The future of your white fish fillets is looking bright, and it’s being crafted in the form of 3D-printed seafood.
Singapore based, UMAMI Bioworks, a regional leader in cultivated seafood innovation, and Israeli based, Steakholder Foods, focused on alternative proteins and 3D printing technologies, have announced major progress in their two-year collaboration.
Supported by the Singapore-Israel Industrial R&D (SIIRD) grant, the partnership has proven the feasibility of producing 3D-printed cultivated fish products at scale, bringing commercialisation tantalisingly closer.
Source: Steakholder Foods - 3D Bio-Printed white fish fillet
This partnership has laid the foundation for creating premium cultivated fish fillets using advanced 3D printing technology. By developing prototype designs replicating taste, texture, and appearance of traditional fish, the collaboration is ready to advance.
UMAMI Bioworks and Steakholder Foods are now working with Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC) to transition cutting-edge 'new food' products from R&D to market. NAMIC, hosted by the Agency for Science, Technology and Research (A*STAR), is playing a major role in helping the companies refine their processes to meet food safety standards and regulatory frameworks, ensuring smooth commercial rollout.
Mihir Pershad, CEO of UMAMI Bioworks, says the global impact of this initiative is immeasurable. “Our partnership integrates 3D printing into cultivated seafood production to meet demand for ethical, high-quality alternatives. This is a significant milestone in building a scalable, sustainable seafood platform.”
Source: UMAMI Bioworks - Cultivated fish balls
Arik Kaufman, CEO of Steakholder Foods, added: “We’re excited to leverage our expertise to develop cultivated fish products that align with sustainability and regulatory goals. Together, we’re setting new benchmarks for the seafood industry.”
As Singapore works toward its "30 by 30" food resilience goal, this collaboration is perfectly timed. By combining Steakholder Foods’ 3D printing technology with UMAMI Bioworks’ cultivated seafood expertise, the partnership promises to deliver products mimicking natural seafood in taste and texture, while catering to both local and international markets.
NAMIC’s CEO, Dr Ho Chaw Sing says “This collaboration strengthens Singapore’s leadership in food innovation, contributing to sustainable solutions for the global aquaculture industry.”
With commercialisation on the horizon, UMAMI Bioworks and Steakholder Foods are setting the stage for a seafood revolution for the good of the Planet.
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