Cell-cultured seafood-maker ImpacFat debuted its cultivated fish fat at the Big Idea Ventures Demo Day showcase 7 December in Singapore.
The showcase included a tasting session where ImpacFat hosted a storytelling session called “Cells to Plate” with a food preparation demonstration of its signature product - cell-cultured fish fat.
“As a consumer, we may think that fat is bad and want to reduce our fat intake. However, ImpacFat wants the world to know that fat can be good too,” ImpacFat Managing Director Mandy Hon said in a statement. “Since fat is essential in our diet, why not take the healthiest one? ImpacFat aims to give that healthiest fat that you will want to gain, while at the same time protecting the animals and environment. We can’t wait to let everyone taste our healthy and tasty fish fat."
The cell-cultured fat is rich in omega-3 fatty acids and produces fewer emissions than traditional animal products, according to Hon.
“Consumers want alternative proteins that exceed the taste and nutrition profiles of the conventional meat and seafood they know and love – a standard most believe the sector has not yet achieved,” The Good Food Institute Managing Director Mirte Gosker said. “The addition of cultivated fish fat, developed by expert-led startups like ImpacFat, could be exactly what’s needed to take such products to the next level.”
Photo courtesy of ImpacFat
