A Chicago-based alternative protein company, AQUA Cultured Foods, has recently announced via Green Queen a significant milestone in the food industry. Its innovative fish-free seafood products, developed through fermentation, have been affirmed as safe for human consumption. This approval paves the way for AQUA's cellulose-based seafood alternatives to enter the U.S. market, promising a sustainable and ethical choice for seafood lovers.
AQUA Cultured Foods’ fish-free seafood products have achieved self-affirmed Generally Recognized as Safe (GRAS) status following a thorough review by an independent panel of scientific and toxicology experts. This GRAS designation is crucial as it permits AQUA to market and sell its products in the United States, ensuring consumers that the products meet rigorous safety standards.
AQUA's range of fish-free seafood includes offerings like tuna and scallops, primarily composed of cellulose cultivated through biomass fermentation. This method enables the products to closely replicate the texture, appearance, and taste of traditional seafood. The company's clean-label approach ensures that the products contain minimal ingredients, focusing on natural and plant-based components.
For instance, AQUA’s scallops are crafted from water, cellulose, and plant-derived flavors designed to mimic the oceanic essence of real scallops. Similarly, AQUA’s tuna incorporates a natural beet-derived color to replicate the appearance of fresh Ahi or Bluefin tuna. Both products are vegan, allergen-free, and boast an impressive shelf life of six weeks.
Brittany Chibe, co-founder and CEO of AQUA Cultured Foods, emphasizes the significance of fermentation in the alternative protein industry. She notes that biomass fermentation, in particular, holds substantial potential for scaling up. "Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off—we’re excited to bring that momentum to seafood," she states.
To ensure the highest quality, AQUA began public tastings of its alternative tuna, scallops, and shrimp early last year at its Chicago headquarters. Renowned Michelin-starred chef Laurent Manrique joined as a culinary advisor, contributing to the refinement of the products' taste, texture, color, and overall appeal.
In a strategic move to enhance production efficiency, AQUA partnered with biotech company Gingko Bioworks in March. This collaboration aims to optimize and fine-tune AQUA's strains, enabling the company to scale up operations and expedite the launch of its seafood alternatives. AQUA plans to sell its products directly to restaurants from its pilot facility in Chicago, offering them at competitive prices compared to traditional raw seafood.
AQUA's products are designed to match the taste and texture of traditional seafood while being sold at or below price parity, depending on the region and species, with raw seafood at wholesale. By targeting premium raw cuts of seafood, AQUA aims to achieve positive unit economics, which is a notable achievement for a company at its scale.
Brittany Chibe underscores the broader vision of AQUA Cultured Foods: "Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. AQUA has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with AQUA Tuna and Scallops."
AQUA Cultured Foods is poised to make a significant impact in the alternative protein industry with its fermentation-based fish-free seafood products. The company's innovative approach not only provides a sustainable and ethical alternative to traditional seafood but also promises to deliver on taste, texture, and affordability. With GRAS status secured, AQUA is set to revolutionize the seafood market and contribute to a more sustainable future for our oceans and global food supply.
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