Serves up with Ka Yi Ling

Serves up with Ka Yi Ling
It was a treat connecting online with the affable - Ka Yi Ling who is a developmental and stem cell biologist by training. She is today widely recognised as the co-founder and chief scientific officer of Shiok Meats Pte Ltd - which brings cultivated crustacean meats from the lab to the table.

Here's what she shared in an interview with us!

1. What inspired you to pick crustaceans over other meats? Did your research or even work by Impossible Foods and Beyond Meats influence this decision? Are there plans to expand this selection to include other meats?
“We wanted to be Asia-focused and seafood is one of the most popular meats for Asians. Furthermore, there was no other startups working on crustaceans. Our previous research did not influence the decision as all work was done after we started Shiok Meats. We will solely be focusing on crustaceans - including prawns, shrimps, crabs, lobsters and even crayfish.”



2. What are some challenges in producing crustacean meats this way? Do you foresee any challenges with consumer acceptance? Are there process differences in the production of different crustacean meats? Does this translate to substantial differences in costs (e.g. 100g of lobster meat versus 100g of prawn meat)?
“There has been little research on crustacean meats in cell biology compared to other meats, like beef, pork or chicken. Thus, it was like working on a PhD project trying to isolate cells from crustaceans and figuring out what nutrients to feed the cells. Even now, most of the commercially available reagents are meant for mammalian or avian models.

“Most of the consumers we talk to have been really excited about the possibility of cell-based crustaceans, however, there are still some consumers who are hesitant about the idea. The main consideration at the end of the day is still cost and taste of the product.

“Theoretically, there should be minimal process differences in the production of crustacean meats. The main difference would be in the nutrients to feed the cells and the complexity of the 3D look and texture. This will likely translate to differences in costs but is difficult to project as we are still in early phases of R&D for lobster meats.”


3. Meats processed in traditional ways yield different tastes (depending on the cut, age, etc.). Are you able to reproduce that in a lab environment? If so, what sort of creative solutions or strategies do you use to do so? (e.g. biodegradable matrix/scaffold)
“The taste for the cell-based prawn/shrimp meats is inherent thus far. However, we are also exploring incorporating its natural diet into the feed we use for the cells or into the final product.”


4. What are the benefits for the production of meats derived in this way? Is there a way to enhance the taste and nutritional value of them?
“Cell-based meats are health-, environment-, and animal-friendly. We do not need to use antibiotics, pesticides or other harmful chemicals that is required in intensive farming. We also do not require as much land and water as a physical farm. Furthermore, minimal animals are sacrificed as stem cells from a single animal will be able to produce meats equivalent of millions of animals."

“The taste and nutritional value can be enhanced by food science and adding components in the production or final product formulation. However, we are currently focused on producing crustaceans meats without any further additives in the final product formulation.”


5. What advice would you give to students interested in pursuing a similar career path to yours? E.g. qualities, mindset and/or dispositions that are essential to success?
“Career networking is helpful in exploring possible career paths. Indeed, I met my co-founder from attending a networking dinner held by the postdoc society in A*STAR. The most important quality is to take the leap of faith and be open to the challenges that come along the way. It is essential to find an idea that you feel strongly about and want to make happen.”

Ka Yi will be among other promising Innovators Under 35 (like Anastasia and Connor), presenting at the EmTech Asia Conference happening over 4-6 Aug 2020.