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.
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