Singapore

Steakholder Foods 3D bio-prints the world's first cultivated fish fillet

© Shlomi Arbiv
seafood

UMAMI Bioworks and Steakholder Foods Successfully Scale 3D-Printed Cultivated Fish, Poised to Expand the Seafood Market

Singapore’s UMAMI Bioworks and Israel’s Steakholder Foods have completed a two-year R&D collaboration to develop a scalable process for 3D-printed cultivated fish production, funded by the Singapore-Israel Industrial R&D Foundation (SIIRD). According to the companies, the partnership has “laid the groundwork” for producing structured cultivated fish fillets at scalable volumes using 3D printing technology and customized bio-inks, marking a significant step toward bringing these products to the market. As part of the project, a grouper fillet, claimed to be the world’s first 3D bio-printed cultivated fish fillet, was unveiled in early 2023. Building on this innovation, the companies have developed a portfolio of prototypes to showcase the versatility of 3D printing and cultivated cells in making alternatives that match the characteristics of traditional seafood. Mihir …

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Vital Meat's cultivated chicken with rice

Image courtesy of Vital Meat
Company News

Singapore Tasting of Cultivated Chicken Marks Milestone in Vital Meat’s Path to Approval

Vital Meat, a cultivated meat startup based in Nantes, France, held the first tasting event for its flagship ingredient, Vital Chicken, in Singapore last week in partnership with Hue Restaurant. The exclusive tasting gathered 30 people, including investors, industry players, Singapore officials, French community representatives, and cultivated meat industry leaders, according to the announcement. Chef Jun Hao, a renowned chef blending traditional Thai flavors with modern twists, designed dishes to showcase the versatility of Vital Meat’s chicken in everyday recipes. Guests were treated to a three-course menu combining traditional Singaporean flavors: chicken skin chips, “offering a delightful crunch;” a delicate Vital Chicken broth paired with handmade ravioli infused with traditional local spices; and chicken rice, a flavorful Singaporean classic. Tastings, a crucial step before approval The …

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Mycoprotein meatballs

Image courtesy of The Better Meat Co.
Company News

The Better Meat Co. Expands to Asia with Singapore Approval for Rhiza Mycoprotein

California’s The Better Meat Co. (BMC) announces it has received approval from the Singapore Food Authority to sell its flagship, single-ingredient Rhiza mycoprotein in the country. The approval confirms that Neurospora crassa, the fungi genus that BMC uses in its biomass fermentation process to make the mycoprotein, is safe for human consumption. Neurospora crassa has been traditionally used in Asian foods such as tempeh and oncom, but it has never been used as an ingredient itself. Most of the mycoproteins available are derived from the roots of Fusarium venenatum, the fungus strain used by Quorn for decades. This approval marks a significant milestone for the company’s overseas expansion. CEO Paul Shapiro will keynote the 3rd Annual Meat Evolution Leaders Summit in Singapore, featuring dishes made from Rhiza …

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Cultivated grouper fillet

Cultivated grouper fillet © UMAMI Bioworks
Cultivated Seafood

UMAMI Bioworks to Bring Cultivated White Fish to the UK Amid New Regulatory Landscape

UMAMI Bioworks, a startup from Singapore developing cultivated seafood technologies, announces the launch of operations in the UK, marking its first European expansion. UMAMI Bioworks has developed a platform for cultivated seafood to address the overfishing crisis with sustainable alternatives, positioning itself as a leader in the blue bioeconomy. By introducing its technology in the UK, the company aims to deliver a high-quality pipeline of cultivated seafood products, starting with white fish. The UK’s supportive regulatory framework, evidenced by the recent launch of a regulatory sandbox for cultivated proteins and reforms to streamline the regulatory process for regulated foods (which includes cultivated seafood), will allow the company to capitalize on the UK market. CEO Mihir Pershad shares, “Our decision to enter the UK market aligns …

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Hand arranging sugar cubes as a metaphor for increasing sugar consumption or dietary control.

© Irina Ukrainets - stock.adobe.com
Science

NUS Researchers Use Sugar Cubes for Cheap, Scalable Production of Rye Scaffolds for Cultivated Meat

Large-scale production of edible scaffolds and effective culturing methods for fat tissues — both crucial for replicating the texture, flavor, and nutritional value of meat — remain a technical challenge for the commercialization of cultivated meat. Scaffolds provide structural support for cells to multiply and develop into tissues. But they are typically made from synthetic or animal-based materials, which are expensive and inedible. But a research team led by Professor Huang Dejian from the National University of Singapore (NUS) has successfully cultured pork fat using a new kind of plant protein scaffold. The scientists identified secalin, a protein extracted from rye and barley, both common crops, as a suitable source to create edible scaffolds. They then developed a template-leaching method for creating sponge-like scaffolds using …

