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.
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.
Launched by EU Funding programme Horizon Europe, the funding is the groups biggest package of support covering plant-based, cultivate meat and fermentation to date. The multi-annual EU funding framework, which will run from 2021 to 2027, contained three projects directly covering this area and followed and open letter from the Good Food Institute Europe and 21 other organisations that called on the European Commission to invest in sustainable protein research and development.
Cultivated meat has garnered significant attention as a protein source that can meet consumer needs with a reduced impact on the planet. That potential is real. Further investment, ingenuity, and commitment are likely needed to move this concept from a novel small-batch product to one of the tempting protein options on millions, if not billions, of people’s plates.
Getting those cells right is a make-or-break issue for the cultured meat industry. Start with the wrong cells and your vat full of would-be-burgers can very quickly turn into a sludge of proto-meat soup. Solve that problem and you’ve still got to work out how to grow those cells at a cost close to conventional meat and then build a whole production process to reliably brew up thousands of tonnes of meat a year. Distilling the essence of an animal into a slice of cells no bigger than a fingertip is a colossal challenge. So far, no one has managed to crack it.
How do we feed 10 billion people by 2050 without destroying the earth in the process? Tim Noakesmith presents a potential solution on curated meat – meat produced from cell samples I laboratories. In this provocative and innovative talk, Tim presents a fresh perspective on how to diminish CO2 emissions from our food system. If you like to see applied science to change our world in big ways, this talk is for you.
Last month, Forbes contributor Errol Schweizer published a list of questions about cell-based meat, requesting more information from cell ag stakeholders about issues like growth media, antibiotics, and food safety. Andrew Stout, a PhD candidate in bioengineering at Tufts University, took a stab at answering Schweizer’s questions from his perspective as a cultured meat researcher.
The safety of lab grown meat. What are the direct health implications of making clean meat—that is, meat without animals?
The 3rd Industrializing Cell-Based Meats & Seafood Digital Summit will bring the industry together to discuss the novel technological advances powering the new wave of cultivated meat products, leveraging biotechnology to increase the scalability, sustainability, affordability, and production efficiency of next-generation cell-based protein products.
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.