Roee Nir News Today

Israeli startup Forsea Foods has reportedly created a working proof-of-concept for the world’s first unagi made from cell-cultured eels, which it plans to release next year. What it's like: The lab-grown eel meat, prepared by vegan restaurant Saido’s executive chef Katsumi Kusumoto, has the same tenderness, texture and flavor as the real seafood, Forsea Foods claimed in a press release on Jan. 22. The company said it does not contain antibiotics, hormones or ocean pollutants...

Forsea Foods described its product as having the same tenderness, texture and flavor as real eels

Cell-based meat could solve a number of industry problems but there remain questions about cost and consumer confidence.

Scientists from Israeli startup Forsea Foods have revealed the first ever lab-grown freshwater eel which they say could be served in restaurants as early as 2024.

By harnessing nature’s tissue formation methods, the company said it has been able to produce seafood meat by collecting stem cells from fish without causing them any harm.

Israeli seafood startup Forsea Foods has unveiled a prototype of cell-cultivated freshwater eel — a first of its kind — with plans to introduce it commercially as early as next year.

Foresea Foods announced it has unveiled its eel analog

Lab-grown eel meat is anticipated to boast a markedly reduced environmental footprint compared to meat sourced from livestock.

Wild freshwater eels are at risk of extinction due to overfishing but their meat can now be cultivated from cells

Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.