Ka Yi Ling, co-founder and chief scientific officer at Shiok Meats, in lab which grows shrimp meat via stem cells, working at her lab in Singapore. - Reuters
Plant-based meat alternatives, popularised by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus. Shiok grows minced meat by extracting a sample of cells from shrimp. The cells are fed with nutrients in a solution and kept at a temperature of 28 degrees Celsius , which helps them multiply.One kg of lab-grown shrimp meat now costs US$5,000, says Chief Executive Sandhya Sriram. That means a single 'siu mai' dumpling typically eaten in a dim sum meal would cost as much as US$300, using Shiok's shrimp.
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