How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
Cell-based meat, which is real meat grown from cell cultures taken from a live animal, is gaining in consumer awareness.
This has surely been buoyed by last week’s regulatory approval in Singapore of the first cell-cultured ingredient for market: Eat Just’s lab-grown chicken product.
The US company’s commercialisation plans include first supplying the ingredient to foodservice, before selling a finished product in retail. This also suggests Eat Just is on its way to successfully achieving another key challenge facing alternative meat operators: scale.