquatic
animal
food
production
is
unsustainable,
both
wild-caught
and
[farmed],”

Matthew
Hayek
,
an
environmental
scientist
at
New
York
University,
tells


Gizmodo
’s
Lauren
Leffer.

Artikel ini diambil dari https://www.smithsonianmag.com/smart-news/lab-grown-fish-sticks-are-coming-180980549/

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