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Image: Umami Meats / Triplebar / FIS
Triplebar and Umami Meats Initiate Technology Collaboration To Optimize Cell Lines for Sustainable Seafood
(UNITED STATES, 3/6/2023)
The following is an excerpt from an article published by businesswire:
Triplebar and Umami Meats Initiate Technology Collaboration To Optimize Cell Lines for Sustainable Seafood
Photo: Umami Meats
Biotechnology company Triplebar and cultivated seafood platform company Umami Meats signed a letter of intent to collaborate on development of cell lines for sustainable cultivated seafood – starting with Japanese eel.
Together, teams will improve the fitness and performance of cell lines to enable lower-cost, more efficient production of cultivated fish, reducing supply-chain risks, and relieving pressure on decimated fish stocks
An increasingly popular ingredient for sushi and other Japanese dishes, eels are critically endangered in the wild, and eel aquaculture is unsustainable due to reliance on wild-caught glass eels
Biotechnology company Triplebar and cultivated seafood platform company Umami Meats are partnering to co-develop optimized cell lines suitable for large-scale production of cultivated seafood – starting with one of the most popular and critically endangered fish species.
Emeryville, Calif.-based Triplebar and Singapore-headquartered Umami Meats signed a letter of intent this month to collaborate on shared technical milestones, with the unified mission of producing commercially viable, scalable, and affordable cultivated seafood. Their first project will be Japanese eel.
Together, Triplebar and Umami teams will work to improve the fitness and performance of cell lines to enable lower-cost, more efficient production of cultivated foods. The shared goal is to reduce the cost of high-quality foods, reduce supply-chain risks in the global fishing and aquaculture industry, and relieve pressure on depleted fish stocks in the world’s oceans.
“The solution to the global seafood problem is to leverage science and technology to make high-quality food affordably and sustainably,” said Maria Cho, CEO of Emeryville, Calif.-based Triplebar. “Biotechnology can make our global food system more robust, and relieve pressure on the ecosystem, which is facing a catastrophic collapse in biodiversity.”
Unagi: A delicious and devastating delicacy
Japanese eel. Photo Umami Meats
The first product to be commercialized under the new letter of intent is Japanese eel, or unagi, native to the waters off Japan, Korea, China, Vietnam and the Philippines. It’s considered an essential part of Japanese cuisine, common in sushi, poke and grilled main courses.
But due to overfishing, the surge in ocean temperatures, and ocean acidification, unagi has become critically endangered in the wild. Aquaculture for carnivorous eels is resource-intensive and environmentally hazardous: It takes 2.5 tons of wild fish to generate 1 ton of marketable eels. Pathogen-susceptible eels escape from aquaculture systems, many of which use open tanks in modified wetlands – leading to wetland destruction, and crossbreeding between wild and sick domesticated stock.
The Triplebar™ platform: accelerates the global transition to sustainable bioproducts. Image: Triplebar
Umami Meats will leverage Triplebar’s Hyper-Throughput™ screening system for solution discovery, testing millions of potential phenotypic solutions in the time it normally takes to search mere hundreds. The partners will work together to develop a licensing agreement that will accelerate cell line development and optimization without the need for genetic modification.
By Businesswire | Read the full article by clicking the link here
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