For Upstream Foods’ CEO, taste and fat are interlinked. “When we’re talking about taste, we’re talking about fat,” she told delegates at the event. “To take plant-based seafood to the next level, we need next level fat.”
The start-up’s solution is founded in cellular agriculture: Upstream Foods is developing cultivated fish fat for the plant-based seafood market. In essence, the company takes cells from salmon, turns it into a proprietary cell line, cultivates the cells in a bioreactor, and then in partnership with an industry player, combines the fat with a plant-based matrix.