Quotes from Nutraceutical Business Review (NBR), January 22, 2024
Forsea Foods, a company that produces seafood from cell culture, reveals its first sample of lab-grown freshwater eel as part of its goal to protect endangered eel species from disappearing.
Forsea Foods achieved to produce the conventional Japanese unagi eel (Anguilla japonica) in the lab, with the same soft, juicy texture and intense umami taste as the natural eel.
The innovative company has collaborated with the renowned executive chef Katsumi Kusumoto to make two famous traditional Japanese dishes – unagi kabayaki (eel glazed and grilled over rice) and unagi nigiri.
The company has developed a functional prototype that replicates the sensory qualities of natural eel meat and is ready for mass production.
The collaboration combines Forsea’s innovative cell-based eel slices with Kusumoto’s expert cooking skills to create a product that has the ideal taste and texture.
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