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Category: Southeast Asia

  • Netflix Documentary ‘Live to 100’ Names Singapore the World’s Sixth Blue Zone

    singapore blue zone
    4 Mins Read

    Author and explorer Dan Buettner, co-founder of the Blue Zones certification, has announced a sixth addition to the list, Singapore, in the new Netflix documentary, Live to 100. Blue zones are regions where people live longer than average, and Buettner calls Singapore an “engineered blue zone” representing healthy longevity.

    The current five blue zones are Sardinia (Italy), Okinawa (Japan), Nicoya (Costa Rica), Icaria (Greece) and Loma Linda (California). The regions are found to have some of the longest-living populations, owing to regular movement (like walking) and whole-food plant-based diets.

    The concept of the blue zones was introduced by Michel Poulin and Gianni Pes, who were demographic researchers and identified Sardinia as the world’s first blue zone. Buettner – who was working for National Geographic as an explorer and writer – built on their work, proposing the other four locations.

    Singapore: the 6th blue zone

    dan buettner
    Courtesy: Ed Schipul/CC

    In his latest book, The Blue Zones: The Secrets for Living Longer, and new Netflix documentary Live to 100: Secrets of the Blue Zones, Buettner announced Singapore as the sixth location on the list. The island nation has seen life expectancy grow by 20 years since 1960 to reach 85 – the highest in the world, according to Buettner.

    Speaking to Fortune, Buettner said he was first intrigued by Singapore in 2005 when writing for National Geographic. “In addition to having very high life satisfaction, they were producing the longest and healthiest population,” he explained. Lauding its policy incentives, health spectrum and landscape, he calls it “blue zone 2.0 – the next frontier of ageing” in his book.

    Unlike the original five blue zones, whose longevity stems from history, culture and tradition, Buettner said Singapore’s transition to an urban hub is what puts it on the list: “It’s an engineered blue zone, instead of one that emerged organically like the other five. They have manifestly produced the outcome we want.”

    Among the key aspects Buettner identified in Singapore are policies helping keep people across demographics engaged, walking and purchasing healthy food. This includes walkways that protect residents from the sun, helping them get to between 10,000-20,000 steps a day; high-rise buildings that mean citizens congregate at local markets and outdoor spaces; subsidies on whole foods and reduced sugar in sweetened beverages; and hospitals that mirror luxury hotels.

    “They just live in a place where healthy food is subsidised and junk food is taxed. Driving your car is taxed and walking is subsidised,” Buettner told ABC News. “They’re very hard on drugs. And the most interesting thing? If your ageing parent lives with you or within about 500 yards, you get a tax break, and that kind of assures that older people are cared for and don’t rely so heavily on retirement homes, which aren’t necessarily healthy.”

    Economic security trumps health issues

    netflix live to 100
    Courtesy: Netflix

    The naming of Singapore as a blue zone comes despite certain health issues becoming more prevalent in the city-state. There was a small rise in the number of residents with diabetes between 2010 and 2017, and this number is predicted to grow from 8.6% in 2017 to 13.7% in 2030. The country has also seen a spike in adult obesity rates from 8.6% in 2017 to 10.5% in 2019/20.

    Singapore’s National Steps Challenge, which incentivises its citizens to walk by rewarding them with points that can be redeemed in restaurants and retailers, also saw a change in its rules earlier this year. Originally, there was a three-tiered system with the highest benchmark of 10,000 steps a day bagging you 40 points, but that has been reduced to a single tier of 5,000 steps, so there are no extra rewards for people who register more daily steps.

    Despite that, however, Singapore’s population is both financially and educationally secure. According to the the World Bank, the country has the second-highest GDP per capita (in terms of purchasing power parity) and 10th-highest gross national income per capita in the world. Additionally, Singaporeans have a literacy rate of 97%, and the nation is also hoping to boost its food security by localising production via its 30 by 30 initiative.

    It’s policies like this that make it a blue zone 2.0. “The big insight with the Blue Zones has been that longevity ensues over time,” Buettner told Well+Good. “It’s not something you have to try to convince people to pursue; rather, it happens where the healthiest choice is the easiest choice.”

    The post Netflix Documentary ‘Live to 100’ Names Singapore the World’s Sixth Blue Zone appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Exclusive: Malaysian Startup Debuts ‘World-First’ Tempeh Beef Mince

    good health farm
    4 Mins Read

    Malaysian alt-protein startup Good Health Farm claims it has created the world’s first tempeh beef mince in Singapore. It looks, cooks and tastes like its conventional animal counterpart, and costs the same as certain premium varieties. The brand has also collaborated with Singaporean chef Forest Leong on a range of ready-to-heat local favourites made with its tempeh meat.

    Founded in 2021 by a group of six entrepreneurs from Singapore, Malaysia and Australia who together have decades of experience growing food brands across Asia, the company says it is currently self-funded but told Green Queen it plans to open a seed funding round in September.

    Good Health told Green Queen it is banking on a ‘cleaner’ label strategy – a global consumer survey by Ingredion last year revealed that more than half of consumers find it important for products to have a short ingredient list.

    Good Health Farm’s plant-based mince contains a base of tempeh, textured soy protein and shiitake mushrooms, with vegetable oil, isolated soy protein, an unspecified thickener, flavourings, beetroot powder, soy sauce and sugar on top of that. That’s 11 ingredients – which if you are counting is nearly half of the ingredients in Impossible Foods’s beef mince, the market leader in Singapore.

    The startup uses what it describes as “proprietary techniques and simple processing” to turn tempeh into plant-based mince and claims to be the first company globally to do so. Co-founder Andrew Fairlam told Green Queen that this manufacturing method offers the disruptive benefit of low-CapEx scaling, slashing the required investment to achieve mainstream production levels, and offering a viable and simpler alternative to the high-moisture extrusion that has become the norm for most plant-based meat brands.

    Catering to the demand for locally produced food

    tempeh meat
    Courtesy: Good Health Farm

    When asked about customer feedback, the company says it tested its tempeh beef via a six-month foodservice trial in Kuala Lumpur. “Overall, we had great feedback from chefs and diners,” co-founder Fairlam tells Green Queen. “But it also gave us the opportunity to listen to negative feedback and make improvements prior to our retail launch in Singapore.

    Good Health Farm’s partnership with Leong led to the company creating whole-food plant-based Asian cuisine meals like Mapo Tofu, Thai Basil Mince and Rendang Meatballs, which can be heated in five minutes, a key consideration for time-strapped professionals and parents looking for tasty, convenient dinner solutions. In a recent report, consulting firm Oliver Wyman wrote that “across the world, customers are seeking higher-quality food without having to prepare it themselves from scratch. This has contributed to the popularity of ready-meal takeaways and quick delivery, for which consumers have demonstrated a willingness to pay a premium.”

    Fairlam says the brand is already working on more products: “We want to make it easy for more Asian consumers to swap to a plant-based diet, so we are working on some exciting product launches in the near future, which will include other meat types.”

    Using a local food ingredient in tempeh, which is rooted in Indonesian food culture, is a savvy move in times when sustainability is top of mind for consumers. In fact, three in five people globally say they prefer purchasing food produced in their own country. This could be a marker for Good Health Farm – whose tempeh is sourced from local makers near its Ipoh, Malaysia base – to launch into Malaysia in the near future as well.

    Tapping an opportunity in a tough market

    tempeh meatballs
    Courtesy: Good Health Farm

    The tempeh market itself isn’t as big as other vegan protein sectors. One estimate values tempeh at $4.2B globally, while the same analysis firm puts the plant-based meat market at over $49B. And while brands like UK-based Better Nature have showcased tempeh to a more global audience, tempeh hasn’t broken into the mainstream outside of Southeast Asia just yet.

    The flavour factor may account for part of this. Tempeh is a fermented food that’s compressed into dense, chewy cakes filled with whole soybeans. Not everyone’s a fan of its strong, earthy flavour, but repurposing it into a more familiar flavour and texture – beef mince – could help Good Health Farm capture additional market share in the Asian market and beyond.

    One thing the company has in its favor is the mince’s price point. At S$6.99 ($5.15) for each 240g pack, Fairlam promises that the brand’s tempeh beef is at par with premium beef in Singapore. It’s also nearly half the price of Impossible’s mince, and over a dollar cheaper than Quorn’s mince. In today’s high-inflation times, when consumers are facing ever-rising food prices, Good Health’s products could prove attractive.

    Good Health Farm’s launch, which starts at online supermarkets Redmart and Lazada tomorrow, comes a week after a report found that alt-proteins must make up 50% of Asia’s total protein production by 2060 if the region is to decarbonise. “Our whole plant-based mince can appeal to mainstream shoppers across the region by making it easy for them to switch, and appealing to their core purchase drivers of taste, health and environment,” says Fairlam.

    Echoing this sentiment, co-founder Yuen Ching Mok adds: “We believe our solution overcomes key barriers to the mainstream adoption of alt-protein across Asia, including naturalness, nutrition, great taste and affordable prices.”

    The post Exclusive: Malaysian Startup Debuts ‘World-First’ Tempeh Beef Mince appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 50% of Asia’s Protein Production Must be Animal-Free by 2060 To Achieve Decarbonization Targets

    asia alt-protein
    6 Mins Read

    Countries in Southeast Asia and Asia-Pacific must increase their alt-protein production by 2030 to help mitigate the climate crisis, as animal protein and its associated emissions must peak by the end of the decade, says a new report. By 2060, alt-proteins will need to make up 50% of the region’s total protein production if it is to decarbonise.

    The report was published by Singapore-based firm Asia Research Engagement, which says alt-proteins are key to tackling the climate crisis in the world’s largest and most populous continent. Spotlighting China, Japan, South Korea, Indonesia, Vietnam, Malaysia, the Philippines, Thailand, India and Pakistan, it calculated their projected emissions from protein production and found that none of these 10 countries are on track to keep their protein emissions targets in check.

    According to the research, Asia supplies more than half of the world’s animal proteins, including land animals and seafood. It warns that without a shift to alternative proteins, it will be impossible to meet the 1.5°C warming goal set by the 2015 Paris Agreement. This is in line with a previous report that suggested high-methane food consumption must drop to meet this target. By 2060, alternative protein production will need to grow between 30-90% in these countries to curb carbon emissions.

    Reducing livestock farming holds the key

    asia alternative protein
    Courtesy: CellX

    The researchers suggest that livestock production has a bigger environmental footprint than all edible crops combined, because it’s more resource-intensive, and uses more land, water, animals and antibiotics. Livestock farming contributes to 14.5% of all carbon emissions, according to the Food and Agriculture Organization, and a report by the Nature Food journal this year found that vegan diets can cut emissions by 70% compared to meat- and dairy-heavy ones.

    While some countries are witnessing a drop in population numbers, nations like India (which surpassed China to become the world’s most populous country earlier this year) and Pakistan have growing populations. These neighbouring nations need to have the highest increase in alt-protein production, with 85% and 90% of protein coming from alternative and traditional plant sources (like beans, tofu, tempeh, etc.), respectively.

    Asia-Pacific is home to some of the largest meat consumers in the world, including Hong Kong, Australia and China. The latter is the world’s largest producer of pork, fish and eggs, and its animal consumption is expected to increase by 2030 despite falling population numbers. The report suggests that 50% of all protein consumption must be from alternative sources by 2060 for China.

    Asia Research Engagement says intensive livestock farming is also the main culprit of deforestation and biodiversity loss. It advises these countries to eliminate their contribution to deforestation by 2030 – tropical deforestation accounts for about 20% of all greenhouse gas emissions annually.

    Indonesia and Malaysia face large-scale deforestation as land is cleared for pasture and palm oil plantations. In fact, 90% of the world’s palm oil trees are located in the rainforests in these countries, and they have been directly linked to deforestation here. In August 2019, Indonesian forests were engulfed by wildfires caused directly by palm plantation trees – a signpost of potential climatic catastrophes if measures aren’t taken to reduce deforestation.

    Running out of time

    asia climate change
    Courtesy: Good Meat

    Speaking to Green Queen, Mirte Gosker, managing director of alt-protein think tank the Good Food Institute APAC, alluded to research showing a significant awareness gap remains in Asian countries, with about one-third of consumers unfamiliar with plant-based meat or seafood products. “This presents both a challenge and an opportunity for the industry as it seeks to compellingly introduce itself to a wide swathe of potential customers,” she said.

    “On the manufacturing side, many key infrastructural gaps remain, including a lack of adequate cold-chain infrastructure in various Southeast Asian countries,” she added. “There is also a substantial need to further build out the local technical talent pipeline, to ensure that the infrastructural machinery and laboratory spaces needed to perfect alternative proteins are fully staffed by highly skilled local workers.”

    With the Asia Research Engagement report presenting a short timeline for an alt-protein turnaround, Gosker said that time is not on our side: “Amid skyrocketing demand and increased climate instability, reimagining Asia’s protein supply is now akin to making a U-turn in a freighter ship: it’s achievable, but requires that nations collaborate to further expand regional alternative protein manufacturing infrastructure and rapidly harmonise regulatory frameworks”

    She continued: “Failure to do so will mean that the compounding pressures of ecological and supply chain instability will grow, resulting in a food system that falls woefully short of satisfying rising demand.

