Kasia Gora’s Post

Imagine enjoying your favorite juicy burgers, steaks, and chicken nuggets without the need for conventional meat production. It may sound like something out of a sci-fi movie. But cultivated meat is coming to grocery stores and soon, our plates. Find out how this could impact the food production industry! #culturedmeat #cultivatedmeat #sustainability #futurefood #cellag #foodtech

“Lots of coverage of cultivated meat has focused on the scientific challenges, the regulatory approval hurdles, and even the potential ick factor among consumers. But, in reporting its latest episode, “Where’s the Beef?,” Gastropod found that the real story is money. If a burger costs north of $100, it doesn’t really matter whether it tastes good (it did) or is more ethical (it is) or could help save the planet (TBD), because no one is going to choose to regularly buy it over its conventional competitor. The industry will fail — it won’t achieve its own goals of making a dent in industrial animal agriculture and fishing, and, once it burns through its venture capital funding, it won’t have enough revenue to keep going. So, is cultivated meat doomed? In its latest episode, Gastropod co-hosts Cynthia and Nicky ate a lot of cultivated meat, but also spoke to scientists, CEOs, and analysts to find out.”

Cultivated meat is banging on the doors of policymakers and legislators to enter the international markets. A company that has been pioneering cultivated meat is the Dutch company Mosa Meat. 🥩 After years of tireless research and development, Mosa Meat, led by the team of Mark Post, Maarten Bosch, and Peter Verstrate, started with a mission to fundamentally reshape the global food system. The company's journey began in 2006, and they revealed their first cultured beef burger in 2013, which cost a whopping €250,000. Over the years, Mosa Meat has grown, not only in size but also in their mission, and they have continuously worked towards making sustainable burgers a reality, achieving important milestones like adding fat, removing animal components from the production process, and significantly reducing the cost. This past month, Mosa Meat celebrated a groundbreaking moment. They received official approval to start tastings of their product, bringing us a step closer to the day when we'll see their innovative, sustainably produced meat on our dinner plates. 🤩 Overall we are extremely excited to see where cultivated meat is going to take the foodsector. Perhaps it's only a matter of time before we're all dining on lab-grown delicacies. What do you think? #cultivatedmeat #mosameat #sustainablefood #futureoffood #foodinnovation #labgrownmeat #foodinnovation #openinnovation #climatechange #animalwelfare

🧫🍗 📰 BREAKING: UPSIDE Foods , one of the world's leading cultivated chicken pioneers, has just announced a second cultivated meat plant in Illinois! The company just got historic regulatory approval in the US back in June The 187,000 sq ft is based in Glenview, Illinois, and is titled Rubicon “with an appreciation for its historical significance as a point of no return”. In what is a significant step in the mainstreaming of cell-cultured meat, the factory has the potential to eventually produce 30 million pounds of cultivated meat and seafood products per year, and house cultivators with capacities of up to 100,000 litres. Upside Foods COO Amy Chen told Green Queen's Anay Mridul that the facility – one of the world’s largest and most advanced commercial sites of its kind – will start with a broad portfolio of chicken-based formulations, including products like chicken nuggets, chicken sausages, dumplings and patties. Read more in the article. And make sure to LIKE/FOLLOW the Green Queen Media page for more breaking future food news! #cultivatedmeat #upsidefoods #foodtech #environment #food #climate #cellularagriculture #altprotein

🇨🇦 The Better Butchers plans to open the world's first cultivated meat butcher shop in Vancouver The founder, Mitchell Scott, sees cultivated meat as a solution to environmental, ethical, and health concerns. He also sees it as a solution to potential consumer adoption issues of plant-based meat, such as taste, texture, and long ingredient lists. The company will initially focus on direct-to-consumer sales, with prototypes for pork sausages, meatballs, and marinated steaks expected by Q1 2024. Regulatory progress in Canada is expected to take about 12 months after completing prototypes to get the product approved for sale. The company also plans to pursue regulatory approval in the United States. 🍽️ Hungry for a weekly feast of updates on biology & tech shaping the future of food? Devour our free subscription: https://lnkd.in/ge-yxeer #bioeconomy #foodtech #altprotein #futureoffood #food #sustainability #cultivatedmeat #canada

Very objective article on the future of cultivated meats.

Will you try cultivated meat from the Netherlands? Mosa Meat and Meatable are featured in this Forbes article on the Netherlands making pre-approval tastings of food grown directly from animal cells possible. We’re the first country in the European Union to do so. “Mosa Meat will use these controlled tastings to gather invaluable feedback on our products and to educate key stakeholders about the role cellular agriculture can play in helping Europe meet our food sovereignty and sustainability goals,” said Mosa Meat's CEO Maarten Bosch who earlier in May opened the biggest cultivated meat campus ready to produce thousands of cultivated beef burgers. “By enabling the tasting of cultivated meat, The Netherlands maintains its pioneering role in Europe and beyond. For Meatable, this means that we can allow consumers to taste and experience our products, and make our products even better with their feedback," said Krijn De Nood, CEO of the Dutch cultivated pork meat company Meatable. #Netherlands #innovation #sustainability https://lnkd.in/geHawsnC

In this second part of a series about meat companies in the plant-based industry, we take a loo at Tyson, Maple Leaf, Hormel, and Perdue Farms. #meatindustry #meatalternatives #bigfood #plantbasedbusiness

This piece, on the Eater website, highlights the cost problem in the cultivated meat industry being the current major obstacle in making cultivated meat more wide-spread. The cost of lab-grown meat is still too high to compete with traditional meat. However, this cost is expected to come down as the technology develops. The article also mentions that some people may be hesitant to try lab-grown meat because it is a new and unfamiliar product. However, as people become more familiar with lab-grown meat, acceptance is likely to increase, and costs are likely to come down. Read more by clicking below. Thanks for following! https://lnkd.in/djEX36RU #culturedmeat #cellularagriculture #cellculture #alternativeprotein #climatechange #cultivatedmeat #investments #future #foodsecurity  #food #growth #environment #earth #foodsecurity #foodhabits #research #researchanddevelopment #labgrownmeat #climatechange #climateaction #future #foodcrisis