Podcasts about Mosa Meat

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

If you follow the world of cultivated meat, you probably know that a few companies have gotten historic regulatory approval and have sold some limited quantities of product both in the US and Singapore. But earlier this year, Meatly—a company founded only in 2021 and with just a few million British pounds in their pocket—succeeded in getting regulatory approval to start selling its cultivated chicken meat…in pet food. This was the first-ever European approval for a cultivated meat product, and the first-ever approval for such a product in the pet food space. And as someone with a dog who sadly makes his distaste for plant-based dog food very clear, I can assure you that I'm eager to see if my dog Eddie will enjoy Meatly's debut product.  In this episode, I talk with Meatly CEO Owen Ensor about his journey from starting the company to now. We discuss the scale he's at, the cost structure of his product, the inclusion rates in pet food he anticipates, what stores he plans to sell in at first, how he'll fund the company, when he thinks cultivated meat may make a dent in total meat demand, and much more.  It's a riveting conversation with someone making headlines across the alt-meat world. Will pet food be the gateway for cultivated meat's market entrance? You be the judge. Discussed in this episode Owen became vegan after watching Cowspiracy. Owen's chart showing the timeline to regulatory approval for various cultivated meat companies. Paul's essay on pet food's contribution to total meat demand. Bond is another company growing chicken protein for the pet market. You can see Paul's dog Eddie enjoying it here. Our past episodes with Jim Mellon from Agronomics and Mark Post from Mosa Meat. Owen recommends reading Good to Great. More about Owen Ensor Owen is the Founding CEO of Meatly. Since establishing Meatly in 2021, with only £3.5m in funding, it has become the first company in Europe to get regulatory approval for cultivated meat, developed industry-leading technical processes, and created the world's first cultivated pet food products. Before establishing Meatly, Owen started his career at the Management Consultancy company Bain and scaled one of the world's first insect protein facilities.

Upon reading his obituary, Mark Twain reportedly wrote that “the reports of my death are greatly exaggerated.” Whether Twain actually wrote this or not, the reality remains that today the reports of the death of cultivated meat are indeed quite real. Yet Bruce Friedrich, the president of the Good Food Institute, is here to tell you that he believes such reports are not based on science and are indeed greatly exaggerated.  Few people have done more to inspire others to pursue alternative protein—including cultivated meat—as a strategy to ameliorate world problems than Bruce. I've known Bruce since 1996, and one thing that's remained constant during the past three decades is that Bruce's commitment to reducing suffering on the planet is simply enormous. Whether in his role as part of the nonprofit animal advocacy world or the crusade he's been on since co-founding GFI in 2016 to render alternative proteins no longer alternative, Bruce's lodestar has always been: how can he do as much good as possible during his limited time on the planet? In this conversation, Bruce and I focus on the state of the plant-based and cultivated meat industries today, why he believes the critics are misguided, whether China will lead this race, how to respond to the new cultivated meat bans like those newly passed in Florida and Alabama, and critically: what it will take for alt-protein to no longer be alt. Discussed in this episode This episode is the 10th in our ten-part podcast series on cultivated meat. The previous nine episodes include Orbillion Bio, UPSIDE Foods, Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Dr. Elliot Swartz's presentation: The Cost Drivers of Cultivated Meat Production. GFI's Plant-Based Meat Production Volume Modeling 2030 analysis. GFI's numerous additional resources, including The Science of Cultivated Meat, Advancing Solutions for Alternative Protein, The Costs and Environmental Impacts of Cultivated Meat, and The GFI Startup Manual.  You can sign up to receive GFI's many newsletters and to be alerted to their many webinars and other events and resources at gfi.org/newsletters.  Bruce cites numerous laws, including Amara's Law (we tend to overestimate the effect of a technology in the short run and underestimate the effect in the long run), Wright's Law (for every cumulative doubling of units produced, costs will fall by a constant percentage), and even Newton's Third Law (for every action there is an equal and opposite reaction). Good Meat is now selling cultivated chicken at a butchery in Singapore. China's five-year plan for the future of meat. The cultivated meat documentary Meat the Future. Bruce recommends Hannah Ritchie's book, Not The End of the World. You can see Paul's review of it here. Ezra Klein's 2021 NY Times column, Let's Launch a Moonshot for Meatless Meat. Bruce's 2019 TED Talk. The Center for Strategic and International Studies' report: The Future Appetite for Alternative Proteins. Our past episodes with Ryan Bethencourt and Jason Matheny. An upcoming episode with Israel's albumin producer PoLoPo! More about Bruce Friedrich Bruce Friedrich is founder & president of the Good Food Institute, a global network of nonprofit science-focused think tanks, with more than 220 full-time team members across affiliates in the U.S., India, Israel, Brazil, Singapore, and Europe (UK, Germany, & EC). GFI works on alternative protein policy, science, and corporate engagement - to accelerate the production of plant-based and cultivated meat in order to bolster the global protein supply while protecting our environment, promoting global health, and preventing food insecurity. Friedrich is a TED Fellow, Y Combinator alum, 2021 "American Food Hero" (EatingWell Magazine), and popular speaker on food innovation. He has penned op-eds for the Wall Street Journal, Foreign Policy, USA Today, the Los Angeles Times, Nature Food, Wired, and many other publications. He has represented GFI on the TED Radio Hour, New Yorker Radio Hour, the Ezra Klein Show, Making Sense (Sam Harris), and a variety of other podcasts and TV programs. Bruce's 2019 TED talk has been viewed more than 2.4 million times and translated into 30 languages. Friedrich graduated magna cum laude from Georgetown Law and also holds degrees from Johns Hopkins University and the London School of Economics.

