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SINGAPORE – Shiok Meats, a Singapore-based start-up whose name means very good in local slang, aims to become the first company in the world to bring shrimp grown in a laboratory to diners’ plates.
Demand for meat substitutes is booming, as consumer concerns about health, animal welfare and the environment grow.
Plant-based meat alternatives, popularised by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus.
But so-called clean meat, which is genuine meat grown from cells outside the animal, is still at a nascent stage.
More than two dozen firms are testing lab-grown fish, beef and chicken, hoping to break into an unproven segment of the alternative meat market, which Barclays estimates could be worth US$140 billion (S$190 billion) by 2029.
Shiok grows minced meat by extracting a sample of cells from shrimp. The cells are fed with nutrients in a solution and kept at a temperature of 28 deg C (82 degrees Fahrenheit), which helps them multiply.
The stem cells become meat in four to six weeks.
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