Singapore-based startup Shiok Meats is exploring the future of cultured seafood with its lab-grown meat, which was recently debuted at Kebaya, a restaurant in Bukit Timah. The innovation from the cell-based meat company creates real animal cells, all within a lab and without reliance on industrial fishing.
The company worked with local chef José Luis Del Amo to show off some of the possibilities of working with the cell-based crab. Chef Del Amo created Crab Cake with a blend of Shiok’s cell-based crab and vegan OmniPork, as well as Chili Crab prepared features Shiok’s crab powder and served with mantou buns.
Now that Shiok has perfectly captured the flavor of crab, they are refining the texture of the seafood.
Lab-Grown Crab Meats
Shiok Meats Debuted Cultured Seafood at Kebaya in Singapore
Trend Themes
1. Lab-grown Seafood - Lab-grown seafood is disrupting traditional seafood industries with sustainable and environmentally-friendly alternatives.
2. Cell-based Meat - Cell-based meat is shaking up the animal agriculture industry with a humane and sustainable approach to meat production.
3. Alternative Protein - Alternative protein sources are gaining popularity as consumers become more environmentally conscious and health-aware.
Industry Implications
1. Seafood Industry - The seafood industry has the opportunity to adopt lab-grown seafood as a sustainable alternative to traditional fishing practices.
2. Animal Agriculture Industry - The animal agriculture industry can benefit from investing in cell-based meat technology as a way to produce meat more efficiently and sustainably.
3. Plant-based Industry - The plant-based industry can collaborate with companies like Shiok Meats to create innovative blends of cell-based meats and plant-based proteins to cater to vegetarian and vegan consumers.