Taking an alternative lab-based approach is Ness Ziona-based MeaTech, which is coupling expertise in the field of tissue engineering and 3D printing technology. While still some years from hitting supermarket shelves, the ambitious start-up is developing a system to print real meat and will produce its first samples later this year.
Limiting ruminant meat consumption to 52 calories per person per day by 2050—about 1.5 hamburgers per week—would reduce the GHG mitigation gap by half and nearly close the land gap. In North America this would require reducing current beef and lamb consumption by nearly half. Actions to take include improving the marketing of plant-based foods, improving meat substitutes and implementing policies that favor consumption of plant-based foods.
UAE-based KBW Ventures, the venture capital (VC) firm founded by Prince Khaled bin Alwaleed, son of Saudi Arabia billionaire Prince Alwaleed bin Talal, has invested in a $161 million Series B for US-based cell-based meat, poultry and seafood company Memphis Meats. The round was led by SoftBank Group, Norwest and Temasek, and was joined by other new and existing investors including Richard Branson, Bill Gates, Threshold Ventures, Cargill, Tyson Foods, Finistere, Future Ventures, Kimbal Musk, Fifty Years, CPT Capital and Vulcan Capital.
Research for Meatless’ product began in 2015 when Toft Bech’s wife — who is a vegetarian — got frustrated over the fact she couldn’t find a healthy alternative meat product to feed the kids. “She said: ‘I wish there was just a product that I could buy to use in normal meals like spag bol’,” Bech says.
Last week Barcelona-based startup NovaMeat made foodie headlines by releasing the latest iteration of its 3D-printed steak, a plant-based fillet that seeks to mimic an actual cut of meat. Notably, this time around it actually looks quite a lot like real steak — a vast improvement on the previous iteration, which looked closer to a chunky slice of brown ham with some flakes of salt on top.
This person will be responsible for developing new cell line media and primary cell culture media with the use of appropriate grade raw material utilization for novel industry applications. Position is based in Rockville, MD.
Information on Senior Scientist – Nutritional Chemist
Creates recipes and executes test batch formulations, manufacturing experimental media for internal R&D, including tests of solubility and functionality. Media formulation including calculations of molarity to g/L, pH and osmolality adjustments. Organizes and tracks records of batch recipe versions, orders raw materials and maintains the formulation laboratory. Position is based in Rockville, MD.
information on Research Associate – Formulation Chemist
This position is part of a team that is developing novel bioprocessing technologies for the emerging field of cultured meat, building on Lonza’s expertise in the areas of cell therapy and culture media. The scientist should be able to independently define and execute R&D projects with minimal supervision. This is a hands on research job (75% lab based) where the scientist will be responsible for defining project targets, designing and executing experiments, analyzing data and drawing conclusions/next steps.
More information on : Scientist – Cultured Meat
Still, the response to Quorn’s attempt suggests the real barrier to an evolved future of meat consumption is marketing. Biologically speaking, tastes can change with enough exposure — it’s our expectations that don’t. Research shows that we typically have already made up our mind whether we’ll enjoy the taste of something based on our perception of it before we even put it in our mouth — which is, perhaps, why the most successful meatless meats today are the ones that are entirely plant-based — but look and taste like meat.
Hugh Whittall, Director of the Nuffield Council on Bioethics, said the group is calling for ‘clear marketing and labelling about the ingredients, nutritional content and processes involved, as well as transparency in the sources of ingredients and their sustainability, so that people can make informed choices about what they’re buying’.