    Asian alt-protein on the rise

    cultivated meat asia
    Courtesy: Meatiply

    While this all can sound fairly gloomy, there is hope. Gosker told Green Queen that numerous studies have shown that Asian consumers are open-minded when it comes to eating alternative proteins – as long as products match or exceed the taste, nutrition, ‘freshness’ and affordability people associate with conventional meat and seafood.

    GFi says that Asia-Pacific is one of the fastest-growing regions for alt-protein in the world. This is helped by the fact that Singapore is an alt-protein torchbearer, becoming the first country in the world to grant regulatory approval for the sale of cultivated meat, and attracting a host of cell-cultured protein companies in the process.

    Green Queen’s own APAC Alternative Protein Industry Report for 2022 found the region home to the biggest Series A investments ever for both plant-based and cultivated meat. This is complemented by GFI data that showed a 43% increase in financing for alt-protein startups in Asia-Pacific.

    GFI also found that investments in fermentation-based and cultivated protein companies increased by 67% and 96% year-on-year from 2021 to 2022, respectively. In fact, interest in these sectors was so strong that these numbers didn’t just surpass the year prior – they surpassed the all-time totals in each segment’s history in Asia-Pacific.

    Taking inspiration from the past

    asia clean energy
    Courtesy: WEF

    Gosker said there are policy examples to take inspiration from, pointing to massive investments by China and other nations into clean energy sources like wind and solar power two decades ago, in response to growing demand. Building infrastructure for renewables helped resist power-grid shortages and set up “an economic boom of historic proportions”.

    Asia now boasts nearly half of the world’s wind energy capacity and produces over 80% of all solar panels. As the world deals with the climate crisis and tight energy transition deadlines, this continent “makes and sells what the rest of the world urgently needs”. And this is true for meat too – Asia is the world’s largest meat producer, responsible for between 40-45% of total production.

    Touching upon this, Gosker says: “We now have a short window to turn another looming crisis into an opportunity, in perhaps the only sector more fundamental than electricity: our food supply. By leveraging every public and private investment tool at our disposal, we can rapidly ramp up a smarter way of making protein and reap the rewards throughout the rest of the Asian Century.”

    Asia Research Engagement’s research states the benefits of reducing the region’s meat consumption. It could lead to lower land, water, animal and antibiotic use, less pollution, avoid deforestation and biodiversity loss, and present less risk of diseases linked to industrial production systems and overconsumption of meat.

    “We see a great need for this sort of research, providing solution pathways for 10 major Asian market towards climate safety,” said Andy Jarvis, director of future food at the Bezos Earth Fund. “As novel work for the Asia region, transitional pathways from business as usual are critical for discussions with policy makers, companies and banks to demonstrate needs and opportunities for them to align and support a food system that helps us achieve [the] Paris climate goals.”

    The post 50% of Asia’s Protein Production Must be Animal-Free by 2060 To Achieve Decarbonization Targets first appeared on Green Queen.

    The post 50% of Asia’s Protein Production Must be Animal-Free by 2060 To Achieve Decarbonization Targets appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Singapore Vegan Startup Hegg is Now in the Egg Section of Your Supermarket, After Partnering with the Island’s Leading Egg Distributor

    hegg
    3 Mins Read

    Singaporean vegan egg startup Hegg – a subsidiary of Howw Foods – has entered into a distributorship agreement with the nation’s largest egg distributor, Dasoon. The move is designed to expand the presence of Hegg’s Eggless Egg in local supermarkets, and open more offline channels for the brand’s other plant-based egg products.

    The collaboration has led to the debut of Hegg’s vegan Eggless Egg in cold-storage outlets across Singapore. The powder – which is made from canola protein, edible gum and potato fibre – has 6.4g protein per 10g serving and can be used in baking, steaming and frying, apart from regular egg applications.

    Consumers can buy it at S$4.50 for a 50g pack (equivalent to five servings) in the egg section of supermarkets, as well as on online channels like Lazada, Shopee and Hegg’s own website (where a 500g pack is also available).

    Plant-based eggs in Singapore

    vegan egg
    Courtesy: Hegg Foods

    Hegg was launched in 2021 by food tech startup Howw Foods, which uses a proprietary artificial intelligence platform called RE-GENESYS to develop its plant-based products. The company secured S$3M in a pre-Series A round to advance its R&D capabilities and commercialise Hegg in 2021. Hegg also released an Eggless Kaya – a type of southeast Asian coconut jam – in partnership with local coffee chain Killiney Kopitiam in 2022, and added a third product, an Eggless Mayo, to its lineup last month.

    Hegg isn’t the first plant-based egg company in Singapore. Float Foods has been retailing its vegan whole egg substitute OnlyEg since 2020. It received a development grant in 2021 to help further commercialise the product and has also filed a patent for the egg alternative. Last year, it launched Asia’s first vegan tamagoyaki and partnered with meal kit brand DayDayCook in Hong Kong. The startup, which closed a $1.6M oversubscribed seed funding round in 2021, also collaborated with many restaurants in Singapore this Veganuary to push OnlyEg into foodservice.

    Singapore’s 30 by 30 Initiative

    hegg eggless egg
    Courtesy: Hegg Foods

    Both brands are part of a growing list of companies supporting Singapore’s 30 by 30 initiative, which aims to locally produce 30% of all food consumed by 2030 to reduce the island nation’s reliance on imports and boost its food security. Launches like Dynamic Foodco’s Dynameat brand, TiNDLE’s new vegan chicken pieces, and HerbYvore’s plant-based cheese support this initiative.

    Vegan egg substitutes can be much better for the environment. While there are no specific numbers for Heggs’ products just yet, similar products have fared much better than traditional eggs in climate-related criteria. For example, UK-based aquafaba brand Oggs, which is marketed as an alternative to egg whites, has 72% fewer emissions than chicken eggs. And US producer Just Egg claims its liquid egg alternative uses 98% less water, 83% less land and has 93% fewer carbon emissions than conventional eggs.

    Meanwhile, about two-thirds of Singapore’s eggs are imported, which means a shift to locally produced, more climate-friendly alternatives is imperative for the 2030 target. And products like Hegg’s Eggless Eggs are building a planet- and people-friendly food system.

    The post Singapore Vegan Startup Hegg is Now in the Egg Section of Your Supermarket, After Partnering with the Island’s Leading Egg Distributor first appeared on Green Queen.

    The post Singapore Vegan Startup Hegg is Now in the Egg Section of Your Supermarket, After Partnering with the Island’s Leading Egg Distributor appeared first on Green Queen.

    This post was originally published on Green Queen.

  • Peanut Meat Brand Haofood Unveils Vegan Pork Mince Soup Dumplings

    haofood dumplings
    3 Mins Read

    Shanghai food tech brand Haofood, known for its plant-based chicken made from peanuts, has launched soup dumplings filled with peanut-based pork mince. The first plant-based meat brand to use peanut protein as the base ingredient, this marks the company’s second type of vegan meat.

    Xiaolongbaos (or soup dumplings) traditionally contain a minced pork filling, but Haofood’s vegan version swaps them for a peanut-based alternative that mimics the original’s taste and texture. The soup itself is a black truffle flavour, and the dumplings are packed with protein and dietary fibre, and free of trans fats.

    Launched in 2020, Haofood co-founder Astrid Prajogo exhibited the peanut mince dumplings at the Berlin headquarters of ProVeg Incubator – the brand had participated in the 12-week accelerator programme in 2020. The new product comes on the heels of a report that puts China at the top of the list of countries with the greatest market potential for alt-meat.

    peanut meat
    Haofood co-founder Astrid Prajogo exhibited the new peanut-based pork dumplings in Berlin | Courtesy: Haofood/LinkedIn

    Haofood’s peanut-powered journey

    “We started with the aspiration of helping foodies reduce their meat consumption without losing the pleasure of eating the familiar dishes that they love,” Prajogo told ProVeg in 2020. “That’s why we are developing a plant-based chicken that is specifically designed to be cooked as Asian fried chicken.”

    Now, the brand has three products in its portfolio: vegan pulled chicken in naked, black pepper and Xinjiang-spiced flavours; crispy chicken patties in original and spicy variants; and a plant-based chicken chop.

    In 2021, Haofood partnered with five Shanghai restaurants to add its peanut-based chicken to their menu offerings, like mini-burgers, wraps and bowls. It also struck a distribution deal with Chinese convenience store giant Lawson last year to stock its plant-based chicken in 2,300 retail stores nationwide. This came a month after it announced a $3.5M seed funding round, which included the likes of ProVeg, Monde Nissin CEO Henry Soesanto, and Big Idea Ventures, among others.

    Plant-based dumplings on the rise

    vegan dumplings
    Courtesy: OmniPork

    Haofood’s latest offering joins a host of other companies in the budding vegan dumpling category in Asia. While its xiaolongbaos are the first of their kind to launch to market, brands like OmniPork and Plant Sifu (both Hong Kong-based brands) have debuted various ready-to-eat dumpling ranges in recent years in retail and in foodservice. Omni famously partnered with Wanchai Ferry, Hong Kong’s dumpling-famous frozen meal brand, on two OmniPork-filled SKUs in 2020.

    Plant Sifu, meanwhile, uses a proprietary fat technology to create a juicy and fragrant pork alternative ideal for dumpling fillings. The brand claims its product is cholesterol- and MSG-free, and contains less salt and fewer calories than conventional pork.

    Vegan dumplings are equally popular around the world including the US: seaweed startup Triton Algae Foods has teamed up with Too Good to Be Foods to launch vegan pork dumplings and San Francisco brand Sobo Foods has soft-launched its plant-based dumplings at select retailers in the Bay area.

    The post Peanut Meat Brand Haofood Unveils Vegan Pork Mince Soup Dumplings first appeared on Green Queen.

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    This post was originally published on Green Queen.

  • Meatable Raises $35M For Cultivated Pork Production, Eyes 2024 Singapore Launch

    meatable pork
    4 Mins Read

    Dutch startup Meatable has raised $35M in funding to scale the production and accelerate the commercial launch of its cultivated pork. Bringing the total funding received by the company to $95M, the announcement comes a month after it worked with Mosa Meat, HollandBIO and the Dutch government to create a ‘code of practice’ facilitating cultivated meat tastings in the country.

    The Series B investment round was led by Agronomics, and so Invest-NL join as a new investor, contributing $17M. Meatable aims to use the funds to scale its processes and speed up the commercial launch of its cultivated pork. The scaling and optimisation of its manufacturing processes will also help it become cost-competitive with conventional meat.

    “Our pursuit for appropriate protein alternatives that further a sustainable and circular society remains ceaseless,” said Bastiaan Gielink, senior investment manager at Invest-NL. “The breakthroughs achieved by Meatable have convinced us that they possess the know-how and team to make this potential a reality.”

    Meatable eyes 2024 Singapore launch

    cultivated sausage
    Courtesy: Meatable

    In October 2022, Meatable partnered with Singapore’s ESCO Aster, the only regulator-approved contracted cultivated meat manufacturing facility in the world, in its bid towards achieving approval from the Singapore Food Agency. And in May, it hosted its first cultivated meat tasting event in the city-state, with the goal of launching its pork sausages and dumplings in select restaurants and retailers in 2024.

    Meatable co-founder and CEO Krijn de Nood confirmed to Green Queen that the company will be looking to expand to the US after the Singapore launch, before exploring other markets, depending on the regulatory processes. The US became just the second country to approve the sale of cultivated meat products in June, granting regulatory clearance to Upside Foods and Good Meat.

    “In order to gain regulatory approval in the US, we’re working with the relevant US experts and authorities on this matter – including the US Food and Drug Administration and the United States Department of Agriculture,” said de Noord. “Our application in Singapore gives us useful points of reference as well.”

    Opti-ox technology helps avoid FBS

    cultivated meat singapore
    Courtesy: Meatable

    To produce its cultivated pork, Meatable uses a proprietary technology called Opti-ox, eschewing the need for fetal bovine serum (FBS).

    “To create Meatable’s cultivated meat, our team first isolates a single animal cell, taken harmlessly from an animal. While immortalised cell lines are more commonly found in the industry, they require an alteration of the cells to allow them to multiply indefinitely,” explained de Nood.

    The company’s patented tech instead uses pluripotent stem cells (PSCs), which “have the natural ability to keep on multiplying and to do so rapidly” – and these double in just 24 hours. “The difficulty with using PSCs is that it can be more challenging to change them from stem cells into more specialised cells, such as muscle or fat,” said de Nood. “However, by using these cells in combination with patented opti-o technology, we’re able to produce real muscle and fat cells that are fully differentiated in just [eight] days.” That’s about 30 times faster than it takes to rear a pig for pork on the farm.

