AQUA Cultured Foods, a food tech company producing alternative seafood options through the use of microbial fermentation, and Ginkgo Bioworks, which is building a platform for cell programming and biosecurity, are announcing a new partnership. AQUA has chosen Ginkgo to help optimize its innovative fermentation technology to elevate the quality of its fish-free seafood products that authentically replicate the look, feel and taste of fresh-caught seafood. Leveraging Ginkgo's microbial characterization and analytics, along with AQUA's proprietary strains and processes, the partners aim to transform the future of alt-seafood production.
AQUA's debut offerings, tuna and scallops, maintain freshness and tenderness for six weeks. Powered by a patent-pending fermentation process, which can be scaled on a global level, AQUA's fish-free seafood is made from microbes and fibers combined with plant-derived flavors that replicate the texture and umami notes found in fresh-caught seafood. Unlike traditional seafood, AQUA's products contain no contaminants, antibiotics, allergens, cholesterol or saturated fats and can be consumed by those with diverse dietary needs, including pregnant people and those with shellfish allergies.