28/02/2022
Warning: Reading this morning’s edition of The Straits Times could lead to uncontrollable cravings for . 🥩
"As a locally grown startup, we are aware of how passionate Singaporeans are when it comes to their food,” Dr. Andrew Wan tells reporter Cheryl Tan. “By reproducing the texture and taste of plant-based meat in cuisines which locals are fond of, like chicken rice, we could perhaps make a difference in promoting consumer acceptance towards alternative meat products."
That quote comes from an excellent new profile piece about Audra Labs, a spin-off that leverages Dr. Wan’s deep background in tissue engineering at Agency for Science, Technology and Research (A*STAR) to replicate the complex textures of conventional animal meats—without animals.
According to Dr. Wan, his company's innovative methods of integrating plant-based proteins and flavors into the fibers of their products makes it possible to produce whole meat cuts, such as steak, filets, and bacon. 🥓 The startup’s first product launch is expected to be released in 2023.
👉 Full article: https://www.straitstimes.com/singapore/local-start-up-finds-way-to-create-realistic-textures-for-plant-based-meat-at-low-cost
📸: Samuel Ang, The Straits Times
