Cell culture media formulas are a closely guarded secret in the nascent cell-cultured meat industry, says Bangalore-based Richcore Lifesciences. However, they typically contain water, amino acids (lysine, arginine etc), sugars (glucose), salts, vitamins, buffering agents, recombinant proteins (albumin, transferrin etc) and growth factors (FGF, IGF, TGF etc), which send signals to encourage cells to do certain things such as proliferate or differentiate. And catalog prices for the latter can run into thousands of dollars a gram, which is fine if you’re using them to culture cells in a laboratory, but presents challenges if you’re using them to produce tons of meat, said Richcore Lifesciences, which has 15 years’ experience in producing recombinant proteins from various microbial expression systems (such as bacteria and fungi) for the pharmaceutical industry, and is now turning its attention to food.
Food tech-focused firm Finistere Ventures announced today the launch of its Finistere Aotearoa Fund done in partnership with New Zealand Growth Capital Partners. The $40 million NZD (~$28.1 million USD) fund will support early-stage companies developing technologies for agriculture, alternative protein, supply chain, and other areas of food tech.
For such a small country, Israel has a disproportionately high number of alternative meat startups – over 50, according to Nir Goldstein, the managing director of the Good Food Institute Israel. This should come as no surprise: Israel’s startup ecosystem frequently ranks among the best in the world. But there is ample support for alt-meat innovation in particular. “The market is so hot that we don’t know of any alt-protein startup that hasn’t been able to raise seed funding,” says Goldstein.
Florida-based venture capital firm Clear Current Capital announces its new impact fund focusing on early stage investments in US companies in the plant-based food, cell-cultured meat and fermented food spaces, as well as other mission-aligned enterprises. Fund ll expands the mission of Clear Current Capital, by creating additional resources focused on environmental sustainability, animal cruelty, and large-scale industrial food, as well as providing climate, health, and food transparency solutions.
The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat
From the perspective of bioethics, the research, development and production of cell cultured meat can help ensure the sustainable development of human society, improve animal welfare, reduce resource demand, improve the nutritional function of meat products, and provide new growth points for the development of other industries. In addition, the ethical risks of food safety, technology abuse and technical supervision involved in cell cultured meat production are put forward for deep consideration, hoping to provide reference for the sustainable development of artificial meat industry from the perspective of bioethics.
Spinach, a cost-efficient and environmentally friendly scaffold, provided an edible platform upon which a team of researchers led by a Boston College engineer has grown meat cells, an advance that may accelerate the development of cultured meat, according to a new report in the advance online edition of the journal Food BioScience.
Australian startup Nourish Ingredients, which makes plant-based fats, announced today that it has raised $11 million (USD) in initial funding. The round was led by Horizon Ventures and Main Sequence Ventures (a venture firm founded by Australia’s national science agency).
MeaTech received net proceeds from this offering of approximately $21.9 million, after deducting underwriting discounts and commissions and estimated offering expenses payable by MeaTech. MeaTech intends to use the net proceeds from this offering to advance its program to develop commercial technologies to manufacture alternative foods, including potential acquisitions of other companies whose technologies are complementary or synergistic to its own, and for general corporate purposes, including working capital requirements.
If a large new production facility runs on renewable energy, the carbon footprint of cultivated meat would be lower than conventional beef, pork, and chicken. The analysis calculates that the footprint is roughly 92% lower than beef, 52% lower than pork, and 17% lower than chicken, even if the conventional meat is produced in ways that are more sustainable than what’s standard now—for example, changing feed so cattle burp less methane, a potent greenhouse gas.