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The Future of Meat: Making Cell-Based Shrimp - Interview with Dr. Sandhya Sriram and Dr. Ka Yi Ling

Updated: Aug 2, 2021

Dr. Sandhya Sriram and Dr. Ka Yi Ling are the Co-founders of Shiok meats, a cell-based meat and seafood company located in Singapore, which is currently pioneering the process of developing cell-based shrimp. Sandhya and Ka Yi talk about their journey from academia into entrepreneurship and explains the process behind creating cell-based meats. They finally talk about the future of the protein industry and how we can potentially be a part of it.


The event is dedicated to New Harvest, a research institute accelerating breakthroughs in cellular agriculture and funding research on the way we make animal products - without animals.(https://www.new-harvest.org/)



In this interview, you will learn

  1. What is cell-based meat? What is the process of creating of cell-based meat

  2. Why shrimp?

  3. What motivates smaller countries like Singapore to be more aggressive in opening up regulation restrictions to boost innovation in new industries?

  4. With plant-based protein, cell-based protein and other rapidly developing innovations in the alternative protein industry, what will be the future of meat?


"At the end of the day, you know, the world is moving so fast that we are actually forgetting happiness, satisfaction and personal gains. In the sense, it is not about money, but more about knowledge and being content with what you have. I think we have lost that as human beings. Please go for that more and not just do something because the other person's doing that." - Sandhya Sriram

Check out Shiok Meats website here: https://shiokmeats.com/

Interview Transcript


Stay tuned for a published transcript



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