05.20.24
Cell-based seafood startup company Wanda Fish recently introduced a cell-cultivated bluefin toro sashimi. The prototype replicates the underbelly of tuna, which has the highest fat and omega-3 content, which contributes to the unique taste and look of this cut of fish. The cell-cultivated sashimi is designed, with the help of a team of chefs, to possess the same sensory qualities as wild-sourced toro, and similar amounts of protein and omega-3 fatty acids.
Wanda Fish’s cell-cultivated adaptation of a 3D filet combines the cellular mass of muscle and fat created from a bluefin tuna’s own cells in a plant-based matrix. The patent-pending technology to induce native fat formation in bluefin tuna cells and a whole-cut downstream manufacturing process creates a rapid, low-cost, and readily-scalable production method.
“A key focus in the creation of our product was achieving the same level of fat marbling as real bluefin toro sashimi to create the same look and mouthfeel,” said Daphna Heffetz, PhD, co-founder and CEO of Wanda Fish. “Reaching this milestone demonstrates Wanda Fish’s ability to bring to market a whole-cut bluefin tuna toro filet without harming the ocean or diminishing the population of wild fish. The product is sustainable, and of course is free of microplastics, mercury, and other chemical toxins all-too-commonly found in wild catch.”
“Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product,” said Malkiel Cohen, vice president of R&D for Wanda Fish. “Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish filet without preservatives, artificial additives, or GMOs.”
Scalability and Price Parity
Bluefin tuna are a prized marine delicacy prone to overfishing and illegal fishing, and governments have placed strict fishing quotas on bluefin tuna, which have contributed to a premium price. A single one-kilo serving of toro can cost $100 or more.
“Cultivated bluefin tuna is one of those rare food porducts that makes good business sense,” said Yaron Sfadyah, VP of business development and marketing for Wanda Fish. “It is in high demand, with limited alternatives that match the taste and texture of the wild fish, and at an ideal price point and distribution model. Alternative protein companies often contend with high manufacturing costs, coupled with the low price of animal-based products. It is a completely different story for cultivated bluefin tuna.”
“Our scalable platform for producing this premium product raises its potential to reach price parity with traditionally raised bluefins, speed its journey to the marketplace, and maximize profit margins,” said Heffetz.
The startup company will first introduce its tuna to the high-end food service sector, with a focus on Japanese cuisine.
Wanda Fish’s cell-cultivated adaptation of a 3D filet combines the cellular mass of muscle and fat created from a bluefin tuna’s own cells in a plant-based matrix. The patent-pending technology to induce native fat formation in bluefin tuna cells and a whole-cut downstream manufacturing process creates a rapid, low-cost, and readily-scalable production method.
“A key focus in the creation of our product was achieving the same level of fat marbling as real bluefin toro sashimi to create the same look and mouthfeel,” said Daphna Heffetz, PhD, co-founder and CEO of Wanda Fish. “Reaching this milestone demonstrates Wanda Fish’s ability to bring to market a whole-cut bluefin tuna toro filet without harming the ocean or diminishing the population of wild fish. The product is sustainable, and of course is free of microplastics, mercury, and other chemical toxins all-too-commonly found in wild catch.”
“Our prototype is unique in the cultivated food industry, as there is no cooking or panning of the product,” said Malkiel Cohen, vice president of R&D for Wanda Fish. “Using multiple bluefin tuna cells to create both muscle and fat and our plant-based 3D design, we capture the essence of a raw fish filet without preservatives, artificial additives, or GMOs.”
Scalability and Price Parity
Bluefin tuna are a prized marine delicacy prone to overfishing and illegal fishing, and governments have placed strict fishing quotas on bluefin tuna, which have contributed to a premium price. A single one-kilo serving of toro can cost $100 or more.
“Cultivated bluefin tuna is one of those rare food porducts that makes good business sense,” said Yaron Sfadyah, VP of business development and marketing for Wanda Fish. “It is in high demand, with limited alternatives that match the taste and texture of the wild fish, and at an ideal price point and distribution model. Alternative protein companies often contend with high manufacturing costs, coupled with the low price of animal-based products. It is a completely different story for cultivated bluefin tuna.”
“Our scalable platform for producing this premium product raises its potential to reach price parity with traditionally raised bluefins, speed its journey to the marketplace, and maximize profit margins,” said Heffetz.
The startup company will first introduce its tuna to the high-end food service sector, with a focus on Japanese cuisine.
