GOOD Meat raises cultivated meat stakes with Singapore’s nod of approval for serum-free media

18 Jan 2023 --- The cultivated meat division of food technology company Eat Just, GOOD Meat has netted “first-in-the-world” regulatory approval from the Singapore Food Agency (SFA) to use serum-free media to produce cultivated meat. 

Removing serum from cultivated meat production can drive down costs and set the stage for expanded commercialization of sustainable protein.

Hailed as a “regulatory milestone,” the green light will lead to greater scalability, lower manufacturing costs and a more sustainable product, according to the company, which is making strides in commercializing solutions in the cultivated meat, slaughter-free space. 

SFA’s approval also paves the way for producing larger quantities of real, high-quality chicken made from cells instead of animals.

 GOOD Meat has netted regulatory approval from the Singapore Food Agency (SFA) to use serum-free media. Singapore, global launchpad for cellular agriculture
Having initially obtained approval from SFA for its first chicken product in November 2020 and subsequent approval for new formats of its poultry in November 2021, the US-based food tech firm’s approval for serum-free cultivation media means operations will now transition to “a more efficient and favorable production process.” 

Josh Tetrick, co-founder and CEO of Eat Just, remarks how, not too long ago, observers thought removing serum was a major limiting step to scaling cultivated meat. 

However, this latest approval in Singapore demonstrates how the company is driving the cultured meat and poultry space forward. 

“It’s yet another step forward for our company, the cultivated meat industry and the health of our planet,” he says.

GOOD Meat remains the only cultivated meat producer in the world with the ability to sell to consumers. Since its launch in Singapore, the company’s chicken has been featured on menus at fine dining establishments, hawker stalls and via food delivery. 

Starting in January 2023, diners can reserve tables to feast on cultivated chicken at Huber’s Butchery, one of Singapore’s premier producers and suppliers of high-quality meat products.

Ramping up production
This regulatory approval comes as bioreactors are being installed as part of the construction process of GOOD Meat’s Singapore production center, geared up to make tens of thousands of pounds of meat. 

The facility will house the single-largest bioreactor in the cultivated meat industry to date: a 6,000-liter vessel built in partnership with bioreactor technology leader ABEC, Inc. 

The demonstration plant is scheduled to open later this year and will run the serum-free production process.

“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 optimization, process development, and texturization of cultivated meat products,” adds Damian Chan, executive vice president of the Singapore Economic Development Board.

Alternative protein boom
“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 agri-food innovation from Singapore for the region and beyond.”

“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,” says Mirte Gosker, managing director of the Good Food Institute APAC.

Just before Christmas 2022, the world’s first cultivated meat butchery debuted cell-based cuts from Good Meat.

“This 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,” remarks Robert Rankin, executive director of the Association For Meat, Poultry And Seafood Innovation.

Edited by Gaynor Selby

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