Gemeinsam mit Philipp Wolf reite ich quer durch die Lebensmittel- und Getränkewelt. Wir besprechen welche Themen uns diesen Monat geprägt haben und geben unsere Meinung dazu Preis. Es erwarten euch lange Episoden mit viel Content für lange Auto- oder Bahnfahrten, die Begleitung beim Sport oder spazieren. In unserer monatlichen Folge erfährst was die Branche bewegt: Wir sprechen über die Lebensmittelindustrie, E-Commerce, Quick Delivery, Gemeinschaftsverpflegung, Food-Start-ups, Innovationen, Digitalisierung/KI/Web3, Agrar, Investitionen/Insolvenzen/Exits aus der Branche.

No cultivated meat company has raised more capital than UPSIDE Foods. In 2022, after having already raised about $200 million in previous rounds, the company raised another $400 million in a Series C round with a company valuation north of the coveted $1 billion unicorn status. No company in the space has garnered more media attention, both positive and critical, than UPSIDE Foods. No company has as much volume of cultivation capacity as UPSIDE Foods. No company is as old as UPSIDE Foods, as it was the first startup formed to take this technology out of academia and work to commercialize real meat grown slaughter-free. It's also one of the few companies in the world to have been granted regulatory approval to actually sell cultivated meat, which it did in the US. So it was only fitting that this conversation with UPSIDE CEO Uma Valeti take place in person inside the beating heart of UPSIDE's EPIC (Cultivated Meat Engineering, Production, and Innovation Center) cultivated meat pilot facility in Emeryville, California. I often say that I'm Uma Valeti's first biographer, since I profile him in Clean Meat, but I certainly won't be his last biographer, regardless of whether he succeeds or fails. And the last time I visited UPSIDE Foods, in 2017, when the company was still called Memphis Meats, and I got to enjoy their cultivated duck. At that time, they had only a handful of employees. Now, as 230 UPSIDE employees worked away in the dramatically nicer building that houses EPIC, I first got to enjoy four different cultivated chicken dishes. I tried both chicken that was FDA-approved and grown in smaller cultivators, and chicken that was yet to be FDA-approved, which was grown in 2,000-liter cultivators. Spoiler: they all tasted great, and were easily discerned from most plant-based chicken in scent, flavor, and texture. After the tasting, Uma and I sat down for this frank conversation in which we discussed UPSIDE's past, present, and future. That includes details about the scale and capability at which they currently sit, why they paused their plans for their vaunted Rubicon commercial facility in Illinois, what expansions they're planning on making at EPIC in California, what Uma thinks about the obituaries some journalists are writing for the cultivated meat industry, when he thinks cultivated meat will reach 1 percent market share in the total meat market, and much more.  In this conversation, you'll hear Uma elaborate on how the technology has gone from being decried as impossible to now possible, and what remains to be seen is whether it will now go from possible to inevitable.  It's a fascinating and revelatory conversation with a man who has served in many ways as a face for the cultivated meat movement for many years, even prior to founding this company. Discussed in this episode This episode is the eighth in our multi-part podcast series on cultivated meat. The previous seven episodes include Avant Meats, BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. Our past episode with New Harvest founder Jason Matheny. A 2013 Washington Post obituary for electric vehicles. Nine states are now phasing out gas cars by 2035, and so are automakers like GM. Uma and Paul both endorse the work of the Good Food Institute. You can see a clip of Paul tasting UPSIDE Foods' duck in 2017 here. Uma is profiled in Clean Meat, which has an updated 2024 paperback edition now out.  Tyson Foods pulled out of its investment in Beyond Meat. Paul couldn't recall the exact name in the live interview, but he was referring to Potemkin villages in Russia. More about Uma Valeti Dr. Uma Valeti is the CEO and Founder of UPSIDE Foods. Uma earned a degree in Cardiology from the Jawaharlal Institute of Postgraduate Medical Education and Research (JIPMER) in Pondicherry, India. After residencies at Wayne State and SUNY Buffalo, Uma completed three fellowships at the Mayo Clinic. He teaches Cardiovascular Medicine at Stanford University. In 2019, Uma was named a “Global Thinker of the Decade” by Foreign Policy magazine. He has been featured in the Wall Street Journal, the Aspen Ideas Festival, and SXSW.

