Shiok Meats' co-founder Sandhya Sriram is on a mission to make cultivated seafood
andhya Sriram is impatient. The stem-cell scientist wanted to put her knowledge to use developing cultivated seafood, but no one was doing that in Singapore. So four years ago, she set up a company to create lab-grown crustacean meat. Eagerly, she registered her company, Shiok Meats, at 3 a.m. in August 2018. “Nobody was doing crustaceans,” says Sriram, Shiok’s Group CEO and co-founder. “What do Asians eat the most? Seafood. It was a simple answer … And they’re so delicious.
But even if that ambitious timeline is met, it will likely be a while before the average person is eating cultivated crustaceans. It will require not just regulatory approval but also more funding and a bigger factory, along with persuading consumers and governments around the world to accept lab-grown seafood. “We’re at an interesting stage of a startup; it’s called the Valley of Death,” says Sriram.
Sandhya Sriram, Group CEO ands Co-Founder of Shiok Meats, seen here in their R&D laboratory on Nov. 11.Asia consumes more seafood than any other region. Several food-tech companies are tapping into this demand, including a Hong Kong company making lab-grown fish maw, a Chinese delicacy, and a South Korean company also developing cultivated crustaceans. But Shiok may have a first-mover advantage.
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