What do crickets, microalgae and soy whey all have in common? They’re what future food will be like and they’re being developed in Singapore.
As the world’s population grows to hit 9.8 billion over the next 30 years, global food demand is set to increase 70%.
In import-reliant Singapore, startups at food lab Innovate 360, like Kombunation Co. and Shiok Meats are looking for ways to create sustainable and nutritious food sources.
Scientists at Asia Insect Farm Solutions have developed a cricket “flour” with twice as much protein per 100g compared to beef and 9 essential amino acids that humans need but cannot produce naturally. Over at Life3 Biotech, founder Ricky Lin is developing a microalgae that can grow 20 times faster than regular agricultural crops and only requires one tenth of the space to do so.
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