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umami meats' fish ball dish

© UMAMI Bioworks

Company News

UMAMI Bioworks to Establish South Korea’s First Cultivated Seafood Facility Through Strategic Partnership

UMAMI Bioworks (previously Umami Meats) continues to expand its footprint across Asia to offer sustainable solutions to the growing demand for seafood products. Today, the Singaporean company announces a strategic partnership with South Korean biotechnology firm KCell Biosciences and bioprocess solutions provider WSG to establish a scalable production pipeline for cultivated seafood in South Korea. The parties also intend to co-invest in a GMP-compliant hub facility to produce cultivated eel and other seafood species. The collaboration will leverage UMAMI Bioworks’ seafood cultivation technology, KCell Biosciences’ competitively priced cell culture media, and WSG’s bioprocessing hardware and bioreactor systems to expedite the introduction of products. UMAMI Bioworks CEO Mihir Pershad comments, “With WSG and K-Cell’s history of delivering high-quality bioprocess equipment and culture media, we will work …

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National University Singapore

© National University Singapore
Protein

Bezos Earth Fund Establishes Sustainable Protein Research Hub at National University of Singapore

The Bezos Earth Fund has announced the establishment of the Bezos Centre for Sustainable Protein at the National University of Singapore (NUS), marking its first initiative of this kind in Asia. The centre, which is backed by a US$30 million grant, will focus on advancing sustainable protein research and the commercial development of alternative proteins in the region. The NUS centre will focus on key areas such as biomass fermentation, which involves using by-products like tofu waste to feed algae and produce high-quality protein. This research initiative forms part of a global network, joining other Bezos Centres for Sustainable Protein at Imperial College London in the UK and North Carolina State University in the US.  Professor Tan Eng Chye, president of NUS, explained the importance …

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Pieces of meat by Ants Innovative

© Ants Innovate
Ingredients

Ants Innovate Unveils Cell-Based Ingredient that “Captures the Maximum Flavor of Meat”

Singapore’s Ants Innovate, a deep tech startup focusing on developing cultivated whole meat cuts, held a private tasting to debut Cell Essence, a functional ingredient designed for hybrid (cell- and plant-based) products that is said to deliver an authentic meaty flavor. The Good Food Institute APAC reports that the company featured porcine Cell Essence in different meat alternative dishes, including meatballs, Shanghai-style soup dumplings, and teriyaki grilled meat skewers at the tasting. Attendee Calisa Lim, Senior Project Manager at APAC-SCA, shared on social media, “In a private tasting session today, the versatile cultivated oil was incorporated into an IKEA-style meatball, Shanghai-style xiao long bao (!), and a teriyaki grilled skewer. The small percentage of cells (<3%) was enough to deliver on the sweet, salty, and …

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Ajinomoto launches products made with Solein air protein

© Solar Foods/Ajinomoto
Products & Launches

Ajinomoto to Launch Two Products Made With Solar Foods’ Air-Based Protein in Singapore

Solar Foods has announced the launch of two new products made with its air-based protein, Solein, through a partnership with Japanese food manufacturer Ajinomoto Group. The products, Traditional Flowering Mooncakes and Ice Cream Sandwiches, will launch in Singapore under Ajinomoto’s new conscious brand, Atlr.72™. Solein replaces dairy in the products, providing protein, a rich consistency, and a reduced environmental impact. The other ingredients have also reportedly been chosen for their focus on health and sustainability. Solar Foods describes the limited edition launch as a “significant leap forward”, marking the availability of Solein for consumers and larger-scale commercial use. The products will make their debut ahead of the Mid-Autumn Festival, when Singaporeans gift each other traditional mooncakes. The pilot is taking place in Singapore as the …

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NTU partners with Bunge to develop alternative protein flavors

© NTU
Ingredients

NTU Singapore Partners With Bunge to Develop Alternative Protein Flavors Using Fermentation

Nanyang Technological University (NTU) Singapore has announced a partnership with global agribusiness and food company Bunge to produce alternative protein flavors using fermentation. The agreement marks the first successful partnership of the Singapore Agri-food Innovation Lab (SAIL), which is funded by Enterprise Singapore. SAIL works to connect solution providers with multinational corporations in order to enhance the agri-food innovation ecosystem. As part of the partnership, Bunge will supply soybean, canola, and sunflower fats and oils, along with oilseed meal and cake (formed after oil is extracted from seeds). NTU’s Food Science and Technology Programme (FST), led by Professor William Chen, will use these ingredients to develop new flavors for use in alternative proteins and plant-based protein products. To achieve this, the researchers will employ solid-state …

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A partnership between the Singapore’s UMAMI Bioworks and the young US company Friends & Family Pet Food Co (FnF) is set to launch one of world's first cultivated fish cat treats brand in Singapore and San Francisco in early 2025.

