Claire’s tip: What does 26/30 shrimp mean? - Sun Sentinel
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Singapore's Shiok Meats hopes to hook diners with lab-grown shrimp - KFGO News
SINGAPORE (Reuters) - Shiok Meats, a Singapore-based start-up whose name means very good in local slang, aims to become the first company in the world to bring shrimp grown in a laboratory to diners' plates.
Demand for meat substitutes is booming, as consumer concerns about health, animal welfare and the environment grow. Plant-based meat alternatives, popularized by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus.
But so-called clean meat, which is genuine meat grown from cells outside the animal, is still at a nascent stage.
More than two dozen firms are testing lab-grown fish, beef and chicken, hoping to break into an unproven segment of the alternative meat market, which Barclays estimates could be worth $140 billion by 2029.
Shiok grows minced meat by extracting a sample of cells from shrimp. The cells are fed with nutrients in a solution and kept at a temperature of 28 degrees Celsius (82 degrees Fahrenheit), which helps them multiply.
The stem cells become meat in four to six weeks.
One kg (2.2 lb) of lab-grown shrimp meat now costs $5,000, says Chief Executive Sandhya Sriram. That means a single 'siu mai' (pork and shrimp) dumpling typically eaten in a dim sum meal would cost as much as $300, using Shiok's shrimp.
Sriram, a vegetarian, hopes to cut the cost to $50 per kg by the end of this year by signing a new low-cost deal for nutrients to grow the meat cells and expects it will fall further as the company achieves scale.
Shiok is backed by Henry Soesanto, chief executive of Philippines' Monde Nissin Corp, which owns British meat substitute firm Quorn. It wants to raise $5 million to fund a pilot plant in Singapore to sell to restaurants and food suppliers.
"We are looking at next year, so we might be the first ever company to launch a cell-based meat product in the world," Sriram said. Shiok still needs approval from the city-state's food regulator.
Cell-based meat companies also face the challenge of consumer perception of their product.
Any alternative means of making animal protein without harming the environment are positive, but more studies are needed to understand any negative consequences of producing cellular protein, said Paul Teng, a specialist in agritechnology innovations at Nanyang Technological University.
In Singapore, some consumers said they would give lab-grown meat a shot.
"I am willing to try," said 60-year-old Pet Loh, while she shopped for shrimp in a Singapore market. "I may not exactly dare to eat it frequently, but I don't mind buying and trying it because the animals in the oceans are declining."
(Reporting by Aradhana Aravindan and Travis Teo in Singapore; Editing by Christian Schmollinger)
NaturalShrimp, Inc.: Building Renovation and Shrimp Production Update - Yahoo Finance
DALLAS, TX, Jan. 28, 2020 (GLOBE NEWSWIRE) -- via NEWMEDIAWIRE – The renovation project at the NaturalShrimp, Inc.’s (SHMP) pilot production facility is proceeding as scheduled and is expected to be completed and fully operational, using its patented technology to grow gourmet-grade shrimp without the use of antibiotics or toxic chemicals, during the second quarter of 2020. This project entailed validating proper operation of the installed nursery and grow-out tanks and equipment with test batches of shrimp. When completed, the pilot plant will utilize four nursery tanks and 40 grow-out tanks having a total volume capacity of more than 600,000 gallons. Photos of some of the installed tanks can be found on our website at www.naturalshrimp.com.
The recently announced signed contract with Sea Products Development (SPD), LLC will allow NaturalShrimp, Inc. to begin limited shrimp production during the second quarter of 2020 and full production during the third quarter of 2020. The first shipment of 500,000 postlarvae shrimp from SPD is scheduled to arrive at the La Coste pilot plant on February 5, 2020. A photo showing a one net sample of shrimp taken from one of our nursery tanks just prior to gravity flowing into our grow-out tanks can be found on our website at www.naturalshrimp.com.
