Umami Bioworks and Steakholder Foods have announced the successful culmination of a two-year collaborative effort aimed at developing scalable and sustainable 3D-printed cultivated fish fillets.

This initiative, funded by the Singapore-Israel Industrial R&D (SIIRD) grant, seeks to address pressing concerns surrounding ocean depletion and the sustainability of seafood production.

The partnership, which also involves Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC), has successfully demonstrated the feasibility of producing 3D-printed cultivated fish products in commercially viable quantities.

With prototypes showcasing a range of fish species attributes, the collaboration exemplifies how innovative technologies can be harnessed to create ethical and high-quality alternatives to traditional seafood.

The urgent need for sustainable seafood solutions has never been more critical. Overfishing and environmental degradation threaten marine biodiversity, prompting the food industry to explore alternative sources of protein.

Umami Bioworks and Steakholder Foods aim to mitigate these issues by integrating 3D printing technologies into their cultivated seafood production processes.

Mihir Pershad, CEO of Umami Bioworks, said: “Our collaboration is designed to create a sustainable seafood platform with the scalability required for global impact. We are committed to meeting the growing demand for ethical alternatives without compromising marine biodiversity.”

Steakholder Foods, known for its innovations in alternative proteins and 3D printing, brings expertise that complements Umami Bioworks' focus on cultivated seafood.

Arik Kaufman, CEO of Steakholder Foods, noted that this partnership allows for a rapid development of commercial products that align with industry needs and regulatory standards. “By leveraging our collective strengths, we aim to quickly develop commercial products that meet industry needs while aligning with regulatory and sustainability goals,” he added.

The collaboration not only focuses on product development but also on navigating emerging food safety standards and regulatory frameworks, ensuring that the new seafood products are prepared for swift market entry.

Singapore’s 30 by 30 goal

The collaboration aligns with Singapore’s ambitious '30 by 30' goal, which aims to produce 30% of the nation’s nutritional needs locally by 2030.

Ho Chaw Sing, CEO of NAMIC, highlighted the importance of this initiative in achieving food resilience. He said: “This collaboration comes at a pivotal moment as Singapore aims to bolster the cellular agriculture industry as an alternative to traditional agri-food sectors”.

The potential for 3D-printed cultivated fish fillets to replicate the taste and texture of traditional seafood products could provide consumers with viable, environmentally friendly options in the near future.