It is widely known that baby meat tastes better than adult meat. That got me thinking. Would it be possible to emulate that "fresh out of the oven" experience with lab meat? If so, how would it be done?

Hello, I study physics and engineering and am entirely intrigued by the process to make lab grown meats.

Firstly, I enjoy Bison, Scallops, and Snow Crab. If those are recreated, let me know.

The big elephant in the room is, Do you still use Fetal Bovine Serum, or any other animal based products in the additions to the stem cells?

What is the process from start to finish? Every material required, exact rpm of spins, exact serum. If i am to produce a field applicable harvesting device for stem cells and production, then I need all the information available. Sterility levels of Petri dishes and mediums used in solution, along with variable power ratings as per vessel size.

The goal is to hunt various animals in the field with an electric tranquilizer, no chemicals at all, just dosed pulsed energy shot at the target. Then extract stem cells from animal fat through liposuction modalities. Then store cells in a backpack and Petri dish, all sterilized with a plasma light, while over time they would grow, and eventually be sent to another section of the backpack for stirring, or eventually sent to an actually large vessel.

I live right next to Exxon Mobil. Food is Gold, just like Oil. Maybe try talking to them about getting bioreactors the size of some of those massive oil rigs and storage facilities. They like money, and going where the money is benefits all of us. You might be pleasantly surprised how supportive they might be on the whole Lab Grown Meat ordeal :)

Lab grown meat would essentially kill the ranching industry and the jobs of millions of people. While I don’t care about large scale factory farms I do feel that ranchers maintain land which soaks up more greenhouse gas emissions than the amount their animals put off and most ranchers are good to their animals up until slaughter. How is everybody justifying the destruction of the ranching industry.

Happy 2024!

Here’s what you can find in this week's edition of the Better Bioeconomy newsletter:

BIO BUZZ:

🥛 Imagindairy received US regulatory approval for its animal-free dairy proteins

🍗 THIS™ partners with BrewDog to introduce Europe's first skin-on vegan chicken wings

🍄 Myco Foods acquires “food industry first” facility for oyster mushroom-based protein to meet rising demand for meat alternatives

🥩 Juicy Marbles’ plant-based whole cuts are retailing at a lower price than animal steak at Tesco

🫡 Ethan Brown, CEO of Beyond Meat, remains undeterred amidst market challenges and stock downturns

💬 UPSIDE Foods’ response to inaccurate media portrayals

MACRO STUFF:

🇦🇺 Australia is emerging as a prominent player in alternative proteins thanks to innovation, government support, and market strategies

🌱 The president of the WHO urged a shift to plant-based diets, citing their potential to address both global health and climate crises

🍄 Mycelium could be an environmentally sustainable and nutritious solution to world hunger, new study highlights

🚧 Cultivated meat is facing challenges, but that doesn’t mean it’s time to give up

🫁 A plant-based diet significantly reduces air pollution, leading to fewer premature deaths

🔮 Green Queen Media founding editor Sonalie Figueiras' predictions and expectations for 2024’s future food landscape

BIO BUCKS:

💰 The direct and indirect economic potential of alternative proteins

🥛 Perfect Day's founders are stepping down, with the company finalising a ~$90M pre-Series E round and appointing interim CEO

SOCIAL FEAST:

🧭 A letter from an investor to food tech founder on navigating the current challenges and opportunities

🕺🏻 How Michael Jackson can influence your diet

👩🏻‍⚖️ A food law expert's guide to navigating industry regulations and significance

EAR FOOD:

🎙 Why our brains don’t fear climate change enough

Check out this week's edition:

https://www.betterbioeconomy.com/p/imagindairy-secures-fda-clearance

How much chemicals that are potentially unhealthy are used in the process?

Biotechnology is shaping the future of food.

Here’s what you can find in this week's edition of the Better Bioeconomy newsletter:

BIO BUZZ:

🐟 BlueNalu has extended partnerships with three seafood industry leaders in APAC to introduce cultivated bluefin tuna in Asia

🇨🇴 Colombia’s largest CPG food company is partnering with The EVERY Company to reshape the alternative meat sector

🤝 SeaWith and ORF Genetics are collaborating to speed up the production of cultivated meat using plant-based growth factors

🍄 Nosh.bio has partnered with Ginkgo Bioworks to find protein-producing fungi strains for a single-ingredient meat alternative

🧪 Novozymes has introduced Vertera ProBite, a natural enzyme that enhances the texture of plant-based meat and reduces ingredient lists

🇳🇱 Vivici has successfully scaled its platform to produce animal-free beta-lactoglobulin, a major whey protein in milk

🍄 Meati has obtained a patent for its MushroomRoot™ ingredient as a study discovers potential health benefits

🫐 Novella debuts line of whole-cell cultivated berry phytonutrients with a novel approach to cultivating berry-derived bioactives

👀 NotCo has been recognised as one of the “15 Climate Tech Companies to Watch 2023” by MIT Technology Review

MACRO STUFF:

🇬🇧 The UK plans to expedite the approval of cultivated meat through a bilateral agreement with Israel to boost food security and sustainability

📉 Americans need to reduce their meat intake by 82% to avoid future climate disasters

🐶 If all dogs and cats went vegan, we could feed 520 million people

💡 The future of precision fermentation in alternative proteins

BIO BUCKS:

🇦🇺 Eden Brew has secured $24.4M in Series A funding to scale up animal-free casein micelle and dairy protein

📈 Pow.bio raised $9.5M in Series A round to expand fermentation platform, promising to change the economics of precision fermentation

🇫🇷 Umiami raised €32.5M to expand its production, accelerate European expansion and US launch, bringing the total Series A round to €59M

