The Protein Directory and Cell Agri are proud to present the Alt Protein Conference 2021: ‘The Future of Meat: Hybrid’ with a focus on the new wave of companies transforming the future of meat.Join us for a 1-day virtual conference to learn how future food companies are combining the best of both worlds and creating hybrid meats with both cellular agriculture and plant-based alternative proteins.
The question is no longer if the technologies used to develop products are viable, but how they will be regulated? In addition to price and achieving economies of scale, Lux Research identified regulatory approval as a principal challenge facing the cell-based meat category and noted that while Singapore’s approval in 2020 is a step in the right direction, there is still a lack of clarity on global regulations.
Hanni Rützler, an Austrian nutrition scientist, made history in 2013 when she became the first person to taste meat grown in a lab rather than a pasture — or factory farm. The burger she described as tasting “as juicy as meat can be, but different” was developed by Mark Post and colleagues at Maastricht University in the Netherlands. Josh Schonwald, an American food writer, also got a bite of lab burger at the press event in London. His take? “It wasn’t unpleasant.” Not exactly a ringing endorsement.
Israeli cultured meat foodtech company SuperMeat has been piloting a farm-to-fork restaurant that serves a chicken menu based on meat cultivated on-site in a futuristic kitchen. The restaurant, called “The Chicken,” is located in the small city of Ness Ziona. From the outside, it looks like another building in the high-tech industrial area of the city, which is called “park of science.”
Aleph Farms, an Israeli cultivated meat company that grows steaks directly from non-genetically modified animal cells, has announced the completion of a $105 million Series B funding round. The round was led by the Growth Fund of L Catterton, a consumer-focused private equity firm, and DisruptAD, one of the largest venture platforms in the Middle East. To date, it brings its total funding to $118 million.
Some people who adopted a vegetarian or vegan diet for health, ethical, and/or environmental reasons discover that clean meat from animals humanely raised on pasture is a superior, back-to-nature alternative. Not only is this type of meat more nutritious and in keeping with the type of meat our ancestors ate, but allowing animals to graze and naturally fertilize grass can actually renew soil health and allow us to grow more nutritious food. This alone is a compelling reason to consider eating ethically raised meat. But improved health is probably the number one reason why some vegetarians are deciding to beef up their diets.
San Francisco based company Wildtype specialises in agriculture technology. More specifically, they’re working with cell-based agriculture to grow salmon for human consumption. But what does this mean? Throughout this blog, we’re going to take a look at what exactly Wildtype is doing, and why they’re shaping the future of seafood.
Summer has arrived, and it’s time to fire up the backyard grill. Though many of us are trying to eat less beef for environmental reasons, it’s hard to resist indulging in an occasional steak — and you’ll want to make the most of the experience.So, what’s the best way to grill that steak? Science has some answers. Meat scientists (many of them, unsurprisingly, in Texas) have spent whole careers studying how to produce the tenderest, most flavorful beef possible. Much of what they’ve learned holds lessons only for cattle producers and processors, but a few of their findings can guide backyard grillmasters in their choice of meat and details of the grilling process.
The non-profit Cellular Agriculture France has sounded the alarm on an industry it says is being neglected by France, despite making strides elsewhere.
Co-founder Nathalie Rolland, a food science specialist, said the known benefits of cultivated meat to human health, animal welfare and the environment warranted public money being spent on its development.
“If the government does not invest in cellular meat companies in France, then French people will end up eating food brought in from other countries,” Rolland told RFI.
Israeli food-tech company Future Meat Technologies, which has developed innovative technology to produce cultured meat, has announced that it has opened the world’s first industrial cultured meat facility. The Rehovot-based company says that it has the manufacturing capacity to produce 500 kilograms of cultured products a day, equivalent to 5,000 hamburgers.