Lab Grown Meat in Singapore!

Story and photos by Dr. Michael Lim The Travelling Gourmet TM

Copyright all rights reserved

The indomitable and audacious Travelling Gourmet TM highlights…

MEAT grown in a lab in Singapore! OMG! Would you eat it? ON December 2, 2020, anothet FIRST for sunny Singapore! The company Eat Just revealed that its cultured chicken has been given “first-in-the-world regulatory approval” by Singapore authorities. It will be used as an ingredient in its “chicken bites” or nuggets which the company plans to launch at a later date.

Safety tests found that the cultured chicken had “extremely low and significantly cleaner microbiological content” than traditional chicken.

Cultured or cell-based meat is meat developed in laboratories using animal cells. San Francisco-based Eat Just is known for its plant-based egg substitutes, said no antibiotics were used in its product. Tests showed that the cultured chicken has a high protein content, diversified amino acid composition, is in healthy monounsaturated fats and also has a rich source of minerals.  Other ingredients used in the chicken nuggets include breadcrumbs and mung bean protein, which is also used in their plant-based eggs.  These ingredients are also used in meatless vegan burgers and sausages.

Singapore grants world's first approval to lab-grown meat | Financial Times

The cultured chicken was manufactured at the Food Innovation and Resource Centre, a food research facility co-run by Singapore Polytechnic and Enterprise Singapore.  Josh Tetrick, co-founder and CEO of Eat Just explained, “Singapore has  long been a leader in innovation of all kinds, from information technology to biologics to now leading the world in building a healthier, safer food system,”

There is also lab grown lobster meat now in the pipeline by Shiok Meats expected to launch in 2022.

For me, I prefer chicken from poultry and lobster from real lobsters!

The Traveling Gourmet TM says: Keep calm and carry on eating! 🙂

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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