Skip to main content

REVIEW article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1506573
This article is part of the Research Topic Sustainable Functional Food’s Sourcing, Production, And Process View all 5 articles

Not Just Fish, but the Future

Provisionally accepted
Donggu Kang Donggu Kang 1*Ji-Hee Choi Ji-Hee Choi 2*Hyung Kyu Choi Hyung Kyu Choi 2*Soon-Jung Park Soon-Jung Park 3*Yun-Gwi Park Yun-Gwi Park 2*Sung-Hwan Moon Sung-Hwan Moon 2*Gi Hoon Yang Gi Hoon Yang 4*
  • 1 Research Institute of Additive Manufacturing and Regenerative Medicine, Baobab healthcare Inc., Ansan, Republic of Korea
  • 2 Chung-Ang University, Seoul, Seoul, Republic of Korea
  • 3 Biosolvix Co. Ltd, Seoul, Republic of Korea
  • 4 Department of Business Development, Aviation Support Center, Seoul, Republic of Korea

The final, formatted version of the article will be published soon.

    Fish are an important source of animal protein, providing 17% of the world's meat consumption.More than 3 billion people rely on fish for 20 % of their daily protein intake. In addition to a high protein content, fish contain essential fatty acids which are beneficial to human health.However, this key food source will be depleted by 2048 if current global trends of climate change, overfishing, and pollution continue. Considering the threat to sustainability and the need for marine ecosystem recovery, "clean fish"-grown in a laboratory-could be a potential solution. Since cell-based fish are produced in clean rooms where airborne particulates, contaminants, and pollutants are kept within strict limits, these engineered fish do not contain any health-risking factors. Therefore, clean fish can provide people with sustainable and nutritional diets while contributing to the recovery of the marine ecosystem. This review will discuss topics, including cell-based fish, the edible part of fish, technology, and commercialization.

    Keywords: clean fish, cell-based fish, protein, Commercialization, Sustainable food

    Received: 05 Oct 2024; Accepted: 23 Dec 2024.

    Copyright: © 2024 Kang, Choi, Choi, Park, Park, Moon and Yang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Donggu Kang, Research Institute of Additive Manufacturing and Regenerative Medicine, Baobab healthcare Inc., Ansan, Republic of Korea
    Ji-Hee Choi, Chung-Ang University, Seoul, 156-756, Seoul, Republic of Korea
    Hyung Kyu Choi, Chung-Ang University, Seoul, 156-756, Seoul, Republic of Korea
    Soon-Jung Park, Biosolvix Co. Ltd, Seoul, Republic of Korea
    Yun-Gwi Park, Chung-Ang University, Seoul, 156-756, Seoul, Republic of Korea
    Sung-Hwan Moon, Chung-Ang University, Seoul, 156-756, Seoul, Republic of Korea
    Gi Hoon Yang, Department of Business Development, Aviation Support Center, Seoul, Republic of Korea

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.