Tom Untermeyer, Chief Technology Officer of NaturalShrimp, commented: “The pilot plant has undergone considerable changes in order to convert it into a first-class shrimp production facility. In addition to removing and replacing the plastic lined tanks with new fiberglass tanks and constructing a new in-ground 20,000-gallon concrete gravity fed harvest tank, the renovation involves routing new electrical wiring, air plumbing, and water plumbing throughout the 30,000 square foot production area. It has also included receiving and installing electrocoagulation equipment, supporting filtration vessels, new custom automated feeding devices, and alarm condition monitoring. Building renovations include new laboratory space and controlled access.”
ABOUT NATURAL SHRIMP: NaturalShrimp, Inc. is a publicly traded aqua-tech Company, headquartered in Dallas, with production facilities located near San Antonio, Texas. The Company has developed the first commercially viable system for growing shrimp in enclosed, salt-water systems, using patented technology to produce fresh, never frozen, naturally grown shrimp, without the use of antibiotics or toxic chemicals. NaturalShrimp systems can be located anywhere in the world to produce gourmet-grade Pacific white shrimp.
Forward-Looking Statements
This press release contains "forward-looking statements." The statements contained in this press release that are not purely historical are forward-looking statements. Forward-looking statements give the Company's current expectations or forecasts of future events. Such statements are subject to risks and uncertainties that are often difficult to predict and beyond the Company's control and could cause the Company's results to differ materially from those described. In some cases, forward-looking statements can be identified by terminology such as "may," "should," "potential," "continue," "expects," "anticipates," "intends," "plans," "believes," "estimates," and similar expressions. These statements include statements regarding moving forward with executing the Company's global growth strategy.
The statements are based upon current beliefs, expectations, and assumptions and are subject to a number of risks and uncertainties, many of which are difficult to predict. The Company is providing this information as of the date of this press release and does not undertake any obligation to update any forward-looking statements contained in this press release as a result of new information, future events or otherwise, except as required by law. We have based these forward-looking statements largely on our current expectations and projections about future events and financial trends affecting the financial condition of our business.
Forward-looking statements should not be read as a guarantee of future performance or results and will not necessarily be accurate indications of the times at, or by, which such performance or results will be achieved. Important factors that could cause such differences include but are not limited to the Risk Factors and other information set forth in the Company's Annual Report on Form 10-K filed on March 30, 2015, and in our other filings with the U.S. Securities and Exchange Commission.
Contact: Paul Knopick E & E Communications 940.262.3584 pknopick@eandecommunications.co
Singapore's Shiok Meats hopes to hook diners with lab-grown shrimp - Yahoo Finance
SINGAPORE (Reuters) - Shiok Meats, a Singapore-based start-up whose name means very good in local slang, aims to become the first company in the world to bring shrimp grown in a laboratory to diners' plates.
Demand for meat substitutes is booming, as consumer concerns about health, animal welfare and the environment grow. Plant-based meat alternatives, popularised by Beyond Meat Inc and Impossible Foods, increasingly feature on supermarket shelves and restaurant menus.
But so-called clean meat, which is genuine meat grown from cells outside the animal, is still at a nascent stage.
More than two dozen firms are testing lab-grown fish, beef and chicken, hoping to break into an unproven segment of the alternative meat market, which Barclays estimates could be worth $140 billion by 2029.
Shiok grows minced meat by extracting a sample of cells from shrimp. The cells are fed with nutrients in a solution and kept at a temperature of 28 degrees Celsius (82 degrees Fahrenheit), which helps them multiply.
The stem cells become meat in four to six weeks.
One kg (2.2 lb) of lab-grown shrimp meat now costs $5,000, says Chief Executive Sandhya Sriram. That means a single 'siu mai' (pork and shrimp) dumpling typically eaten in a dim sum meal would cost as much as $300, using Shiok's shrimp.
Sriram, a vegetarian, hopes to cut the cost to $50 per kg by the end of this year by signing a new low-cost deal for nutrients to grow the meat cells and expects it will fall further as the company achieves scale.
Shiok is backed by Henry Soesanto, chief executive of Philippines' Monde Nissin Corp, which owns British meat substitute firm Quorn. It wants to raise $5 million to fund a pilot plant in Singapore to sell to restaurants and food suppliers.
