Parasite & Mercury-Free Fish Are Key Attributes of Cell-Cultured Seafood According to Sushi Eaters

According to a report published by cell-cultured seafood startup BluNalu, consumers value the absence of parasites and mercury in cell-cultured seafood, especially among those who frequently eat sushi. The data, sourced from a survey conducted by a market research specialist in 2022 and featured in a comprehensive report by BluNalu this week, displays how consumers prioritize specific qualities of cell-cultured seafood, like BluNalu’s toro tuna.

The survey chart below reveals the answer to the question: “How significant are the following benefits of cell-cultured seafood when deciding whether to order it in a restaurant?” The top four attributes, as ranked by sushi enthusiasts, all pertained to the “clean” attributes of food cultivated beyond our increasingly polluted and climate-affected oceans. The importance placed on seafood being free from parasites, pesticides, mercury, and microplastics suggests the kind of narratives companies like BluNalu should adopt when introducing their products to the market.

Other interesting insights from the BluNalu research compilation include a preference among chefs and food industry experts for the toro portion of the tuna – the fatty belly portion of the fish – when asked which type of fish and part of a fish that the company should emphasize when created a cell-cultured alternative to wild-caught fish. This desire for toro, according to BluNalu, is because chefs see an opportunity to present this premium cut to a wider audience. From the report:

Another intriguing insight from the BluNalu research is the preference among chefs and food industry experts for toro, the fatty belly region of tune. When inquired about which fish type and section the company should highlight when producing a cell-cultured alternative to wild-caught fish, most leaned towards the toro. BluNalu believes this is because chefs see an opportunity to offer this high-priced cut to a wider audience. From the report:

Discussions with chefs illuminated the opportunity presented by cell-cultured bluefin tuna toro to extend menu utilization in non-Japanese fine-dining restaurants for the first time at scale, given that 80% of the world’s supply of this fish has historically been consumed in Japan.

While it’s worth noting the while research in the report is obviously self-serving, the insights and data seem to ring true. Like many, I’ve become increasingly worried about the potential for toxins when eating seafood over the past few years, and I’d be interested in eating seafood that doesn’t have exposure to chemicals, parasites, and other contaminants of seafood pulled from the sea. And like many in the food tech world, I’m also interested in eating less seafood due to the threat to the seafood population from overfishing.

If you’d like to take a look at the full report, you can find it here on BluNalu’s website.

Source link

This post originally appeared on TechToday.

Leave a Reply

Your email address will not be published. Required fields are marked *