Black & Veatch Designs First-of-a-Kind progressive R&D Facility for Culti…

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                         <p>Black & Veatch collaborated with <a rel="nofollow noopener" target="_blank" href="" shape="rect">Shiok Meats</a> for the conceptual design and layout of their first-of-a-kind progressive research and development facility for grown seafood, officially opened by Singapore’s Minister for Sustainability and the ecosystem, Ms. Grace Fu in November.</p>


The new facility will help Shiok Meats, the world’s first grown crustacean company, extent-up production of cell-based crustacean meat products, targeting commercialization by 2023.


“Building the Mini Plant is a big meaningful development for us. Our production facility, which is due in the next 18 months, will be an extension of this Mini Plant in terms of engineering design and foundation. This new facility allows us to extent the grown seafood production little by little and strategically to ensure a comprehensive manufacturing form and top-notch products,” said Dr. Sandhya Sriram, Group CEO & Co-founder, Shiok Meats.


“Reshaping our food system will require enormous change. We are proud to assist Shiok Meats in achieving this important meaningful development in transforming the future of food,” said David Ziskind, Director of Engineering at Black & Veatch NextGen Ag. “Innovation and sustainability are chief to our engineering and construction solutions as we help companies bridge the gap between science, research and development, engineering, and commercialization to bring new food products to market, at extent. We’re excited to sustain Shiok Meats in their extent-up efforts to create better and more sustainable food by leveraging biotechnology to enhance global food security.”


“Market innovators, like Shiok Meats, are edging closer to creating clean and sustainable seafood products that provide a much-needed additional and different source of protein for rapidly growing and increasingly affluent consumers, particularly in Asia. We’re proud to partner with companies like Shiok Meats who proportion our passion for creating a more sustainable planet and guide them by early technology readiness levels to complete commercialization,” said Hoe Wai Cheong, President, Asia Pacific and India Markets, Black & Veatch.


Black & Veatch provides emerging companies and established manufacturers with end-to-end sets from early-stage design and innovation to turnkey facility design. The company is equipped to manager every stage of the project lifecycle from course of action and development to engineering by the design and construction of a pilot extent or commercial manufacturing facility. The company serves sectors including traditional food and beverage in addition as future-food technologies like controlled ecosystem agriculture, different proteins and aquaculture.


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Editor’s notes


According to the 2021 Engineering News-Record’s (ENR) Sourcebook’s rankings, Black & Veatch is among the Top 10 companies in 19 categories. The rankings mirror the engineering, procurement, consulting and construction company’s success in anticipating client shifts to zero carbon strength, greater water system resilience and better use of data around the globe.

About Shiok Meats


Shiok Meats is the first grown seafood and meat company in Southeast Asia and the first grown crustacean (shrimp, lobster, crab, crayfish) company globally to bring sustainable, healthy, cruelty-free, and delicious grown meat to the world. Follow Shiok Meats on Facebook, Instagram, and Twitter at @shiokmeats for the latest news.


About Black & Veatch


Black & Veatch is an employee-owned global engineering, procurement, consulting and construction company with a more than 100-year track record of innovation in sustainable infrastructure. Since 1915, we have helped our clients enhance the lives of people around the world by addressing the resilience and reliability of our most important infrastructure assets. Our revenues in 2020 surpassed US$3.0 billion. Follow us on and on social media.



This Press Release has not been vetted or endorsed by The Eastern Herald’s editorial staff.

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