Biotech bid to take shark off the menu and cut the fin trade

A new San Francisco startup is hoping to combat the trade in shark fins with biotechnology. New Wqve Foods is planning to use genetically modified yeast to produce collagen, which can be crafted into the desired fan-like structure typical of shark fins. “You start with a gel and then stretch it into the right conformation,” says Jenny Kaehms, a bioengineer and co-founder of the company.

The Guardian

Last updated on 16 November 2015

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