Plant-based meat is not a new concept. As early as the 19th century, food scientists were experimenting with protein-rich vegan ingredients like soy,
Plant-based meat is not a new concept. As early as the 19th century, food scientists were experimenting with protein-rich vegan ingredients like soy, peanuts, and wheat to create meat substitutes. Today, however, plant-based menus aim higher — not only catering to vegans but also offering a convincing alternative for die-hard meat lovers.
Winning over traditional meat enthusiasts may seem ambitious, but it’s increasingly necessary. The rising popularity of plant-based meat is driven by more than just preference; it’s also about environmental preservation. Research by Blackbox Singapore shows that traditional livestock farming contributes 14.5% of the world’s greenhouse gas emissions and consumes 45% of the Earth’s land surface. Our reliance on meat is costing us our ecosystems and causing irreparable damage to the environment.
Singapore’s Rapid Embrace of Alternative Meats
The COVID-19 pandemic served as a wake-up call for Singapore, a country that imports 90% of its food. In response, the government has set an ambitious goal of achieving 30% food self-sufficiency by 2030. This has spurred quick approvals and support for alternative meat startups, positioning Singapore as a key player in Asia’s AgriFood Tech sector. According to Technavio, the food tech market in Asia is projected to reach a value of US$12.75 billion by 2030, with Singapore playing a significant role in this growth.
In recent years, Singapore has seen a surge in restaurants and shops offering plant-based meat options. Consumers are not just looking for any vegan substitute — they want products that mimic the taste and texture of real meat, particularly chicken and red meat.
Shandi Global’s Impact on the Plant-Based Meat Market
One standout startup in Singapore is Shandi Global, which has developed a range of plant-based chicken products using non-GMO, all-natural ingredients like chickpea protein, quinoa, brown rice, flax seeds, and coconut oil. Shandi’s offerings include patties, shreds, drumsticks, and pieces that closely replicate the cooking properties and protein content of real chicken.
Shandi recently secured its second round of seed funding and opened the largest manufacturing facility for plant-based chicken in Singapore. Its products contain 30% of the protein found in real chicken, offering a nutritious and realistic alternative for both restaurants and consumers.
Shandi Global is just one example of Singapore’s growing alternative meat industry. Numerous other startups are investing in developing plant-based products that replicate the taste and feel of traditional meat, helping to address world hunger while reducing the environmental toll of livestock farming.
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