The Cell Base

💫 Start-up spotlight: Meatly We speak to Owen Ensor, founding CEO of Meatly, a British cultivated pet food start-up that, in July this year, received 'Europe's first' approval to sell #cellbased meat. 📝 Read the full interview here: https://lnkd.in/e_r-cpsq

🍗 Israel’s SuperMeat has announced groundbreaking innovations to make cultivated chicken affordable. With fat produced in 24 hours and muscle in four days, SuperMeat is able to deliver high yields at speed.   These advancements enable SuperMeat to produce chicken at $11.79 per pound at scale, which is on par with pasture-raised premium chicken in the US.

⭐ BREAKING ❗❗ SuperMeat has announced significant progress toward cost parity for its #cultivatedchicken 🍗 #SuperMeat’s chicken meat comprises two ingredients – 85% muscle and 15% fat. The company projects that its technology could enable fat production in one day and muscle development in four days. 💲 With optimised parameters and a 25,000-litre facility, SuperMeat estimates production costs of $11.79 per pound, aiming to match the price of premium pasture-raised chicken in the US. 🐔 Once operational, the firm's technology could produce 3 pounds of meat – the equivalent amount of edible meat received from slaughtering one chicken – in just two days, compared to the 42 days it takes to raise and process a traditional chicken. Under continuous production at an industrial scale, the team anticipates achieving 6.7 million pounds of chicken meat with a media usage of 93000 kl per year, making it significantly more efficient than producing conventional chicken meat. 🧫 Read more about this breakthrough on The Cell Base 👉 https://lnkd.in/ehbrsSUe #cultivatedmeat #cellag #Israel #cellularagriculture #cellbasedmeat #culturedmeat #culturedchicken #chicken #altprotein

🧫 Jellatech has completed its new 9,000-square-foot facility in Morrisville, North Carolina, US, designed for ongoing research and development. The US-based start-up uses #cellularagriculture to produce animal-free, bio-identical proteins, including collagen and gelatin.

🚨 𝐄𝐱𝐜𝐢𝐭𝐢𝐧𝐠 𝐍𝐞𝐰𝐬 𝐀𝐥𝐞𝐫𝐭! 🚨 This week, our co-founder and CEO, Anastasia Krivoruchko, shared her expert insights in an Op-Ed for The Cell Base on "𝐇𝐨𝐰 𝐩𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧-𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐞𝐝 𝐬𝐦𝐚𝐫𝐭 𝐟𝐚𝐭𝐬 𝐰𝐢𝐥𝐥 𝐬𝐡𝐚𝐩𝐞 𝐭𝐡𝐞 𝐟𝐨𝐨𝐝𝐬 𝐨𝐟 𝐭𝐡𝐞 𝐟𝐮𝐭𝐮𝐫𝐞". 🥑🌱 In this insightful article, Anastasia dives into the critical role fats play in food—especially in plant-based meats and dairy alternatives. She explores how #precisionfermentation allows us to create "designer fats" that perfectly mimic the taste and texture of traditional animal fats, without the environmental cost. 🌍 Big thank you to Phoebe Fraser and the team at The Cell Base for featuring this important discussion on the potential of sustainable fat innovations. 🔗 Check out the full piece in the comments to discover how Melt&Marble's technology is bridging the taste gap in animal-free foods and contributing to a greener, healthier future. #SustainableFood #FutureOfFood #MeltandMarble

🍴 Fats are central to our eating experience. Yet with increasing concerns over the #sustainability and stability of food supply chains, the environmental harm that fat production often causes is coming under increasing scrutiny. In recent years, advances in precision fermentation technology have offered the possibility of creating #functional fats with a fraction of the ecological impact. 📝 Anastasia Krivoruchko, co-founder and CEO of Swedish designer fat firm Melt&Marble, unpacks: https://lnkd.in/eBFHHW4V #altfat #precisionfermentation

⚡ This month The Cell Base had the pleasure of speaking to Melt&Marble's co-founder and CEO Anastasia Krivoruchko to discuss all things designer fats 🥓 "Advancements in #precisionfermentation allow modulation of the composition and structure of the fats in the production microorganism – characteristics like chain length and saturation of the fatty acids in the fat, as well as their positioning. This enables precise modulation of the melting, texture and mouthfeel properties of the resulting fat." 💡 "This precise control also allows the customisation of fats for different applications – i.e. creating true 'designer fats' to help address the taste gap between alternative meat and dairy and their animal-based counterparts to help shift towards more sustainable consumption." 🧫 Read more about #MeltandMarble's mission on #TheCellBase 👉 https://lnkd.in/eqNgFwsC #fat #altfat #fatalternative #Sweden #melting #fats

🥔🖊️ PoLoPo has has signed a Memorandum of Understanding (MoU) with CSM Ingredients, a global player in food ingredient research, innovation and production. The strategic partnership is set to help bring PoLoPo’s egg-free egg protein – grown in potatoes – to the commercial baking market.

🚀🧫 Here's your weekly update, from The Cell Base! 📰 Discover the latest #cellbased industry news from; The Future of Protein Production, Novel Farms, Inc., Meatable, Nutreco, Bon Vivant, Revo Foods & Paleo. 📥 Subscribe to our newsletter to receive the latest news straight to your inbox! - #cellbasedmeat #cellbasedindustry #cultivatedmeat #cellbasedprotein #biomanufacturing #innovation #cellbasedseafood #cellbaseddairy #cultivated #cultivatedfood #cellbasedfood

🌱 European food-tech start-ups Revo Foods and Paleo have announced a new partnership, backed by €2.2m in EU funding, to develop #plantbased salmon alternatives containing precision-fermented myoglobin. Essential to the taste, texture and nutritional value of meat products, the traditionally animal-derived protein can now be produced through an animal-free fermentation process – an area Belgian food-tech Paleo specialises in.