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A new company, Omeat, is the latest entrant into the cultivated meat market. Omeat is the first spinout company from the Terasaki Institute for Biomedical Innovation (TIBI), a non-profit research organization located in Los Angeles, CA, that hopes to find solutions to critical health and environmental challenges.
Omeat says they are an organization dedicated to technology for the sustainable production of beef and other meats on a global scale. It produces the meat using cost-effective, humane, and efficient methods to collect regenerative factors for cell cultivation from healthy, living cows. The company’s first product is ground beef.
The Omeat technology can produce any type of meat, such as pork, chicken, or fish, and it can also be established at already existing farms and ranches as well.
And TIBI does not plan on stopping at Omeat. “With our multiple research platforms at TIBI,” noted Ali Khademhosseini, PhD, director and CEO of TIBI, “we hope to bring about additional spinout companies that address the biggest healthcare and environmental challenges.”
Omeat is currently building a pilot plant and expanding its team toward commercial readiness. In addition, they are in conversation with the FDA and the United States Department of Agriculture (USDA) toward regulatory approval.
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This is a historic, world-changing, moment and brings our vision of a more humane, sustainable future one giant bite closer to reality. At UPSIDE, we make meat directly from real animal cells, without the need to raise and slaughter billions of animals, and with this milestone we’ve completed the regulatory process:
✅ FDA No Questions Letter
✅ USDA Grant of Inspection for our EPIC facility
✅ USDA Label Approval for our cultivated chicken
This morning, GOOD Meat received its final round of approval from the USDA and is approved for sale in the U.S. This final step means that both the FDA and USDA have declared #GOODMeat safe to eat and produce in the United States, marking a “historic milestone that will irrevocably change the landscape of food, the United States Department of Agriculture (USDA) has authorized the sale of cell-cultivated chicken” (TIME Magazine)
We are excited to share GOOD Meat with the U.S. and continue our mission as we build a healthier, safer and more sustainable food system.
This is hybrid meat! 🥓 + 🌱
I’m thrilled to unveil our cell-cultivated ingredient inside a hybrid burger! This is a major milestone for Cultimate as we’ve moved the product from our lab to the plate. By utilizing our cell-cultivated fat, we have been able to replicate the juicy, succulent taste and texture that meat lovers crave! Now it’s proven by flavor and lipid composition tests and by tasting this mouthwatering burger!
NEWS - We have reached a major breakthrough as a company: Meatable now has the fastest process in the world to produce high-quality cultivated pork. In only eight days we can create cultivated pork meat, thanks to our superior differentiation process and technology.
All this means that we can scale our production more efficiently, which brings Meatable closer to mass market production and to reaching our mission to satisfy the world’s demand for meat without harm. We’re proud of everyone at Meatable that has contributed to this moment and are excited to channel this hard work into launching our products to consumers in 2024.
Cultivated meat is going to be key in enabling the world to meet its climate change targets, but there is a lot of work still to do to put it on menus and supermarket shelves.By developing licence-free cell lines at a fraction of the cost of current alternatives, we are aiming to remove the barrier to entry within this field and help accelerate the pace at which we can make this a reality.
The cell bank initiative aims to support early-stage companies and researchers in this sector by providing high-quality animal primary cells that are suitable for cultivated meat research and development.
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Hur gick det då för Jess Krieger och hennes premiär med sin Wagyu-hamburgare i New York?
JUNE 8, 2023
THE TASTE OF REAL MEAT
Last month, at the Vegan Women Summit in Brooklyn, NY, I tried Ohayo’s very first product—the WagyuMe burger, a blend of plant-based proteins and fat combined with lab-grown wagyu cells. Not yet available for public consumption, the cultivated burger was buttery and tender, with a luxurious, melt-in-your-mouth quality.
As a lifelong vegetarian, I was blown away.
“Wow, that’s the taste of real meat,” I said to Dr. Krieger as I finished chewing. “It is real meat,” she replied with a smirk.
Except no cows were slaughtered to create this burger. Instead, a small sample of muscle and fat cells were harvested from a living animal via a biopsy and grown in a lab using cell culture technology. The lab-grown meat is then used as a flavoring agent and blended with plant-based ingredients to yield an innovative finished product.
WHY WAGYU?
Traditional wagyu beef comes from Japan (and literally translates to “Japanese Cow”), but is having a moment around the world, growing at a CAGR of 3.7%. The global wagyu market is expected to be worth $13.7 million by 2028. Wagyu is highly marbled, extremely tender, and generally considered to be an unrivaled beef experience.
Which is to say that wagyu is not easily replicated, and that’s precisely why Dr. Krieger chose to tackle it first. “If I can crack wagyu, I can crack anything,” she told me.
Ohayo’s WagyuMe burger has done it, but this is just the beginning. Over the next few years, Dr. Krieger plans to develop wagyu steak and further validate the technology before licensing it out to other companies. Eventually, Ohayo Valley will make money with a B2B model.
Press release: Mosa Meat and Meatable welcome agreement with Dutch government to conduct pre-approval tastings of cultivated meat & seafood in The Netherlands
Sen bloggens förra inlägg om Jess har fler alternativa köttillverkande företag "dykt" upp på scenen.
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