Singapore develops 3D bio-ink for cultured meat


Researchers at Steakholder Foods and the National University of Singapore have developed a plant-based bio-ink from food waste that fully absorbs into meat products. They say this will drive down the cost of creating new lab-made foods. The bio-ink will be used to print into meat cuts with pinpoint precision based on a digital design, then incubated to allow component stem cells to differentiate into muscles, fat, and fibers. Steakholder will use the technology to develop an artificial bio-printed eel in collaboration with Umami Meats in Singapore.

Editor, Asian Meat Magazine, Alternative Protein and Meat Insider, Kuala Lumpur, Malaysia. In the article, ‘Will Malaysia lose its Singapore chicken market?’, she analyzes whether Singapore’s dominant chicken exporter could lose a chunk of the market to countries like Indonesia because of policy instability.