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'Cell-based' seafood is the preferred term for consumers, research shows

from Food Dive

'Cell-based' seafood is the preferred term for consumers, research shows Food Dive The term "cell-based" seems to be the best way to label seafood made from fish cells that are grown in a specialized medium and formed into products, according to a consumer study conducted by Rutgers University professor William Hallman and shared at a virtual conference recently as part of the Institute for Food Technologists' annual event. The research, which is set to be published in the Journal of Food Science, was funded by cell-based seafood company BlueNalu. READ MORE

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