Startup Forsea Foods creates seafood grown by cells more permanently and affordably thanks in part to revolutionary scientific and technological progress which allows it to produce cells to record density.
At the same time, the company is revealed as an organoleptic leader in space through exclusive tastings around the world and collaborations with renowned chiefs, who have played a key role in the refinement of taste and texture of the product.
The ultimate objective of the company is to produce more sustainable way “delicious and affordable food” – an ambitious objective shared by many in the culture of emerging cells and which remains elusive for many players. However, during the last year and a half, Forsaa has made progress – regularly exceeding several milestones, starting with increased cell density, that the co -founder and CEO of the ROEE NIR company says improved improved efficiency, reduces costs and opens the way to large -scale production.
He explained that the company recently reached cell densities greater than 300 million cells per milliliter – the highest efficiency recorded in industry – thanks to its single organoid technology. This in turn improves efficiency and considerably reduces production costs so that the manufacture of seafood grown by cells can become more quickly viable, he added.
“The current practice of cultivated meat production is to use a unique suspicion in different bioreactors and to use scaffolding processes and these processes are very complex and expensive,” said Nir.
“What we do, on the other hand, is that we build organoids that spontaneously differentiate from edible cells,” he explained.
“Our organoids are naturally composed of fat, muscle and, of course, connective tissue”, which allows the company to skip the scaffolding and save on entry costs and capex expenses, he added.
In addition, organoids “produce a large part of the growth factor themselves”, which has enabled the company to reduce media costs by five times in the past year, said NIR.
“We have to change the media in our bioreactor only once, while in other processes that tend to be much higher numbers,” he said.
This also allows the company to continuously collect cells, he added, noting that other companies tend to work in processes by lots or semi-lumps.
“This is why we were able to reach cell densities of more than 300 million cells per milliliter,” he said.
Forsea Plans Ease of Production and Initial Launch of Products
The next major steps for Forsa are to build a commercial production plant in Japan, from which it can launch its first product – an AAGI -UNAGI – Pending regulatory approval.
“We are trying to launch the first product within two years. The system that we have developed which is composed of a parameter which allows our cellular aggregation lines as organoids, then to proliferate in large quantities creates a very robust system which allows us to reach these achievements, “said NIR.
As for the production plant, he said: “We have done a lot of work to design the factory and we are ready to embark on the construction of our production installation.”
Approved
The company is confident that consumers will impatiently try its seafood cultivated on the basis of several exclusive tasting events that it has organized in the past and a half year and results from the consumption surveys it has conducted in Japan in January.
Forsa organized a “sensory evaluation” event in Japan earlier this year during which he was not allowed to make his eel taste, but they could see him prepared and feel it. A corresponding national survey conducted by Forsaa in Japan in January revealed that 35% of Japanese consumers are aware of the seafood cultivated cellular and ready to try it, 25% are impatient to taste it, whatever the price and 50% are already consuming eels at least once a year – highlighting the cultural relevance of the first planned product.
The company also offered “first bites” of its seafood cultivated in cell cultivation to a limited group of future food -ch -ch San Francisco, including a sample of the eels cultivated with eels cells and two samples using white fish cells, including a fish Katsu and a traditional Israeli dish of a Kebab in a pita.
“These dishes have been developed internally. However, we have collaborations with several Israeli chefs as well as Japanese chefs and also partnerships with three major Japanese companies – one of which is the largest fish and seafood company in Japan, which is also an investor,” said Nir.
He added that these partnerships have prepared the company well for the beginnings of its first produce once it would erase regulatory obstacles.
Video production and publishing by Caroline Rude.
The cultivated economy: B2B trade models shaping the future of cultivated food
At Future Food Tech Chicago, cultivated meat and seafood leaders will answer major questions about the future of cultivated foods, including how to overcome the challenges of scaling, the latest growing media, scaffolding and the development of cell lines and how to advance their companies – as B2B or B2C providers.
Learn more about future Chicago tech from June 1 to 2 and register.
