Episode 55: Diving into cultivated fish developments

This episode of Food to Go is brought to you by Merck Life Science. To learn more about how Merck can help you maintain high standards of safety and quality, click here. 

Welcome back to Food To Go, the podcast bought to you by the New Food team. In our latest installment, New Food’s Assistant Editor Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods.

Roee takes us on a fascinating journey through the world of cell cultivation, explaining in simple terms why this groundbreaking technology is revolutionising the food sector. Grace also asks Roee more about the intricate process of developing cell-cultivated eel unagi, uncovering the challenges and successes along the way.

Discover how Forsea’s unique organoid technology sets them apart from other cell-cultivation methods and the significance of achieving price parity with traditionally aqua-farmed eel meat. You will also be able to hear firsthand feedback from Forsea’s recent tasting event and learn about the steps they are taking to ensure scalability and commercial viability.

Roee also shares Forsea’s commitment to sustainability and environmental protection, and their strategic plans for entering the Japanese market. Finally, get a sneak peek into the future products and innovations from Forsea Foods and Roee’s vision for the cultivated meat and fish market over the next five years.

Keep you eyes peeled for upcoming Food To Go episodes.