"We are looking at next year, so we might be the first ever company to launch a cell-based meat product in the world," Sriram said. Shiok still needs approval from the city-state's food regulator.
Cell-based meat companies also face the challenge of consumer perception of their product.
Any alternative means of making animal protein without harming the environment are positive, but more studies are needed to understand any negative consequences of producing cellular protein, said Paul Teng, a specialist in agritechnology innovations at Nanyang Technological University.
In Singapore, some consumers said they would give lab-grown meat a shot.
"I am willing to try," said 60-year-old Pet Loh, while she shopped for shrimp in a Singapore market. "I may not exactly dare to eat it frequently, but I don't mind buying and trying it because the animals in the oceans are declining."
(Reporting by Aradhana Aravindan and Travis Teo in Singapore; Editing by Christian Schmollinger)
Singapore's Shiok Meats hopes to hook diners with lab-grown shrimp - Successful Farming
SINGAPORE, Jan 28 (Reuters) - Shiok Meats, a Singapore-based
start-up whose name means very good in local slang, aims to
become the first company in the world to bring shrimp grown in a
laboratory to diners' plates.
Demand for meat substitutes is booming, as consumer concerns
about health, animal welfare and the environment grow.
Plant-based meat alternatives, popularised by Beyond Meat Inc
and Impossible Foods, increasingly feature on
supermarket shelves and restaurant menus.
But so-called clean meat, which is genuine meat grown from
cells outside the animal, is still at a nascent stage.
More than two dozen firms are testing lab-grown fish, beef
and chicken, hoping to break into an unproven segment of the
alternative meat market, which Barclays estimates could be worth
$140 billion by 2029.
Shiok grows minced meat by extracting a sample of cells from
shrimp. The cells are fed with nutrients in a solution and kept
at a temperature of 28 degrees Celsius (82 degrees Fahrenheit),
which helps them multiply.
The stem cells become meat in four to six weeks.
One kg (2.2 lb) of lab-grown shrimp meat now costs $5,000,
says Chief Executive Sandhya Sriram. That means a single 'siu
mai' (pork and shrimp) dumpling typically eaten in a dim sum
meal would cost as much as $300, using Shiok's shrimp.
Sriram, a vegetarian, hopes to cut the cost to $50 per kg by
the end of this year by signing a new low-cost deal for
nutrients to grow the meat cells and expects it will fall
further as the company achieves scale.
Shiok is backed by Henry Soesanto, chief executive of
Philippines' Monde Nissin Corp, which owns British meat
substitute firm Quorn. It wants to raise $5 million to fund a
pilot plant in Singapore to sell to restaurants and food
suppliers.
"We are looking at next year, so we might be the first ever
company to launch a cell-based meat product in the world,"
Sriram said. Shiok still needs approval from the city-state's
food regulator.
Cell-based meat companies also face the challenge of
consumer perception of their product.
Any alternative means of making animal protein without
harming the environment are positive, but more studies are
needed to understand any negative consequences of producing
cellular protein, said Paul Teng, a specialist in agritechnology
innovations at Nanyang Technological University.
In Singapore, some consumers said they would give lab-grown
meat a shot.
"I am willing to try," said 60-year-old Pet Loh, while she
shopped for shrimp in a Singapore market. "I may not exactly
dare to eat it frequently, but I don't mind buying and trying it
because the animals in the oceans are declining."
(Reporting by Aradhana Aravindan and Travis Teo in Singapore;
Editing by Christian Schmollinger)
More Indian farms embracing shrimp tech to cut feed waste, improve health - Undercurrent News
India's vannamei industry is seeing more and more companies embracing aquatech systems to improve the feed conversion ratio, water quality and health of their shrimp, reports The Economic Times.
Feed waste continues to be a major issue for Indian shrimp; according to the article, as much as 20-50% of feed is wasted at ponds across the country, with farmers unable to accurately estimate how many shrimp each contains.
