Good Meat’s alt-chicken gets Singapore regulatory approval while Black & Veatch plans cultivated seafood scale-up
17 Dec 2021 --- Eat Just’s Good Meat division has been granted regulatory approval to sell new types of cultivated chicken products in Singapore. In the same week, Black & Veatch designed a first-of-a-kind advanced R&D facility for cultivated seafood in the country.
Next week, the first glimpse of Good Meat’s chicken breast will occur at the JW Marriott Singapore South Beach.
The latest approval by the Singapore Food Agency comes on the first anniversary of Good Meat’s launch of high-quality meat created directly from animal cells.
Good Meat is continuing to invest in its future in Singapore.Supporting the fast-growing cultivated meat sector is part of Singapore’s “30 By 30” campaign to build the island nation’s capability to produce 30% of its nutritional needs locally and sustainably by 2030.
Operating in a key market
Good Meat is continuing to invest in its future in Singapore. The design and manufacturing of vessels and systems that will enable significant increases in cultivated meat production capacity are underway, intending to have the equipment installed and operational in the next two years.
“A lot has changed in the last year, but one thing has stayed the same: Singapore continues to lead the global transformation to a smarter, more sustainable food system. We’re proud to celebrate our first anniversary of the first-ever sale of cultivated meat with this important regulatory and product announcement that’s again taking place in Singapore,” explains Josh Tetrick, co-founder and CEO of Eat Just.
Good Meat is curating new opportunities for consumers to purchase cultivated chicken dishes at some of Singapore’s famed hawker centers in 2022.
The brand has also revealed that renowned chef humanitarian José Andrés has joined the board of directors and has pledged to serve the company’s cultivated chicken at one of his restaurants in the US following regulatory review there.
Andrés, whose ThinkFoodGroup operates more than 30 restaurants in the US, will provide culinary counsel to the company’s team of chefs and scientists as they work to improve the taste, texture and versatility of their products that will ultimately be sold in Singapore and around the world.
Ramping up cell-based seafood
Black & Veatch and Shiok Meats have unveiled an advanced R&D facility for cultivated seafood, officially opened by Singapore’s minister for sustainability and the environment, Grace Fu.
The new facility will help Shiok Meats, the world’s first cultivated crustacean company, scale-up cell-based crustacean meat products, targeting commercialization by 2023.
Black & Veatch and Shiok Meats have unveiled an advanced R&D facility for cultivated seafood in Singapore.
“Building the Mini Plant is a big milestone for us. Our production facility, which is due in the next 18 months, will extend this Mini Plant in terms of engineering design and foundation. This new facility allows us to scale the cultivated seafood production gradually and strategically to ensure a comprehensive manufacturing model and top-notch products,” says Dr. Sandhya Sriram, CEO and co-founder, Shiok Meats.
“Reshaping our food system will require massive change,” adds David Ziskind, director of engineering at Black & Veatch NextGen Ag.
“Innovation and sustainability are core to our engineering and construction solutions as we help companies bridge the gap between science, research and development, engineering, and commercialization to bring new food products to market, at scale.”
Edited by Elizabeth Green