    “This is coupled with a perfusion process that allows the team to work in a continuous cycle to generate very high cell densities,” he added. “This means we can grow a lot of cells in our bioreactors, and harvest cultured meat from the reactors continuously. This is a great step forward as it increases productivity and makes the process easy to scale.

    “Altogether, this means that when it comes to making real cultivated meat, we have the tools to make the process extremely efficient and one that can scale to serve customers around the world.”

    Asked about consumer perception of cultured meat – people who are vegetarian or vegan may be uneasy about the idea of eating meat grown from an animal cell – de Nood stresses that cultivated meat isn’t “like meat” – it is meat.

    “Cultivated meat addresses some of the concerns people might have about eating traditional meat. For example, there is no harm done to animals and it will in time be much more environmentally friendly to produce than industrially farmed options. In the end, cultivated meat will be a dietary choice, just like any other. We are aiming to make that choice as self-explanatory as possible.”

    A 2021 poll conducted by Israeli cultured meat producer Aleph Farms – which applied for regulatory approval in Switzerland and the UK last month – showed that 87-89% of Gen Zers, 84-85% of millennials, 76-77% of Gen Xers, and 70-74% of Boomers were at least somewhat open to trying cultivated meat.

    “These numbers are growing every day,” said de Nood. “We know that education is essential. The more people know about cultivated meat, the more they are open to it and willing to try.”

    The post Meatable Raises $35M For Cultivated Pork Production, Eyes 2024 Singapore Launch first appeared on Green Queen.

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  • Next Gen Foods Rebrands to TiNDLE, Expands Portfolio to Vegan Sausages, Milk & Gelato

    tindle foods
    3 Mins Read

    Singapore-headquartered Next Gen Foods is rebranding into TiNDLE Foods, its vegan chicken subsidiary, as it announces an expansion into new product categories. The move will see Mwah!, the start-up acquired by the parent company in March, merged into the TiNDLE Foods umbrella. The rebrand will see the company launch its first line of vegan sausages later this year, with a range of plant-based milk and gelato also in the pipeline.

    Led by chief technology officer John Seegers, TiNDLE Foods’ expanded platform will serve the development, production and sales of the existing line of vegan chicken, as well as the upcoming range of plant-based sausages and dairy products. The aim is to have a portfolio that covers all meals of the day, from breakfast to dinner and dessert. Its newest product, to be launched in the US later this year, will be a savoury morning breakfast sausage, a spokesperson confirmed to Green Queen Media. (TiNDLE will also roll out Bratwurst and Italian varieties later.)

    Founded in 2020, Next Gen Foods was the parent company of TiNDLE Foods, and has raised $130 million in funding through its flagship vegan chicken offering, including a record-breaking Series A round for plant-based meat. It was also named one of Fast Company‘s 10 most innovative Asia-Pacific companies for 2023.

    Vegan dairy expansion

    The company’s acquisition of London-based vegan dairy startup Mwah! earlier this year will further expand its research and development capabilities and expertise in dairy product development. Mwah!, which makes plant-based Italian-style gelatos, debuted its Madagascan Vanilla flavour in select London eateries this spring.

    Led by Mwah! co-founders Damian Piedrahita and Claudia Comini, TiNDLE is expanding its gelato collection and developing a range of plant-based milks. TiNDLE’s spokesperson told Green Queen Media that the brand won’t limit itself to single-source milks (like oat or soy milk). “Instead, our process will be focused on finding the best consistency, flavour, and overall experience – and exploring all types of plant-based ingredients – so it delivers on the same creaminess and taste of cow’s milk.” While there’s no release date yet, they confirmed that they aim to make the milks available in the US, UK and Germany.

    TiNDLE CEO Andre Menezes hinted at the company’s product expansion plans when speaking to Green Queen Media in March: “When Timo [Recker, co-founder and chairman] and I started Next Gen in 2020, we didn’t intend to only develop one core product and stick with it. We wanted to offer a diverse range of global food brands and products… We started with chicken first, of course, but we’re always looking to enter other categories – including other meats, seafood and dairy.”

    mwah gelato
    TiNDLE acquired Mwah! in March 2023 | Courtesy: TiNDLE Foods

    Multi-ingredient plant milks

    Menezes also alluded to the company’s multi-ingredient alt-milk approach: “We also see immense growth in the plant-based dairy market, which is expected to reach over $31.5B by 2028. Right now, many plant-based dairy products are focused on the source (i.e., oat milk from oats, soy milk from soy, etc.) and not necessarily on experience and flavour.”

    He was inspired by Damian and Claudia’s approach. “They aren’t limiting themselves to a dairy alternative source (e.g. cashews, dates, oats, etc.),” he explained, “but instead are focused on the right source for the right consistency and creaminess of the product being developed.”

    Multi-ingredient, ‘blended’ plant-based milks are an emerging category. These don’t necessarily fall into the biomass-fermented category, but instead use a blend of different ingredients to mimic the flavour and texture of dairy. Chilean food tech startup NotCo is a pioneer here: its NotMilk range is a blend of cabbage, chicory and pea protein.

    In the UK, Rebel Kitchen has two blends – oat and coconut, and coconut and cashew – while Alpro’s cross-European This Is Not M*lk range features oat and pea protein. Similarly, in India, Bagrrys produces an oat, cashew and almond milk, Nourish You offers one that pairs oats with finger millets, srghum, pearl millets and amaranth, and One Good makes a cashew, oat and millet milk.

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  • AirAsia Partners with Green Rebel for Meatless Menu Options

    Green Rebel and AirAsia meals
    3 Mins Read

    Indonesia’s premier plant-based protein brand, Green Rebel, has teamed up with Malaysian budget airline, AirAsia, to provide meatless alternatives of traditional Southeast Asian delicacies for the inflight menus on regional routes.

    Beginning today, Green Rebel’s vegan Pak Nasser’s Plant-Based Nasi Lemak will be available on AirAsia’s Malaysia routes, while passengers on Philippines routes will be able to taste vegetarian Sisig. Two other plant-based dishes — Nasi Rendang with assorted vegetables and Rendang with Coconut Rice — will appear on the menus on select AirAsia’s Indonesia flights starting later this week.

    Greening up AirAsia’s in-flight menus

    Santan, AirAsia’s food service subsidiary, has replaced traditional meat ingredients with Green Rebel‘s plant-based proteins for these recipes. The substitution includes products like Beefless Rendang, Chick’n Chunks, and Plant Mince. Classic dishes like Nasi Lemak have been elevated using basmati and wild purple rice, served with Green Rebel Chick’n Chunks, eggplant curry, French beans, and potatoes. Guilt-Free Sisig, a popular Filipino dish, uses Green Rebel’s Plant Mince, seasoned with calamansi, onions, and chili peppers.

    Pak Nasser
    Pak Nasser | Courtesy

    “Green Rebel is the first plant-based alt meat brand to partner with AirAsia in Malaysia, the Philippines and Indonesia,” Green Rebel co-founder and CEO Helga Angelina Tjahjadi, said in a statement.

    Tjahjadi says Green Rebel and AirAsia have aligned values, “in particular a commitment to sustainability and flavour localisation.”

    Green Rebel says its food technology ensures the plant-based protein not only imitates the mouthfeel of meat but also absorbs deep flavours and marination, making it perfect for Asian culinary methods like braising, stewing, steaming, hotpot, grilling, and even deep frying. Made from 100 percent natural plant-based ingredients, all Green Rebel products are free from MSG, preservatives, and refined sugar. The protein base includes non-GMO soy and shiitake mushrooms, and is flavoured using Asian spices and herbs for an authentic taste experience.

    Planet-friendly food

    Green Rebel has a strong commitment to sustainable, affordable, and tasty plant-based meat alternatives. The company conducts independent Life Cycle Assessments on its products and has found its plant-based beef and chicken alternatives have significantly less global warming potential compared to their traditional counterparts.

    “We discovered that our meatless beef has 91 percent less global warming potential than local beef, and similarly our meatless chicken has 84 percent less global warming potential than local chicken,” Tjahjadi said.

    Nasi Rendang
    Nasi Rendang | Courtesy

    “We are looking at savings on carbon emissions by 90 percent, water use by 72 percent, land use by 90 percent, and overall energy use by 81 percent to produce plant-based meat in comparison to animal-based meats.”

    The new partnership supports AirAsia’s environmental commitments, which align with the Paris Agreement’s 1.5-degree Celsius policy. AirAsia has been working on measures to reduce its carbon footprint, including reducing 221 tonnes of CO₂ emissions per aircraft per year through an optimization solution implemented in 2022.

    “We’re excited at the possibilities as mindfulness about healthy and sustainable eating grows in this part of the world,” said Tjahjadi.

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  • Asia’s Growing Demand for Alternative Protein Benefits Antipodean Exporters, Report Finds

    3 Mins Read

    Asia’s surging demand for alternative proteins could open up new export avenues for manufacturers in Australia and New Zealand, according to recent research.

    The new report, Alternative Proteins and Asia, was compiled by independent alternative proteins think tank Food Frontier, market research firm Mintel, and New Zealand’s food and fiber sector think tank Te Puna Whakaaronui.

    The findings

    The groups say the goal of the report was to discern export opportunities for manufacturers by assessing 11 Asian countries in terms of market size and innovation, market entry and operations, and consumer intelligence.

    Good Meat's cultivated lab meat
    Good Meat’s cultivated chicken | Courtesy

    China, Singapore, South Korea, Thailand, and Japan were identified as the top five countries with the highest market potential. The report’s findings were supported by primary research involving 5,000 consumers across these markets. According to the findings, China demonstrates the most potential as a market for exporters of plant-based meat and cellular agriculture products, such as cultivated meat.

    Food Frontier Executive Director, Dr. Simon Eassom, noted that Australia and New Zealand enjoy an advantageous position due to their close proximity and history of trade with Asia. “With an expanding alternative proteins market in Asia, Australia, and New Zealand have the potential to build a major new food export industry that complements our existing ones,” he said.

    According to Statista, the Asian market for meat substitutes is valued at $4.32 billion and is projected to grow annually at a CAGR of more than 33 percent, hitting $13.63 billion by 2027. The demand is highest in China, where the market for meat substitutes is expected to grow by 20 percent annually.

    Recommendations

    Even though North America has historically dominated global investments in alternative proteins, start-ups from the Asia Pacific and other regions are gathering steam, reducing North America’s market share from 92 percent to 67 percent over the past decade, the report notes.

    According to Eassom, health, environmental, and food security concerns are behind the growing demand for alternative proteins. “Consumer interest in healthy and environmentally sustainable protein options is increasing, leading to more people becoming interested in a flexitarian diet — one where they regularly swap conventional animal meat for new options like plant-based meat, which provides a familiar eating experience without compromising on nutritional value,” he said.

    TissenBioFarm's giant piece of cultivated meat
    South Korea’s TissenBioFarm shows off its cultivated meat | Courtesy

    Te Puna Whakaaronui’s Executive Director, Jarred Mair, emphasized the importance of having a comprehensive fact base on potential opportunities for alternative proteins across key export markets. “This research provides valuable market insights for our conventional protein producers as well as emergent alt-protein ingredient companies in New Zealand,” he said.

    Eassom points to flexitarians as driving demand for alternative proteins in Australia, and he says, the latest research shows this is also the case in Asia. “A quarter of Chinese identify as flexitarian and one-third plan to reduce at least one type of meat,” he said. “Similarly, twenty-six percent of South Koreans want to reduce meat consumption.”

    The new report comes on the heels of a new study from Asia Research and Engagement (ARE) that highlights the impact of animal protein production on greenhouse gas emissions across Asia’s ten largest markets.

    “We are faced with a stark reality whereby this study demonstrates that the business-as-usual approach, even with generous mitigation measures modeled, will not lead to a sustainable future,” Kate Blaszak, ARE’s Director of Protein Transition, said in a statement. “The transformation of the protein system is not just a choice, but one that we need to embrace if we are to achieve the targets outlined in the Paris Agreement, along with many other sustainability targets.”

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  • New Research Outlines Blueprint for Sustainable Protein Production in Asia

    meat
    3 Mins Read

    A new study from Asia Research and Engagement (ARE) highlights the impact of animal protein production on greenhouse gas emissions across Asia’s ten largest markets.

    The new ARE study, entitled “Charting Asia’s Protein Transition”, looks at animal protein production in markets including China, India, Japan, Korea, Vietnam, and Indonesia and the environmental impacts. The research also looks at ways to achieve climate safety and resiliency by reducing dependence on animal agriculture.

    The findings

    The study looked at several key factors impacting protein consumption from animal sources, including emission intensities, production methodologies, and consumption-related elements. It identified changes in GDP per capita, age demographics, and population as primary determinants influencing the volume of meat, dairy, seafood, and egg consumption.

    In its analysis, the study considered three key scenarios in each of the markets: Business-as-Usual, Best Case Mitigation, and Protein Transition. Across all markets, the measures with the highest mitigation potential were identified as eliminating deforestation, peaking industrial production, and scaling alternative proteins.

