Cutting-Edge Meat: Lab-Grown Chicken and Precision Fermentation Revolutionize Food
The Huber’s Butchery bistro in Singapore is home to an extraordinary meal that represents the future of food. The chicken skewer resting on a bed of couscous salad might seem ordinary, but it is far from it. This chicken is not a product of traditional farming methods; it has been grown in a laboratory. Cells extracted from a living chicken can be multiplied indefinitely in a bioreactor, creating a sustainable source of meat.
Singapore has been at the forefront of the cultivated meat movement, being the first country to approve the sale of lab-grown meat. Good Meat, a subsidiary of Eat Just, received approval in December 2020, and Upside Foods also recently gained clearance in the United States. The Singaporean government’s “30 by 30” plan aims to produce 30% of the country’s nutritional needs by 2030, focusing on sustainable solutions like cultivated meat.
While cultivated meat has its detractors, the sector is rapidly expanding worldwide. According to the Good Food Institute, there are 156 companies globally producing various types of lab-grown meat. Hong Kong-based Avant Meats, US-based Wildtype, and Singapore-based Shiok Meats are among the companies developing alternative protein sources.
Precision fermentation, another innovative food technology, has the potential to reduce reliance on animal farming. This process uses microorganisms to produce complex organic molecules, such as proteins. Perfect Day, a California-based company is using precision fermentation to create cow-free dairy products, including milk and ice cream. Solar Foods, a Finnish start-up, has received regulatory approval in Singapore for its Solein powder, which is produced from air and bypasses the need for photosynthesis.
These technologies offer promising solutions to address the growing demand for sustainable protein sources and reduce the environmental impact of traditional farming practices. However, chefs and environmentalists have divided opinions on lab-grown and fermented foods. While some embrace these innovations, others advocate for regenerative agriculture or a complete end to animal farming. The ultimate goal remains the same: sustainably producing protein to feed the growing population.
