In Singapore, Umami Bioworks has unveiled cultivated caviar made from a mix of cultured sturgeon cells and plant-based ingredients.
The caviar alternative addresses many of the sustainability and ethical sourcing concerns with caviar consumption. According to WWF figures quoted by Green Queen, about 90% of sturgeon species are endangered, primarily due to caviar demand. “By combining cutting-edge science with a deep respect for oceanic heritage, we are offering connoisseurs an indulgence that delivers exceptional taste and texture without compromise,” said Mihir Pershad, founder and CEO of Umami Bioworks.
Umami’s launch is in line with a growing trend of cultivating high-end foods. Australia’s Vow and French startup Gourmey are both pursuing cultivated foie gras. Wanda Fish, BlueNalu, and Finless Foods are hoping to bring cultivated bluefin tuna to market.