South Korean startup SeaWith has set its sights on bringing cultured meat to diners by the end of next year. The firm has already developed its own seaweed-based cell culturing medium and scaffolds, and is now in the process of scaling up production ahead of its plan to unveil its final cultivated meat products at a pilot restaurant. 

Founded two years ago by Joonho Keum and Heejae Lee, who came together during their PhD studies at the Daegu Gyeongbuk Institute of Science and Technology (DGIST), SeaWith is a homegrown South Korean food tech with ambitious plans to revolutionise the country’s protein production.