Future of Seafood using Advanced Stem Cell Caltivation Technology

Seafood allergies affect 3–5% of the global population — but a new breakthrough could change that. Researchers at James Cook University (JCU) have found that cell-cultivated fish might make seafood much safer for allergy sufferers.

What Are the Findings?

A team from JCU’s Molecular Allergy Research Laboratory (MARL) studied cultivated Japanese eel (Unagi). Their tests showed that the lab-grown eel contained over 10 times fewer allergens compared to regular eel.

Even more surprising, the levels of the major fish allergen, parvalbumin, were up to 1000 times lower in the cultivated fish.

Prof. Andreas Lopata, who leads the research team, said they found very little to no allergic reactions when testing the cultivated fish against samples from over 100 children with confirmed fish allergies.

“We were amazed — the risk of allergic reactions dropped dramatically without any genetic modifications,” said Prof. Lopata.

What Is the New Technology Behind It?

The process involves growing fish from stem cells in a controlled environment, rather than catching or farming whole fish.

The idea was originally to replicate normal fish, including its allergy risks. However, the research showed that cell-cultivated fish naturally have much lower allergen levels — a huge unexpected bonus.

This method also avoids genetic engineering and does not alter the fish's natural proteins intentionally. It simply grows edible fish tissue directly.

What Are the Future Projections?

Safer seafood products like cultivated fish and seafood dumplings could hit the market within the next few years.

Singapore has already approved cultivated chicken and quail, and Australia and New Zealand are expected to approve cultivated meats soon.

JCU is partnering with Good Food Institute and Umami Bioworks to help bring these products to the public.

With a booming global investment of $10–12 billion USD into alternative proteins, the momentum behind cultivated seafood is growing fast.

JCU's team is also working closely with the Singapore Food Agency to ensure food safety and allergen testing meets the highest standards.

Key Takeaways

Cell-cultivated fish could be a game-changer for people with seafood allergies.

Major allergens are up to 1000 times lower in lab-grown fish.

No genetic modification is needed — just natural cell cultivation.

Products could be available soon, starting with fish dumplings and similar foods.

This technology could make seafood more accessible, sustainable, and safer for millions worldwide.

 

source: https://www.jcu.edu.au/news/releases/2025/march/safer-seafood-could-be-on-the-way