Biokraft Foods launches cultivated trout fillets in collaboration with ICAR-CICFR

Rainbow trout, popular for its nutritional benefits, remain resource-intensive to farm

Cultivated meat startup Biokraft Foods has launched structured rainbow trout products using cell cultivation technology, marking a first for the Indian seafood sector. The launch is powered by a strategic collaboration with the  Indian Council of Agricultural Research 𝐂𝐞𝐧𝐭𝐫𝐚𝐥 𝐈𝐧𝐬𝐭𝐢𝐭𝐮𝐭𝐞 𝐨𝐟 𝐂𝐨𝐥𝐝𝐰𝐚𝐭𝐞𝐫 𝐅𝐢𝐬𝐡𝐞𝐫𝐢𝐞𝐬 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 (ICAR-CICFR) (formerly ICAR-DCFR) and represents a pivotal expansion of the clean protein platform vision of Biokraft Foods.

Under the partnership, they have developed fish cell lines from native Indian trout species. Biokraft Foods uses its proprietary 3D bioprinting technology and proprietary bioink to transform these cells into whole-cut cultivated fish structurally and nutritionally on par with conventional trout.

Rainbow trout, popular for its nutritional benefits, remain resource-intensive to farm. Trout species play a critical role in our environment and economy, but finding a way to enjoy seafood while protecting these vulnerable populations is a hard shell to crack.

Biokraft Foods’ technology platform, initially developed for cultivated chicken, utilises 3D bioprinting to fabricate the texture, taste, and structure of real meat. This same technology is now being applied to fish, paving the way for seafood that can be produced consistently. The company, with its cultivated versions, will provide year-round production without dependency on live animal farming, wild catch, or fragile ecosystems.

“At Biokraft Foods, we believe the future of food lies at the intersection of innovation and sustainability,” said Kamalnayan Tibrewal, Founder and CEO of Biokraft Foods.  He added, “Our partnership with ICAR-CICFR marks a significant milestone — launching India’s first cultivated trout product, a breakthrough that preserves our precious aquatic biodiversity and brings cleaner, cruelty-free fish to the plate. Through this initiative, we’ve demonstrated how industry-academia collaboration can drive meaningful innovation and create scalable solutions for the future of food.”