Brian Wyrwas, Mike Selden, co-founders, Finless Foods
By Elaine Watson
- Last updated on
While growing fish cells in a fermentation tank might take some getting used to, consumers are starting to think more about the cost of industrialized farming in terms of animal welfare, food safety (heavy metals, plastics) and sustainability, particularly when it comes to fish, given that overfishing is a huge and growing problem, argue the founders of Bay area start-up Finless Foods – one of a new wave of cellular agriculture companies producing meat by culturing cells (without raising or slaughtering animals).
“I came into this from a sustainability angle, but we’ve also been focusing on the health aspects – our products have no mercury no plastics, no antibiotics and growth hormones. They are delicious and cost effective, and we can also design the process to create very lean fish or more fatty fish, and give people exactly what they want,” says co-founder and CEO Mike Selden.