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Reinventing Seafood

Reinventing Seafood. Sandhya Sriram , PhD. What does the 60% of the world eat?. 11 kg per capita per year in India to over 144 in Hong Kong Due to cultural differences, vegetarianism as well as income. Source: Euromonitor International.

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Reinventing Seafood

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  1. ReinventingSeafood Sandhya Sriram,PhD

  2. What does the 60% of the worldeat? 11 kg per capita peryear in India to over 144 in HongKong Due to cultural differences, vegetarianism as well as income Source: EuromonitorInternational

  3. What does the 60% of the worldeat? Source: EuromonitorInternational

  4. Pork Poultry But, preferences arechanging… Beef Veal Seafood

  5. Crustacean meat -Shrimp $40billion shrimpmarket Low calorie, proteinrich, nutritious Indonesia, India, and Thailand major shrimp producers Shrimp cocktail ison every holidaymenu Asia Pacific setto dominate global shrimp market The US aloneimports 110 million+ Lbs. of shrimp

  6. Problems withShrimp Shrimp fraud is common 30% of shrimpproducts tested nationwide weremisrepresented 20lbs of bycatch caught for each lbof wild shrimp Shrimp sold by global supermarkets ispeeled by slavelabourers Over-fishing; unsustainable

  7. Antibiotics, fungicides, andother harmfulchemicals

  8. Problems withMeat/Seafood Farmed and wild grown meatcontain contaminants Sea animalsfeedon andaccumulate microplastics

  9. Problems withMeat/Seafood Slavelabourers Animalabuse

  10. Asia-Pacific shrimpmarket $25B

  11. So, how do we ensure that people are eating cleanmeat? Our diet is about tochange—forever.

  12. Plant basedmeats

  13. But, meat eaters wantmeat But, we are a few years away from cell-based cleanmeat Clean meat on store shelves by2021

  14. The bigpicture

  15. The clean meatboom

  16. Our mission is to bring delicious and healthy meat by harvesting it from cells instead ofanimals. ShiokMeats Same taste Same texture Morenutrients No cruelty Sustainable Shiok – commonly usedin Singapore and Malaysia (Singlish/SingaporeEnglish)

  17. Team with 20+ years combined experience in stem cell and cellbiology Dr KaYiLing CSO &Co-Founder Dr SandhyaSriram CEO &Founder

  18. Our technology (patentpending) Confidential

  19. ShiokShrimp • Healthier • No antibiotics, nohormones • Grows 6Xfaster • Sustainable, no cruelty • Patent pendingtechnology Health-friendly Animal-friendly Environment-friendly

  20. Shiok ShrimpDumplings (SiewMai)

  21. Product in restaurants by2020 Mar2019 Mar2020 July2020 Dec2020 R&D Mid scale production Premium restaurants in Singapore & HongKong Regulations Approval

  22. Let’s get the world to eatclean!! ShiokMeats Seafood,reinvented sandhya@shiokmeats.com www.shiokmeats.com

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