From Sea to Cell: Singapore’s ImpacFat Anchors in Japan to Scale Cultivated Omega-3 Innovation

Courtesy: ImpactFat

At the heart of Tokyo’s Takanawa Gateway City, a bustling hub for innovation and sustainability, Singapore’s biotech company ImpacFat has officially established its first overseas base. The company, known for developing the world’s first cultivated omega-3 fish fat, has opened a new research and development hub in Japan, marking a major milestone for Asia’s growing cultivated seafood ecosystem.

The expansion comes with strong backing from Japanese heavyweights, including Toyo Seikan Group, a global leader in packaging and materials science, and 144 Ventures, the venture arm of deep-tech incubator Leave a Nest. Also joining the round is Lin Xiangliang, CEO of Esco Aster, which operates the world’s first regulator-approved contract manufacturing facility for cultivated meat. Together, the investors are providing capital, industrial expertise, and commercialization support to help ImpacFat scale its operations, diversify applications, and accelerate market entry.

“Expanding into Japan is a defining moment for ImpacFat,” said Mandy Hon, CEO and co-founder of the company. “Japan has long been a global leader in food innovation, and we are honoured to work alongside our partners to build a sustainable cultivated food ecosystem. By establishing our presence in Takanawa Gateway City, we hope to connect science, innovation, and sustainability to create meaningful impact for both Singapore and Japan.”

The partnership with JR East enables ImpacFat to operate from the Link Scholar’s Hub (LiSH), a collaborative research environment for deep-tech ventures. From there, the company aims to advance cultivated food technologies and collaborate with local researchers, corporates, and policymakers.

Cultivating the Future of Fat

Founded in 2019 as a spin-off from Singapore’s Agency for Science, Technology and Research (A*STAR), ImpacFat’s technology is rooted in the work of stem-cell biologist Shigeki Sugii, co-founder and principal investigator at A*STAR. The company isolates cells from premium fish species such as eel and pangasius catfish, cultivating them in bioreactors where they mature into healthy fat cells. The result is a sustainable, nutrient-rich fat that not only mimics, but outperforms wild-caught bluefin tuna in omega-3 content.

Unlike conventional fish fats, ImpacFat’s cultivated alternative is free from mercury, microplastics, and overfishing concerns. Its appeal lies in its versatility: it enhances flavor and mouthfeel in plant-based and cultivated seafood, while offering a clean source of DHA and EPA for supplements, cosmetics, and functional foods.

In a rapidly growing global race to commercialize cultivated fats, ImpacFat’s focus on omega-3-rich fish fat gives it a distinct edge. While companies like Mission Barns in the U.S. and Mosa Meat in the Netherlands work on pork and beef fats, respectively, ImpacFat’s marine-based positioning aligns it with Asia’s seafood-driven culinary heritage and wellness markets.

“We focus on wellness as a whole, which includes skincare, omega-3 supplements, and alternative foods,” said Hon. “Our cultivated fish fat will be sold as an ingredient for hybrid products in foodservice and retail.”

Cosmetic Innovation Before Culinary

While the company’s long-term ambitions center on food, its first commercial debut will emerge from the cosmetics industry. ImpacFat is developing stem-cell conditioned media and exosome-based actives for skincare, targeting rejuvenation, antioxidant, and anti-aging effects. A 2026 rollout is planned for Singapore, South Korea, and Japan, markets known for early adoption of biotech-driven beauty products.

This phased approach is strategic. With regulatory frameworks for cultivated foods still evolving in Japan, cosmetics offer a viable entry point to validate ImpacFat’s science and production capabilities before scaling into food and supplement applications. The company submitted its novel food dossier to the Singapore Food Agency (SFA) in late 2024 and expects clearance by 2027, paving the way for its next chapter: functional ingredients for human nutrition and pet food.

Building Ecosystems for Sustainable Food Security

ImpacFat’s expansion into Japan comes at a time when both nations are actively reshaping their food systems to enhance resilience. Singapore’s 30 by 30 initiative aims to produce 30% of the city-state’s nutritional needs locally by 2030, while Japan is ramping up investment in functional foods and alternative seafood amid changing demographics and environmental concerns.

For Toyo Seikan Group, the collaboration goes beyond capital. “We believe that ImpacFat’s development of functional ingredients derived from fish fat cells, rich in nutrients such as DHA and EPA, can meet the rising global awareness of food security and the growing demand for healthy and delicious food,” said Takuji Nakamura, president of Toyo Seikan Group. “We will leverage our core technologies in sterilization and barrier protection to build, together with ImpacFat, a value chain that maximizes the potential of cell-cultured fish fat.”

Charting the Next Phase

Currently, ImpacFat operates at a five-litre bioreactor scale, with plans to expand to 10- to 50-litre systems supported by contract manufacturing partners across Asia. Beyond cosmetics and food, the company has signed a memorandum of understanding for pet food product development, targeting a 2026–27 launch of clean-label, microplastic-free products.

Its international patents, protected in Singapore and Japan, cover its proprietary cell cultivation and fatty acid optimization processes. Recognition within the sector has followed swiftly: earlier this year, ImpacFat received the Fantastic Startup Award at SusHi Tech Tokyo 2024, solidifying its reputation as a standout in Asia’s deep-tech ecosystem.

With the global market for omega-3 ingredients projected to surpass $3.5 billion by 2030, ImpacFat’s blend of nutritional functionality and sustainable sourcing positions it well to capture both consumer and industrial demand.

From Singapore’s precision labs to Tokyo’s innovation districts, ImpacFat is charting a new course for how science can transform the very building blocks of wellness, from the foods we eat to the products we apply on our skin.