    Meatable’s cultivated pork is coming to Asia soon | Courtesy

    According to the research, in order to attain climate safety by 2060, adopting mitigation measures is essential. This includes attaining a market share for alternative proteins between 40 to 90 percent, depending on the specific market, and the elimination of deforestation among other industrial animal production practices.

    “We are faced with a stark reality whereby this study demonstrates that the business-as-usual approach, even with generous mitigation measures modeled, will not lead to a sustainable future,” Kate Blaszak, ARE’s Director of Protein Transition, said in a statement. “The transformation of the protein system is not just a choice, but one that we need to embrace if we are to achieve the targets outlined in the Paris Agreement, along with many other sustainability targets,” she said.

    “For example, we are witnessing environmental risks, animal exploitation, antimicrobial resistance, and disease outbreaks in these countries, driven by the rapid intensification of animal production.” According to Blaszak, this proves that the transition to “responsible but limited” animal production, along with scaling alternative proteins is crucial for achieving climate safety.

    Recommendations

    The report says these key markets need to achieve peak industrial animal protein production by 2030 at the latest. The report also highlights excessive per capita meat and seafood consumption in many markets, often exceeding double the recommendations by thLancet Commission.

    OmniPork in McDonald’s Hong Kong | Courtesy

    The study also emphasized the necessity of protein diversification and limiting industrial animal production as pivotal steps toward achieving protein security and climate safety. It urges food companies, investors, and governments to work towards a goal of Protein Transition, which necessitates responsible animal production and the scaling up of alternative proteins.

    This research bolsters the Asia Protein Transition Platform, a partnership between ARE and institutional investors representing around $3 trillion, providing tools to assist companies in their protein transition.

    Data released earlier this year showed year-on-year funding for alternative protein across the APAC region in 2022 had increased by 43 percent.

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  • The World’s First Gelato Made Out Of Captured Carbon Debuts in Singapore

    Solein gelato
    3 Mins Read

    Singaporeans will have a chance to try the world’s first gelato made from air at the restaurant Fico.

    Developed by Finnish food tech company Solar Foods, the new dessert is made using ingredients derived from air.

    Last September, Solar Foods obtained regulatory approval from Singapore to sell Solein — its revolutionary microbial protein. The public got their first taste of Solein during an exclusive invite-only event at Fico earlier this year.

    Gelato made from air

    To create this innovative gelato, Fico, a concept by The Lo & Behold Group, crafted a brand new recipe that combines the flavors of Solein with indulgent chocolate. The dessert will be available beginning on June 15th.

    The launch marks the first time that a food made without photosynthesis and agriculture has been made accessible to the general public. By replacing dairy with Solein, the new gelato removes animals from the equation while offering familiar tastes and textures in an entirely new way.

    Solein is produced using a bioprocess that feeds microbes carbon dioxide, hydrogen, and oxygen along with small amounts of nutrients. The bioprocess resembles winemaking, with the gases replacing sugar as the source of carbon and energy. The result is a food source that’s 65-70 percent protein, 5-8 percent fat, 10-15 percent dietary fiber, and 3-5 percent mineral nutrients with a nutritional composition similar to soy or algae.

    In celebration of the highly anticipated release of Solein, a visionary team led by Oliver Truesdale-Jutras, Director of sustainability consultancy Re:Growth, and Fico’s Chef-partner Mirko Febbrile, curated a Solein-inspired tasting menu. This exclusive event showcased the diverse flavors of Singapore and exemplified the potential of Solein as a versatile ingredient.

    Vegan gelato made from air comes to Singapore
    Vegan gelato made from air comes to Singapore | Courtesy Solar Foods

    “It is a remarkable opportunity to be the first chef team to introduce a one-of-a-kind ice cream to the world,” Mirko said in a statement. “It combines the familiar delicious taste we all love with a unique ingredient produced without relying on traditional agriculture.”

    The chef says exploring Solein’s versatility has been “an incredible journey.” The restaurant has experimented with its potential, creating dishes ranging from miso soups, pasta, sauces, and desserts.

    “If you didn’t know, you could not guess this gelato includes an entirely new, unique, and nutritious ingredient just by tasting it. It looks, feels and tastes just like any other Italian gelato – and that is exactly the idea. Solein is the ‘Intel inside’ of the food industry”, said Solar Foods CCO Shilei Zhang.

    “Solein Chocolate Gelato also fits a perfect fit for this market. Ice cream is highly popular in Singapore: it’s common to see people queuing at ice cream kiosks for a cool treat on a hot Singapore evening. Chocolate is also one of the most popular flavours in ice cream across the world, so it is easy to adapt to local tastes,” Zhang said.

    Fico’s Solein-powered gelato will be launched through the Pedal for Gelato initiative, promoting an active and healthier lifestyle. Participants who cycle more than 15km in a day will receive a complimentary scoop of the gelato.

    Expanding food made from air

    Solein’s versatility extends beyond gelato, making it suitable for a wide range of sweet and savory recipes and familiar foods. Shilei Zhang, Solar Foods CCO, likened Solein to the “Intel inside” of the food industry, seamlessly integrating into various dishes while promoting sustainability.

    Courtesy Solein

    The gelato launch marks the beginning of a number of Solein-based foods entering the market in the near future, the company says.

    Solar Foods recently announced a strategic alliance with Japanese food company Ajinomoto, marking its first partnership with a global food brand. The collaboration includes product development using Solein and a marketability study set to begin in early 2024.

    Solar Foods’ commercial production facility, Factory 01, is currently under construction in Finland and is expected to commence operations in 2024.

    The post The World’s First Gelato Made Out Of Captured Carbon Debuts in Singapore first appeared on Green Queen.

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  • Shiok Meat’s Sandhya Sriram Gets Personal: ‘As A Pioneer, You Have To Break A Lot More Barriers And A Lot More Glass Ceilings’

    13 Mins Read

    Sandhya Sriram is co-founder and CEO at Shiok Meats, a Singapore-headquartered cultivated meat and seafood company founded in 2018 that has raised over $30 million in funding. Below, she talks to Green Queen‘s Sonalie Figueiras about where cell-based seafood is going, her views on the future of cultivated meat, how investors should be thinking about the space, and going public with the personal.

    Editor’s Note: This interview was recorded live on Tuesday, May 30th 2023 during the City University of Hong Kong’s Webinar Series The Future of Food: Seeking Sustainable Solutions. Watch the full video interview, including a Q&A with questions from students across Asia HERE.

    This interview has been edited and condensed for clarity and length.

    I’m thrilled to be here with you,  one of the pioneers of cultivated meat and seafood. I really appreciate you doing this. You’re always so generous with your time and your expertise and your leadership. I want to start by asking you, one of the early people in the space, and definitely in Asia, one of the first faces that anyone saw, how are we doing in terms of cultivated meat and cultivated seafood in Asia and also globally? Are we where you thought that we would be when you started? 

    Sandhya Sriram: Sure, that’s a lot of complicated questions. [Laughs]. I think with any startup, any disruptive industry, any novel industry, you expect more downs than ups. And honestly, when I started in 2018, in this industry, I did not expect things to go as well as it went for specifically Shioak Meats and the way Singapore brought up the 30 by 2030 food story, and the amount of funding that went into this industry, and I’m not going to say it was easy capital raising, but definitely it was positive capital raising, with really good investors coming in, and you know, believing in this. 

    So, I did not expect it to go that positively or that well, as as, as we started the company, I was expecting more down days.

    In fact, even with the pandemic, fundraising wasn’t that bad, even with investors, you know, looking at you only on Zoom and not being able to taste your product or visit your facility. But this was the time when capital was easily available, there was plenty of capital and everybody was into food tech, right? 

    GQ: What’s your outlook in terms of the timeline for the industry over the next few years?

    Sandhya Sriram: I used to say this from day one: the world has a cycle of five years for a new technology or industry- it’s extremely sexy for five years. And then after that, it doesn’t go away, it’s still there, but something else is sexy. And when we started in 2018, around 2019, food tech became extremely sexy in Asia, be it the launch of Impossible Foods and Beyond Meat, then Omni Foods, and then a lot of cultivated meat companies coming up, Singapore announcing the 30 by 2030 campaign, and approving the first cultivated product, so everything was extremely “up” for this industry. And we are sort of in the tail end of that five years, as you can see. And that has come with market changes, funding issues, companies not being able to scale…Regulatory-wise, it’s going the right way, but still, not many companies have gotten approval. So I would just say I’m not surprised. I’m not surprised about where we are. I’m not surprised by the challenges we have faced. I’m not surprised that we have seen the bad days. 

    What I am very mindful of is over-promising by the industry- over-promising with the research that we’re doing or over-promising by the companies themselves. I think the market is correcting itself right now and in the industry, we are all keeping it truthful right now. 

    But that also comes with a caveat- when you’re fundraising, you can’t tell an investor that you will make money for them 20 years down the line. You have to have some sort of a projection in place for them to see their return on investment. It’s quite complex, how do you talk about timelines when you launch and as you progress. 

    I’m not surprised as to where we are. The future of alt protein is 100% there, I don’t think it’s ever going away. The next few years are all about who can make it and consolidation. Unfortunately, some companies are dying and some of that technology is dying. But all of that is part of any industry- it is what it is. You can’t expect all 100 [cultivated meat] companies to do well. It’s survival of the fittest. 

    GQ: It’s very interesting to hear you say that you didn’t think it would go as well as it did. I think it’s also fair to say that there was probably a little bit of hype, there was also probably a lot of capital and interest in a field that let’s face it, most of us didn’t really understand five years ago and didn’t really know much about. In terms of concrete predictions, and I know predictions are a fool’s business to some extent, but just to understand from someone like you who’s in the space- do you anticipate there being more companies being founded in the cultivated industry? And do think more of those companies will be in Asia? 

    Sandhya Sriram: I don’t foresee many companies starting up now, especially with the markets as they are. And I think the whole industry is going through a bit of skepticism with challenges around scaling and the issues that we’re facing in funding. So I don’t foresee too many companies starting new. But I do foresee ancillary companies starting, for example, media bioreactors infrastructure, a lot more contract manufacturing organizations being set up for scale-up, and offering infrastructure for production. And I also foresee a lot more food like traditional or established food companies coming into this space via consolidation. So that’s what I am sort of forcing for the next decade or so.

    GQ: That’s really interesting. Just building on that, one thing that I’ve noticed about cultivated seafood, is that it’s one of the few sub-sectors of alt protein where we’ve seen Big Food companies in Asia, Big Seafood, specifically, get involved. So you Vinh Hoan in Vietnam and Thai Union getting involved in cultivated, whereas you don’t see as many Big Meat companies in Asia getting involved in cultivated meat. Why is that?

    Sandhya Sriram: Actually, it’s a good question. Yes, traditional or Big Meat producers haven’t really gotten into the Asian side, but the Western meat companies have, like Tyson and Cargill, right? That’s also because if you look worldwide, seafood production is mainly in Asia, whereas meat production is not. If you look at the numbers, seafood is the most consumed protein in this part of the world and is mostly produced in Asia. So you have the big leagues like Thai Union and CP Food all getting involved here. 

    It’s interesting because these companies, when they approached us or when we approached them, they said they understand that technology is the only way that they can keep their business long term, [it’s the only way] the way they can live up to the demand and the supply chain issues, that they can make sure that their businesses are still alive in 100 years to come. These companies know that disruption and technology is what’s going to happen. 

    One of the companies that we were working with, and they are invested as well, they initially used to do proper traditional fishing and everything was done by hand, manually. They realized 10-20 years down the line, okay, this is not going to work because we are producing a lot more, we have larger fish farms, everything has to be automated now. So they set up automated lines for everything from de-heading the fish to scaling them to processing them to the packaging. And I’ve gone to their production facilities and they are extremely impressive- fully automated, much less manpower, very clean, and very well done. But they also know that may not be enough to supply the growing global population [and service] the growing demand in the future. 

    Given that there are only so many fish farms you can set up, there are only so many animals in the ocean, they realized, okay, plant-based is one way to go, cultivated is another way to go. So why not explore these technologies? But they are not able to innovate internally, so they started investing in companies like ours. 

    Eventually the idea is for them to use us as a production hub. They will do the distribution and the sales, which is exactly what we are looking for. We are technology people, we are not looking to sell our products large scale, at least I can speak for Shiok means our idea is to license out the technology so that food companies like Thai Union, CP and any other seafood company can use it in the future to actually produce seafood the way we do.

    GQ: They get to do what they’re good at, which is logistics, sales, marketing, and you get to do what you’re good at. They are essentially, and you see this in a lot of industries, outsourcing the R&D, to some extent. 

    You wrote a LinkedIn post a couple of weeks ago that was very moving and very transparent about the challenges that you have faced as a South Asian woman founder in Asia in a deep-tech space, and more specifically, in the cultivated meat and seafood space. I wanted to ask you about writing the post and some of the challenges that you’ve faced on your journey. What’s been the hardest part? What were you thinking about when you wrote that post?

