UMAMI Bioworks and Steakholder Foods advance 3D-printed cultivated fish fillets

UMAMI Bioworks and Steakholder Foods have announced the successful conclusion of a two-year research collaboration funded by the Singapore-Israel Industrial R&D (SIIRD) grant. The partnership focused on establishing the scalability of 3D-printed cultivated fish fillets and has now entered the commercialization phase.

The collaboration has produced a portfolio of prototype fish fillets, demonstrating the potential of 3D printing and cell cultivation to replicate the attributes of various fish species. These developments aim to address growing demand for sustainable seafood solutions while reducing reliance on traditional fishing practices.

As part of this next phase, UMAMI Bioworks and Steakholder Foods will partner with Singapore’s National Additive Manufacturing Innovation Cluster (NAMIC), hosted by the Agency for Science, Technology and Research (A*STAR). This partnership will focus on translating R&D outcomes into seafood products for local and global markets, aligning with Singapore’s 30 by 30 food security goals.

“Our collaboration with Steakholder Foods integrates 3D printing into our cultivated seafood platform, offering scalable solutions to meet the demand for ethical, high-quality seafood alternatives,” said Mihir Pershad, CEO of UMAMI Bioworks.

Arik Kaufman, CEO of Steakholder Foods, noted, “This partnership allows us to apply our expertise in 3D printing to cultivated seafood products. By combining our strengths, we aim to bring market-ready solutions that meet industry and regulatory standards.”

NAMIC’s CEO, Dr Ho Chaw Sing, highlighted the role of this collaboration in supporting Singapore’s food resilience efforts. “Leveraging Steakholder Foods’ 3D printing technology and UMAMI Bioworks’ cultivated seafood expertise, we aim to accelerate the development of alternative seafood products with comparable taste and texture to natural seafood.”

This initiative reflects a broader push within the cellular agriculture sector to create sustainable, high-quality food products while aligning with emerging food safety and regulatory frameworks.