Singapore’s ImpacFat to Unveil “World’s First” Cultivated Fish Fat at Demo Day – vegconomist & More Trending News

 

After present process Big Idea Ventures’ 5-month accelerator program in Singapore, enrolled startups are set to current their improvements to buyers and firms within the alt protein area.

Singapore’s ImpacFat, which claims to be the primary meals tech firm to develop cultivated fish fats, will showcase its modern product for the primary time ever on the demo day on December 1st.

“Fat is essential in our diet”

The startup will maintain a tasting session — granted by the Singapore Food Agency (SFA) — at Singapore’s National Gallery, the venue for the demo day.

ImpacFat's Demo Day pitching announcement
© ImpacFat

In a press launch, Mandy Hon, ImpacFat’s managing director, stated, “As consumers, we may think that fat is bad and want to reduce our fat intake. However, ImpacFat wants the world to know that fat can be good too! Since fat is essential in our diet, why not take the healthiest one? ImpacFat aims to give that healthiest fat that you will want to gain while at the same time protecting the animals and environment!”

Fat as an important ingredient

Based on IP developed by Dr. Shigeki Sugii’s Lab on the Institute of Molecular and Cell Biology (IMCB), ImpacFat has created cultivated fish fats to improve flavour, texture, and vitamin in various meat or seafood merchandise.

According to the startup, fats is a vital ingredient in bridging the style and texture hole between various and conventional meals, which can deter shoppers from switching to various meat.

Dr. Shigeki Sugii, ImpacFat's founder
Dr. Shigeki Sugii, ImpacFat’s founder © ImpacFat

Fish fats advantages

ImpacFat argues that cultivated fish fat profit shoppers by offering omega-3 fatty acids free from mercury, microplastics, and pathogens — pollution usually present in seafood. In addition, cultivated fish fats contributes to a sustainable meals system as a result of it doesn’t trigger overfishing, intense land or water use, or vital GHG emissions. 

“Consumers want alternative proteins that exceed the taste and nutrition profiles of the conventional meat and seafood they know and love, a standard most believe the sector has not yet achieved. The addition of cultivated fish fat, developed by expert-led startups like ImpacFat, could be exactly what’s needed to take such products to the next level,” stated Mirte Gosker, Managing Director at The Good Food Institute APAC.

The firm, which continues to be within the R&D part, expects to launch its cultivated fish fats by 2024.

Singapore’s ImpacFat to Unveil “World’s First” Cultivated Fish Fat at Demo Day – vegconomist

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