Culinary Innovation Meets Sustainable Food: Forsea and Chef Yuval Ben Naria Join Forces to Showcase the Future of Cultured Fish Meat

In recent months, a groundbreaking collaboration has emerged between Strauss Group’s foodtech incubator The Kitchen and renowned chef Yuval Ben Naria. Ben Naria serves as a culinary consultant to the greenhouse’s portfolio companies, which are developing sustainable food through innovative technologies that will soon be available in restaurants and supermarkets.

During the event at Chef Yuval Ben Naria’s restaurant, representatives from the Japanese embassy were present, along with Elad Komisar, VP of Business Development and Strategy at the Strauss Group, Jonathan Berger, CEO of The Kitchen’s foodtech incubator, Rui Nir, CEO and founder of Forsea from The Kitchen, and other notable attendees.

At the event, Chef Ben Naria collaborated on a menu featuring cultured unagi, cultured katatsu, and Arais – all made with cultured fish meat. This unique menu showcased the potential of Forsea’s technology in overcoming barriers in the cultured meat industry. The company has made significant progress in improving cell lines and recipes and was eager to share their achievements with partners and stakeholders.

In addition to the event content, some reviews of different software products were also presented. These reviews provided valuable insights for potential buyers considering those products. Overall, this collaboration represents an exciting opportunity for sustainable food development in Israel and beyond.