Asia is leading the world when it comes to semiconductors, solar panels, wind turbines, and other technologies critical for the future. In a time when several US states are seeking to ban the sale of cultivated meat, Asia seems to be leaning into the technology, and one of the most mature companies in the space there is Avant Meats.  Founded in Hong Kong in 2018 and having raised about $15 million USD to date, Avant Meats is focused on making a dent in Asian seafood demand. In this episode, Avant founder and CEO Carrie Chan discusses why her focus is seafood, what scale she's at and where she hopes to soon go, and how long she thinks it will be before cultivated fish might reach one percent market share in Asia.  As you'll hear in this conversation, Avant Meats is already animal component-free in its feedstock for its fish cells, and it's cultivating inside a 250L bioreactor to generate the material for its public tastings. Now headquartered in Singapore, the company intends to grow there and eventually branch throughout Asia, a project for which it's currently fundraising. Discussed in this episode This episode is the seventh in our multi-part podcast series on cultivated meat. The previous six episodes include BlueNalu, Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. China alone consumers 65 million tons of seafood annually.  Carrie points to how China rapidly transformed the small fishing village of Shenzhen into a metropolis, and what relevance this has for cultivated meat scaling. More about Carrie Chan Carrie Chan is the co-founder and CEO of Avant Meats. She's a seasoned business executive with a passion for the environment, particularly the impact of our food supply on the planet. With experiences in strategy and general management, she also managed major greenfield Capex projects from conception to revenue-generating operations. She is a Bloomberg New Economy Catalyst 2022 and holds an MBA from INSEAD. Carrie co-founded Avant with Dr Mario Chin in 2018 in Hong Kong, the first cultivated fish company in Asia, and expanded to Singapore in 2021. Avant's technology offers a system to produce nutritious, tasty fish and functional proteins directly from fish cells at economically viable costs. The group's end-to-end technology platform also allows continuous new product development from scratch to production.   Avant aims to be a global leader in producing traceable and sustainably cultivated proteins in a fully contained environment for food, skincare, and functional applications. Avant now has a presence in Singapore and Greater China. Avant has also been awarded Technology Pioneer and Global Innovator by the World Economic Forum and featured in Reuters, Financial Times, TIME, Forbes, The Telegraph, South China Morning Post, and CCTV. For more information, please visit www.avantmeats.com. At Avant, Carrie provides the vision, guides the strategy and supervises the implementation. 

