A cell-based lobster company has bought itself out

Upside Foods, an American company specializing in the cell culture of meat, entered the seafood sector by acquiring Cultured Decadence, a company that uses cell culture to make lobster meat and other shellfish.

Cultured seafood, which does not involve the slaughter of fish, is a growing business in the US and is set to make its mark in the UK.

The industry claims that cultured meat, poultry and seafood is real meat produced directly by the growth of animal cells without the need to raise and slaughter animals. It is not considered vegan, vegetarian, or plant-based.

Cultured Decadence was founded in Madison, Wisconsin less than two years ago and has developed proprietary cell lines and cell foods for a variety of popular high-impact seafood products.

Based in Berkeley, Calif., Upside was known until recently as Memphis Meats. He said the acquisition will allow him to complete and expand his product portfolio and accelerate the commercialization of a range of seafood products grown directly from animal cells, without raising animals.

Cultured Decadence will adopt the Upside brand and remain in Wisconsin as the new owner’s Midwestern hub.

Dr. Uma Valeti, Founder and CEO of Upside Foods, said, “Seafood has a rich and delicious culinary tradition that makes it a favorite around the world.

“Cultivated seafood also has enormous potential to benefit the world. Cultured Decadence’s technology is incredibly promising, and their team is filled with passionate, intelligent individuals who want to make our favorite food a force for good.

“We are thrilled to welcome the Cultured Decadence team to the UPSIDE family and are thrilled that the science, technology and production infrastructure we have built over the years can help accelerate this team’s impact on the world. mission.”

John Pattison and Ian Johnson, co-founders of Cultured Decadence, added, “We have long admired Upside’s innovation and leadership in the cultured meat industry. Their unparalleled R&D and scaling capabilities will dramatically accelerate the commercialization of cultured, delicious, sustainable and cruelty-free seafood. The “Big Tent” mentality of Uma and her team resonates deeply with our team.

“We are incredibly proud and humbled to join such a talented group with a deep shared sense of mission, purpose and commitment to doing the right thing. There is no one else we would rather join to build the future of food.

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