Singapore’s Ants Innovate pioneers affordable, scalable hybrid meat cuts

Picture sinking your teeth into a delicious, juicy meat cutlet that’s not only made sustainably but also tastes like the real thing. Thanks to Singapore startup Ants Innovate, that future is closer than ever. Using a unique blend of cultivated animal cells and plant-based ingredients, Ants Innovate aims to deliver hybrid meat cuts with authentic mouthfeel and flavor.

The company's co-founder, Professor Hanry Yu, envisions a more affordable, scalable way to produce hybrid meat cuts. He notes that while existing methods, such as 3D printing, produce realistic meat alternatives, they are often too slow and costly to reach mass production. Another method, high-moisture extrusion, produces larger quantities but comes with challenges: the fibers don’t always hold up during cooking, resulting in a soft texture that doesn’t quite satisfy.

To tackle these issues, Ants Innovate developed the Scalable Micro-Imprinted Lapis Expansion (SMILE) technology. This proprietary method allows them to replicate the fibrous texture of whole-cut meat using plant proteins. Professor Yu explained that the SMILE process is much like semiconductor manufacturing, where the product is cast into sheets and printed with perforations, creating fibers that stay connected during cooking.

“SMILE is a scalable process, and it gives us excellent control to create meat cuts that both look and taste like real meat,” said Professor Yu. “We’ve managed to lower costs significantly, to about one-tenth of what’s typical with high moisture extrusion.” Ants Innovate currently uses a prototype for its micro-imprinting technology and is actively seeking partnerships to scale up production.

A crucial ingredient in Ants Innovate’s hybrid meats is 'Cell Essence', a cultivated cell-based component that enhances flavor. The Cell Essence ingredient allows the company to use less than 3% of animal cells, a stark contrast to the industry’s standard of up to 70%. Cell Essence is versatile, too, with the ability to replicate flavors of various meats, from pork and beef to seafood. The company is working toward regulatory approval from the Singapore Food Agency by the end of 2024, hoping to bring these sustainable cuts to market soon.

Ants Innovate’s journey is strengthened by collaboration with ASTAR’s T-Up program, which seconded two researchers to the company. The first, Dr Chen Qimin, was brought on in 2021 from ASTAR’s Bioprocessing Technology Institute. Dr Chen initially focused on creating plant-based products such as dumplings and bak kwa (a Chinese barbecued meat). Drawing on her expertise, she experimented with adding Cell Essence to these products, achieving a pork-like flavor and laying the groundwork for future hybrid offerings.

Ants Innovate recently hosted a taste test event for its Cell Essence-based products, receiving positive feedback on the flavor and texture. “The T-Up program has been instrumental in our progress,” Dr Chen reflected. “It provided us with the resources to accelerate our product development and bring our first product line to market by 2022.” This market entry proved successful, with the company doubling its revenue in 2023, establishing itself as a rising player in the alternative protein industry.

In early 2023, Dr Ng Shengyong, another T-Up scientist from A*STAR, joined Ants Innovate, contributing to the development of SMILE technology. His focus has been on scaling up the process, aiming to enhance the hybrid meat’s texture and affordability. With Dr Ng’s input, Ants Innovate has taken significant strides toward bringing its hybrid meat cuts to market, targeting partnerships for further research and expansion.

Beyond seasoned scientists, Ants Innovate is also investing in future innovators through the Integrated Work Study Programme (IWSP) in partnership with the Singapore Institute of Technology (SIT). In 2023, undergraduate Yvette Tay joined Ants Innovate’s Product Development team to work on their plant-based bak kwa product line. Under Dr. Chen’s mentorship, Tay helped develop six new flavors, extended shelf life, and gained valuable experience in product scaling.

“Apart from providing technical guidance, Dr Chen was a true inspiration,” said Tay. “The hands-on experience helped me understand the practical challenges in scaling up production.”

As Ants Innovate continues to refine its technology and explore new markets, Professor Yu hinted at potential expansion into China and Malaysia. The company’s spin-off, NouMi, will focus on plant-based products as Ants Innovate pushes forward in the hybrid meat sector.

With SMILE and Cell Essence, Ants Innovate is bridging the gap between cultivated cells and plant proteins, bringing affordable, flavorful, and scalable meat alternatives to the table.

Main picture shows Dr Chen Qimin (left), scientist from A*STAR BTI seconded to Ants Innovate, and Yvette Tay (right), who was attached to Ants Innovate under Dr Chen’s mentorship during her Integrated Work Study Programme in 2023)