“The taste is wonderful – to really get a sense of umami flavors that can be developed from this sort of technology, and by blending it with different bases, it really fascinating,” SaladStop! co-founder and president Adrien Desbaillets said at the event. “It’s a great journey that Shiok Meats has been on for the past two years, and exciting to see it all come together.”
The rave review comes a year after Shiok did a similar tasting with cultured shrimp siu mai dumplings. The company, which hopes to commercialize lab-grown shrimp by 2022, recently raised $12.6 million in a series A funding that will be used to build a pilot facility.