The challenges of using fish cells for cultivated seafood production

Continuing population growth is increasing nutritional demand and applying pressure to the world’s finite resources. The current food systems struggle with sustainability, especially regarding protein sources. To address this, organisations have invested in developing novel sources of protein, such as lab-grown cultivated foods. Most of these efforts have focussed on the cultivated meat industry but neglect the emerging cultivated seafood industry. Arguably, seafood has a greater impact on protein availability and sustainability and should be a priority. Nonetheless, several technical barriers exist to produce cultivated seafood, and include a lack of established cell lines and specialised cell growth medium, that is affordable and sustainable. In addition, the application of this technology is difficult, due to public perception, ethical considerations, taste and food safety hurdles. Herein, we review the barriers that must be overcome by research institutions, companies, and stakeholders so that products can be introduced to the mainstream consumer market.

Food Science and Biotechnology

Food Science and Biotechnology

34

2092-6456

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