It’s an exciting time for the future of food, as technology has finally enabled us to grow meat without slaughtering animals.Finless Foodshas applied a similar technology to produce fish from cells, creating a sustainable source of seafood. The company’s timing is crucial as our oceans are not only being decimated by overfishing, but also being heavily polluted with plastic and other toxic chemicals that move up the food chain to consumers. Supporting healthy, lab-grown fish that tastes like conventionally caught fish seems like a no-brainer, and the company has already been generating buzz from the media. The company’s co-founder and CEO, Mike Selden, shared more of their story:
When did you decide to start a company, and where did your team get together?
Brian and I first met at UMass Amherst where we both studied Biochemistry and Molecular Biology. We started our company in Brooklyn, during the summer of 2016, when we put some real serious thought into how inefficient and environmentally devastating the current food system is. We then brought on Dr. Robert Hughes and Dr. Jihyun Kim once at IndieBio.
How does your technology work? What will your product look like to a consumer?
Our technology takes a small sample of fish cells and grows them out quickly and cheaply to be eaten as a replacement for conventionally caught fish. To the consumer it will look like the fish they know and love to eat, but on the inside it will be very different. Our fish is a return to the traditional fish that people used to eat before we polluted the oceans. Our fish tastes the same but won’t have the mercury and plastic that people are eating through currently industrial fishing.
How did you become interested in biotech?
I became interested in biotech because I took a chemistry class in college as part of my neuroscience major and realized I loved chemistry. I switched to biochemistry and from there fell in love with all of the crazy applications. We’re currently going through a biotech revolution. It’s like the early days of the invention of the computer, but it’s happening again for DNA and cellular biology.
What was it like transitioning from science to entrepreneurship?
It was a very natural fit for me. I’ve always been more of a people person and big on talking about big ideas. A history of political activism has trained me how to work with others and explain my ideas effectively. This has proven invaluable as an entrepreneur in a million ways, and I’m finding new ways every day.
How do you think your success as a company would change the food industry, and the world?
We will create a healthier, cheaper product with a steadier supply chain. A lack of affordable delicious healthy protein is a food justice issue, and we will solve it. We will remove the need for trawlers to destroy ocean ecosystems, and for giant fish farms to pollute waters used for centuries by local fishing populations. This will not only remove cruelty from the process, it will create something better for everybody and the planet.
What are the milestones you’re looking to hit in the near future?
We’ll very soon have our own custom cell culture media. Current media is extremely expensive, uses animal components, and is very variable batch to batch, making it unsuitable for industrial production. Ours will be cheap and animal-free as well as consistent, making our process easier and also viable as a commercial product.
See Finless Foods pitch at IndieBio Demo Day on September 14th in San Francisco or via Livestream!Register here.
Pictured above: The Finless Foods team.