Although various early-stage biotech companies have tried it, could we someday make caviar from stem cells?
By: Ringo Bones
During the last two years, various early-stage biotechnology companies have spent a significant portion of their research and development budget on ways to produce fish, meat, fruit and vegetable products from stem cells. Despite of the current difficulty of perfecting such a process – let alone making it currently economically viable – it has one glaring advantage over current conventional ways that we catch and / or grow our most popular foods – it has a much lower carbon footprint than out current methods of fishing and farming them.
One of these early stage biotechnology companies is Finless Foods. Were founder and CEO Mike Selden’s mission is to develop and mass produce pioneering marine animal food products for human consumption. The company’s objective is to create seafood sustainably using scientific cellular agriculture technologies – i.e. growing fish from stem cells, which will produce a cost-effective and healthier appetizing alternative to conventionally caught and commercially farmed seafood.
Imagine if they one day successfully be able to grow Caspian Sea sturgeon caviar in the lab from stem cells. Not only will this prevent the now endangered Caspian Sea sturgeon from going extinct, but also means that since no fishing boats went to the open waters to catch the sturgeon, the carbon footprint of lab-grown caviar is drastically much lower than those harvested from the wild.