Weekly Digest

Finless Foods Announces New Plant-based Tuna Product


Pioneers of alternative seafood celebrate ‘World Oceans Day’ by announcing expanded food portfolio and refreshed brandSan Francisco, Calif. (June 8, 2021) – In celebration of World Oceans Day, pioneers in cell-cultured seafood Finless Foods announces the expansion of their product portfolio to include a delicious new plant-based tuna offering, as the next step in their ongoing mission to create a future for seafood where the ocean thrives. The announcement comes alongside a brand refresh and new website reflective of the company’s growing focus within the food space. The website also features new consumer-friendly content, providing an engaging lens into Finless Foods’ long-term impact goals in promoting a healthy, thriving ocean.The plant-based seafood industry is currently a white space and is expected to grow 28% annually over the next decade. Finless Foods’ CEO and Co-Founder Michael Selden identified a unique opportunity to expand upon their cell-cultured efforts by creating and producing additional seafood options that cater to a full range of consumer palates and dietary needs.Finless Foods aims to make their plant-based tuna widely available to consumers by 2022, via restaurants and food service channels. “We’ve developed a delicious, versatile product that makes an ideal plant-based substitute for raw tuna,” says Selden. “The feedback received from our culinary partners has been phenomenal, likening the flavor and texture to sushi-grade tuna.”In collaboration with their Impact Advisory Board, Selden and his Co-Founder Brian Wyrwas selected tuna as Finless Foods’ initial focus for their cell-cultured and plant-based products, with their eyes set on improving the health of our ocean. For them, this was a clear first step as global tuna populations have declined by 60% over the last 50 years. Presently, one-third of tuna stocks are being fished at unsustainable levels, and tuna cannot be successfully farmed at scale. With the demand for tuna ever-increasing, the need is greater than ever to source sustainably, supporting healthy, wild populations for generations to come. Enter Finless Foods’ plant-based and cell-cultured tuna, which provide options to sustainably satisfy tuna cravings while reducing pressure on our ocean. “Tuna play an important role in ocean health and has historically been a difficult species for aquaculture,” says Wyrwas. “We felt that developing viable alternatives would yield the greatest net impact for our ocean.”The new product consists of nine whole, plant-based ingredients that are cooked and seasoned to mimic the taste and texture of tuna. It was specifically designed to act as a substitute for raw tuna in dishes like poke and spicy tuna rolls. Finless Foods partnered with experienced chefs to ensure that the taste, texture, and mouthfeel compared to top-grade sushi tuna. Chef testers found the product to be incredibly versatile across a myriad of culinary applications, both in its original form and with the addition of marinades and citrus juices in various dishes. “Our plant-based tuna offers an option for consumers who can’t eat seafood because of allergies, who think about other health concerns, or who just want to enjoy a seafood dish without the catch,” says Selden.Finless Foods will continue to build out the technology and undergo regulatory approval for their cell-cultured tuna, and they plan to bring their full portfolio of plant-based and cell-cultured products to market in the coming years.

About Finless Foods

Finless Foods is committed to creating a future where the ocean thrives. Co-Founders Michael Selden and Brian Wyrwas founded the company to create delicious, healthy and accessible plant-based and cell-cultured seafood alternatives. Finless Foods offers options for all palates and dietary preferences, providing consumers with a range of responsibly produced food products to diversify their daily habits and pave the way toward a more sustainable future and healthier ocean.

Related Articles

No items found.