World’s First Lab-Grown Lobster Meat
Singapore cellular agriculture company Shiok Meats has unveiled its latest prototype product: ‘lobster’ made using cellular agriculture. The development follows the launch of the company’s cell-based shrimp prototype, revealed in April 2019. After an exclusive tasting event hosted by the company, food news website Foodnavigator, which attended the function, reported that the new lobster product was showcased in two dishes – lobster gazpacho and lobster terrine.
According to Foodnavigator, the new lobster meat product is cultivated in the same way as the shrimp prototype; cells are extracted from lobsters and then grown in nutrient-rich conditions in a lab, to be harvested several weeks later. The site also reports that Shiok Meats will next turn its attention to producing a cellular prototype for crab meat, and is working on reducing production costs of its shrimp prototype from $7,000/kg to $50/kg by the end of 2021.
These developments in cellular agriculture are significant on a global scale, as countries look to secure their protein supplies. In the world of lab-produced meat prototypes, competition has been underway for many years, amongst companies hoping to penetrate mainstream markets with products that are deemed safe and healthy by food standards agencies. Read Alt-Meat Achieves Global Success for more on this topic, as well as Meet the Aussie Company Engineering Exotic, Lab-Grown Meat.
Meanwhile, with oceans under threat from overfishing and pollution, sustainable seafood solutions have never been more necessary. We covered this topic back in 2012 when few consumers were aware of the environmental damage being done to our oceans (see Social Seafood), and we’ve continued to track developments. Also see Edible Codes Promote Sustainable Sushi, Top Four Faux Fish and The Post-Vegan Opportunity.