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Path for cellular seafood “long and narrow”, say researchers by Joshua Minchin February 26,2021   |  Source: New Food

A team of researchers from Santa Barabra has outlined just how tough a task it will be for cellular seafood to deliver the environmental benefits it has promised.

Meat alternatives are officially mainstream – Burger King added the plant-based Impossible Burger to its menu nationwide in 2019, and McDonald’s plans to unveil its own McPlant in 2021. Yet seafood alternatives are perhaps the next big trend to hit the food industry, with many highlighting a range of potential environmental and health benefits offered by this emerging industry.

A multidisciplinary team of researchers has taken a look at what it would take for cellular seafood to deliver conservation benefits.

The authors of the study claim that cellular seafood faces a long, narrow path toward recovering fish stocks in the ocean, with success ultimately determined by the complex interplay of behavioural, economic and ecological factors.

“The core question of our work was, can this new technology – cell-based seafood – have a conservation benefit in the ocean?” said lead author Ben Halpern, a professor at University of California Santa Barbara’s Bren School of Environmental Science and Management and executive director of the National Center for Ecological Analysis and Synthesis (NCEAS).



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