Cell-Based Fish: 4 Important Facts Everyone Should Know

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Cell-Based Fish: 4 Important Facts Everyone Should Know
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As disclosed in a recent CBS Insight report, 30% of global human calorie consumption is sourced from meat products.

However, plant-based meat and lab-based meat are poised to disrupt the meat industry, aproject that the alternative to meat market may reach $140 billion in the next 10 years.

Cell-based fish still has a few years before hitting the shelves, however, it is important to gain clarity on the production process, safety and other important details. Lauran Madden PhD, a tissue engineering expert and lead scientist at BlueNalu, was interviewed for this article .: I’ve been interested in engineering and biology since high school. I decided to pursue a degree in Chemical Engineering because I enjoy problem solving.

Based on my interests, I found Dr. Buddy Ratner’s lab at the University of Washington and was able to attend UW Bioengineering for my PhD. It was during grad school that I experienced the wealth of possibilities at the intersection of biology and engineering. I had the opportunity to collaborate with Dr. Chuck Murry and Dr. Michael Laflamme working on implantation of stem cell derived cardiomyocytes using biodegradable polymers we developed in the Ratner lab.

I decided to transition from academia to industry to be in a faster paced environment where the technology I developed could be advanced by a company and brought to the world. I’m proud to be leading the R&D teams at BlueNalu as we develop new technologies to bring great tasting and healthy seafood to the masses.Cell-based fish is real fish, such as a fish fillet that one would typically encounter but produced from both muscle and fat cells.

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