Image provided
Company News

UMAMI Bioworks and Friends & Family Pet Food Co. to Launch Cultivated Fish Cat Treats in 2025

A partnership between Singapore’s UMAMI Bioworks, (previously Umami Meats) and the young US company Friends & Family Pet Food Co. (recently part of the ProVeg Incubator’s 12th cohort) is set to launch one of the world’s first cultivated fish cat treats in Singapore and in San Francisco, USA, early next year. The new products, reportedly crafted with high-quality cultivated fish proteins enriched with high-value microalgae and essential nutrients, aimed to promote what FnF calls a “Longevity Diet” for cats. In addition, the animal and ocean-friendly cat food lineup offers significant environmental benefits since cultivated fish production is more resource-efficient, requiring less land, water, and feed than traditional fishing methods or aquaculture. Joshua Errett, Friends & Family CEO and founder, states, “Together, we have created a …

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Cultivated seafood startup Umami Bioworks and India’s IKP Knowledge Park, a premium Science Park and Incubator India, have announced a partnership to accelerate the production of cultivated seafood.

© IKP Knowledge Park
Cultivated Seafood

Cultivated Seafood Pioneer UMAMI Bioworks Sets Foot in India with IKP Partnership

Cultivated seafood startup UMAMI Bioworks, (previously Umami Meats) has announced a partnership with India’s premium Science Park and Incubator, IKP Knowledge Park, to accelerate the production of cultivated seafood. IKP has recently established the Centre for Smart Protein and Sustainable Material Innovation in Bangalore, which facilitates core R&D, innovation, collaboration, and knowledge exchange for the smart protein sector. At the centre, UMAMI Bioworks’ team in India will lead the engineering and validation of the company’s plug-and-play manufacturing hardware, supporting tech transfer from their demonstration line to customer sites. Deepanwita Chattopadhyay, Chairman and CEO of IKP Knowledge Park, welcomed UMAMI Bioworks and expressed excitement about the novel technology platform it brings to the smart protein ecosystem. She shared, “This collaboration will not only accelerate Umami’s growth …

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Cellivate Technologies' team

© Cellivate Technologies
Cultivated Meat

Cellivate Technologies Wins $3.3M on Business Reality TV Show to Reduce Animal Slaughter Using Cells

Singapore’s Cellivate Technologies, a deep-tech startup developing cell-based solutions for cultivated meat, leather, and cruelty-free cosmetics, has emerged as the top winner of Channel News Asia’s (CNA) business reality show, The Big Spark. After competing with two dozen regional startups, Cellivate Technologies will potentially receive SGD 4.15 million (around $3.3 million) in funding from five venture capital companies, including Singapore’s Antler and Rigel-Farro Capital, which according to CNA, will support the cell ag startup with SGD 3.3 million. At The Big Spark, CEO and founder Dr. Viknish Krishnan-Kutty highlighted the topic of ethical meat consumption via plant-based and cell-based solutions. He said the funds would expand R&D, production capabilities, and the company’s team, adding a commercial unit for business growth. The problem of capital for …

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Cultivated, Cell-Cultured & Biotechnology

Singapore Grants University of Illinois ARCS $14.8M to Launch Precision Fermentation Center

The team led by Professor Yong-Su Jin at the Illinois Advanced Research Center at Singapore (ARCS), an affiliated center of the University of Illinois Urbana-Champaign, has received a five-year, $14.8 million grant from Singapore’s National Research Foundation (NRF) to establish the Centre for Precision Fermentation and Sustainability (PreFerS). According to the announcement, the research at the new center will focus on microbial cell engineering or precision fermentation to convert readily available compounds like sugars into molecules, including alternative proteins, healthy fats, and vitamins. PreFerS aims to improve food supply chain resilience, reduce environmental impacts associated with food production, and address micronutrient deficiency, touted as the hidden hunger. Regarding its broader impact, the project aims to help Singapore achieve its goal of locally producing 30% of …

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ScaleUp Bio has secured a food manufacturing license from the Singapore Food Agency (SFA) for its commercial pilot production facility in Tuas, western Singapore. 

