3D-printed fish fillets: progress in cultured seafood production

The collaboration between UMAMI Bioworks and Steakholder Foods marks a milestone in the development of sustainable, cultured seafood. After two years of research, funded by the Singapore-Israel Industrial R&D Grant, the two companies have proven the technical feasibility of 3D-printed cell culture-based seafood products. The partnership will now focus on the commercialization of these products, with a particular focus on the Singapore market and beyond.

“Our partnership with Steakholder Foods is well aligned with our strategy to create a sustainable seafood platform with the scalability required for global impact,” said Mihir Pershad, CEO of UMAMI Bioworks. “Through this collaboration, we are integrating cutting-edge 3D-printing technology into our cultivated seafood production platform to meet the growing demand for ethical, high-quality alternatives without compromising marine biodiversity.”

As part of the collaboration, prototypes were developed that demonstrate the versatility of 3D printing and cell cultivation. The aim is to produce fish fillets that match the texture and taste of natural fish species. Collaboration with the National Additive Manufacturing Innovation Cluster (NAMIC) plays a key role in this. The research results are to be translated into marketable products that not only meet the requirements of the food industry, but also the growing sustainability and regulatory standards.

Arik Kaufman, CEO of Steakholder Foods, commented: “Partnering with UMAMI Bioworks allows us to further extend our longstanding expertise in 3D printing of plant-based seafood to the production of cultivated products. By leveraging our collective strengths, we aim to quickly develop commercial products that meet industry needs while aligning with regulatory and sustainability goals.”

The partnership aims to reduce the environmental footprint of fisheries while setting new standards for food production. With the support of NAMIC, the technology will be rolled out to local and international markets.

Dr Ho Chaw Sing, CEO of NAMIC, added “This collaboration comes at a pivotal moment as Singapore’s aims to achieve food resilience as part of Singapore’s 30 by 30 goal. With the aquaculture sector contributing significantly to this goal, we hope to bolster the cellular agriculture industry as an alternative to the agri-food industry by leveraging on Steakholder Foods’ proprietary 3D printing technology and Umami Bioworks’ cultivated bioproduct expertise to accelerate the development of alternative seafood products, with comparable taste and texture to natural seafood.”