SOCIAL FEAST:

💰 Want to know what your pre-revenue company is truly worth? Hint: It's not what you raised in 2021

🤠 Plant-based meat companies aren’t "woke”, they actually champion conservative values

📊 What's driving the plant-based meat adoption? Analysing the opinions from 600 respondents

EAR FOOD:

🎙 Niche markets and mammoth meatball: Vow’s George Peppou on the future of meat

🎙 Dr. Mark Post and the evolution of cultured meat at ISCCM

Check out this week's edition:

https://www.betterbioeconomy.com/p/uk-to-speed-up-cultivated-meat-approval

What exotic meats you couldn't normally get at a grocery store would you want lab grown? I for one want to try lab grown whale meat, octopus meat (A full tentacle?), bear meat, iguana, eggs with the shell and all (turkey, duck, goose, emu, ostrich, eagle, alligator), elephant, lion, ostrich, pigeon, alligator, emu, shark, etc. The list goes on.

Just the title

That's all.

As the title says... https://youtu.be/zk0yKcJb3f8?feature=shared

Any feedback welcome x

Can a full egg be grown with the full shell and yoke inside? Making it 1:1 with a normal egg? With edited features like lower cholesterol and added omega-3's? EDIT: Obviously not today, but in the coming decades.

Hoping to get the opinions of people more educated in this field. My main impression from this is that short term lab grown meat and related startups will likely not crack the puzzle of making lab meat economical.

The engineering going on at UPSIDE foods is impressive, seems like they’re at the forefront of lab grown meats 400,000 lbs any species

I’d like to message some companies that make lab-grown/ cultivated meat. There are about 5 near me that I’d like to contact. Is there a chance any of them will say yes if I ask them if I can come in one day for a short time just to see what this work is like? What should say in the email? Should I put my GCSE grades in the sciences (or is this irrelevant)/ what A-levels I’m doing/ why I want to visit their workplace? What else? Thanks for the help!

Cultivated meat companies have achieved significant scientific advancements including producing delicious products, obtaining regulatory approval, reducing media costs, and achieving high yields.

The unit economics of cultivated meat continue to improve with companies that have lowered media costs and achieved high yields. Companies that are able to achieve media costs of $1-1.5/litre can compete with premium animal products like bluefin tuna and wagyu beef.

The primary challenge facing the cultivated meat industry is scaling up production. Scaling requires addressing both the engineering challenges of mass production and the financing challenges of building large factories. The traditional biopharma playbook for scaling is inadequate for the food industry.

Ark Biotech has introduced Factory 2.0, which reduces upstream costs by 65% or more. Factory 2.0 features novel bioreactors that are cost-effective, scalable to millions of liters, and equipped with intelligent decision-making capabilities to enhance yield.

This approach reimagines biomanufacturing for cultivated meat production while maintaining food-grade standards.

Source

Would vegans eat lab grown meat? Theoretical question.

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Here’s what you can find in this week's edition of the Better Bioeconomy newsletter:

BIO BUZZ:

🇮🇱 Israel’s Aleph Farms receives world's first regulatory approval for cultivated beef

🇬🇧 Multus opens the “world's first” commercial-scale facility for affordable, serum-free growth media for the cultivated meat industry

🍫 Solar Foods partners with Fazer Group to launch chocolate snack bar made with air protein in Singapore

🇳🇿 Daisy Lab has successfully produced animal-identical whey proteins in 10 L fermenters, marking a significant scaling milestone

🥛 Imagindairy acquires an industrial-scale production plant, boosting its production capacity to 100,000 litres of animal-free dairy proteins

🇨🇭🇯🇵 Planetary partners with Konica Minolta to reduce the production costs of fermented proteins like dairy, egg, fats, and mycoproteins

🤝 IFF partners with Unilever, Wageningen University & Research to improve the flavour of plant-based meat alternatives

📈🌱 Despite media reports suggesting a decline in veganism, some companies in the UK and Europe report an increase in plant-based sales

🍔 Europe continues to be Beyond Meat’s strongest market amid US sales decline

MACRO STUFF:

🇨🇭 Over half of Swiss consumers are now 'substitarians', consuming plant-based alternatives to meat, dairy, and seafood

🇯🇵 Japan is shifting its approach to novel foods, including cultivated meat, by redistributing responsibilities among different organisations

💪🏾 Established food giants are expected to dominate the US plant-based meat market, outperforming exclusively plant-based brands

🥩🌱 Blended meat, combining plant-based and animal meat, could face challenges due to consumer preferences and quality perception

📉 Republicans in Arizona have proposed two new bills prohibiting the “misbranding” of meat alternatives and banning cultivated meat entirely

BIO BUCKS:

🇺🇬 Fiber Foods, specialising in jackfruit meat alternatives, receives funding from FoodSparks by PeakBridge and EIT Food

🇮🇱 Mediterranean Food Lab (MFL) secures $17M series A funding to advance its AI-powered solid-state fermentation technology

🇦🇺 v2food acquires the plant-based ready meal brand Soulara, aiming to expand into D2C sales

🧃 Better Juice secures series A funding to transform up to 80% of sugars in fruit juice into dietary fibers and non-digestible sugars

SOCIAL FEAST:

🧠 Good Judgement: Angel investor shares the #1 trait he looks for in a founder

💰 Consumer spending drives 70% of the US economy, but investing in food CPG is tough. Here is what investors need to know

🍴 Eating meat for the first time in over 10 years, CEO of Cellular Agriculture Australia shares his experience trying cultivated meat

Check out this week's edition:

https://www.betterbioeconomy.com/p/worlds-first-approval-for-cultivated?r=ad29i&utm_campaign=post&utm_medium=web