BlueNalu is one of the better-funded companies when it comes to cultivated meat. Having raised more than $100 million, including about $35 million toward the end of 2023—a notoriously difficult time to fundraise—their founder and CEO Lou Cooperhouse is optimistic about their path to success. But as you'll hear in this episode, Lou isn't working to compete against the commodity meats like chicken, pork, and beef. Rather, he's pursuing a strategy to compete against products that are exponentially higher-cost, like bluefin tuna, which can often sell for more than $100 a pound. In this conversation, Lou lays out his vision for a future BlueNalu factory with multiple 100,000 liter cultivators churning out some of the priciest oceanic delicacies. And because of this high price point, Lou thinks that his economic model is among the most attractive out there. We also talk about BlueNalu's collaborations in Asia, Europe, the Middle East, and US, and what he thinks the biggest barriers to success are, and more. Discussed in this episode This episode is the sixth in our multi-part podcast series on cultivated meat. The previous five episodes include Eat Just, Fork & Good, Mosa Meat, New Harvest, and Aleph Farms. BlueNalu's recent $33.5 million fundraise. Lou recommends reading Great by Choice and First, Break All the Rules Lou was a guest on the show more than four years ago in Episode 32! Lou is affiliated with the Rutgers Food Innovation Center. More about Lou Cooperhouse Lou Cooperhouse is recognized as a leading global authority in food business innovation and technology commercialization, with extensive leadership experiences throughout his 40-year career in the food industry.  He is a results-driven professional, and has led cross-functional teams in a wide array of industry settings that include: multinational corporations, foodservice and retail operations, new business startups, mid-sized and family-run companies, university entrepreneurship and innovation centers, and industry trade associations.   With his deep and diverse understanding of the food industry, Lou has spoken at hundreds of conferences throughout his career, specializing in food trends, disruptive technologies, and global best practices in business innovation and incubation.

When you think about cultivated meat, Thailand isn't exactly the first country that comes to mind. Sure, you may think about the US, Netherlands, Israel, and Singapore. But the Southeast Asian kingdom is where Israeli cultivated meat juggernaut Aleph Farms recently announced its first commercial factory will be.  Having just received Israel's first regulatory approval to sell cultivated meat—and the world's first regulatory approval for cultivated beef in particular—Aleph Farms CEO Didier Toubia discusses his company's rollout strategy with me in this conversation. As you'll hear, Aleph wants to start by selling limited quantities in Israel within 2024, but the company intends to operate its first plant in Thailand with what Didier calls an “asset light” pilot facility capable of producing 1,000 tons a year. For those of you who aren't mathletes, that's about two million pounds of finished cultivated meat product—”finished” meaning finished goods that are a hybrid of animal cells and plant-based ingredients as well. Of course, two million pounds is a vast quantity compared to the volume of cultivated meat that's been produced thus far, but it's not even a rounding error in Asia's meat demand, let alone global meat demand. So how long will it be before Didier thinks the cultivated meat sector will make a real dent in animal meat demand? You can hear his answer in this episode! Despite negative headlines surrounding the space lately, Didier claims he's more optimistic than ever before about his prospects for success, and that he's still fighting to have $1 billion in revenue within the next 10 years. You can hear him explain why he thinks that's realistic in this conversation.  Discussed in this episode This episode is the fifth in a multi-part podcast series on cultivated meat. The previous four episodes include Eat Just, Fork & Good, Mosa Meat, and New Harvest. We discussed Aleph Farms and the impact of the 10/7 Hamas massacre in Israel in our recent episode with Kitchen CEO Jonathan Berger. Aleph Farms' recent announcement to move to set up shop in Thailand, partnering with Fermbox Bio. Didier attended The Better Meat Co.'s Night Under the Fermenters. The global meat market is worth about $1.5 trillion. Didier's recent Fast Company op-ed explaining his regret about cultivated meat timeline predictions. More about Didier Toubia Didier Toubia is the Co-Founder and CEO of Aleph Farms. He's a Food Engineer and Biologist who led two medical device companies and co-invented over 40 patent families; Co-Founder and CEO of IceCure – went public in 2010, and CEO of NLT Spine – acquired by SeaSpine in 2016. He was trained at AgroSup in Dijon, France, and was awarded with a specialized masters degree from ESCP Business School. Didier holds a joint Executive MBA degree from the Kellogg and Recanati business schools, USA and Israel.