Image courtesy of ScaleUp Bio
Cultivated, Cell-Cultured & Biotechnology

ADM’s ScaleUp Bio Secures Food Manufacturing License for Novel Proteins in Singapore

ScaleUp Bio, Singapore’s pioneer provider of CDMO services for microbial and precision fermentation, has secured a food manufacturing license from the Singapore Food Agency (SFA) for its commercial pilot production facility in Tuas, western Singapore.  The FSA ensures that food production practices meet established safety standards by inspecting infrastructure and facilities. It also requires proper training, collaboration, and regulatory adherence to maintain high hygiene and operational quality levels. The company states that this milestone positions it as one of the few approved CDMOs offering fermentation services at 10,000 L for food ingredients worldwide. Francisco Codoñer, CEO of ScaleUp Bio, shares, “ScaleUp Bio’s value proposition offers anyone with the next best concept in food to bring that idea to reality, and to pilot stage commercial production in Singapore, backed by a …

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GOOD Meat in retail

© GOOD Meat
Cultivated Meat

GOOD Meat Announces the World’s First Retail Sales of Cultivated Meat

US cultivated meat company GOOD Meat announces the retail launch of a new product, GOOD Meat 3, at the frozen section of the premium meats specialist Huber’s Butchery in Singapore.  GOOD Meat has been producing and selling its chicken in the city-state, by releasing limited quantities in fine dining establishments, food delivery apps, hawker stalls, and the Bistro of Huber’s Butchery (throughout 2023). However, for the first time since its approval three and a half years ago, cultivated meat will be available for customers to buy and cook at home. GOOD Meat 3 is said to be a lower-cost formulation using just 3% cultivated chicken that offers the same “delicious” taste, texture, and experience as conventional chicken. It will be available for the remainder of …

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Coral's fish fillet on a plate

Microalgae / mycelium fish fillet © Koralo
Market & Trends

Can Microalgae-Based Food Become a Trend? Pioneering Study Reveals Consumer Insights

While microalgae present a promising alternative protein source with an excellent amino acid profile, polyunsaturated fatty acids, vitamins, and potential sustainability benefits such as reduced land use, it remains uncertain whether consumers will embrace them. Research on the acceptance of microalgae has only recently emerged, with most of these studies so far originating from Europe, where there is relatively minimal consumption of microalgae. However, Dr Bianca Wassmann and her team from the Singapore-ETH Centre’s Urban Microalgae Protein Production project have recently conducted a survey regarding microalgae-based food in Singapore.  The study aimed to understand consumers’ attitudes before product development — with one of the goals being to create a food product for Singapore — to ensure that final products made with microalgae are appealing (taste, …

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The SFA recently issued a new draft, the Food Safety and Security Bill (FSSB) on novel food and pre-market approval.

© Ralf-stock.adobe.com
Politics & Law

Singapore Proposes Revision of Novel Food Approvals with New “Defined Food” Category

The Singapore Food Agency (SFA) and the Ministry of Sustainability and the Environment (MSE) recently issued a new draft, the Food Safety and Security Bill (FSSB), proposing a new category, “Defined Food,” and new requirements for pre-market approval of these foods or ingredients. Under the FSSB, novel foods would be considered a sub-category of “Defined Food,” along with genetically modified (GM) foods, and insect-like species, all subject already to pre-market approval but will need to meet additional regulatory requirements before being imported or sold in the country. According to the document, “Defined Food” includes food that consists of or contains novel or genetically modified ingredients that have not received pre-market approval, as well as any insect-like species that are not cataloged as such. The bill, open for public comments until next …

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TurtleTree has secured its first commercial partnership with Cadence Performance Coffee, a company dedicated to enhancing overall human performance.

©TurtleTree

Fermentation

TurtleTree’s Animal-Free Lactoferrin in Functional Espresso Marks First Commercial Partnership

Singaporean precision fermentation company TurtleTree announces it has secured its first commercial partnership with the US company Cadence Cold Brew to launch a functional espresso under the brand Cadence Performance Coffee. The companies have teamed up to introduce this innovative espresso shot range designed to improve athletic performance, featuring TurtleTree’s LF+ — the world’s first animal-free lactoferrin.   The LF+ espresso shot will offer athletes a convenient way to access the benefits of lactoferrin, which supports iron regulation, immune function, and gut health. Moreover, the LF+ can help counteract the negative effects of caffeine on zinc and iron absorption, ensuring that the body still gets access to these important nutrients, explains the biotech. This partnership comes only six months after TurtleTree obtained its self-GRAS status (generally …

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Sandhya Sriram on Future of Foods podcast

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Cultivated Seafood

Future of Foods Podcast: Sandhya Sriram, Co-Founder, Shiok Meats

Alex Crisp of the Future of Foods podcast here interviews Sandhya Sriram, co-founder of Shiok Meats. Founded in 2018 and headquartered in Singapore, Shiok Meats specializes in cell-cultivated shrimp, crab, and lobster, aiming to address the environmental and ethical concerns associated with traditional seafood harvesting. In March of this year, it was announced that Shiok has merged with UMAMI Bioworks, also of Singapore, to establish a combined entity that will bring cultivated seafood closer to commercial viability. In the full podcast, they discuss: regulatory approvals for cultivated meat; promotion of meat-free events; political dynamics and meat consumption; challenges for politicians and entrepreneurs; supportive environment in Singapore; business strategy and government support; resistance from traditional farmers; and collaboration between traditional and cultivated meat producers. This is …

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