    Sandhya Sriram: So I have a rule. I don’t post anything when I’m emotional, when I’m angry when I’m bitter. All those emotions pass through and it’s very easy to get on social media to just express everything at that given point. But you’re not thinking straight when you’re extremely emotional. So I have a rule that I will always think, I will rest, I will take a few weeks, and then I will post something. And anything that I post is well thought-out, it’s not done in a hurry. 

    I write it, I read it, I go through it, I go back and edit it. I don’t want to hurt anybody. That’s my ultimate aim at the end of the day. But I also want to be sure that I can tell what is my opinion, and I don’t think everybody needs to have the same opinion or agree with me. I think most of them will disagree with a lot of things that I say. But it’s my point of view. And I want to make sure that I’m able to voice it. Because I also realize there are 500 people that are not voicing it. And they’re struggling with the fact that they have to keep it within themselves. So I’m thinking about the 500 people that are probably going through the same thing that I’m going through. Over time, I’ve realized that people actually appreciate my candidness and openness. It’s not very easy as an Asian to do that. Actually in Asia, it’s not very well appreciated. 

    GQ: Yes…as Asians and Asian women in particular, we are taught not to share our feelings in a public forum. 

    Sandhya Sriram: I’ve been told by a lot of people in Asia: don’t share your troubles, share only the good things. And I think, well, that doesn’t inspire anybody. On Instagram or social media, we show only the good part of our lives. And we don’t show the bad part. I think, let’s share everything, right? Especially as an entrepreneur, when people are inspired by you, they should know what you’re going through all the things, the bad, the good, the ugly, the best, the better, and everything. And as I said, I don’t post when I’m bitter, angry or emotional. So that post took me three hours to write. And it took me a lot of editing, it took me a lot of back and forth, thinking should I do it? Should I not do it? What will that person think? What will this person think? What will my investors think? What will the media think? And then I said, you know what? I need to listen to myself for once. Let’s just do it because I have things to say. And it is honest things that I’ve been going through. And I personally put it there, it’s my opinion, it’s my experience, it’s personal. And it doesn’t have to essentially agree with all of you. But certain parts of it can agree with you, certain parts can not agree with you, it’s fine. That is what it is.

    I would be happy to read somebody else’s thoughts as well about running a company. It’s not easy, running a company of 60 people, then letting go of 30 people. It’s not easy raising $30 million. It’s not easy being a pioneer.

    You know, pioneer is used as a positive word, and actually, for me, it’s got a negative connotation. It’s like, oh, my God, you’re the first! And that means you have to break a lot more barriers and a lot more glass ceilings and face a lot more issues. 

    Essentially, I’m a very resilient and very strong person, I can tolerate a lot. But that doesn’t mean I’m not human. So that post was about being human and being vulnerable. And also telling the world that I may look extremely strong, but I’m human and I have emotions also. And these are my thoughts, from my point of view. It is what it is, if you don’t like it, don’t read it. 

    GQ: In the post, one thing that really came out was that for the past few years, Shiok has been working on scaling cell lines for the three crustaceans you are addressing, so lobster, shrimp and crab. And in the post, you talk about how it has been very, very challenging to scale those lines. Can you share more about this?

    Sandhya Sriram: So I think around last year, we realized, okay, seafood is gonna take longer than [what we thought]. And by then we had already acquired the red meat company Gaia Foods. And honestly, when we acquired them, it was strategic, it was opportunistic, but it was also Plan B for us from day one. We knew that seafood is going to take time. 

    To give a background to everybody listening here, seafood in general doesn’t have any background research. If you go to PubMed, or you go to Google, you can’t really find any research on stem cells for seafood, because stem cell research was done on animals that are closer to humans, like mammals, so that you understand human biology for human diseases and cancer treatment and all of that. So nobody really looked at stem cells from shrimps. 

    So when we started Shiok, it was a blank whiteboard. As a scientist, that’s super exciting, because that means you can make new discoveries, new IP, new patents, all of that. But that’s also not the best start for a startup or a company, which needs to make money in three years, five years, ten years- whatever it is. 

    So I think we went into it, we went into it knowing that it’s going to take time, but we thought it would be about four or five years until we figured it out. But last year, our fourth year, we said, okay, let’s take a pause here. We have tried as much as we can with the scale, and it’s not working, we are facing some issues that we could not have predicted that we would face because unless you scale up to a certain extent, you will not know. Only when you reach that destination, you realize, okay, there’s something wrong there. And then you have to figure out a different path to go for. So we said okay, we went two steps forward, but we also went six steps backwards. So let’s put a pause there. Let’s figure out that first step or second step again. 

    But in the meantime, we are a startup, and we have raised cash. We are answerable to our investors, let’s try to see what else can be accelerated. We thought of many other things that we could do with our technology. But then we said, well, we have red meat. Red meat is a more established and studied technology. There are many companies that are doing red meat and are closer to commercialization. So why not push that, even though it’s not the most competitive, or the most unique technology? Let’s do that first. 

    In the meantime, let’s figure out seafood. Nobody’s stopping seafood, we’re not stopping working on seafood, we just need more time. And so that was a conscious decision that we made in the company, to see what can be our first product. The survival of the company is very important. 

    For me, it came to a point where as a CEO and a founder, I asked myself: should I run a company for X amount of time with 60 people? Or Should I run it for 10x the amount of time with only 10 people? I’m going to choose the latter, right?  I want the company to survive, the business to survive, the technology to survive. 

    So it’s been hard, it’s been extremely hard, as you know from my LinkedIn post, but I think at the end of the day, my fiduciary duty is to the company and the business. So I will make the decision that I make for the company, not for me, not for individuals, it’s for the whole company.

    Listen to the rest of the interview here.

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  • India’s Shaka Harry Makes Its International Debut In With 15 Plant-Based Products In Singapore

    Shaka Harry
    4 Mins Read

    Leading Indian plant-based protein label Shaka Harry has announced its expansion into Singapore.

    The expansion marks the company’s first foray into the international market. Shaka Harry is set to introduce 15 innovative products at Mustafa Centre Singapore, a four-level retail hub and iconic shopping mall known for its 24-hour market-style shopping experience.

    To support the launch in Singapore, Shaka Harry has planned a range of marketing and promotional activities. These include in-store demonstrations, engaging social media campaigns, and collaborations with local food bloggers and influencers. The company also aims to establish partnerships with local restaurants and food service providers to incorporate their products into their menus.

    ‘A timely and important solution’

    “Expanding our business to Singapore, a country globally recognized for its commitment to promoting plant-based diets and addressing public health, environmental, and ethical issues, holds significant importance for Shaka Harry,” Anand Nagarajan, co-founder of Shaka Harry, said in a statement.

    “We are delighted to bring our products to discerning consumers in a country that shares our dedication to promoting plant-based diets and creating a more sustainable and compassionate food system. We are confident that our products will appeal to the growing number of individuals embracing flexitarian diets and seeking healthy, delicious, and environmentally friendly food options,” Nagarajan said.

    “Mustafa Shopping Centre Singapore is proud to announce the launch of Shaka Harry, a plant protein company backed by the legendary cricketer MS Dhoni,” said Mohd Saleem of Mohamed Mustafa & Samsuddin. “Shaka Harry’s innovative approach to sustainable and ethical protein production is a timely and important solution to address the challenges faced by our planet. We are excited to offer our customers access to Shaka Harry’s delicious and nutritious plant-based products, and we believe that this partnership will help create a brighter and more sustainable future for all.”

    Sandeep Devgan, Shaka Harry co-founder says the timing couldn’t be more exciting for the brand. “Collaborating with Mustafa Centre will give us the impetus to propel the Shaka Harry brand in the global marketplace,” Devgan said. “Already established as the best-performing brand in online stores where we have a presence, we are now poised to launch our exclusive range of 15 products in Singapore alongside Mustafa. Food is a pivotal area where sustainability can make significant strides, and Singapore is at the forefront of adopting cultivated meat and plant-based diets worldwide.”

    India’s global expansion

    According to Devgan, India’s government, along with APEDA (the Agricultural and Processed Food Products Export Development Authority), is actively promoting the export of plant-based food. “We are excited to be part of this growth story and build momentum,” he said. “India’s plant-based food products are highly regarded overseas due to their ethical values and contributions from foodservice operators and retailers. Building a consumer segment in the food industry necessitates a well-designed product range, deep expertise in taste and flavor, and a consistent customer experience. Our dedicated team at Shaka Harry is committed to creating the best plant-based food products in terms of taste and quality.”

    GOOD Meat Cultivated Chicken Skewer in Singapore Butchery – Credit EAT Just, Inc

    Both India and Singapore have emerged as global hotspots for the alternative protein industry, attracting startups and innovations. While much of India’s development is happening with regional brands, Singapore has become a hub for international brands across a range of categories including cultivated meat, where Singapore is currently the only country to approve it for sale and consumption.

    A recent survey on Singaporean dietary habits revealed that consumers are excited about the options; 46 percent of respondents expressed a willingness to adopt a plant-based diet due to health concerns, while 39 percent follow a flexitarian diet. The plant-based trend in Singapore has experienced an impressive average compounded growth rate of over 12 percent in the past four years, driven by health consciousness, taste preferences, and dietary restrictions related to religion or ethics. Notably, this trend has garnered an overwhelming 94 percent positive sentiment among consumers in Singapore.

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  • Singapore’s Flash Coffee Replaces Dairy With Oatside’s Oat Milk ‘To Help Our Customers Take A Small Step Forward’

    3 Mins Read

    Singapore-based coffee franchise, Flash Coffee, has announced an exclusive partnership with fellow Singaporean oat milk maker Oatside, which will be the default in any milk-based drinks, replacing dairy.

    The shift to oat milk makes Flash Coffee the first prominent coffee chain in Singapore to move away from conventional dairy. The new offering is at no additional cost to the consumer.

    Flash Coffee’s decision to swap in Oatside’s oat milk builds on its dedication to aiding customers in their move towards healthier, environmentally friendly consumption habits, without sacrificing flavor. Lactose intolerance is extremely high among Asian populations.

    Ditching dairy

    “Choosing to consume better can be difficult,” David Brunier, Flash Coffee’s CEO, said in a statement. “That’s why we’d like to help our customers take a small step forward – wherever they are in their journey to being better, kinder consumers – by making oat milk the default at our outlets. Together with our partners at Oatside, we are proud to be the first-mover in the market to remove the premium for oat milk upgrades and make it the default option for all our milk-based drinks.”

    Oatside is now the default milk at Flash Coffee.
    Oatside is now the default milk at Flash Coffee.

    As part of the Oatside partnership, Flash Coffee has also kick-started the #SipForChange campaign, which aims to shed light on the daily struggles of making sustainable consumer choices and encourages persistence.

    “We hope that by making healthier, sustainable and great-tasting choices more accessible and convenient, we can inspire more Singaporeans to start and stay on their journey towards consuming better,” said Benedict Lim, Oatside’s founder.

    An eager audience

    The new partnership builds on a number of initiatives aimed at helping consumers make sustainable choices. On Earth Day, Flash Coffee introduced a limited-run oat milk menu. It also offers discounts for customers who bring their own coffee mugs.

    The Oatside team. Photo by Oatside.

    The decision to replace dairy follows the enthusiastic response from customers to past promotional initiatives, where surcharges were temporarily lifted for those opting for oat milk over dairy in their coffee drinks.

    The company says these promotional periods saw a surge in oat milk beverage sales, which more than doubled.

    The chain also says that consumer preference for oat milk persisted even after the promotions ceased, hinting at a rising inclination among Singapore residents towards healthier and more eco-friendly dairy alternatives.

    The partnership also builds on Oatside’s success. The company raised a $65 million Series A funding round last summer, co-led by Temasek Holdings and GGV Capital.

    “We want to be the plant milk for people who don’t care for plant milks – to lead the movement to  sustainable milk through incredible taste,” Lim told Green Queen last year. “Within plant milks – and oat milks in particular – there is a wide variance in textures, tastes and there has to be a varied offering across brands to achieve this shared mission globally.”

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  • Green Rebel’s Vegan Chicken Launches At Nando’s Singapore

    Green Rebel x Nando's
    3 Mins Read

    Indonesia’s whole-cut plant-based meat brand Green Rebel has announced a partnership with Nando’s Singapore for a limited menu collaboration.

    The announcement marks the first time Nando’s, the South African-based chicken chain, has launched a plant-based menu option in Singapore. The new meatless Green Rebel Chick’n Steak is part of Nando’s “The Great Pretender” campaign.

    Green Rebel x Nando’s

    The new sandwich contains 18 grams of protein per serving and 7 grams of fiber — about the equivalent of 250 grams of spinach. The sandwich is rolling out to all six Nando’s locations in Singapore.

    The partnership marks a milestone for Green Rebel, which launched in Singapore last year. The company’s products are available in 1,500 locations across Singapore, Indonesia, South Korea, Malaysia, and the Philippines.

