Not seafood but seafood: A review on cell-based cultured seafood in lieu of conventional seafood

• Published in: Food control 2024-08, Vol.162, p.110472, Article 110472
• Main Authors: Chandimali, Nisansala, Park, Eun Hyun, Bak, Seon-Gyeong, Won, Yeong-Seon, Lim, Hyung-Jin, Lee, Seung-Jae
• Format: Article
• Language: English
• Subjects: Alternatives; aquaculture; Cell-based; Conventional; ethics; food safety; food shortages; meat; pollution; population growth; Seafood; seafoods; Substitutes
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2024.110472

Worldwide demand for the seafood is increasing due to ongoing population increase. Meeting of that demand with environmentally sustainable and good quality seafood is suffering and the reliance on traditional aquaculture and fishing methods is insufficient to supply demand. Therefore, it is crucial to use modern technology, like cell-based cultured seafood, to produce seafood. In addition to addressing the food shortage, seafood produced through these advanced technologies plays an important role in addressing various environmental, health, welfare, and ethical concerns associated with traditional aquaculture. This includes combating issues such as pollution, severe illnesses like cancer and cardiovascular diseases, zoonotic diseases, and the problem of overfishing. Although the trend of cell-based seafood has been established for several years, it has not grown as much as meat manufacturing and is not widely discussed. Consequently, to improve the production of substitute seafood, it is necessary to understand and overcome the associated limitations and challenges of these technologies.