As part of a 2-year R&D collaboration funded by the Singapore-Israel Industrial R&D (SIIRD) grant, the global cultivated seafood platform provider UMAMI Bioworks and Steakholder Foods established the ease of cultivating 3D-printed fish fillets at a large scale.
The announcement follows the recent launch of SHMeat and SHFish blends with Advanced 3D food printing.
A prototype portfolio and collaboration with NAMIC
With this alliance, both firms have successfully built a portfolio of design prototypes. It depicts the broad variants available in 3D printing and cell cultivation. These help create an extensive range of fish-based products to match the specific characteristics of particular species and their variants.
UMAMI Bioworks, and Steakholder Foods have also partnered with the Singapore-based National Additive Manufacturing Innovation Cluster (NAMIC), a national platform hosted by the Agency for Science, Technology & Research (A*STAR).
The CEO of UMAMI Bioworks, Mr. Mihir Pershad, states: “Our partnership with Steakholder Foods is well aligned with our strategy to create a sustainable seafood platform with the scalability required for global impact. Through this collaboration, we integrate advanced 3D-printing technology into our cultivated seafood production platform to meet the growing demand for ethical, high-quality alternatives without compromising marine biodiversity.”
UMAMI Bioworks & Steakholder Foods are coherently enhancing the field of cellular agriculture and food technology. Using their cultivated seafood products, both companies plan to eliminate the environmental impacts of traditional fishing methods. Meanwhile, this strategic alliance remains at the forefront of future-based partnerships that solely focus on revamping the seafood sector.
“Partnering with UMAMI Bioworks allows us to extend our longstanding expertise in 3D printing of plant-based seafood to develop cultivated products. By leveraging our collective strengths, we aim to develop commercial products quickly to meet industry needs while aligning with regulatory and sustainability goals,” says the CEO of Steakholder Foods, Arik Kaufman.
Target markets and regulatory frameworks
With assistance from NAMIC, both firms intend to redefine 3D printed fish fillets that shift their entire focus toward domestic and international markets. This also provides an opportunity to proactively navigate rising concerns over food safety standards and regulatory frameworks by guaranteeing that these products are highly prepared for seamless commercial deployment.
The CEO of NAMIC, Dr. Ho Chaw Sing shares his thoughts by highlighting the fact that, “This collaboration comes at a pivotal moment as the nation of Singapore plans to achieve food resilience as part of Singapore’s 30/30 goal. With the aquaculture sector contributing significantly to this goal, we hope to bolster the cellular agriculture industry as an alternative to the agri-food industry by leveraging on Steakholder Foods’ proprietary 3D printing technology and Umami Bioworks’ cultivated bioproduct expertise to accelerate the development of alternative seafood products, with comparable taste and texture to natural seafood.”
Author: Nagarjun M
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