What is the ImpacFat Project?
ImpacFat is all about enhancing the nutrition and taste of alternative meats by using fish cell-based fat. Imagine juicy, flavorful fish fat that’s packed with omega-3, but without the animal — and without harming the environment. That’s exactly what ImpacFat brings to the table. Their mission? To deliver the healthiest and tastiest fish fat to every country, sustainably. It’s a game-changer for anyone looking for better, cleaner, and more delicious plant-based and cultivated meat options.
Main Benefits of ImpacFat’s Innovation
Here’s why ImpacFat stands out:
- Over 20 years of expertise in fat and stem cell research, led by founder Dr. Shigeki Sugii.
- Fish fat enriched with omega-3, essential for health and wellness.
- Animal-free production — no fish harmed, no antibiotics, no GMOs.
- Environmentally friendly process, reducing the carbon footprint compared to traditional fish fat.
- Nutrition-customisable fat that makes plant-based and cultivated meats tastier and more wholesome.
- Strategic partnerships, including a new R&D hub in Tokyo backed by Japanese industry giants.
The Team Behind the Innovation
The brains and passion behind ImpacFat come from a diverse and experienced core team. Dr. Shigeki Sugii, the founder, brings over two decades of fat and stem cell research expertise. Mandy Hon, the managing director, combines a background in food and beverage with sensory science and pharmacy. The lab director, Dr. Wee Kiat Ong, has a strong footing in education, healthcare, and manufacturing standards. Research lead Dr. Lamony Chew specializes in stem cells, while Cheryl Wong focuses on food science and product development. Angela Lwin drives marketing with her experience in cell line development. Together, they’re pushing boundaries in sustainable food tech.
Strategic Partnerships and Global Reach
ImpacFat isn’t just a local player. The company has secured strategic investments from major Japanese corporations to launch an omega-3 fish fat R&D hub in Tokyo. This move highlights their commitment to global expansion and innovation. Plus, ImpacFat has been featured in notable platforms like the One-north stories podcast and CNA INSIGHT, showcasing their growing influence in the sustainable food scene. Their participation in events like the Sustainable Food Camp 2023 in Malaysia also reflects their active role in building partnerships and collaborations worldwide.
Why Choose Cell-Based Fish Fat?
Choosing ImpacFat’s cell-based fish fat means opting for a safer, cleaner alternative to traditional fish fat. Without antibiotics or genetically modified organisms, it’s a product that’s as wholesome as it is tasty. Plus, it’s designed to be nutrition-customisable, so it can perfectly complement a variety of plant-based and cultivated meat products. The founders sum it up best: “Fat that you want to gain!” It’s fat that not only tastes good but is good for you and the planet.
ImpacFat’s Impact on Sustainable Development Goals (SDGs)
- SDG 2: Zero Hunger – Enhancing food security with nutritious, sustainable alternatives.
- SDG 3: Good Health and Well-being – Providing omega-3 rich fats without harmful additives.
- SDG 9: Industry, Innovation, and Infrastructure – Pioneering new food technologies and R&D hubs.
- SDG 12: Responsible Consumption and Production – Creating animal-free, environmentally friendly food ingredients.
- SDG 13: Climate Action – Reducing environmental impact through sustainable production methods.
Looking Ahead: The Future of Sustainable Food
ImpacFat is more than just a company; it’s a movement towards a future where food is healthier, tastier, and kinder to the planet. By combining cutting-edge stem cell technology with a passion for sustainability, they’re setting new standards in the alternative meat industry. As demand for sustainable food choices grows, ImpacFat’s innovative fish fat offers a delicious solution that’s ready to make waves worldwide. The journey has just begun, and the possibilities? Well, they’re as exciting as the taste of that first bite of juicy, omega-3 rich fish fat — only better.