Certain firms, such as Eruvaka Technologies, have been developing and selling tech to farmers in Andhra Pradesh, the country's busiest shrimp farming region, that determines the volume of fish in an area before dispensing feed. The system works in tandem with an acoustic device, named 'ShrimpTalk', that can estimate the hunger and appetite of the shrimp so that feeding is optimized.
The data from these devices can then be accessed by farmers via a mobile app, according to Eruvaka, which claims to be selling products to eight countries and installed in 6,000 hectares of shrimp farms globally.
Other shrimp tech projects have also begun sprouting across India. The AI-driven tool FarmMOJO, developed by Aquaconnect, has helped farmers to predict disease, while improving feed conversion ratio and water quality by offering alerts and suggestions to farmers.
Elsewhere, the Central Institute of Brackishwater Aquaculture has also developed an app allowing farmers to share inputs on their farms, as well as providing better techniques for farmers to diagnose shrimp disease early.
All of this is becoming possible as more and more farmers have access to mobile phones, making data-driven tools much more effective, the Economic Times said.
au PAYアプリの機能拡充は、これまでの同社のライフデザイン戦略で手がけてきた銀行、保険などとの連携。「なぜ金融サービスなのか」という問いに、auフィナンシャルホールディングス代表取締役社長の勝木朋彦氏は端的に「決済・金融はリアルでの日常的な消費活動。利用者数がもともと多く、頻度も多い」と説明する。
au PAYにおける金融サービスとの連携について、具体的な利用の流れは今回、発表されていない。auフィナンシャルホールディングス代表取締役社長の勝木朋彦氏は「いっぱいやることがある。eKYCなど。ひとつひとつ着実に進める」とコメント。勝木氏は、KDDIからじぶん銀行の立ち上げに参画し、ライフデザイン事業本部金融・コマース本部長を経て現職に就いた人物で、KDDI社内で長く、金融と通信の融合に携わってきた。
Second Argentinian shrimp fishing season nears end with good volumes, smaller sizes - Undercurrent News
The ongoing shrimp fishing season in Argentinian provincial waters is going relatively well in volumes, but "not in terms of sizes", according to sources with fishing companies in the country.
In the meantime, relatively "low prices" have encouraged sales both in Europe and Asia, the sources told Undercurrent News.
"December saw a 50% increase in landings. November was much better than last year since during 2018 we lost a month due to a sailors' strike, but nevertheless it has not been better than other previous Novembers," a source with a large fishing company said.
Despite a rise in catches during the month, sizes of shrimp caught in Argentinian provincial waters, have been disappointing.
"We are noticing a predominance of L2 and L3 shrimp with some L4, when other years we have not had it and there was more presence of L1," the first source continued.
"The season in Rawson has less than a month of good fishing left and then catches will drop sharply. No doubt there will be a shortage of head-on, shell-on (whole) shrimp and that will help the prices of [frozen] on-board [product] to go up, as we can see that consumption has been quite good during the holidays," a second source pointed out.
Sales
"The markets are [doing] very well with the demand for head-off, shell-on (tales), especially for processing in Asia (especially Japan), Peru, Guatemala and other countries in Central America. As for the head-on, shell-on (whole), the panorama is a little less encouraging, although there is demand. Unfortunately, the price is very low and does not make it an attractive business as in previous years," the first source said.
"The price is low because it is a product that has been dragged by the fall in the price of the head-on, shell-on, frozen onboard and on the other hand, the fact that the cost of raw material has not fallen compared to last year and that we have also increased export duties, leaves a very small margin," he said.
A third source with one of the largest firms operating in the country added the shrimp market in Europe has been going well during the Christmas season. "The low prices have stimulated a lot the sale and there is little stock available. In Asia, sales are going well for the same reasons, pending the Chinese New Year's celebration," he pointed out, adding they were, in general, "optimistic".
"There's a phenomenal demand for the frozen onboard product since very little is processed on-land," the second executive noted, disagreeing with the first one.
"There is no stock of head-on, shell-on, whilst there is some stock of head-off, shell-on. However, [the stocks] are selling very well for the amount that has been produced since the demand is sustained," he added.
窪田朋一郎氏（松井証券 シニアマーケットアナリスト）
