Aqua Cultured Foods, a start-up in the food and beverage industry, is currently focused on a pilot programme as it prepares for a full commercial launch of its fermentation-derived seafood. With $7.6m of seed investment, the Chicago-based company is using this opportunity to identify any potential bottlenecks in their operations. Aqua Cultured Foods recently secured an additional $5.5m in seed funds, enabling them to establish a pilot facility in Chicago and secure partnerships with Illinois restaurants for their whole fish alternatives, minced shrimp, and scallops.
Co-founder and CEO Anne Palermo stated, “We are estimating to be able to produce about 5,000 pounds a month. It’s going to take us some time in order to get to that point. Then once we’re able to achieve that at pilot scale that will trigger a green light for us to go commercial. The whole purpose of our pilot facility is to help us get more and more learning so that we know what’s the proper path.”
Palermo mentioned that Aqua Cultured Foods has faced a few delays in its initial launch but is optimistic about starting production of a market-ready product in the coming months. The company aims to start with a few select restaurants and gradually scale up to a commercial level within a couple of years.
Similar to other innovative food industry companies, Aqua Cultured Foods has encountered obstacles in its in-house R&D. Their fish, shrimp, and scallops, produced through microbial fermentation, are currently suitable for chilled, raw applications and not frying. However, the company is actively working on solutions to optimize these products for cooking on dry heat.
Palermo emphasized that Aqua Cultured Foods stands out as a pioneer in the fermentation-enabled seafood space. Their products are clean label, minimally processed, and cater to the consumer’s preference for healthier options. The company believes that their focus on producing pure and minimally processed products gives them a market advantage.
