ImpacFat co-founders Hon and Sugii hope their innovation improves global food security.

Lab-Grown Fish Fat from ImpacFat Arrives in Japan, Seeking to Revolutionize Sashimi

JAPAN
Thursday, October 02, 2025, 06:00 (GMT + 9)

The Singaporean Startup, a Global Pioneer in Producing Omega-3 Fats from Stem Cells, Initially Targets Cosmetics and Premium Pet Nutrition Markets

TOKYO — ImpacFat, a biotechnology startup based in Singapore, officially launched its operations in Japan on October 1, with the goal of addressing global food security challenges and transforming the alternative food industry. The company is the first in the world to successfully cultivate Omega-3-rich fish fat using stem cell technology.

ImpacFat co-founder Mandy Hon revealed that the firm's ultimate goal is to create lab-grown sashimi that offers the same taste and texture as the real product, as fat is the "missing ingredient" in current plant-based and cell-cultured meat and seafood items. The company holds a global patent covering key markets including Singapore, Japan, China, Europe, and the US.

Phased Strategy and Market Potential

Due to strict regulatory hurdles for novel foods, ImpacFat is taking a "phased approach." Initially, it will focus on the cosmetics and skincare markets, where its cultivated fat can promote wound healing and skin rejuvenation. Approval for these uses is expected in Singapore and Japan by March 2026. They also see considerable potential in the premium pet nutrition market.

The choice of Japan as a key partner is deliberate. The Japanese market is sophisticated regarding seafood and health supplements, and the global Omega-3 ingredients market is projected to exceed $8 billion U.S. dollars (10.3 billion SGD) by 2030. Omega-3 fatty acids are crucial healthy fats that enhance brain function, support heart health, and improve vision.

Scientific and Environmental Impact

ImpacFat, which has roots in Singapore's A*Star, Republic Polytechnic, and NUS institutions, was founded in 2019 by Mandy Hon and stem cell biologist Shigeki Sugii. Dr. Sugii, a native of Japan (a country with a food self-sufficiency rate of 38%), believes that while the Japanese market for cultivated meat is not yet mature, it has an advantage in research and development.

Leading packaging company Toyo Seikan, which developed the world's first "retort pouch" in 1968 and previously invested in the cultivated meat startup Umami Bioworks (formerly Shiok Meats), has invested an undisclosed sum in ImpacFat. Its president, Takuji Nakamura, hopes ImpacFat will leverage Japanese expertise in biotechnology and food processing.

In terms of sustainability, ImpacFat estimates its process could save up to 3,000 marine lives per tonne of cultivated fat and reduce greenhouse gas emissions by up to 80% compared to conventional fish oil production. ImpacFat plans to hire up to three employees in Japan at the Link Scholars’ Hub laboratory in Takanawa Gateway City, complementing its 10-person team in Singapore.

[email protected]
www.seafood.media

Print