Streaky plant-based bacon, as well as delicious faux-chicken fillets, may soon satisfy the appetite of ecologically mindful Singaporeans with a local startup venturing into developing meat appearances for alternate healthy proteins.
This comes as a variety of plant-based items introduced in Singapore over the previous two years has put the nation in the limelight as an alternative proteins center, in the middle of an expanding worldwide recognition of the enormous carbon impact of rearing animals for food.
The animals market generates 15% of all international greenhouse discharges, according to the United Nations Food and Agriculture Organisation.
The business, referred to as Audra Labs, is a spin-off from the Agency for Science, Technology and Research (A * Star), where Dr Andrew Wan, a primary research study researcher at its Institute of Bioengineering as well as Nanotechnology, was establishing fibers for cells design in his research laboratory.
Cells design includes fixing, changing or regrowing a cells or body organ in the body, usually because of condition or injuries.
Dr Wan said that to produce these fibers involves bringing two all-natural polymers to interact. The idea was born during the lockdown last year in Singapore, according to the Straits Times.
