First-ever Commercial Sales of Cultured Chicken in Singapore

Following the recent and historic regulatory approval of its cultured chicken, Eat Just, producer of the JUST Egg which has seen success all around the world, commercially sold its GOOD Meat Cultured Chicken to customers last Saturday, December 19th, at Singaporean events establishment 1880.

The dishes was prepared by 1880 Executive Chef Colin Buchan, former private chef to David and Victoria Beckham. The first diners were young people age 14-18 who have shown a commitment to building a better planet.

Says Eat Just Founder Josh Tetrick: “This historic step, the first-ever commercial sale of cultured meat, moves us closer to a world where the majority of meat we eat will not require tearing down a single forest, displacing a single animal’s habitat or using a single drop of antibiotics.

“We’re thrilled to partner with 1880 to launch a product that will someday be served on the dinner tables of families living in the suburbs of Birmingham, Alabama, to the skyscrapers of Shanghai,” he added.

“We are honored to host the global launch of Eat Just’s first cultured meat product. This is a revolutionary step towards solving climate change and creating the opportunity to feed the world without overwhelming the planet,” said 1880 Founder Marc Nicholson.

Source: Vegconomist

Singapore Food Agency (SFA) Issued World’s First Regulatory Approval for Cultured Meat

Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, today announced that, after a rigorous consultation and review process by SFA, its cultured chicken has been approved for sale in Singapore as an ingredient in chicken bites. The company has developed other cultured chicken formats that will be an extension to this product line.

The first-in-the-world regulatory allowance of real, high-quality meat created directly from animal cells for safe human consumption paves the way for a forthcoming small-scale commercial launch in Singapore of Eat Just’s new GOOD Meat brand, details for which will be disclosed at a later date. This breakthrough for the global food industry builds on Singapore’s reputation as a world leader in business, technology and culinary innovation and underscores the country’s dedication to enterprising solutions that advance environmental stewardship.

Cultured meat’s role in creating a safer, more secure global food supply has been well-documented, and the last decade has given rise to a steady increase in the application of animal cell culture technology toward the development of food products. At the same time, meat production has risen dramatically, and by 2050, consumption is projected to increase over 70 percent. Major public health crises have been linked to patterns of conventional meat consumption, hence, safer, more efficient and less environmentally harmful ways of producing meat are urgently required to satisfy growing consumer demand.

Over the course of many months, Eat Just’s team of scientists, product developers and regulatory experts have prepared extensive documentation on the characterization of its cultured chicken and the process to produce it. The company included details on the purity, identity and stability of chicken cells during the manufacturing process, as well as a detailed description of the manufacturing process which demonstrated that harvested cultured chicken met quality controls and a rigorous food safety monitoring system.

Eat Just has demonstrated a consistent manufacturing process of their cultured chicken by running over 20 production runs in 1,200-liter bioreactors. No antibiotics are used in this proprietary process. Safety and quality validations demonstrated that harvested cultured chicken met the standards of poultry meat, with extremely low and significantly cleaner microbiological content than conventional chicken. The analysis also demonstrated that cultured chicken contains a high protein content, diversified amino acid composition, high relative content in healthy monounsaturated fats and is a rich source of minerals.

Today’s regulatory achievement involved an iterative and extensive safety review by the Singapore Food Agency (SFA), Singapore’s regulatory authority entrusted with ensuring a safe food supply. During this process, Eat Just complied with SFA’s food safety requirements for the assessment of novel foods. In addition, Eat Just’s cultured chicken was confirmed to be safe and nutritious for human consumption by a distinguished outside panel of international scientific authorities in Singapore and the United States, with expertise in medicine, toxicology, allergenicity, cell biology and food safety.

Concurrent to the consultation and review period, Eat Just formed strategic partnerships with well-established local manufacturers in Singapore to produce cultured chicken cells and formulate the finished product ahead of its historic sale to a restaurant and, ultimately, initial availability to consumers. The company has been impressed with the caliber of local partners helping to make GOOD Meat a strategic reality and further positioning Singapore as the Asia-Pacific region’s hub for food innovation.

“Singapore has long been a leader in innovation of all kinds, from information technology to biologics to now leading the world in building a healthier, safer food system. I’m sure that our regulatory approval for cultured meat will be the first of many in Singapore and in countries around the globe. Working in partnership with the broader agriculture sector and forward-thinking policymakers, companies like ours can help meet the increased demand for animal protein as our population climbs to 9.7 billion by 2050,” said Josh Tetrick, co-founder and CEO of Eat Just.

Source: Business Wire

In Singapore, a Spanish Tapas Restaurant Teaches Diners about Japanese Sake

Lilit Marcus wrote . . . . . . . . .

The island city-state of Singapore may be small, but it’s known for exceptional food you can’t find anywhere else in the world.

What other places might call fusion is what Singaporeans just call food — the country’s mix of Malaysian, Chinese, Indian and British cultures have resulted in a wide range of culinary combos.

At Singapore restaurant Bam!, two other cultures have been melded into a new cuisine — Japanese and Spanish.

There, chef de cuisine Li Si and the rest of the team combine Japanese style, Spanish flavors and elegant presentation for a truly one-of-a-kind dining experience.

The restaurant’s ethos is “modern shudo,” or “the contemporary way of sake enjoyment.”

That means that sake isn’t just in a glass — it’s on the plate, too.

“We do actually use a lot of sake in our food,” says chef Si. “For making sauces, in our dressings.”

She says it’s common for guests to compliment a certain dish, ask questions about how it is made, and then express surprise that sake is an ingredient.

Staff members can answer questions about sake and recommend different varieties that diners might like to try alongside their meal. Luckily, with an 80-bottle deep sake list, there’s plenty to choose from.

One of the popular dishes at Bam! is an abalone congee with espardenyes. This ultra-rich dish mixes Asian favorites (abalone and congee, a rice-based porridge) with Spanish espardenyes, aka sea cucumbers.

The broth is made with dashi and the dish is finished off with jellied disks of salted egg yolk, crispy “egg floss” and spring onion.

The dish was one of the first things that chef Si, a Singapore native who spent several years working in Spain before returning to run the kitchen at Bam!, came up with at the restaurant.

And for the pairing? In Si’s eyes, nothing pairs better with seafood than sake, especially when you’re trying to bring out notes of sweetness.

Source: CNN

Video: The English House in Singapore – Chef Marco Pierre White’s First Restaurant in Asia

White’s first establishment in Asia is housed in adjoining 19th century shophouses along Singapore’s Mohamed Sultan Road, which were painstakingly restored over three years.

The property is inspired by colonial Singapore and houses stately dining rooms.

The English House will offer modern British cuisine and diners can tuck into dishes such as stuffed cabbage in a fresh tomato sauce, and platters of Black Angus beef ribs with braised spiced tendons and jus viande.

Watch video at You Tube (2:55 minutes) . . . . .

In Pictures: Food of Odette in Singapore

Modern French Cuisine

The Restaurant – The Best Restaurant in Singapore (#5 of Asia’s 50 Best Restaurants)