New Zealand takes a bold step in sustainable seafood with cell-cultivated fish

Plant & Food Research has been awarded NZ$9.6 million over five years by the New Zealand government’s Endeavour Fund to develop cell-cultivated fish products. Led by Dr Georgina Dowd, the program aims to transform seafood production using cellular agriculture (cell ag). The research focuses on cultivating fish cells to create structured products like fillets, offering an environmentally sustainable alternative to traditional fishing.

Cellular agriculture has already made waves in other markets, such as cultivated chicken in Singapore and the USA. However, no commercially viable cell ag seafood products are available worldwide, largely due to technological limitations in cell line development and media formulation. Plant & Food Research’s program is set to address these challenges by expanding knowledge of fish cell culture and developing natural, animal-free nutrient sources to optimize cell proliferation.

“We aim to fundamentally change the way seafood is produced,” said Dowd. “Our program is focused on unlocking the full potential of cultured fish cells, accelerating the progress of lab-grown seafood.”

The project not only tackles food security issues but also aligns with New Zealand’s broader goals of environmental sustainability. Fishing depletes ocean resources, threatens marine ecosystems, and contributes to greenhouse gas emissions. Cultivated fish products, produced without the need for live animals, offer a solution to these concerns.

A significant aspect of the program involves investigating the social and cultural acceptance of cell-cultivated fish, particularly in relation to Māori perspectives on taonga (treasured) species. Dowd highlights that ensuring the cultural relevance and social acceptance of these products is key to their long-term success. “Understanding the views of Māori and other stakeholders is crucial as we develop this technology,” she explained.

The government’s investment in this groundbreaking project is part of a larger commitment to advancing science with potential high-impact outcomes for New Zealand. The Ministry of Business, Innovation and Employment (MBIE) allocated NZ$236 million in 2024 across various research programs through its Endeavour Fund, targeting projects that promise transformative benefits.

In addition to its primary goal of developing fish products, the research will explore other marine-derived innovations, such as fish-cell-derived collagen. This focus on diversification aims to unlock new markets for marine products and create a robust foundation for New Zealand’s growing alternative protein sector.

A major challenge in cellular agriculture lies in the technical complexities of cultivating fish cells. Current fish cell lines and the media used to grow them are not yet advanced enough to support large-scale production. Dowd’s team is working on overcoming these limitations by enhancing the understanding of fish cell nutritional and environmental requirements.

“We’re developing systems that will support high-yield fish cell production while ensuring the cells are healthy and multiply rapidly,” continued Dowd. “It’s all about creating the right conditions for cells to thrive in a lab environment.”

The ultimate goal is to create structured fish products, such as fillets, that are indistinguishable from traditional seafood in terms of texture, flavor, and nutritional value. This would provide consumers with a sustainable seafood option that requires no fishing, helping to alleviate the pressures on global fish stocks.

Plant & Food Research is also spearheading several other initiatives funded by the Endeavour Fund. These projects include developing methods for sustainable soil management, improving vineyard health by studying plant microbiomes, and using DNA analysis to manage pāua fisheries. Collectively, these programs are designed to enhance New Zealand’s agricultural resilience and biodiversity.

Dr Wei Hu, for instance, is leading a project to redefine soil structure vulnerability in the face of changing land use and climate conditions. Meanwhile, Dr. Maren Wellenreuther is working on a novel approach to age pāua through epigenetic DNA testing, aiming to improve the management of pāua stocks.

In another project, researchers Dr Andrew Dare and Dr Andrew Allan are exploring the potential of silvervine, a species of kiwifruit, to develop a natural lure for controlling New Zealand’s feral cat population. The lure would assist in conservation efforts by reducing the predation of native wildlife by feral cats.

Plant & Food Research’s lab-grown fish project represents a critical leap forward in sustainable food production. By developing fish cell production systems that can replace traditional fishing methods, the initiative not only addresses environmental concerns but also positions New Zealand as a global leader in alternative proteins.

As Dr Dowd and her team work toward scaling up their innovations, the potential for cultivated fish products to transform the seafood industry becomes clearer. With the support of the New Zealand government, the project is set to pave the way for a more sustainable and resilient future for food production.