Researchers in Tennessee develop four types of cultivated meat, including lab fish.

Singapore company partners with Sathyabama University

Sheela Rani (Director, Research), Sathyabama University told TNIE that “Singapore-based Umami Bioworks expressed their willingness to partner us and establish a full facility on the campus in order to develop more cultures, and push for commercial-scale production.”

Kathick V., assistant professor for research at the Centre for Ocean Research said: “What we’ve done is a demonstration of technology. We were able to cultivate even the hardest heart muscles from the fish, which gives the original texture.

Our lab-grown meat was free of recombinant genetic material thanks to the National Bureau of Fish Genetic Resources. We must now get the necessary approvals from National Biodiversity Authority and FSSAI. We also need to invest heavily in large bioreactors for commercial production. It’s still a promising beginning.”

The ICAR Central Marine Fisheries Research Institute has taken on the task of creating lab-grown fishmeat.

The institute will initially focus on developing meat derived from cells of marine fishes with high value, such as pomfret and seerfish. CMFRI and Neat Meatt Biotech have partnered in a public/private partnership to cultivate meat.