    Green Rebel at Nando's
    Green Rebel at Nando’s | Courtesy

    “The way to convince more people in Asia to try plant-based foods is with products that work great in favourite local dishes,” Michal Klar, general partner at Better Bite Ventures told Green Queen last year following Green Rebel’s Series A funding round. “Green Rebel is doing exactly that by offering plant-based meats with authentic flavours like Indonesian beef rendang, chicken satay and more.”

    Last November, the company announced its expansion into the nondairy category with the launch of cheese, sauces, and dressings.

    Singapore as a vegan launchpad

    Singapore is increasingly cementing itself as a launch pad for vegan products. A confluence of increased consumer consciousness about environmental sustainability and ethical consumption has seen a rise in the demand for plant-based and alternative protein options across the nation. Singapore’s innovative, tech-forward business climate is ideal for the development and promotion of such products.

    Most recently, Dutch food technology pioneer Meatable hosted its first-ever cultivated meat-tasting event in Singapore — the only country that has approved cultivated meat for sale and consumption.

    meatable
    Courtesy Meatable

    Startups and multinational corporations alike are capitalizing on the opportunity. Recognizing Singapore’s potential, they’re launching an array of vegan alternatives, from lab-grown meat to plant-based dairy and egg substitutes. The government is also supportive of this burgeoning sector, contributing funds and resources for research and development in the food-tech industry.

    Crucially, Singapore’s status as a cosmopolitan city, with its diverse population and culinary tastes, makes it a fertile testing ground for new vegan products. Businesses are able to reach a broad spectrum of consumers and gain insightful feedback to continually improve their offerings.

    Furthermore, Singapore’s strategic location in Asia allows companies to expand into other markets in the region easily. Its role as a launch pad for vegan products underscores its broader ambition to become a leader in sustainable and innovative food solutions. This trend is likely to continue as the global demand for vegan and plant-based products grows.

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  • LIMA 2023: Sypaq delivers hundreds of UAVs to Ukraine

    Under the auspices of the Australian government’s military aid to Ukraine, the Australian firm Sypaq is busy delivering numerous examples of its Corvo Precision Payload Delivery System (PPDS) low-cost UAV. These “cardboard” (actually, they are made from foam board) UAVs are supplied in flat packs, and they can be quickly assembled with engines and control […]

    The post LIMA 2023: Sypaq delivers hundreds of UAVs to Ukraine appeared first on Asian Military Review.

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  • LIMA 23: China displays naval power at Langkawi Expo

    China’s presence at LIMA 2023 – whether via military platforms or commercial entities exhibiting at the Langkawi show – illustrated how the Asian superpower has expanded its footprint in Southeast Asia. The People’s Liberation Army Navy (PLAN) dispatched a Type 052D destroyer, while anchored nearby was the Pakistan Navy’s brand new Type 054A/P frigate PNS […]

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  • Malaysia Gets Its First Cultivated Meat Facility

    malaysian meal
    3 Mins Read

    Slated to launch in Q4 2024, Cell AgriTech says its first cultivated meat production facility will also be Malaysia’s first.

    Cell AgriTech says it plans to be in full production by spring of 2025, pending regulatory approval for cultivated meat. The company made the factory announcement during the first Malaysia Cultivated Meat Conference held at the Kuala Lumpur Convention Center earlier this month.

    Malaysia’s first cultivated meat facility

    “We are proud to be the first cultivated meat company in the country, bringing a sustainable and delicious alternative to traditional meat products,” said Jason Ng, the founder and manufacturing vice president of the Cell AgriTech group of companies.

    eel
    Photo by David Clode on Unsplash

    Cell Agritech’s focus will be on seafood, with tuna and eel up first. The goal is to achieve price parity with conventional seafood, the company says. The new facility will span three to four acres in size, with a 1,000-liter production volume.

    According to Deputy Science, Technology and Innovation Minister Datuk Arthur Joseph Kurup, who was also present at the conference, the global cultivated meat market is expected to grow from US$176.48 million (RM791.87 million) in 2022, to US$321.71 million (RM1.44 billion) in 2027.

    “The development of cultivated meat technology in Malaysia promises to create job opportunities and revenue while addressing national challenges such as food security, health management, and climate change,” Kurup said.

    Cultivated meat is currently only approved for sale in Singapore, but two U.S. companies, Eat Just’s Good Meat and Upside Foods, have received FDA clearance with “no questions” on their tech.

    Alternative protein across Southeast Asia

    In a post shared on LinkedIn, the Good Food Insitute APAC said the historical development also opens up opportunities for new collaborations across Southeast Asia. That kicked off with Ng announcing that Cell AgriTech will partner with Singapore’s Umami Meats to scale up the production of cultivated seafood.

    fish ball
    Courtesy Umami Meats

    Last year, Umami Meats announced it had produced cultivated fish cakes and filets, following the launch of cultivated fish ball laksa last August. It filed a patent for a novel single-stem cell technology that it says can build both muscle and fat in cultivated seafood.

    Mohd Khairul Fidzal Abdul Razak, CEO of the Bioeconomy Corporation — the lead development agency for the bio-based industry in Malaysia — said that as the global population surpassed 8 billion last November 2022, the cultivated meat industry is “poised to grow substantially.”

    “We believe that the future of meat is cultivated,” Ng said. “We are committed to bringing this innovative and sustainable solution to the meat industry as our focus in the field of cellular agriculture.”

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  • South Korea’s Tofu Giant Teams Up With Cultivated Meat Startup Simple Planet

    burger
    3 Mins Read

    South Korea’s plant-based food manufacturer Pulmuone and cell-based startup Simple Planet have teamed up to co-produce hybrid cultivated meat.

    Pulmuone and Simple Planet say they’re working to co-develop and commercialize hybrid cultivated meat products that combine plant-based ingredients and cultivated meat. The companies are targeting a 2025 retail launch given the current lack of regulatory approval for cultivated meat products.

    Hybrid meat

    Demand for healthier and more environmentally friendly food is on the rise in South Korea; the country’s alternative meat market was worth approximately $15.6 million USD in 2022, an increase of 28 percent from the previous year, according to Euromonitor. The market is predicted to rise to $24 billion USD by 2025.

    simple planet
    Simple Planet’s cultivated meat will be blended with Pulmuone’s plant-based ingredients. Courtesy

    The move builds on Pulmuone’s recent launches including a plant-based meat brand last year and a 2020 partnership with cultivated seafood startup BlueNalu.

    Last June, Simple Planet announced that it had developed cultivated meat with a higher concentration of unsaturated fatty acids.

    Coldplay-backed SCiFi Foods is also working to develop plant-based and cultivated meat hybrids.

    Hybrid meat development is also coming to conventional meat producers. Last month, Mush Foods announced its mycelium protein intended for combining with traditional beef.

    U.S. market

    Pulmuone is also preparing to increase its U.S. presence. Already, 70 percent of the tofu products sold in the U.S. are made by Pulmuone; Walmart, Costco, and hundreds of restaurant chains currently use Pulmuone’s products. It’s the company behind the Plantspired range.

    The company is now aiming to bring healthy, low-fat Korean food sold in South Korea for the last 40 years, to the U.S. consumer, including a range of “healthy” instant noodles.

    Cho Kil-su, head of Pulmuone, told the Korean Herald that the U.S. market saw significant growth in consumption of plant-based food after the pandemic years, as consumers’ interest in health grew.

    plantspired
    Pulmuone is behind the U.S. brand Plantspired. Courtesy

    “Concern for the environment also grew after the pandemic, and demand for plant-based products soared even higher as they produce less carbon dioxide throughout the production process,” he said.

    “This year, we plan to further expand our production infrastructure and expand our B2B business. We will mainly center on supplying universities with our products, as we have analyzed that young adults are most sensitive about health issues and receptive to new types of food,” said Cho.

    “We have partnered with leading local universities such as Yale University and Virginia Tech to provide sustainable food, and contribute to having students establish healthy diets.

    “We also aim to foray into Canada and Europe by expanding our tofu production line at the Ayer tofu plant (in Massachusetts) at the end of 2023.”

    Fellow South Korean plant-based food manufacturer Unlimeat has also seen steady growth in the U.S. after launching in stores last year. It recently launched its plant-based Korean BBQ and two flavors of pulled pork into 1,500 Albertsons locations.

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  • Singapore Approves Good Meat’s Serum-Free Media In a Cultivated Meat First

    good meat chicken
    3 Mins Read

    Good Meat, the cultivated meat division of San Francisco’s Eat Just, has secured the world’s first regulatory approval for a serum-free media.

    The Singapore Food Agency (SFA) has granted Eat Just approval for its new media used for its cultivated meat. Eat Just’s Good Meat cultivated chicken was the first in the world to receive regulatory approval for sale and distribution by SFA in 2020.

    Serum-free media

    Eat Just says the approval of the new serum-free media will lead to greater scalability while lowering its manufacturing costs. The company says it will also make its cultivated meat more sustainable.

    “Not too long ago, observers thought removing serum was a major limiting step to scaling cultivated meat. I could not be prouder of our team for doing just that and receiving approval to commercialize it this week. It’s yet another step forward for our company, the cultivated meat industry and the health of our planet,” Josh Tetrick, co-founder and CEO of Eat Just, said in a statement.

    An ABEC bioreactor that produces Good Meat
    An ABEC bioreactor that produces Good Meat | Courtesy

    Cultivated meat has historically relied on fetal bovine serum (FBS), a controversial growth media that kept livestock tied to the meat’s production. A growing number of cultivated meat manufacturers have been working to develop viable alternatives in anticipation of widespread regulatory approval. Upside Foods, another Bay Area cultivated meat producer, earned FDA GRAS status late last year — the first step toward U.S. approval.

    According to recent findings published in the journal Communications Biology cultivated meat holds the potential to reduce land use by 90 percent, reduce water use 75 percent, while producing 75 percent fewer greenhouse gas emissions.

    The research also found that FBS, the most common growth media, is responsible for 99 percent of the cost of current cultivated meat production systems. FBS is a “notoriously expensive, unsustainable, and inconsistent component, which is inherently antithetical to the aims of cultured meat,” the researchers noted.

    Eat Just’s approval comes on the heels of its expanded production efforts in Singapore. The company is adding bioreactors, including the largest one in the cultivated meat industry, to its Singapore production center that will allow it to scale up to “tens of thousands of pounds” of cultivated meat per year.

    ‘A milestone in scaling’

    “We congratulate Good Meat on achieving this milestone in scaling up cultivated meat production. This complements the company’s work in Singapore to build and operate its bioreactor facility where over 50 research scientists and engineers will develop innovative capabilities in the cultivated meat space such as media optimisation, process development, and texturization of cultivated meat products,” said Damian Chan, Executive Vice President of the Singapore Economic Development Board.

    “GOOD Meat is a key member of our growing ecosystem of more than 70 alternative protein companies and we look forward to their continued contributions in driving agrifood innovation from Singapore for the region and beyond,” Chan said.

    Cultivated meat comes to the butcher shop
    Cultivated meat comes to its first butcher shop in Singapore | Courtesy Eat Just

    “Today’s announcement is yet another significant step for this cutting-edge industry. AMPS Innovation members continue to advance the food landscape with new methods of producing high-quality, safe products to support commercialization of cultivated meat, poultry, and seafood,” said Robert Rankin, Executive Director, Association For Meat, Poultry And Seafood Innovation.

    Mirte Gosker, Managing Director of the Good Food Institute APAC, the industry’s leading think tank, says removing serum from cultivated meat production can drive down costs and “set the stage for expanded commercialization of sustainable protein.”

    “Given Singapore’s reputation as a global launchpad for scalable food security solutions, we’re hopeful that other nations will also soon embrace this smarter way of making meat,” Gosker said.

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  • Thai Union Invests In French Algae Tech Platform Algama

    algae
    2 Mins Read

    Thai Union, leading producer of Thai seafood, has invested in France’s Algama algae innovation platform.

    Thai Union’s Corporate Venture Capital Fund joined Algama’s recent €13 million Series A funding round to help accelerate its industrial algal ingredients for the food and beverage sector.

    “At Thai Union, we are committed to “Healthy Living, Healthy Oceans”, Thiraphong Chansiri, President and CEO of Thai Union said in a statement. Chansiri says algae, as a sustainable, marine ingredient, is aligned with the seafood giant’s goals.

    Algal protein

    “Algama and its experienced team have strong tech and commercial capabilities to create a positive impact on the protein industry. We are excited to work with them and explore further collaboration opportunities,” Chansiri said.

    algae
    Photo by Vita Marija Murenaite on Unsplash

    Tamalga, the ten-year-old Algama’s flagship product serves as an egg replacer in baked goods. The company says the new funding will accelerate the commercialization of its innovations as well as the development of new applications. It will also add a new 10,000m2 bio-refinery in Liege, Belgium.

    With Thai Union on board, Algama says its also exploring the seafood successors category with protein innovations at the forefront.

    “We are excited to work with Thai Union to create the next generation of seafood ingredients that are sustainably sourced and health-promoting,” Alvyn Severien, Algama’s co-founder and CEO, said. “By exploring the untapped potential of algae, we aim to push the boundaries and develop innovative products for the future.”

