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SINGAPORE: Laboratory-grown chicken meat will make its debut in 1880, a private club for members on Robertson Quay, in a culinary first this weekend after the company behind the product announced its inaugural sale on Wednesday (December 16). ).
The US company Eat Just announced earlier this month that Singapore authorities had granted its farmed chicken “the world’s first regulatory approval.”
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Consuming animals is an environmental threat, as livestock produce a potent greenhouse gas methane, while logging for pasture destroys natural barriers to climate change.
On Wednesday, the company said it had made its first commercial sale of the product in 1880.
Eat Just CEO Josh Tetrick said the news “brings us closer to a world where most of the meat we eat will not require cutting down a single forest, displacing the habitat of a single animal, or using a single drop of antibiotics.” .
The club will begin serving him from Saturday, the company said.
Colin Buchan, Executive Chef at Leonie’s. (Photo: Eat Just)
He said in a Facebook post in 1880 that he is “delighted” that his Leonie’s restaurant “is the first restaurant in the world to sell and serve cultured meat.”
“We are working with new ingredients, something very creative, something we’ve never seen before, and we think people are going to love it,” 1880 said.
Three dishes of farmed chicken will be served, “each bite influenced by one of the world’s leading chicken producing countries: China, Brazil and the United States,” the statement added.
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“This is a very exciting collaboration for me,” said Colin Buchan, the restaurant’s executive chef, alumnus of Michelin-starred establishments such as Marco Pierre White’s L’Escargot and David and Victoria Beckham’s former private chef.
“Rarely does a career chef have the opportunity to create an entirely new food category and help design an interactive meal to introduce that product, and the meaning behind it, to the world for the first time,” he added.
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Demand for sustainable meat alternatives is increasing due to increasing consumer pressure on the environment and animal welfare, but other products on the market are plant-based.
Meat consumption is projected to increase more than 70 percent by 2050, and laboratory-grown alternatives have a role to play in ensuring a safe food supply, the company said.
There were concerns that the lab-grown varieties were too expensive, but an Eat Just spokesperson said the company had made “considerable progress” in reducing the cost.
Singapore has become a hub for sustainable food development, with startups producing products ranging from lab-grown “seafood” to dumplings made with tropical fruits instead of pork.
