Umami Bioworks introduces cultivated caviar for premium market

SINGAPORE – Umami Bioworks, a cellular agriculture company based in Singapore, is launching cultivated caviar for high-end restaurants, retailers, and consumers.

Umami is joining other cultivated meat companies targeting the premium food market with a hybrid caviar product made from a combination of cultured sturgeon cells and plant-based ingredients.

With this new offering, Umami Bioworks is catering to Gen Z and millennial consumers who are driving global demand for caviar while prioritizing sustainability and ethical sourcing.

Caviar, also known as salted roe, is traditionally harvested from slaughtered sturgeons, making it both environmentally and ethically costly.

Overfishing has severely impacted sturgeon populations, with the World Wildlife Fund (WWF) classifying 90% of the species as critically endangered.

Umami Bioworks CEO Mihir Pershad stated that the company aims to provide a luxurious caviar experience without the environmental and ethical concerns linked to conventional production.

Research has linked caviar farming to habitat destruction, waste pollution, and biodiversity loss due to illegal overfishing.

Sturgeon populations are also facing additional threats from rising temperatures, water pollution, and changing sea levels, which are disrupting their breeding cycles and oxygen levels.

Despite these issues, the global caviar market is valued at approximately US$402 million, with demand surging due to social media trends.

The rise of the #CaviarTok trend on TikTok has contributed to a 74% increase in sales since 2020, and the market is projected to grow by another 40%.

However, concerns over sustainability are shifting consumer behavior, with 30% of people globally reducing seafood consumption in the past two years.

Nearly half of consumers are worried about overfishing, while 35% cite climate change as a key factor in their changing dietary habits.

Umami Bioworks is positioning cultivated caviar as a sustainable alternative for consumers seeking ethical luxury products.

Product manager Gayathri Mani explained that the company’s cultivated caviar is made using sturgeon cells combined with plant-based ingredients to replicate the taste and texture of traditional caviar.

The product contains omega-3 fatty acids, antioxidants, and essential micronutrients, making it suitable for premium restaurants and high-end retailers.

Other companies, such as CellMeat in South Korea and Marinas Bio in California, are also working on cultivated caviar, while brands like Cavi-Art and Zeroe offer plant-based versions.

The trend of focusing on high-value species, such as caviar and foie gras, is growing among cultivated meat startups due to better profit margins and a faster path to price parity with conventional products.

Umami Bioworks has submitted regulatory applications in key markets across the US, Europe, and Asia and is in discussions with the UK’s Food Standards Agency.

The company is also developing cultivated fish treats for cats, which are expected to enter the US market this year.

Mani stated that Umami Bioworks will operate on a business-to-business model, partnering with chefs, premium food retailers, and brands to develop customized culinary applications.

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