| Wow, I have so many questions. First, I really respect people acting on conviction. Anyway, I have lots of questions (all completely uninformed) so feel free to ignore any of them, haha. 1) Where are you in the development process? Have your scaffolds been used to successfully grow a piece of edible meat? 2) When do you think the value of cultivated meat will grow to a point to make the industry self-sustaining? Or even just for it to become a viable option for restaurants/consumers? 3) How is flavour added in the process? Since diet has so much impact on flavour, how can you experiment with flavour while growing it in lab? I understand this is specific to another step in the process, so if you can't answer, no worries. 4) When you say scaffolding, my mind immediately goes to a very visual/physically defined place. I'm picturing like a Ribeye Exoskeleton. What level of control over the sculpting of the end product do you have, or does the scaffolding function on a very general growth support level that results in the development of an end product that is then sculpted by the meat-maker? 5) Anne-Sophie, have you tried any lab grown meat? 6) How far away are we from seeing "at-home" kits for meat growing? I'm picturing a world where a restaurant has their meat-printer going all the time, experimenting with different flavours and textures for the next menu! 7) Does this have any non-edible use cases? Can this process be applied to growing functional muscle/tissue, not just edible muscle/tissue? Thanks! Again, feel free to pick and choose. |
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.