Forsea Foods, an Israeli cell-cultured seafood startup, has unveiled a prototype of a cell-cultivated freshwater eel similar to the traditional Japanese unagi eel. The eel was featured in two dishes created in collaboration with Katsumi Kusumoto, the executive chef of Japanese restaurant SAIDO.
According to the company, its patented organoid technology enables the cultivation of eel cuts that mimic the sensory aspects of real eel meat and are free from antibiotics, hormones, or ocean pollutants.
Analyst QuickTake: In 2022, the company raised USD 5.2 million in seed funding to support the development of cultivated eel and other fish species. Steakholder Foods, another Israeli-cultivated meat company, recently unveiled a 3D-printed eel alternative. However, it was fully plant-based, with plans to use cultivated eel cells in future renditions once economies of scale permit more cost-efficient cell production.
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