Food Security

Could 'labriculture' be the future of food? 

Cooked dumpling made of lab-grown shrimp meat is seen at Shiok Meats in Singapore January 22, 2020. Picture taken January 22, 2020. REUTERS/Travis Teo - RC2ZOE965TEU

The meat is made entirely in a lab. Image: REUTERS/Travis Teo

Aradhana Aravindan
Reporter, Reuters
Travis Teo
Reporter , Reuters
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The frozen lab grown shrimp. Image: REUTERS/TravisTeo
Flasks from the lab. Image: REUTERS/TravisTeo
Bioreactor where the last stage of shrimp meat grown from stem cells in the lab is taking place is seen at Shiok Meats in Singapore January 22, 2020. Picture taken January 22, 2020. REUTERS/Travis Teo - RC2ZOE94BMGM
Bioreactor where the last stage of shrimp meat grown. Image: REUTERS/Travis Teo - RC2ZOE94BMGM
Sandya Sriram, co-founder and chief executive officer at Shiok Meats, sits next to bioreactor where the last stage of lab-grown or cell-grown shrimp meat is taking place, in Singapore January 22, 2020. Picture taken January 22, 2020. REUTERS/Travis Teo - RC2ZOE9I38K6
Sandya Sriram, co-founder and chief executive officer at Shiok Meats. Image: REUTERS/Travis Teo - RC2ZOE9I38K6
A close up of the bioreactor. Image: REUTERS/TravisTeo
Ka Yi Lang co-founder and chief scientific officer at Shiok Meats. Image: REUTERS/TravisTeo
The cooked dumpling full of lab meat. Image: REUTERS/TravisTeo
Ka Yi Lang co-founder and chief scientific officer at Shiok Meats injecting liquid into a petri dish. Image: REUTERS/TravisTeo
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Related topics:
Food SecurityAgriculture, Food and BeverageEmerging TechnologiesFourth Industrial Revolution
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