    Alternative seafood

    Last spring, Thai Union announced it was exploring cultivated seafood following the launch of its OMG range of plant-based seafood products. The company says the seafood sector is lagging behind other protein sectors when it comes to plant-based options.

    OMG Shrimp launched in August from Thai Union

    “The bigger opportunity lies with flexitarians, who are flexing between meat, seafood and vegan propositions,” Maarten Geraets, managing director of alternative proteins at Thai Union told the Bangkok Post last year. “Plant-based solutions are a trend that people would want to buy into. It’s something you want to be seen with, eating or drinking. It can be very aspirational.”

    The company established its CVC fund in 2019 with its focus on alternative protein, functional nutrition, and biotechnology. The fund is focused on investing in and partnering with early-stage, entrepreneurial companies aligned with Thai Union’s commitment to Healthy Living, Healthy Oceans.


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  • China Takes First Place In the 2022 ProVeg Food Innovation Challenge APAC

    3 Mins Read

    With more than $10,000 in prize money on the table, young Asian tech teams competed in the ProVeg Food Innovation Challenge APAC.

    China, Korea, India, Indonesia, and Thailand were all victorious in the 2022 ProVeg Food Innovation Challenge APAC. This was the first year the challenge included all Asia Pacific regions. It focused on South-East Asia in 2021 and Mainland China in 2020.

    The winners

    Students from China’s Shanghai Ocean University and Hainan University won top prize for its plant-based pork floss designed for infants. The plant-based meat is fortified with vitamins A and D.

    Second prize winners came from Thailand and Indonesia; the Thai team, from Kasetsart University, created “DeCrab Jumbo Lump Crab Meat”, a plant-based crab meat with the taste and texture of conventional crab.

    crab
    A plant-based crab meat was a winner this year. Courtesy David Abbram via Pexels

    The Indonesian team, from Universitas Gadjah Mada, Universitas Indonesia, Universitas Katolik and Indonesia Atmajaya, developed “PepShot” — a plant-based energy shop designed for workaholics to boost productivity. It comes in fully biodegradable packaging.

    Korea, Thailand, and India shared the third prize. Korean students from Sung Kyun Kwan University and Yonsei University developed a new range of K-bakery products for South Korea’s biggest chain bakery using Beyond Pork, and vegetables.

    India’s team hailed from NIFTEM-Kundli, IIHM-Kolkata, St. Xaviers College-Kolkata, and NMCCE Mumbai. They developed plant-based kebabs and chicken modeled after HaoFood’s peanut-based chicken.

    Thailand’s team from Panyapiwat Institute of Management created the “Hi Burger” — a satay-flavored plant-based burger made from jackfruit and herbs and spices.

    Meeting Asia’s demand for plant-based food

    “This is the third year we have run the ProVeg Food Innovation Challenge and I am pleased to see that the competition is growing in scale and influence,” Shirley Lu, Managing Director of ProVeg Asia, said in a statement.

    omnifoods
    OmniFoods worked with the teams | Courtesy

    David Yeung, co-founder and CEO of the leading Asian pork and seafood successor brand, OmniFoods, said his company was delighted to have partnered in this year’s challenge. “Our team has been impressed by the creativity and passion of the younger generations who are committed to driving positive changes and accelerating sustainability through food innovation,” Yeung said.

    In total, 179 food ideas representing 163 universities, vied for the prizes. The students had to not only develop the food but also a go-to-market strategy for the products. The event was sponsored by PepsiCo, Unilever, Omnifoods, Beyond Meat, Oatly and CPF with the goal of raising awareness about the benefits of plant-based food as well as the innovative skills of young talent.

    “I’m proud of the quality and creativity of students’ work,” Lu said. “Young innovators from Asia are transforming the food systems across the region and we look forward to even more participation from the APAC region next year.”

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  • WTH Foods Launches New Filipino-Inspired Frozen Plant-Based Meat Range, Umani

    WTH Foods has launched a Filipino inspired frozen range, Umani

    2 Mins Read

    Philippines-based plant-based meat manufacturer WTH Foods has launched Umani, a new range of frozen plant-based products drawing on Filipino culture.

    The mission-driven WTH Foods says its new range of frozen meals is part of its goal of helping to feed the planet’s estimated population of ten billion people by 2050.

    Umani

    The new WTH Foods Umani range, a combination of the Japanese word “umami”(“delicious) and the Filipino word “ani” (“harvest”), the frozen range includes sausages, burgers, meatballs, mince, sisig, tapa, tuna, and a holiday ham roast.

    Umani’s products are made from wheat, soy, and microalgae. The company says they offer a good source of protein and fiber while being free from trans fats, cholesterol, hormones, and antibiotics common in conventional meat.

    “We, at WTH Foods, innovate food experiences and transform the way the world eats one plate at a time,” Carissa Lim, co-founder and chief operating officer, told The Philippine Star.

    “We hope to raise awareness on nutrition, sustainability and food security, and find new ways to satisfy the population’s dietary protein requirements,” Lim said.

    Diving into plant-based seafood

    The company, which Lim co-founded alongside Stephen Co and Carlo Ng, says it will also turn its attention to the booming plant-based seafood category beyond the tuna offered in the Umani range.

    “We use microalgae for food applications, such as plant-based seafood, beverages, sauces and high-moisture extrusion,” Lim said.

    umani sisig
    Umani is taking on traditional meaty Filipino dishes like sisig with plants | Courtesy

    “Our R&D will develop our microalgae solutions for biomass supply, extraction of value ingredients, and development and isolation of our own strain,” she said.

    WTH has been working with universities, government agencies, and R&D teams to develop new products and expand its reach. It’s eyeing expansion to Southeast Asia, Europe, North America, and the Middle East over the next few years.

    “We expect to grow in terms of distribution and register the products with appropriate regulatory agencies for global expansion and presence in Asia Pacific and Europe. We would collaborate with other businesses and improve accessibility to our products and services,” she said.

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  • Singapore Appoints Its First Chief Sustainability Officer

    singapore
    2 Mins Read

    Singapore’s Ministry of Sustainability and the Environment announced the establishment of the position of Government Chief Sustainability Officer to advance its fight against the climate crisis.

    On January 1st, 2023, Tuang Liang Lim began his tenure as Singapore’s first Government Chief Sustainability Officer (GCSO). Lim leaves the Chief Science and Technology Officer at the Ministry of Sustainability and the Environment to take the new role.

    Tuang Liang Lim, Singapore’s GCSO

    Lim is charged with overseeing the Singapore Green Plan 2030, aimed at advancing the country’s agenda on sustainable development, which includes ambitious net-zero goals aligned with the Paris Agreement.

    Lim Tuang Liang
    Tuang Liang Lim, Singapore’s new Chief Sustainability Officer

    “It charts ambitious and concrete targets over the next 10 years, strengthening Singapore’s commitments under the UN’s 2030 Sustainable Development Agenda and the Paris Agreement, and positioning us to achieve our net zero emissions aspirations,” said the ministry.

    Under Lim’s supervision, public sector agencies and the Singapore government will develop and coordinate strategies that support sustainability targets. Lim will also head up the Government’s partnership stakeholders, which include businesses, civil society partners, and individuals.

    Singapore sustainability targets

    Under the Singapore Green Plan 2030, the country plans to quadruple its solar energy deployment by 2025, reduce its waste to landfill by 30 percent by 2030, reduce its overall water consumption, increase green buildings, and increase requirements for clean energy vehicles.

    Singapore-base TiNDLE’s Vegan Fried Chicken Burger from Other Side Fried

    Singapore says it aims to reach peak emissions by 2030 and will speed up its efforts to achieve net-zero emissions by 2050; it had previously said it would halve emissions by mid-century. Under Lim’s leadership, the country says it’s aiming to hit net-zero “as soon as viable.”

    Singapore has also been working to reel in its food system by supporting food manufacturing and farming in the region. It launched its 30 by 30 initiative in 2019 aimed at producing 30 percent of its food locally by 2030.


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  • Float Foods’ OnlyEg Gets the Veganuary Treatment In Singaporean Restaurants

    float foods eggs
    2 Mins Read

    Singapore’s Float Foods is launching a region-wide restaurant push for its plant-based OnlyEg during Veganuary.

    Just weeks after announcing a meal kit partnership in Hong Kong with DayDayCook, Singapore’s Float Foods is teaming up again. This time, it’s partnering with a number of restaurants on its home turf to help locals and visitors to Singapore celebrate Veganuary — the month-long campaign that encourages people to go vegan for January.

    Veganuary menus

    Float Foods has partnered with Swissotel, Park Royal Pickering, Sofitel Sentosa, and well-known cafes and restaurants including OldTown White Coffee, Potato Head, The Hainan Story, Bangkok Jam, bamboo bowls, Erwin’s Gastrobar, Level 33, Lime House, Solo Ristorante, Ling Zhi, Afterglow, The Plant Food, Makan Vegan, Warung Ijo, Daily Green, Naked Earth, and S17 Community Kitchen. 

    The menus will feature the range of OnlyEg’s ready-to-eat products including Shreds, Omelettes, Tamagoyaki, and Patties.

    OnlyEg
    OnlyEg is bringing vegan egg items to Singaporean restaurants for Veganuary | Courtesy

    “Here at Sofitel Singapore Sentosa Resort & Spa, we are proud to be doing our part for the environment by supporting OnlyEg in Veganuary as one of the many initiatives to achieve The Singapore Green Plan 2030,” Cavaliere Giovanni Viterale, General Manager for Sofitel Singapore Sentosa Resort & Spa, said in a statement.

    “A vegan diet is one of the best things we can do for the environment. By going vegan, not only do we reduce greenhouse gases, but also global acidification, land use, and water use. It is probably the single biggest way to reduce our impact on planet Earth,” Viterale said.

    “At bamboo bowls our whole concept is to have a plant-forward menu, so it made sense to partner with OnlyEg. Our primary mission is to focus on health and sustainability, so we are proud to be a part of Veganuary,” Chef Justin Hammond, bamboo bowls.

    OnlyEg

    OnlyEg is comparable to conventional chicken eggs with eight to 12 grams of protein per 100-gram serving. But they contain 70 percent less saturated fat than chicken eggs, zero cholesterol, and contain non artificial preservatives. colors, or flavors.

    OnlyEg
    OnlyEg is nutritionally comparable to chicken eggs | Courtesy

    In September, Float Foods became the first manufacturer to launch a commercially available plant-based egg Tamagoyaki in Asia.

    “We build our products around the philosophy of using plants to help consumers eat clean, naturally sourced, nutrient-dense substitutes that are beneficial for their health and wellbeing,” the company said.

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  • One Good Acquires India’s ‘Best’ Vegan Cheese Brand

    Angelo Vegan Cheese

    3 Mins Read

    Following its acquisition of plant-based nutrition brand Pro2fit earlier this year, India’s leading plant-based dairy brand One Good has added Angelo Vegan Cheese to its portfolio.

    “One reason we are excited about having Angelo Vegan Cheese on board is because it aligns with our pursuit of making products that are delicious, functional, and have clean ingredients,” One Good (formerly Goodmylk,) said in a LinkedIn post about the acquisition.

    India’s best vegan cheese

    “Angelo is India’s best vegan cheese. We are excited to bring these products to our customers everywhere. We’ve assembled a basket of great products, and we’re working really hard to get them everywhere,” One Good co-founder Abhay Rangan said in a statement.

    The move is part of One Good’s goal of becoming the leading dairy-free producer in India.

    one good
    One Good is aiming to be the biggest name in India’s alt-dairy category | Courtesy

    Angelo Vegan Cheeses come in four styles are made with fresh and clean-label ingredients and include products developed specifically for commercial-scale applications, such as in pizza and lasagna as well as in classic Indian dishes including dosa.

    One Good says its peanut curd is being used in the cheeses already. “You’ll be amazed at how rich and flavourful each bite is, with a texture that will leave you wondering if it’s too good to be true,” the company said.

    “Adi — [Angelo Vegan’s founder] — isn’t just a talented cheese maker, he’s also incredibly passionate about veganism, sharing our same values and drive to make vegan products mainstream,” One Good said in the post.

    One Good says the Angelo cheese will initially be available in Bangalore, Mumbai, Delhi NCR, Chennai, and Hyderabad, with plans to launch in retail coming soon. One Good has already started selling the cheese in its hospitality and food services channels.

    India’s palate for plants

    Alt-dairy is booming across the country known for its love of conventional dairy. In November, Phyx44 nabbed $1.2 million in Seed funding for its precision fermentation technology. The Bangalore-based Phyx44 says it’s using precision fermentation to create whey and casein that can disrupt India’s dairy industry with products that perform like cow’s milk.

    Phyx44's precision fermentation dairy
    Phyx44’s precision fermentation dairy | Courtesy

    The merger comes as India is set to see some of the biggest category growth for vegan food in 2023 as demand continues to rise. Earlier this month, Mumbai-based Another Foods announced a new plant-based chicken made specifically for food service to support the demand across India’s hospitality and restaurant industries. 

