Aqua Cultured Foods is making waves in the alt-seafood industry with its innovative approach to creating seafood alternatives. Founded in 2019 by Brittany Chibe and Anne Palermo, the company initially sought to utilize a fungi-based solid-state fermentation platform to develop clean-label whole cuts. However, after nearly two years of challenges with mycelium growth, Aqua Cultured Foods has pivoted to a cellulose-based platform while maintaining its commitment to cost-effectiveness. This shift has allowed the company to achieve price parity with traditional seafood products, even at a pilot scale, according to cofounder and CEO Brittany Chibe.
The upcoming launch of Aqua Cultured Foods’ products marks a significant milestone for the company. Chibe shared with AgFunderNews that the new offerings are now self-GRAS (generally recognized as safe) and are produced using a solid-state biomass fermentation process. The company employs a consortium of microbes—bacteria and yeast—to generate cellulose, which serves as the primary ingredient. After fermentation, the product undergoes a pasteurization process, followed by the addition of soluble corn fiber for stabilization and natural flavors through marination. The result is a clean ingredient list that includes water, cellulose, soluble corn fiber, sea salt, and natural flavor, positioning Aqua Cultured Foods as a player in the sustainable seafood market.
One of the standout features of Aqua Cultured Foods’ cellulose-based products is their high fiber content. Chibe emphasized that while the products do not contain protein, they can still contribute to a balanced meal. For instance, in a poke bowl, the cellulose-based seafood alternative can be complemented by protein-rich beans, carbohydrates from rice, and healthy fats from avocado. This holistic approach to nutrition is appealing, especially as many Americans are lacking in dietary fiber.
The production process is adaptable, allowing Aqua Cultured Foods to manipulate the microbes, feedstocks, and growing conditions to optimize both product quality and cost. The company has collaborated with Ginkgo Bioworks to refine its microbial consortium, aiming to deliver consistent products with varying textures. This tunability is a significant advantage in a market where consistency is often a challenge.
Chibe highlighted that Aqua Cultured Foods’ low capital expenditure (capex) approach enables the company to offer competitive pricing. The scallops, set to launch at $28 per pound, are priced significantly lower than diver scallops, which can reach upwards of $40 per pound in the Chicago market. This cost advantage not only benefits Aqua Cultured Foods but also provides a compelling option for chefs who face fluctuating prices and inconsistent quality in traditional seafood sourcing.
Currently, Aqua Cultured Foods operates a pilot plant in Chicago, producing approximately 500 pounds of product per month, with plans to scale up to around 5,000 pounds. The company has successfully raised $7.8 million across two funding rounds and is exploring partnerships with contract manufacturers to expand its production capabilities without the need for large commercial facilities.
In terms of marketing, Aqua Cultured Foods is taking a unique approach by not labeling its products as “plant-based.” Chibe explained that while cellulose is a natural substance found in plant cell walls, the fermentation process means the products should not be categorized strictly as plant-based. Instead, the branding will focus on the product itself, such as “AQUA tuna roll,” to educate consumers about the innovative fermentation method used to create the seafood alternative.
As Aqua Cultured Foods prepares to enter the market, the demand for seafood alternatives appears promising. Unlike the declining meat analog market, seafood presents unique challenges related to availability and pricing, making chefs more receptive to exploring alternatives. Chibe remains optimistic about the future of alt-seafood, emphasizing the potential of fermentation to deliver clean-label products that meet consumer needs for both sustainability and quality. With a product that closely resembles raw seafood, Aqua Cultured Foods is poised to carve out a niche in the evolving landscape of alternative proteins.