Cultivated seafood offers a groundbreaking solution for individuals with severe fish allergies, as revealed by a study from James Cook University (JCU). Researchers found that cell-cultivated fish contains significantly lower allergen levels—up to 10 times less—than conventional fish, with a 1000-fold reduction in parvalbumin, the primary fish allergen. This breakthrough could reintroduce seafood to allergic consumers without genetic modification. JCU collaborated with Umami Bioworks and the Good Food Institute to validate these findings, with plans to develop allergen-reduced cultivated seafood products like dumplings. The study, presented at the World Allergy Congress, highlights the potential for cultivated seafood to bypass the regulatory and cultural challenges faced by cultivated meat by emphasizing its safety and health benefits, akin to plant-based dairy’s success in catering to lactose-intolerant consumers.
Source: Lab-Grown Seafood Can Fish Out Allergies, Exhibiting Its Untold Potential