The target of cell-based seafood is providing successful products built entirely from fillet cells, creating a value-added product that cooks and tastes exactly like a traditional fillet, following technological advancements towards sustainable agriculture practices in the meat industry.
BlueNalu is one of the companies which are researching for a product that is 100% yield, with the exact same nutritional and functional benefits of conventional piece of fish. They are working on a Mahi Mahi fillet actually, then Bluefin Tuna, as a cube, as a fillet, as a strip, and then get market feedback.
According to Lou Cooperhouse, President and CEO of BlueNalu cell-based fillets on the market, sooner than we could thought. Their goal is having products in the test market for early 2022, if not sooner, in restaurants around the country.
Cell-based Seafood is on the way.
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