Key Takeaways
- UMAMI Bioworks and Steakholder Foods have concluded a two-year R&D collaboration funded by the Singapore-Israel Industrial R&D (SIIRD) grant.
- The partnership established the feasibility of producing 3D-printed cultivated fish products at scalable volumes.
- Collaboration with Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC) will support commercialization efforts.
- This initiative aligns with Singapore’s 30 by 30 food resilience goal and global sustainability objectives.
- Commercial-ready seafood products will target both local and international markets.
UMAMI Bioworks, a leader in cultivated seafood, and Steakholder Foods (Nasdaq: STKH), an innovator in alternative proteins and 3D printing, have announced the successful completion of a two-year research collaboration. Funded by the SIIRD grant, the partnership has demonstrated the feasibility of creating scalable, 3D-printed cultivated fish products, paving the way for sustainable seafood commercialization.
Innovation in Cultivated Seafood
The collaboration has resulted in prototype designs showcasing the versatility of 3D printing and cell cultivation technologies. These prototypes replicate the attributes of various fish species, advancing the production of premium cultivated fish fillets.
Mihir Pershad, CEO of UMAMI Bioworks, emphasized the importance of the partnership: “Our partnership with Steakholder Foods is well aligned with our strategy to create a sustainable seafood platform with the scalability required for global impact. By integrating cutting-edge 3D-printing technology, we aim to meet the growing demand for ethical, high-quality alternatives without compromising marine biodiversity.”
Partnership with NAMIC for Commercialization
As part of the next phase, UMAMI Bioworks and Steakholder Foods will collaborate with Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC), hosted by A*STAR. This partnership focuses on translating recent R&D breakthroughs into market-ready seafood products while ensuring compliance with food safety standards and regulatory frameworks.
Dr. Ho Chaw Sing, CEO of NAMIC, highlighted the significance of the collaboration: “With Singapore’s 30 by 30 goal in mind, this initiative bolsters the cellular agriculture industry as an alternative to traditional aquaculture. By leveraging Steakholder Foods’ proprietary 3D printing technology and UMAMI Bioworks’ cultivated bioproduct expertise, we can accelerate the development of alternative seafood products comparable in taste and texture to natural seafood.”
Transforming the Seafood Industry
Arik Kaufman, CEO of Steakholder Foods, underscored the potential of the partnership: “By combining our expertise in 3D printing with UMAMI Bioworks’ cultivated product platform, we aim to develop commercial products that meet industry needs while aligning with regulatory and sustainability goals.”
This collaboration serves as a model for future partnerships in cellular agriculture, showcasing how cutting-edge technologies can address the environmental challenges of traditional fishing practices.