The Big Catch: Lab-Grown Seafood

Shiok Meats, a Singapore-based startup, is pioneering cell-based seafood production, offering sustainable and ethical alternatives to traditional meat. Founded by Sandy Shri Ram, the company focuses on shrimp, crab, and lobster, aiming to replicate the taste and nutrition of conventional seafood. The process involves isolating stem cells and growing them in bioreactors. Despite high costs, Shiok Meats is working to reduce expenses and make lab-grown seafood appealing to consumers. The company envisions a future where cell-based and plant-based meats dominate supermarket aisles, contributing to feeding a growing global population.

How does the nutritional value of lab-grown shrimp compare to traditional shrimp?

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What is the main advantage of using cellular agriculture for seafood production?

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What inspired Sandy Shri Ram to start Shiok Meats?

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What is the projected market value of the cell-based meat market in the next decade?

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Describe the process of growing cell-based meat or seafood.

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Explain the significance of the liquid nutrient solution in the cultured seafood process.

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What challenges does Shiok Meats face in making lab-grown food appealing to customers?

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