Salmon, trout and carp to ride the waves of cell-based seafood success, says Bluu Biosciences co-founder

06 Aug 2021 --- The cell-based sector has seen tremendous growth during the last three years, and the space continues to gather speed. Berlin-based Bluu Biosciences is ramping up production of the world’s most popular edible fish species – Atlantic salmon, rainbow trout and carp. Dr. Sebastian Rakers, co-founder and chief science officer, tells FoodIngredientsFirst how the company is “optimizing its cell lines for omega 3, fat content and superior nutrition” in the cell-based seafood arena.

Bluu Biosciences aims to produce a sustainable alternative at competitive costs – not to serve a small elite but to make a significant contribution to securing the future supply of animal protein at large. 

“Our future product range will feature both hybrid products consisting of cell-based fish and plant-based proteins in well-liked formats such as fish balls, or fish sticks and structured fish fillets,” he explains. 

“Unstructured or hybrid products are easier to produce than defined pieces such as a steak or a fish fillet.”

This is because it requires differently defined cell types, such as muscle cells, fat cells and connective tissue cells, and 3D growth that resembles the original, he notes. 

A lab picture from Bluu Biosciences shows a cryo container and a cell sample being removed from it.“If you compare cell-based meat and cell-based fish, cell-based fish has its advantages: It can be produced at lower temperatures and needs less oxygen, which is beneficial in upscaled production. Also, it is less complex in structure, which is important for product development.”

Reproducing cells 
Bluu Biosciences is in a position of being able to use proprietary technologies and non-GMO immortalized cell lines for production. The cells of a line can reproduce many times without performing a new biopsy, which is essential for scaling in the production process. 

According to Rakers, “the basis of each cell line is a biopsy of a living fish for which the fish does not necessarily have to die.”

Bluu Biosciences has established several cell lines from adult tissue biopsies, of which we chose the best characterized and fastest-growing ones for its strategy to create cell-based fish products.

“The cell mass grows in the bioreactor, which will then be harvested and further processed for the final product development,” he adds. 

“As part of this evolving space, we want the entire community to thrive. That’s why we seek intensive collaboration with other companies,” outlines Rakers. 

Stepping up cell-based activity
Rakers believes that in five years consumer acceptance for cell-based fish products will be much higher as the demand for sustainably produced products continues to grow. High-quality, sustainable fish products from cell cultures feature high nutritional value and a premium flavor profile.

“By then, we will have gained significant market share as a restaurant supplier for hybrid products composed of a mix of cellular components and plant proteins, and we will have our first pure cell-based fish fillet on its way to the market.”

He underscores that the cell-based space has seen significant growth during the last three years, including the first regulatory approval of cultivated chicken meat in Singapore. 

“Currently, more than 80 start-ups are working on developing cultivated meat and seafood and more and more are entering the space including multinational life science companies, which create dedicated business units to supply cell-based protein companies.

Also, investors are starting to understand and appreciate the potential of this technology and its vast market opportunity. 

“Hence, investment activity is rapidly increasing – moving from millions to billions. This is instrumental in advancing science and going into upscale. We observe a rapidly growing market, as the future belongs to products manufactured in a circular economy,” Rakers explains. 

Sustainable production
Cell-based fish is technically the same as conventionally produced fish but, instead of slaughtering a whole fish, real fish meat is produced from fish cell lines. 

In many regions of the world, fish is the most widely consumed source of protein. But while demand increases as the world’s population grows, stocks are declining due to overfishing or have been exploited to their maximum. 

“As the product will be free from  preservatives, antibiotics, lead and other animal products apart from the pure fish, it will also be an alternative for those consumers who are primarily concerned with a conscious, sustainable lifestyle,” Rakers explains. 

In addition, cell-based fish can also be an alternative source of protein for flexitarians or vegetarians who avoid animal products for animal-ethical or environmental reasons.

Exploitation in seafood industry 
“Environmental pollution as well as unintended, unreported and often unused bycatch in fisheries, as well as the growing need for medical treatments in the scale-up for intensive aquaculture, are non-sustainable options in the long run.”

The team at Bluu Biosciences is optimizing its cell lines for future products.“Two trillion fish were killed by humans in 2018,” Rakers continues. “The handling, with fish being suffocated or crushed to death by other fish in nets, and slaughter are inconceivably cruel.

Cell-based fish provides a viable answer to these challenges, he affirms. 

Emergence of catch-free
Players across industry are teaming up to develop the ideal color, flavor, texture and nutritional profile for seafood alternatives. 

In June, Protein Industries Canada launched a project with New School Foods and Liven Proteins to develop plant-based seafood products. 

Meanwhile, cell-cultured seafood pioneer Finless Foods recently expanded its product portfolio to include a plant-based tuna offering.

Additionally, cell-cultured seafood is poised for “significant growth” in Asia.

Last April, BlueNalu teamed up with Thai Union and Mitsubishi Corporation to accelerate a market development strategy for the novel food variety in the region.

By Elizabeth Green

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