Image: Shiok Meats
“Our mission is to develop cell-based crustacean meats that are contributing towards a cleaner and healthier seafood industry and solving for the inefficiencies around global protein production.”
Singapore-based Shiok Meats has created the world’s first cell-based lobster meat in an effort to ‘solve the inefficiencies around global protein production’.
The food tech start-up introduced its prototype at an exclusive tasting event in the form of lobster terrine and lobster gazpacho.
The new innovation comes after the company unveiled its cell-cultivated shrimp meat just last year.
According to co-founders, Dr. Sandhya Sriram and Dr. Ka Yi Ling, the lobster prototype is developed using stem cell isolates. The cultured meat is made from harvested stem cells, which is then grown in nutrient-rich conditions in a process similar to growing produce in a greenhouse.
The cell-based meat takes six weeks, which is four times faster than producing conventional seafood.
Cleaner and healthier seafood industry
Commenting on the achievement, Dr Sandhya Sriram and Dr. Ka Yi Ling said: “We are ecstatic that we were able to showcase the first ever cell-based lobster meat that we produced in our facility.”
“Our mission is to develop cell-based crustacean meats that are contributing towards a cleaner and healthier seafood industry and solving for the inefficiencies around global protein production.
“We are working very hard on making sure that our products are delicious, healthy and affordable in the long run.”
According to FoodNavigator-Asia’s report, the company is also working on a manufacturing plant in Senoko, Singapore and is “hopeful to get regulatory approval closer to our commercialisation.”
‘Most forward-thinking’
“Singapore is the most forward-thinking country in terms of cell-based foods,” Sriram said.
“It will be a good test market for us to launch first, with different nationalities, cultures, and cuisines.”
Shiok Meats is also working to produce cell-cultivated crab meat. It plans to roll out its products, starting with its Shiok Shrimp in restaurants and foodservice outlets by 2022.
Sustainable seafood alternatives
According to the company, its products seek to improve sustainability in the global seafood supply.
The global shrimp industry is pegged at $50 billion and although not as carbon intensive as beef and lamb, the industry still puts a heavy strain on the ecosystem with issues such as overfishing and bycatch.
Scientists claim that these current global fishing trends could deplete every species of wild-caught seafood by 2050.
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