Lab-grown meat that's simply Shiok
Foodtech startup Shiok Meats addresses the long-term viability of meat production by growing different types of meat in a lab from stem cells.
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THE future of food may lie in lab-grown cell-based meat. And it's not just plant-based "meat" patties in burgers that are taking the world by storm. On March 29, Shiok Meats unveiled its first ever cell-based shrimp dumpling at The Disruption in Food and Sustainability Summit (DFSS).
As Dr Sandhya Sriram lifted the lid of the bamboo steamer alongside co-founder Dr Ka Yi Ling, everyone in the room collectively exclaimed in amazement at the five shrimp dumplings resting inside.
Elaine Siu, managing director of Good Food Institute APAC, Henry Soesanto, CEO of Monde Nissin, and John Cheng, director of food manufacturing incubator Innovate360 and director of Cheng Yew Heng Candy Factory, were given the honour of tasting the dumplings.
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