Chicago-based startup Aqua Cultured Foods has partnered with Boston's synthetic biology firm Ginkgo Bioworks to improve the production of its fermentation-derived whole-cut seafood analogs. This collaboration will utilize Ginkgo's advanced cell programming and biosecurity platforms to enhance Aqua Cultured Foods' microbial fermentation technology, thereby refining the taste, texture, and nutritional value of its seafood products. Aqua Cultured Foods is set to launch its first products in Michelin-starred restaurants in Chicago, offering seafood alternatives that closely replicate the experience of traditional seafood while promoting sustainability.
“Our tuna will be sold directly to restaurant chefs in 8 oz whole-cut saku blocks to replicate the product experience of comparable sushi-grade tuna. Once purchased, chefs can prepare and plate Aqua as desired, fueling their culinary creativity,” says Aqua Cultured Foods CSO Stefan Baier.
Ginkgo Bioworks, renowned for its contributions to various sectors including food, pharmaceuticals, and materials, will provide high-data sequencing and sophisticated analytics to optimize Aqua Cultured Foods' strains and scale production. This partnership aims to bolster Aqua Cultured Foods' R&D capabilities, enabling a broader range of seafood with unique textures and improved nutritional profiles. The startup's upcoming products, such as tuna, scallops, and minced shrimp, will debut at select Chicago eateries, offering chefs innovative plant-based options that maintain quality and freshness. This venture addresses critical issues in the seafood industry, including overfishing and pollution, by providing a sustainable and adaptable alternative with the potential to transform seafood consumption and contribute to ocean regeneration.
Read more at Green Queen