Sandhya Sriram is impatient. The stem-cell (干细胞) scientist wanted to put her knowledge to use, developing cultivated seafood. Yet no one was doing that in Singapore. So four years ago, she set up a company to create lab-grown crustacean (甲壳纲动物) meat. ______, she registered her company, Shiok Meats in August 2018. “Nobody was doing crustaceans,” says Sriram, Shiok’s Group CEO and co-founder. “What do Asians eat the most? Seafood. It was a simple answer. And they’re so delicious.” A lifelong ______, she had never tried real shrimp, but she sampled it the week she registered the company.
Today, the results of her ______ can be seen at the headquarters of her company. During a fall 2022 visit, a bio-process engineer looked into a microscope carefully. He had taken samples from a bioreactor in the room next door, where the company is ______ crustacean cells. Under the lens, he was checking to see if the cells were ready to harvest.
Shiok Meats has already revealed shrimp, lobster, and crab prototypes (最初形态) to a select group of tasters, and it plans to ______ regulatory approval to sell its lab-grown shrimp by April 2023. That could make it the first in the world to bring cultivated shrimp to diners, putting it at the leading position of the cultivated-meat ______. As of this writing, only one company has gained regulatory approval to sell lab-grown animal-protein products: Eat Jus’s cultured chicken is ______ but only in Singapore. Shiok Meats still needs to submit all the paperwork necessary and get regulatory approval, but the company hopes to see its products in restaurants by mid-2024, offering foodies a more environmentally friendly option free of ______ than crustaceans from farms.
But even if that ambitious ______ is met, it will likely be a while before the average person is eating cultivated crustaceans. It will require not just regulatory approval but also more funding and a bigger factory, along with ______ consumers and governments around the world to accept lab-grown seafood.
“We’re at an interesting stage of a startup; it’s called the Valley of Death,” says Sriram. “We are in the space where we haven’t submitted for regulatory approval yet, but we’re looking to commercialize in the next two years.” Nevertheless, the impatient entrepreneur is ______. Sriram hopes to have the company’s next manufacturing plant ready by the end of 2023, where a 500-liter and a 2,000-liter bioreactor will be a major ______ from its current 50- and 200-liter bioreactors. The goal is for her products to enter the mainstream in Singapore in five to seven years.
______ these products could help tackle some of the environmental impacts of crustacean production. Organic waste, chemicals, and antibiotics from seafood farms can pollute groundwater. Shiok Meats says the way it produces crustacean meat minimizes animal cruelty, as growing protein in a lab helps avoid ______ animals. And cultivating shrimp closer to where it’s ______ cuts emissions from fishing-boat fuel and shipping products around the world.
In a word, when science meets seafood, many wonderful things happen naturally.
【小题1】A.Eagerly | B.Hurriedly | C.Incidentally | D.Interestingly |
【小题2】A.dieter | B.foodie | C.taster | D.vegetarian |
【小题3】A.discipline | B.enthusiasm | C.discovery | D.mindset |
【小题4】A.growing | B.investigating | C.increasing | D.targeting |
【小题5】A.accept | B.adopt | C.grant | D.seek |
【小题6】A.farm | B.race | C.section | D.line |
【小题7】A.available | B.affordable | C.competitive | D.profitable |
【小题8】A.additive | B.cruelty | C.meat | D.salt |
【小题9】A.guideline | B.transformation | C.condition | D.timeline |
【小题10】A.demanding | B.directing | C.persuading | D.training |
【小题11】A.delightful | B.insightful | C.open-minded | D.optimistic |
【小题12】A.difference | B.emergence | C.sacrifice | D.leap |
【小题13】A.Tracking | B.Supervising | C.Popularizing | D.Sampling |
【小题14】A.feeding | B.killing | C.mistreating | D.trapping |
【小题15】A.captured | B.stranded | C.consumed | D.produced |