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1) We have already created our first piece of edible pork using our method! 2) ATKearney in their article "How will cultured meat and meat alternatives disrupt
by vpribble 5y ago
1) We have already created our first piece of edible pork using our method!
2) ATKearney in their article "How will cultured meat and meat alternatives disrupt the agricultural and food industry?" estimates that about 10% of global meat consumption could be switched over to cultivated meat around 2030. While 10% is low, I think you'll start seeing restaurant experiences start cropping up more and more over the next 3-7 years.
3) For cultivated meat, one method of adding flavor is by cultivating fat cells and merging it with the muscle cells after maturing.
4) With our method, the final shape of the meat can actually get very unique. There really are no limitations on the shape/ layout of the meat, and the final shaping is done after maturing the cells. If you want to have chicken meat in the shape of a ribeye, you will definitely be able to with our technology.
5) We have not tasted it yet, but we will very soon!
6) We are probably closer than you might imagine. Our technology enables production at any scale, from a full industrial plant to a small "home brewing" set-up. Really, it just comes down to getting the medium and growth factors to be cheaper for the average consumer.
7) Generally yes, with some minor and not so minor adaptations.
- Nathanael_M 5y agoThis is all very exciting. I am looking forward to a well marbled chicken steak in the future. Thanks for taking the time to answer.
- asmertgen 5y agoI haven't had the chance to taste the meat of other companies sadly, but we plan on be ready for tasting of our product in the next months!
- Nathanael_M 5y agoLet me know if you need any beta testers ;)
- 2457013579 5y agoBeta tasters*
- iamcurious 5y ago> Good Food Institute is estimating that about 10% of global meat consumption could be switched over to cultivated meat around 2030. While 10% is low 10% in the next 8 years seems very impressive to me. Do you have a link to the report? I searched but their State of the Industry report has a question mark instead of a date https://gfi.org/resource/cultivated-meat-eggs-and-dairy-state-of-the-industry-report/ https://gfi.org/resource/cultivated-meat-eggs-and-dairy-stat...
- vpribble 5y agoGood catch! This should have said ATKearney, and has been updated. You can find the report here: https://gastronomiaycia.republica.com/wp-content/uploads/2019/06/estudio_futuro_alimentos.pdf https://gastronomiaycia.republica.com/wp-content/uploads/201...
- iamcurious 5y agoThank you.
- zardo 5y ago10% of the global meat market is around 30 million metric tons per year. What are we currently at?
- asmertgen 5y agoCurrently the only places in the world where the general public can taste cultivated meat products are one restaurant in Singapore and one restaurant in Israel. So very little amounts at this point :)
- rs999gti 5y ago> 5) We have not tasted it yet, but we will very soon! You need double blind taste tests. It doesn't matter if cultured meat is good for the planet, if Joe Sixpack won't eat cultured meat because it tastes bad or has weird non-meat properties and textures, then your product will get no traction
- liuliu 5y agoBeyond and Impossible is doing well. Like solar, replacement would be harder sale. Focus on uniqueness, specific use cases probably better.
- yurishimo 5y agoThis has been my experience. I'm pretty happy with more processed lab meat. Burgers, chicken nuggets, etc. If the texture/experience of chicken breast or a filet mignon can be perfected though, then we're talking about mass adoption on a global scale. I do wonder if this means a potential end to cooking methods like BBQ. The skeleton of the animal plays a huge role in that cooking environment, I wonder if we can replicate it as well? Looking forward to the future!
- sokoloff 5y agoImpossible is already pretty good on “ground beef as an ingredient in something”. It’s comically out of the range where it will succeed economically, but it’s also early; if they can get the price down to compete with utility ground beef, I think it would already do phenomenally well in the market on a taste and feel dimension. It’s not going to knock off any boutique burger and obviously not even a round steak, but I think that cultured meat is at least even-money to take a 30% market share of “beef” in the next 30 years.
- kupopuffs 5y agoJoe Sixpack. Gonna use this one
- rrrrrrrrrrrryan 5y ago