Given the pressing issues of sustainability, climate change and shifting consumer preferences, the seafood industry finds itself at a crucial juncture.
Discussion topics ranged from the rise of plant-based seafood and advancements in aquaculture to the potential of cultivated seafood technology, all of which are revolutionizing the seafood sector. Additionally, panelists analyze the changing desires of conscientious consumers and how companies can satisy demand while upholding environmental responsibility.
Within each subcategory of the seafood space, companies are seeking new and efficient ways to produce ingredients that provide both nutrition and environmental stewardship.
Deniz Ficicioglu, CEO, Bettafish, remarked that the company's tuna alternative, TU-NAH, is driven by seaweed rather than more conventional ingredients like wheat or soy, which provides sustainable benefits as well as an improved nutritional and flavor profile.
"We do a lot of R&D in the seaweed space. And [we] look into these 10,000 species of seafood that can be cultivated in the oceans that help to restore the maritime ecosystem of fishing communities and [provide] alternative income ... even more exciting is that they all have a different flavor ... and nutritional profile," she explained.
New York based aquaculture company Local Coho relies on recirculatory aquaculture systems (RAS), a closed-circuit technology that recycles and reuses water after filtration, to create a consistent and controlled environment for its coho salmon.
While the technology still has a ways ago to, Will Biggar, Local Coho's CFO, explained during the webinar, the company is continuously working to maintain clean water, oxygen and temperature in its raceway system, which he described as a "long swimming pool where the salmon are [hatching] and swimming."
Further, the company has worked with partners to implement cameras that "recognize...certain aspects around water quality" and fish quantity; as well as a "more humane method" of harvesting and processing salmon using a traditional Japanese method called ikejime, which involves the quick insertion of a spike into the fish's hindbrain that also "creates a much cleaner flavor."
Forsea Foods' organoid technology is used to develop nearly any type of cultivated meat, which Moria Shimoni, CTO, Forsea Foods, described as ideal for endangered species. It also is more cost effective as it does not require growth mediums, which is one of the most expensive components to develop cultivated meat.
While traditional cultivated meat production requires carriers, scaffolds and additional bioreactors, Forsea Foods' organoid technology can grow the meat in one bioreactor, reducing costs and resources.
"With the organoid technology that we're using, we're basically mimicking the growth of tissue that contains the same architecture and function of an organ or 3D tissue. So it basically means that the cells can communicate between them and less amount of growth factors is needed," she explained.
For more insights on the seafood market and analysis, and an extensive discussion on technology, sustainability and the funding landscape, you can view the Future of Seafood on-demand for the next three months for free with registration. Click here to visit the registration page.
