James Cook University research points to safer seafood with lower allergen levels in cultivated fish

James Cook University (JCU) researchers in New Zealand have found that cell-cultivated fish may significantly reduce the risk of allergic reactions, offering a safer alternative for the 3-5% of the global population affected by seafood allergies.

The study, conducted by JCU’s College of Science and Engineering in collaboration with its Tropical Futures Institute in Singapore, examined cultivated Japanese eel (Unagi) and found drastically reduced levels of allergens compared to conventional eel. The findings were presented at the recent World Allergy Congress.

Head of JCU’s Molecular Allergy Research Laboratory (MARL), Professor Andreas L. Lopata, said the results were unexpectedly encouraging.

“We have a data bank of over 100 children with confirmed fish allergies, and we demonstrated that there is very little to no reactivity to the known fish allergens in the cell-cultivated fish,” said Professor Lopata. “The levels of allergens present in the cell-cultivated fish being so low was quite surprising to us.”

The research showed more than a 10-fold reduction in allergens in the cultivated eel compared to its conventional counterpart, with levels of parvalbumin – a key allergenic protein in fish – reduced by up to 1000-fold. Notably, these reductions were achieved without genetic modification.

“You're basically taking stem cells from the fish, growing them in tissue culture to the size they are edible, and everyone told us it would basically be the same as the regular fish including any allergy risks,” Lopata said. “Instead, we found diminished risks… and all of this was with no manipulation nor gene modification.”

The study began nearly a decade ago, initially working with children who had clinical histories of allergic reactions to bony fish. The team’s long-term data set allowed them to track allergic responses across various samples.

The project is a joint effort between JCU, the Good Food Institute (GFI), and cultivated seafood company Umami Bioworks, which has been working on scaling cultivated Japanese eel for the Asian market. The cultivated Unagi analyzed in the JCU study was provided by Umami Bioworks.

As regulators in various markets begin to approve cultivated meat products, Professor Lopata said the findings could help fast-track approval of cell-cultivated seafood, particularly with a focus on allergen safety.

“The process of having these products approved by the Singapore Food Agency has already begun, with an obvious focus on food safety,” he said. “There can be uncertainties about allergenicity, but that's where we come in, as experts in the field, really analyzing all proteins (the proteome) and then comparing particular allergen patterns to see if there could be anything unsafe for consumers.”

Singapore was the first country in the world to approve the sale of cultivated meat, with cultivated chicken and quail already on the market. Food Standards Australia New Zealand (FSANZ) is also expected to approve its first cultivated products soon.

According to Professor Lopata, the first commercial seafood products made from cultivated fish could include fish and seafood dumplings. These products are expected to replicate the nutritional benefits of traditional seafood – including omega-3 fatty acids and other core nutrients – without the risk of common allergens.

“Worldwide you are looking at US$10 billion to US$ 12 billion in investments in the alternative protein production industry in recent years,” said Lopata. “The first products will most likely be cultivated fish and seafood dumplings. They should have that same fish flavor and omega-3 fatty acid levels, which are very healthy, along with all the other components of regular fish and seafood.”

The full research team includes Sahel Heidari, Dr Elecia Johnston, Rubie Mavelil-Sam, Jessica Maddams, Varsha Balu, Maximilian Hoffmann, Dr Shay Karnaneedi, and Professor Lopata.

JCU’s research in this area is supported by its Flagship Project on Food Security and Nutrition, which focuses on reducing food insecurity and improving global health outcomes through innovation in biotechnology and sustainable agriculture.