Healthy living Bring home the cultured bacon
One initiative currently going under the radar that could eventually gain significant traction is cell-based meat. Given cell-based meat is produced from animal cells, without needing to kill the animal, it’s likely to become popular with flexitarians. Martin Morris speaks to Daan Luining, CTO & co-founder of Meatable, Mark Post, co-founder and CSO of Mosa Meat and Professor Tom MacMillan of the Royal Agricultural University, to find out the current state of play from a research standpoint and what obstacles remain in place commercially.
than capable, longer-term, of disrupting the existing multibillion-dollar global conventional meat industry. Indeed, it’s forecasting that cultivated meat will comprise 35% of the global meat market by 2040 and, in combination with plant-based products, alternative proteins will likely have a more than 55% market share over the same time frame. The term ‘cultivated meat’, however, is a generalised one used by many companies, all of whom are applying different technologies to their production processes,
W
hile the cell-based (cultivated) meat space may not be a huge one just yet, a study from AT Kearney argues that it’s more
according to Daan Luining, CTO & co-founder, of Netherlands-based Meatable.
The production process involves cells being grown in a controlled cultivator, resulting in an edible product that looks, cooks and tastes – its industry adherents claim – just like a conventional cut of meat.
A novel formula
While many may still be in the experimental stage, Meatable is already launching its cultivated pork sausage meat – made with mature muscle and fat cells – into Singapore, having teamed up with ESCO Aster in a deal that will enable it to produce cultivated pork,
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Ingredients Insight /
www.ingredients-insight.com
Mosa Meat
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