We interview Sandhya Sriram (SS) from Shiok Meats, Shulamit Levenberg (SL) from the Technion and Aleph Farms and Timothy Olsen (TO) from Merck on the current status, challenges and future directions of cultured meat.

SS: Shiok Meats, established in 2018, is a cultivated, cell-based meat and seafood company, headquartered in Singapore. It is the first of its kind in Singapore and South-East Asia with a mission to bring delicious, sustainable and healthy shrimp, lobster, crab and meats to your table, by harvesting from cells instead of animals. Our meats are animal-, health- and environment-friendly with similar taste and texture compared to their traditional counterparts. Shiok Meats also own Southeast Asia’s first cultivated red meat company, Gaia Foods.

We currently have two sub-teams working on 1) establishing stable cell lines for cultivated shrimp and lobster meat production, so that we can scale up and 2) scaling up cultivated beef production. Both projects involve gathering enough experimental data for the respective regulatory approvals.