ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print

Singapore cultured shrimp meat maker fights for fishery resources

Shiok Meats' founders overcome hardship with faith in seafood substitutes

Sandhya Sriram's Shiok Meats has quickly become a food-tech leader with its cultured lobster and shrimp meat. (Photo by Sharas Clickz)

SINGAPORE -- In 2018, Sandhya Sriram, CEO of Shiok Meats, took a ferry from Marina South Pier to St. John's Island, 6.5 km off the main island of Singapore, every morning as she worked to build up their lab-grown shellfish meat company from scratch.

The startup had neither laboratory access nor research equipment. "So we ended up getting our first lab space" at the St. John's Island National Marine Laboratory to "isolate stem cells from shrimp," Sriram, 35, recalled.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Discover the all new Nikkei Asia app

  • Take your reading anywhere with offline reading functions
  • Never miss a story with breaking news alerts
  • Customize your reading experience

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more