![]() One of the early birds to use Impossible Foods in Singapore is one-Michelin-starred steak restaurant CUT by Wolfgang Puck in Marina Bay Sands. READ ALSO: 1 0 Tips On Eating The Sustainable Way According to research firm Markets and Markets, the global meat substitutes market was estimated at £3.5 billion (S$6.2 billion) last year and is estimated to increase by 1.4 times by 2023. This news comes hot on the heels of Beyond Meat making its highly anticipated debut on the New York Stock Exchange earlier this month. On June 1, Violet Oon Singapore will roll out Sate Lilit (minced meat satay) that is made with Impossible Foods at its Jewel Changi Airport outlet.Įarlier this week, Impossible Foods announced that it has raised US$300 million (S$411 million) in its latest round of funding for a possible initial public offering. Globally, more than 7,000 restaurants use “meat patties” from Impossible Foods. Michelin-Plate Indian restaurant Rang Mahal launched an “Impossible version” of Kheema bao (minced masala-spiced meat with buns) last month, while American burger chain Fatburger’s Impossible Burger was introduced two weeks ago. Eateries have also jumped on the bandwagon of cooking with “meat” from Impossible Foods. The synthetic meat movement is gaining steam here as the plant-based meat has an almost similar taste, aroma, texture and appearance to the real McCoy. However, the real buzz started in the past six months, when major food technology firms began muscling their way onto the meat-free dining scene. Mezza9 in Grand Hyatt Singapore started serving burgers made with Los Angeles label Beyond Meat last August. United Kingdom-based Quorn, a meat-free product of mycoprotein produced by fermenting a naturally occurring fungus, launched here in late 2017. Plant-based meat brands have been in the Singapore market for a few years now. ![]() These plant-based meat substitutes are used in many cuisines, including Cantonese, Indian, Sichuan, Peranakan and Vietnamese. Instead, the list of ingredients mainly comprises plant-based proteins from peas, soya beans and potato, coconut and seed-based oil, and yeast. These lab-grown or synthetic products may taste and feel like meat, but they do not contain any traces of actual meat. No fewer than 15 restaurants in Singapore, from fast-food joints and cafes to a Michelin-starred restaurant, are venturing into dishes that are made with alternative sources of proteins. Plant-based meat substitutes are the latest buzzword on menus these days. ![]()
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