Academic background (BSc or MSc) in Cell Biology, Life Sciences, Biotechnology, Bioengineering or related fieldKnowledge of and experience with bioreactor cultures, bench-top or larger scaleExperience with culture of mammalian stem cells & microcarrier cultures is highly desirable
Japanese food tech IntegriCulture Inc. has just completed its Series A funding with ¥800 million (US$7.4 million). The round was led by Beyond Next Ventures, NH Foods and AgFunder, and marks the largest Series A raised by the cultivated food startup industry and the largest publicly disclosed by any alternative protein company in the region. IntegriCulture plans to use the capital to push forward cell-based meat development and the company’s first commercial-scale bioreactor.
CUBIQ FOODS, founded in 2018 by Dr. Raquel Revilla and the entrepreneurs Andrés Montefeltro and Jordi Bladé, is producing healthy fats that can replace saturated vegetable and animal fat ingredients. In this way, the company promotes a positive global impact on the environment, human health and animal rights. It is also the first company focused on this type of food application to produce at industrial scale.
Academia and cellular agriculture
Topic 1 : How to convert existing knowledge and infrastructure to cellular agriculture ? with Tom Ben-Arye
Topic 2 : How to get publishable research in cellular agriculture ? with Mark Post
“There is a lot of big names who have been supporting the alternative meat industry and those big names have been supporting some of them since day one,” said Chow.Some of those billionaire investors also sit on boards of major grocery retailers and used their power and influence to get meat alternative products out of the tofu aisle and into the butcher aisle, he said.
A King Soopers representative confirmed that Colorado’s dominant grocery chain began selling Impossible’s vegan product on Tuesday. It can be found in the “plant-based” section of each store’s meat department and does not come frozen.King Soopers already offers Beyond Meat products, a competing plant-based meat substitute.
The question is whether or not Future Meat will actually be able to make all of these pivots, especially within such a short timeline. Thus far they have raised $16.2 million in funding including a $14 million Series A led by S2G Ventures last October — which isn’t a lot compared to some other cultured meat companies. And regulatory challenges alone might delay the first sale of cultured meat by years (which is one of the reasons Kshuk said they’re considering Singapore, which has more government support of cellular agriculture, for their launch location).
Soon, people will likely be able to buy cell-cultured meat. To make it, food animals are biopsied and their cells banked, or stored, for use. Then the meat is grown from the cells, harvested, and made into food products. Specifics on the process and the composition of the final product aren’t publicly available.The FDA and USDA are responsible for food safety and have started oversight work on cell-cultured meat. But they haven’t followed all leading practices for interagency collaboration. Improving how they work together can help them use their resources more efficiently.Our recommendations address this and other issues we found.
In particular, a crucial role may have been played by the bushmeat-euphoria and attached elitist gastronomies and conspicuous consumption phenomena. The COVID-19 pandemic will likely require ethnobiologists to reschedule research agendas and to envision new epistemological trajectories aimed at more effectively mitigating the mismanagement of natural resources that ultimately threats our and other beings’ existence.
If people are properly informed about cultured meat, most are willing to pay nearly 40 percent more for it than for ‘regular meat’, according to research from Maastricht University (UM), where Professor Mark Post created the “world’s first lab-grown hamburger” in 2013. Now at UM, a study has been conducted on consumer acceptance in which participants were able to sample meat labelled as grown in the lab.