Cell-cultivated aquatic food products: emerging production systems for seafood

Mukunda Goswami*, Reza Ovissipour, Claire Bomkamp, Nitin Nitin, Wazir Lakra, Mark Post, David L. Kaplan*

*Corresponding author for this work

Research output: Contribution to journal(Systematic) Review article peer-review

Abstract

The demand for fish protein continues to increase and currently accounts for 17% of total animal protein consumption by humans. About 90% of marine fish stocks are fished at or above maximum sustainable levels, with aquaculture propagating as one of the fastest growing food sectors to address some of this demand. Cell-cultivated seafood production is an alternative approach to produce nutritionally-complete seafood products to meet the growing demand. This cellular aquaculture approach offers a sustainable, climate resilient and ethical biotechnological approach as an alternative to conventional fishing and fish farming. Additional benefits include reduced antibiotic use and the absence of mercury. Cell-cultivated seafood also provides options for the fortification of fish meat with healthier compositions, such as omega-3 fatty acids and other beneficial nutrients through scaffold, media or cell approaches. This review addresses the biomaterials, production processes, tissue engineering approaches, processing, quality, safety, regulatory, and social aspects of cell-cultivated seafood, encompassing where we are today, as well as the road ahead. The goal is to provide a roadmap for the science and technology required to bring cellular aquaculture forward as a mainstream food source.
Original languageEnglish
Article number43
Number of pages15
JournalJournal of Biological Engineering
Volume18
Issue number1
DOIs
Publication statusPublished - 7 Aug 2024

Keywords

  • Cellular agriculture
  • Tissue engineering
  • Future foods
  • Cell-cultivated seafood
  • Culture media
  • Scaling up
  • OMEGA-3 EICOSAPENTAENOIC ACID
  • FATTY-ACIDS
  • MUSCLE
  • DIFFERENTIATION
  • GROWTH
  • FISH
  • PROLIFERATION
  • MEAT
  • INSULIN
  • CULTURE

Fingerprint

Dive into the research topics of 'Cell-cultivated aquatic food products: emerging production systems for seafood'. Together they form a unique fingerprint.

Cite this