Culinology - June 2021 - 16
Fermentation innovations are spurring the
creation of unique proteins
once-living fish. Additional benefits of cellcultured
protein is there is more control over
the consistency of product with no waste,
according to the manufacturers.
" There's 100% yield, " said Lou
Cooperhouse, president and chief executive
officer of BlueNalu. " And with seafood, which
can be a very seasonal protein, cell-culturing
allows for year-round availability. "
BlueNalu plans to introduce products in
2022, starting with the launch of mahi mahi
for the foodservice channel, followed by blue
fin tuna. All the seafood will be manufactured
at the nearly 40,000-square-foot pilot
production facility in San Diego upon
regulatory approval by the US Food and Drug
Administration.
" Our products perform the same way
as conventional fish fillets in all cooking
applications, " Mr. Cooperhouse said. " Our
medallions of yellowtail, for example, can be
cooked via direct heat, steamed or even fried
in oil; can be marinated in an acidified solution
for applications like poke, ceviche and kimchi,
or can be prepared in the raw state. "
Gerard Viverito, corporate chef, said, " I
feel great about cooking with seafood that
I know supports ocean health and species
biodiversity. In addition, I don't have to worry
about bones, fish scales, filleting or having to
throw away any unused fish parts. "
Berkeley, Calif.-based Perfect Day is
reimaging dairy proteins without the cow.
Unlike cell-cultured meat and seafood, the
dairy proteins are dry ingredients used in
applications similar to cow-sourced proteins.
" We produce animal-free milk proteins -
casein and whey - using safe and proven
fermentation techniques similar to how many
common food components, like vitamins,
probiotics, enzymes and natural flavors are
made, " said Christine Bunting, senior director
of food applications. " We use microorganisms
such as bacteria, yeast or fungi, to make our
proteins. They have a long history of safe use
making ingredients in many foods you eat
today. The microflora are good at producing
animal proteins.
" We guide our microflora to act like a cow
by giving it a special 'blueprint' from an openJUNE
2021 | Culinology | 15
Credit: Eat Just Inc
Culinology - June 2021
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