Companies around the world have been working on alternatives to replace meat products, and a new cell-based meat promises to be a viable substitute for seafood. Following in the footsteps of Impossible Foods and Beyond Meat, Shiok Meats is looking to replace a host of seafood options with cleaner, more sustainable alternatives.

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The company’s founders, Ka Yi Ling and Sandhya Sriram, are using their background as stem cell scientists to create the next generation of clean meats. The co-founders are currently in the research phase of their project and hope to use cell-based meat to replicate shrimp, lobster and crab.

Related: How meatless shrimp could solve seafood’s sustainability problem

According to CleanTechnica, Shiok Meats is still a few years away from releasing a product, which it hopes will be available to a large market. Although the company is targeting seafood, its goal is not to replicate the look and feel of the meat. Instead, Ling and Sriram want to get the flavors right and hope to release something along the lines of a dumpling filling.

“Definitely we can’t make seafood look like seafood that you catch from the ocean,” Sriram shared. “We can’t make the fish as a whole.”

With its research well underway, Shiok Meats has secured funding from multiple sources. This includes firms like Boom Capital, AIIM Partners and Ryan Bethencourt. If the company is successful in producing cell-based seafood, Shiok Meats hopes to release its product around the world, starting in Asia.

Shiok Meats is concentrating efforts on producing a shrimp alternative first, as this is more affordable and an easier meat to work with. If all goes well, then it will look into replicating other crustaceans. The company estimates that it can replace shrimp for around $5,000 per kilogram. Although this might seem like a hefty price, it is actually much more cost-effective than some of the beef alternatives currently on the market.

For those interested in cell-based seafood, Shiok Meats plans to release its product in stores over the next three to five years, starting first in Singapore before expanding to other markets in Asia.

+ Shiok Meats

Via CleanTechnica

Images via Vedat Zorluer