In a small laboratory in Sorrento Valley, scientists at BlueNalu are growing fish parts — just the muscle and fat — from cells. The tissue will one day be stacked into familiar shapes like freshly caught Mahi-mahi fillets, red snapper or flaked tuna using something akin to a 3D printer. Instead of printing plastic, the scientists are using ink made of cells. The startup’s experimental food is a far cry from the plant-based meat products that keep popping up in headlines and are designed to look like something they’re not. BlueNalu’s “alternative seafood” will be made of real fish cells — they’re just grown outside the fish’s body. https://www.sandiegouniontribune.com/business/technology/story/2019-05-18/would-you-eat-lab-created-fish-this-san-diego-startup-is-carving-new-path-in-alt-meat-industry
In a small laboratory in Sorrento Valley, scientists at BlueNalu are growing fish parts — just the muscle and fat — from cells. The tissue will one day be stacked into familiar shapes like freshly caught Mahi-mahi fillets, red snapper or flaked tuna using something akin to a 3D printer. Instead of printing plastic, the scientists are using ink made of cells.
The startup’s experimental food is a far cry from the plant-based meat products that keep popping up in headlines and are designed to look like something they’re not. BlueNalu’s “alternative seafood” will be made of real fish cells — they’re just grown outside the fish’s body.
https://www.sandiegouniontribune.com/business/technology/story/2019-05-18/would-you-eat-lab-created-fish-this-san-diego-startup-is-carving-new-path-in-alt-meat-industry