Audra Labs

Warning: Reading this morning’s edition of The Straits Times could lead to uncontrollable cravings for . 🥩

"As a locally grown startup, we are aware of how passionate Singaporeans are when it comes to their food,” Dr. Andrew Wan tells reporter Cheryl Tan. “By reproducing the texture and taste of plant-based meat in cuisines which locals are fond of, like chicken rice, we could perhaps make a difference in promoting consumer acceptance towards alternative meat products."

That quote comes from an excellent new profile piece about Audra Labs, a spin-off that leverages Dr. Wan’s deep background in tissue engineering at Agency for Science, Technology and Research (A*STAR) to replicate the complex textures of conventional animal meats—without animals.

According to Dr. Wan, his company's innovative methods of integrating plant-based proteins and flavors into the fibers of their products makes it possible to produce whole meat cuts, such as steak, filets, and bacon. 🥓 The startup’s first product launch is expected to be released in 2023.

👉 Full article: https://www.straitstimes.com/singapore/local-start-up-finds-way-to-create-realistic-textures-for-plant-based-meat-at-low-cost

📸: Samuel Ang, The Straits Times

https://lnkd.in/gmFeGytY

Thank you to SPH Team - Cheryl Tan, Samuel Ang for featuring us in Straits Times.

Local start-up finds way to create realistic textures for plant-based meat at low cost The first product launch can be expected by early or mid-next year. . Read more at straitstimes.com.

More than meats the eye: Driving sustainable food innovation with R&D Singapore’s “30 by 30” goal — to produce 30 per cent of Singapore’s nutritional needs locally by 2030 — aims to increase Singapore’s food production from less than 10 per cent today.

Experience our complete texture without the meat!

Introducing Audra Rԑal Meat! The bite that is so real!

Audra Labs updated their website address.