Aqua Cultured Foods advances its fermentation technology

Food tech startup Aqua Cultured Foods has announced that it has successfully advanced its new fermentation technology that doubles its biomass production in the same amount of time. This effectively doubles production of its whole-muscle cut tuna and whitefish substitutes, popcorn shrimp, calamari and scallops.

Aqua’s techniques for “growing” proteins through microbial fermentation rely on manipulating a range of environmental factors such as the ingredients in its culture medium, temperature, humidity and oxygen levels. By controlling these conditions, Aqua can provide the texture, moisture level and appearance of animal-based seafood.

His recent developments have resulted in a dramatic improvement in growth timing as well as production.

“Scaling our production is extremely important as we move towards commercialization and positions us well for potential partners who want to bring products to market,” said Anne Palermo, CEO of Aqua. “We thank our director of research and development, Bob Schultz, for his progress in our fermentation techniques and optimization of growth and capacity.”

Aqua has filed three patents and is currently filing two more on their new approach to producing their proteins.

Unlike plant-based processed foods formulated with starches and protein isolates, microbial fermentation products naturally retain fiber, protein and other micronutrients. Unlike meat grown from cells, Aqua’s fermentation methods use no animal input, alteration or genetic modification and can be marketed as non-GMO.

Aqua will ramp up production to introduce seafood alternatives with select partners in 2022 to test consumer acceptance, and is raising its next round of funding.

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