Umami Meats is a Singapore-based company pioneering the operating system for cultivated seafood. We’re developing standard, modular production platform for cultivating ‘not caught’ seafood using stem cell biology, machine learning, and automation. Our mission is to produce a stable, resilient, and locally sourced supply of seafood products that are free from mercury, antibiotics, microplastics, and ocean pollutants while regenerating our planet by focusing on IUCN Red Listed species.

Umami’s “not caught” approach

Over 2 trillion fish are caught every year. If we keep going at this rate, scientists warn we will degrade our oceans and planet beyond recognition within a generation. Umami Meats’ new type of food system consists in keeping the fish in the ocean.

Umami’s “not caught” approach brings together the brightest minds in conservation, food science, cell and marine biology, and gastronomy to help us create the best and freshest product for all of us.

At Umami Meats, they continue to learn from our oceans to progress toward a more sustainable future by reducing carbon emissions. They do this by cultivating fish. This achieves a 95% reduction in transportation emissions compared to live flown seafood and nearly 60% reduction in CO2 emissions compared to aquaculture.

Even “wild caught” fishing techniques require removing fish from the ocean. By keeping fish in the ecosystems they were born into, we allow our planet’s natural processes to flourish, giving space for surrounding organisms like coral reefs to regenerate and preserving our oceans for future generations.

Local production means fresher fish

Fish flown in from a foreign country has an even larger carbon footprint than one that was unsustainably fished locally. This compromises environmental impact of the product as well as the quality of the fish itself. Our localized production of not-caught fish reduces transportation emissions and increases freshness.

Umami process also creates a safer consumer experience. The reason pregnant people can’t eat sushi isn’t the fish’s fault. Any grade of fish swimming in the ocean is susceptible to all the things in our oceans today; mercury, microplastics, parasites and other toxins. Not-caught fish is free from all environmental toxins and safe for everyone to eat.

Umami Meats has developed a groundbreaking process for creating delicious and sustainable seafood. Their process starts by isolating cells from fish. They take a sample from a fish and extract stem cells that have the potential to become muscle and fat. These stem cells are then cultured, and the conditions for their growth are determined. The Umami Meats team develops processes for facilitating their growth, ensuring that the cells are provided with everything they need to thrive. Once the cells have been established, they are moved into large bioreactors where they can grow into trillions of cells. This proliferation stage is a crucial step in the process, as it allows Umami Meats to produce large amounts of muscle and fat cells that can be harvested and formed into a variety of seafood products. After the cells have multiplied, they are signaled to turn into muscle and fat. The harvested muscle and fat cells are then formed into a variety of delicious seafood products, including sushi, sashimi, fish balls, and fillets. Umami Meats is committed to sustainability, and their innovative process ensures that the seafood they produce is not only delicious but also environmentally friendly. By partnering with chefs, dining establishments, and purveyors of fine foods, they are able to bring their nutritious and cultivated seafood to people around the world.

Umami Meats has developed a unique and sustainable process for producing seafood that is both delicious and environmentally friendly. Their commitment to excellence and innovation has made them a leader in sustainability action, and they continue to push the boundaries of what is possible to provide conscious consumers with a more sustainable alternative to wild-caught and farmed fish that is better for them, for our oceans, and for our planet.

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