Singapore-based food tech group Umami Meats has introduced what it claims is the world’s first laksa -- a spicy noodle dish popular -- made using cell-cultured fish balls.
The launch took place at a private event in Singapore this week.
Fish balls are made from fish paste and then boiled or deep fried.
The company said it chose to develop fish ball laksa to create a dish that embodies Singapore’s rich food culture.
“When we thought of classic, iconic Singaporean dishes, laksa immediately came to mind.” Umami Meats CEO and founder Mihir Pershad said.
The fish balls are a blend of cell-cultured fish and plant proteins that replicates the feel and structure of conventional fish balls.
The launch builds on Umami Meats’ strategy of developing cell-based replacements for seafood species expected to experience supply challenges due to the climate crisis, challenges from overfishing and increasing consumer demand.
Singapore is currently the only country in the world that has approved cultivated meat for human consumption. Umami Meats has been working with regulators at the Singapore Food Agency to help further approval of other meat and seafood made using cell-based technology.
The company has raised about $2.7 million (€2.7 million) from investors, including Katapult Ocean, Better Bite Ventures and Impact Venture Capital.