“Our medallions of yellowtail can be cooked via direct heat, steamed or even fried in oil; can be marinated in an acidified solution for applications like poke, ceviche, and kimchi, or can be prepared in the raw state,” said BlueNalu’s CEO Lou Cooperhouse in a statement. “This is an enormous accomplishment and we don’t believe that any other company worldwide has been able to demonstrate this level of product performance in a whole-muscle seafood product thus far.”
Many in animal agriculture have voiced strong opinions regarding the labeling of fake meat and milk. Several states, including Missouri, Mississippi, Arkansas, Montana, South Dakota, Wyoming and Louisiana, have labeling laws in place that prohibit companies from misleading consumers into believing that a product is meat from livestock when it is actually plant-based or grown in a lab.
But here’s where Meatable has an edge. While many of the other 40-odd companies working in the cultured meat space use fetal bovine serum or Chinese hamster ovary cells to stimulate cell division and production, Meatable has licensed a technology dubbed OPTi-OX, which involves engineering induced pluripotent stem cells for specific cell types then ‘reprogramming’ them to adult stem cells. The process yields consistent, homogeneous, rapid cell batches—in other words, a full steak in a matter of weeks.
The New Harvest conference is hosted by the eponymous Brooklyn-based nonprofit, a leader in cellular agriculture. The education and research organization is funded by 600 donors, including the Zurich-based Avina Stiftung foundation, and previously, the South Africa-based Shuttleworth Foundation. During the last decade, it has awarded over $2 million to fund academic studies into the various technologies needed to grow meat in a lab, mostly located at universities in four countries (including the U.S. and Canada).
Wild Type, a startup developing cultured salmon (that is, fish grown from cells outside the animal), announced today that it had raised a $12.5 million Series A funding round. The round was led by CRV with participation from Maven Ventures, Spark Capital and Root Ventures, the last two of which had previously invested in Wild Type. This would bring the total amount of funding raised by the company to $16 million.
This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008, and has attended most major events in that time, as well as conducting 42 interviews with professionals working in the field between 2010 and 2013, and is currently conducting a second comparative set of interviews in 2018/9. He has also conducted media analysis of public reporting during this period. Sexton has researched the CM community since 2013, focussing particularly on activities based in and around the San Francisco Bay Area in California, US (otherwise known as “Silicon Valley”). She is engaged in ongoing fieldwork within this region and has conducted 30 interviews with professionals directly working in and affiliated with the field between 2014 and 2018. She has also conducted qualitative analysis on the online narratives of the CM field.
And that is what UK-based startup HigherSteaks is betting on. Co-founded in 2017 by Benjamina Bollag, a 26-year-old with a Masters in chemical engineering from Imperial College, HigherSteaks is right now in the development process and aiming to bring cultured pork — created from animal cells, not slaughtered meat — to our plates from 2022.While some of its competitors are developing steak, or chicken, HigherSteaks has chosen pork, because it is the most-consumed meat in the world, a big user of antibiotics, and also in the grip of a massive crisis due to rampaging African Swine Fever.
Just over 40% of those surveyed described the concept of products created with these new technologies as “scary,” with no intention of adding them to their diets – perhaps unsurprisingly given the terminology used. Notably, younger consumers (Gen Z and millennials) were significantly more willing to try foods produced in these novel ways as only 26% of 18- to 34-year-olds called such foods “scary” and said they’d be unwilling to try them compared to 46% of those over the age of 55. About 20% of younger consumers agreed these types of products will help “save the planet” and that they are “cool” and the “future of foods/beverages”.
As a starting point, manufacturers of plant-based and lab-grown products should not be labeling their imitations as “meat.” In a joint announcement early this year, the U.S. Department of Agriculture and the Food and Drug Administration released a statement regarding how lab-grown “meat” should be regulated and labelled.
The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin or hemoglobin also led to a change of color more comparable to beef. The results, published in FOODS, indicate potential benefits of adding heme proteins to cell media to improve the color and texture of cell-grown meat.