Carrie Chan, the co-founder and CEO of Avant Meats, is on track to set up the company’s pilot production plant this year, where it hopes to start rolling out fish fillet and fish maw by 2024. But the company won’t be sourcing its seafood traditionally. When consumers choose Avant seafood, they will be dining on cultivated fish protein, which is grown in a lab from fish cells. It is fish meat, but it does not come from an actual fish.
Meat, as a video from the company explains, will in the future be made “just like yogurt or beer”, in an incubator. Avant does this by taking carefully selected fish starter cells and placing them in a warmed, nutrient-rich mixture made of glucose, minerals, vitamins, amino acids and protein powder. This is placed in an incubation tank for several weeks, where the cells multiply just as they do inside a fish. Somewhere along the way, plant-based scaffolding might be added to lend the culture more structure. The result is fish meat that is virtually indistinguishable from the original, but that has been produced in an environmentally sustainable, clean, and—with more research and development— potentially economically viable way.
Bu hikaye Tatler Hong Kong dergisinin June 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Giriş Yap
Bu hikaye Tatler Hong Kong dergisinin June 2023 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
THE LAST WORD
Every issue, we ask our cover star a round of quickfire questions that give us a little more insight into their personalities. This month: Takashi Murakami
GOING WITH THE FLOW
How does one approach the ancient philosophy of feng shui in a modern way? Three leading Hong Kong-based designers share their thoughts on this revered art of placement and how to introduce its principles into our spaces
SCENE MAKER
Italian architect Antonio Citterio reflects on his enduring collaboration with Maxalto and how far the furniture brand has come since its early beginnings
MODERN FAMILY
Kourtney Kardashian's California sanctuary by famed designer Martyn Lawrence Bullard, is where elegance meets comfort
A TO Z COSMETIC TREATMENTS
From Botox to glass skin facials, here are the most talked-about cosmetic treatments to know
CHANGING THE GAME
Our world is ever-changing, and so is the way we experience it. Tatler explores how the travel industry is adapting to the needs and values of a new generation
ACTS OF SERVICE
Go on, then. Ask Vea and Wing's chef-owner Vicky Cheng what his love language is
THE BIRTH OF A MOVEMENT
More women are taking back their birthing experience and their power by challenging the institutionalised norms surrounding childbirth, honouring the healing process and leaning on the magic of sisterhood
THE RIGHT INGRDIENTS
Oscar nominee Tran Anh Hung, who won Best Director at Cannes last year, evolves the language of cinema to present the simple beauty of Vietnam
THIRST TRAP
Marilyn Minter takes an exclusive self-portrait for Tatler and reminds the world why raw, honest, non-conforming beauty is the most compelling kind