Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts.

GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US.

Aqua’s first products – tuna and scallops – are made with clean-label formulations and short ingredient lists. They are optimised for raw applications such as sushi, tartare and ceviche, and will be available to restaurants at either the same price or cheaper than conventional seafood at wholesale.

Aqua employs a low-capex production process that grows cellulose fibre into whole-cut fillets that resemble the appearance and texture of raw seafood. The firm then pasteurises the fillets and combines them with plant-based flavours and colours to replicate conventional seafood products.

Aqua Scallops are made from water, cellulose and plant-derived flavours that 'mimic the oceanic notes' of scallops. Aqua Tuna includes a natural, beet-derived colour to match the deep red colour of fresh ahi or bluefin tuna.

The products are vegan, allergen-free and provide a good source of fibre, while having a six-week shelf life.

Aqua Culture Food's CEO and co-founder Brittany Chibe said: "Fermentation is a growing pillar of the alternative protein industry, and biomass fermentation in particular is poised to scale. Fermentation-enabled meat brands like Meati and Chunk Foods have already taken off – we’re excited to bring that momentum to seafood."

Chibe continued: "Aqua's products not only match the taste and texture of traditional seafood but will be sold at or below price parity (depending on region and species) to raw seafood at wholesale. By targeting premium, raw cuts of seafood, we can achieve positive unit economics, which is largely unheard of at our scale."

"Achieving self-GRAS status brings us one step closer to feeding the world’s growing population and healing our oceans. Aqua has been years in the making, and this milestone allows us to finally share the delicious products that our team has been working so hard on creating. Tasting is believing, and I can’t wait to fill everyone’s plates with Aqua tuna and scallops."

In March, Aqua partnered with Ginkgo Bioworks to optimise its fermentation tech, leveraging Ginkgo's microbial characterisation and analytics to elevate the quality of its fish-free seafood products.

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