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  • Singapore’s Seafood Giant Ha Li Fa Launches Plant-Based Seafood Brand Eat, Plant, Love

    noodle bowl with fish ball
    2 Mins Read

    Singapore is getting its first plant-based mee pok in a partnership between the new Ha Li Fa brand, Eat, Plant, Love, and Bib Gourmand LiXin Teochew Fishball Noodles.

    A popular Chinese noodle dish, mee pok is one of many Asian dishes with few plant-based options, according to Eat, Plant, Love (EPL), the new plant-based brand under the Ha Li Fa umbrella.

    Eat, Plant, Love

    As part of the EPL brand launch, a plant-based mee pok is coming to the popular LiXin Teochew Fishball Noodles restaurants.

    mushroom noodle bowl
    EPL is using mushrooms and plant-based ingredients for its new range | Courtesy

    Ha Li Fa says the taste of the plant-based mee pok is “indistinguishable” from conventional. The dish features the EPL fish cakes, minced meat, vegetable rolls, and fried tau pok — stuffed tofu — served atop LiXin’s springy house noodles. The dish will also replace lard, a key ingredient in conventional mee pok, with shallot oil.

    Ha Li Fa is known for its popular BoBo fishballs and other seafood products, but the new EPL brand dives fully into plant-based options as the demand for alternatives is on the rise across Asia.

    The new range includes seven alternative seafood and meat products including plant-based and mushroom balls, vegetable rolls, plant-based calamari, fish cakes, minced meat, and stuffed tau pok.

    The new EPL products are launching at select supermarkets including Fair Price Finest and Xtra outlets.

    Asia ups its plant-based seafood

    Alternatives to conventional seafood are on the rise across Asia. In August, leading shrimp exporter Thai Union announced its first plant-based shrimp option.

    “We have had consumers come to us and say, ‘I know you are an expert in seafood and shrimp – I would like to have a shrimp tempura, but not containing shrimp’,” Tunyawat Kasemsuwan, Thai Union’s innovation director said last year. “They come to us because they see we understand product quality, its functional properties, characteristics, taste, and sensory texture.”

    Eat Plant Love's plant-based fish balls
    Eat Plant Love’s plant-based fish balls | Courtesy

    Also in August, Umami Meats debuted the world’s first cultivated fish ball in Singapore, which is currently the only government to have approved cultivated meat for sale and consumption.

    Mihir Pershad, Founder and CEO of Umami Meats said the company chose to develop fish ball laksa as a first prototype to create a dish that embodies Singapore’s rich food culture, “When we thought of classic, iconic Singaporean dishes, laksa immediately came to mind.”

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  • Another Foods Launches India’s First Plant-Based Food-Service-Ready Chicken

    Another Foods is bringing its plant-based chicken to food service
    3 Mins Read

    Mumbai-based Another Foods says its new plant-based chicken is made specifically for food service to support the demands across the hospitality and restaurant industries.

    Another Foods says it worked with hospitality and food service experts to co-create its new line of plant-based chicken.

    “Having our own lab and manufacturing setup, Another Foods is able to create products specifically required by our partners,” Sharvil Desai, Founder, Another Foods, said in a statement. “We’ve started with three SKUs including plant-based chicken mince, chicken burger patty, and chicken chunks.”

    ‘Just like chicken’

    Desai says the new products taste “just like chicken” and are texturally identical to conventional meat. But Desai says the new items are non-flavored, which offers chefs the versatility to cook these products in different ways for different cuisines. “We want restaurants and hotels to think of us as their raw chicken supplier — just like a Godrej or a Venky’s — the only difference being that our products are plant-based.”

    India’s demand for plant-based food is on the rise | Photo by Sylvia Bartyzel at Unsplash

    The launch has earned praise from the Good Food Institute India, the think tank organization for the alternative protein industry.

    “As category awareness in India grows, food service offers the opportunity for curious and conscious customers to try plant-based meats at their favorite restaurants,” said Nicole Rocque, Senior Innovation Specialist, GFI India.

    Awareness is growing across the country, with India’s smart protein sector on track to reach $4.2 billion by 2030, according to projections from GFI India and Deloitte India. There are currently more than 50 startups in the alternative protein space in the country with more than 80 companies in total supporting the category growth.

    ‘More inclusive dining’

    As India’s population boom is expected to continue, Rocque says adding plant-based dishes to the menu “can help hotels, restaurants, and cafes attract new consumers, offer more inclusive group dining options, and appeal to younger demographics.” She says startups like Another Foods entering the plant-based market “gives back culinary creativity to chefs,” especially with its tailor-made product and marketing solutions for restaurants. “This model has great potential to scale as it leaves room for versatility, experimentation, and ultimately sustaining consumer interest for an extended period of time.”

    This month, Mumbaikars will have the opportunity to try Another Foods’ plant-based chicken at the Indigo Deli Colaba and its ghost kitchen, the Indigo Burger Project.

    Indian consumes want more than traditional meals as they embrace plant-based dining
    Indian consumes want more than traditional meals as they embrace plant-based dining | Courtesy GoodDot

    “I have been interacting with [Desai] and Another Foods for quite some time now,” Anurag Katriar, Founder, Indigo Hospitality and former President, National Restaurants Association of India, said. “My first meeting with him was over product trials and I remember offering blunt feedback about the necessity to work on the product further, before its commercial launch. To my pleasant surprise, instead of being defensive, Sharvil took my feedback on board positively and came back a few months later with a superior, improved product line! This incident speaks volumes about the culture of Another Foods and its promoters – they are chasing excellence, and that will surely hold them in good stead in the long run.”

    Desai says Another Foods’ team of scientists and chefs combine art and science to best serve its customers. “One of the biggest hurdles stopping people from being more sustainable is the notion that sustainability comes through compromises,” Desai said. “I wanted to create something that gives people what they want, without making them think they are compromising.”

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  • Cultivated Meat Just Landed In a Butcher Shop for the First Time

    Cultivated meat comes to the butcher shop
    3 Mins Read

    Eat Just’s Good Meat is now available through a Singaporean butcher shop, Huber’s Butchery.

    Eat Just’s cultivated Good Meat is coming to the display case and bistro menu of Huber’s Butchery in Singapore, beginning early next year. The launch includes a tasting preview happening this Saturday.

    ‘Another historic moment’

    “Offering this new approach to making meat at a butchery is another historic moment in the long road to making our food system more delicious and sustainable,” Josh Tetrick, co-founder and CEO of Eat Just, said in a statement. “I’m very proud to partner with the Huber’s team to give people a whole new way to experience our cultivated chicken in the new year.”

    The news follows several recent launches across Singapore including a partnership with the delivery platform Food Panda, and a recent partnership with a number of hawker stalls, as well as fine dining restaurants.

    Good Meat's cultivated lab meat
    Good Meat’s cultivated lab meat | Courtesy

    Last month, during the COP27 conference in Egypt, Eat Just served its Good Meat chicken to global climate leaders, media, and consumers for the first time outside of Singapore. Cultivated meat is poised to reduce the protein industry’s carbon footprint by producing fewer emissions than conventional meat production — some estimates put it at 90 percent fewer emissions. It’s also less resource intensive, requiring less land and water than conventional meat.

    The Huber’s partnership will see the company’s first placement alongside conventional butcher shop meat, something Huber says aligns with its longstanding commitment to quality.

    “When we founded our butcher shop, we made it our mission to provide top quality and exceptional tasting meat products with the highest food safety standards at an affordable price. Partnering with GOOD Meat is in keeping with that vision and the realities of our ever-changing food system,” said Huber’s Butchery Managing Director Ryan Huber.

    Executive Director Andre Huber said cultivated meat “could be one of the solutions to over-farming due to increased population size and density and an increase in animal protein consumption in many parts of the world.”

    Cultivated protein poised for regulatory approval

    The launch into the family-run butcher overlaps with the two-year anniversary of Good Meat’s approval in Singapore; it’s currently the only company with regulatory approval to sell its cultivated meat.

    Upside Foods’ EPIC factory, Courtesy

    But that will likely change in 2023 as fellow U.S.-based cultivated meat company, Upside Foods, has completed the first regulatory hurdle with the FDA GRAS status for its cultivated chicken.

    The meat is likely to receive USDA approval within the next year, which would make it legal for sale and consumption across the U.S.

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  • The Future is Asian: Green Queen Publishes 2022 Edition of Award-Winning APAC Alt Protein Report

    4 Mins Read

    A new report by Green Queen Media argues that while plant-based meat sales may be flat in the US and Europe, in Asia Pacific, the alternative protein industry is booming.

    Green Queen Media has published the 2022 edition of its award-winning APAC Alternative Protein Industry Report today, titled The Future is Asian and presented by plant-based chicken leader TiNDLE. The 150-page report, now in its third year, is the result of over 14 months of original reporting and dozens of first-hand interviews, as well as featuring expertise and insights from over 30 ecosystem insiders and sector investors.

    Both the 2020 and 2021 editions grabbed the top prize in the category of Special Awards for best Global Report at the Hallbars Sustainability Reports Awards in Sweden. Hallbars is an organization that recognizes the best climate-forward publications around the world. 

    Representation matters

    It’s been a challenging year for alternative protein, particularly for plant-based meats, with flat sales in the US and some European markets, a challenging environment for public plant-based companies like Beyond Meat and Oatly, and constant media attacks by pro-meat and pro-dairy lobbies. However, these headlines belie the global picture. “Across the Asia Pacific region, alternative protein companies have been going from strength to strength, hitting major milestones, attracting significant government support and raising record funding rounds,” said Sonalie Figueiras, the report publisher and Green Queen Media’s founder and editor-in-chief, in a statement. “Our report illustrates the importance of reporting and media representation. Western-centric media would have you believe that alternative protein is an industry in trouble. In reality, the sector is headed for boom times in Asia and beyond.”

    “What is perhaps obvious to some, but became incredibly clear upon writing the report and working with our industry experts, is just how differently the various countries within APAC approach alternative proteins, both in terms of technology and consumer behaviour,” said Nicola Spalding, the report author.

    The future is Asian

    Where the 2020 report focused on examining making the case for why alternative protein was necessary in a region that boasts 60% of the world’s population but only 20% of the world’s agricultural land, and the 2021 report provided an exhaustive look at the industry in APAC and dug deep into the three technology pillars, the 2022 edition highlights the 10 most important growth stories and historic firsts that the industry has achieved, as well as the unique products created to serve consumers with vastly different food traditions, culinary tastes and dining preferences.

    On the funding front, record-breaking rounds made headlines across the globe, as APAC was home to both the largest cultivated meat Series A ever and the largest plant-based meat Series A ever. The report chronicles every round raised in 2022, with an emphasis on the 10 biggest.

    In addition, precision fermentation, which in 2021 was a fledging sector in Asia, experienced real traction this past year, with China’s first animal-free dairy company coming out of stealth and the launch of the region’s first animal-free dairy milk onto supermarket shelves amongst many other announcements.

    Several APAC cultivated meat players celebrated major product firsts, from the first cultivated pork belly to the first cultivated duck breast to the first cultivated fishball to the first cultivated Dokdo shrimp- huge leaps, especially given how young the sector is.

    The Future is Asian features extensive interviews with 10 local ecosystem insiders from Japan to Taiwan to India, and spotlights the insights of the top venture capitalists investing in the region’s startups.

    For the first time, the report authors provided recommendations aimed at the many players of the region’s ecosystem on the road ahead amidst a changing global landscape fraught with supply chain disruption, the ongoing Ukraine war, rising food inflation and the looming threat of a worldwide recession, on top of a worsening climate crisis.

    In-depth: APAC’s alt protein pioneers

    After years of ecosystem building, the region now boasts hundreds of startups working towards a future of food that promises to feed over three billion people sustainably, safely, and ethically.

    The report showcases a range of in-depth case studies spotlighting some of the region’s most exciting players such as South Korean cultivated meat and seafood startup CellMEAT, Singaporean plant-based chicken and seafood player Growthwell Foods, US-Australian animal-free casein maker Change Foods, global fats leader AAK, specialty distributor Classic Fine Foods, Californian precision fermentation company Perfect Day and Hong Kong-based foodtech accelerator Brinc.

    Also included are greater China-based plant-based pork and dumpling brand Plant Sifu, US whole-cut fermentation-based seafood pioneer Aqua Cultured Foods, Singaporean cultivated seafood startup Umami Meats and Swiss flavor manufacturer Givaudan.

    The climate crisis presents a clear and present danger for Asian countries. The region will feel the brunt of many of the worst tolls of environmental degradation from worsening air pollution to mass climate migration to declining food security. As Figueiras writes in the report’s introduction, “Alternative protein is an important part of the future food toolbox if we are to build a stronger, more resilient regional food system that will face water shortages, land degradation, and more frequent climate-related weather events, amongst many other challenges.”

    Download The APAC Alternative Protein Industry Report 2022 – The Future is Asian now. 

    Lead image courtesy of Green Queen Media.

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