Sashimi that promotes healing and skin rejuvenation? It’s not the latest fad skin care breakthrough, but a yummy-tasting cultivated Omega-3-rich fish fat made using stem cell technology

Sashimi that looks, feels and tastes just like the real deal, but is actually grown in a laboratory.

That is what a Singapore biotech start-up is aiming for, in its greater goal of addressing global food security challenges.

ImpacFat, launched in Japan on Oct 1, is the first company in the world to have successfully cultivated Omega-3-rich fish fat using stem cell technology.

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Omega-3 fatty acids are vital “healthy fats” the human body cannot naturally produce, making dietary intake or supplements essential. They are scientifically proven to enhance brain function, support heart health, regulate blood pressure and improve vision.

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But with stricter regulatory approvals and market barriers for food, the start-up is taking a “phased approach” by first focusing on cosmetics and skincare ….

ImpacFat’s cultivated fish fat – with touted benefits in promoting wound healing and skin rejuvenation – can be used in such products, with approval for use expected in Singapore and Japan by March 2026.

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