When the New York Times recently ran an opinion column declaring the infant fatality of the cultivated meat industry, Isha Datar, CEO of New Harvest, was quoted as saying of the sector, “this is a bubble that is going to pop.” Given that New Harvest is intended to promote and advance the field, what did Isha mean by this? She expounded on that thought in a 2,000-word commentary asserting that while she disagrees with the columnist's conclusion that cultivated meat can never become a viable reality, she believes that the sector has been plagued by “exaggerations, lies, and broken promises.” In this episode, Isha and I talk about what she's referring to, the difference she sees between cellular agriculture via precision fermentation (e.g., Perfect Day and EVERY) and cellular agriculture aimed at producing actual animal meat (e.g., Eat Just and Mosa Meat), whether cultivated meat is more like flying cars (a far future technology) or electric cars from 15 years ago (not yet ready, but realistically possible), what pathway forward she sees toward actually fulfilling the promise to end the factory farming of animals.  Discussed in this episode Isha's first appearance in 2020 on this show, Episode 42 Our recent episodes in this podcast series on cultivated meat with Eat Just, Fork & Good, and Mosa Meat. New Harvest's thoughts on the recent NY Times opinion column on cultivated meat The EU's FEASTS program: Fostering European Cellular Agriculture for Sustainable Transition Solution The Tufts University Institute for Cellular Agriculture Isha recommends reading The Generosity Network by Jennifer McCrea More about Isha Datar Isha has been pioneering cellular agriculture since 2009, driven by a passion to see transformative technology create a better world. In 2010, Isha published "Possibilities for an in-vitro meat production system" in Innovative Food Science and Emerging Technologies; thus began her quest to establish the field of cell ag.  Isha became Executive Director of New Harvest in 2013. She co-founded Muufri (now Perfect Day) and Clara Foods in 2014, and soon after passed her founding equity to New Harvest in full to establish the first endowment for cell ag research. In 2015 she named the field "cellular agriculture" - officially creating a category for agriculture products produced from cell cultures rather than whole plants or animals. She is a Shuttleworth Foundation Fellow and also served as a Director's Fellow at the MIT Media Lab.  Isha has a BSc. in Cell and Molecular Biology from the University of Alberta and a Masters in Biotechnology from the University of Toronto.

In this episode, we're excited to welcome Robert Jones, a leading figure in the future of food and agriculture. As the VP of Global Public Affairs for Mosa Meat, Robert is at the forefront of the complementary protein revolution, advocating for sustainable and innovative food solutions. Robert's journey in the realm of policy and advocacy spans over two decades, with notable positions such as Director at the Environmental Defense Fund and an appointee by the U.S. Secretary of Commerce. His expertise is further enriched by his academic background, holding degrees from the University of Texas and The George Washington University, and culinary insights from The Culinary Institute of America. In our conversation, we delve into the nuances of policy, farming, and climate, exploring how collaboration and open dialogue can lead to meaningful change in the food and agriculture sector. Robert also sheds light on his role in launching Cellular Agriculture Europe, a trade association advocating for cell-cultured animal products, marking a significant step in regulatory advancements. This episode is not just about discussing challenges; it's about exploring holistic solutions for a sustainable future. So, tune in for an enlightening discussion with Robert Jones on sustainability, the future of food, and the need for a balanced approach in tackling global food issues.

Mark is the scientist behind the world's first cultured burger. As a medical doctor by training and having worked on tissue engineering for vascular grafts, he became massively inspired by the possibilities of cultured meat, and co-founded Mosa Meat. On this episode we chat about the International Scientific Conference on Cultured Meat (ISCCM). Learn more about the upcoming ISCCM event at www.culturedmeatconference.com --- Support this podcast: https://podcasters.spotify.com/pod/show/futurefoodshow/support

The FSAI this week has said that Lab Grown Meats being available in Ireland is only a matter of time Kieran was joined by Robert Jones, Vice President of Global Public Affairs for Mosa Meat and President of Cellular Agriculture Europe to discuss...

In March 2023, Italy's minister of agriculture, Francesco Lollobrigida, announced that the country will be the first to ban lab-grown foods, including the production and commercialisation of cultivated meat. The draft bill has been put forward in the name of farmers, to protect them from the perceived threats that what they call “synthetic” foods pose to traditional cuisine. Those behind the bill also say it will protect human health and the national agri-food industry. The head of the Italian dairy industry group Assolatte praised the government's efforts in blocking so-called "unnatural" products that he claims are promoted "under the pretext of protecting the environment". But some feel the proposal completely misses the mark, such as Alice Ravenscroft the European Policy Head for the Good Food Institute. She notes that 54% of Italians want to give cultivated meat a try. She also claims that “the passing of such a law would shut down the economic potential of this nascent field in Italy, holding back scientific progress and climate mitigation efforts”. So, are lab grown meats a real threat to traditional Italian cuisine? How could Italy's banning of them affect the food industry? And is the ban ever likely to actually come to fruition? Guests: Sharon Cittone, Founder and CEO, Edible Planet Adventures Robert Jones, Chair, Cellular Agriculture Europe & VP Public Affairs, Mosa Meat

Mosa Meat werkt aan een toekomst waarbij we geen dieren meer nodig hebben voor vleesproductie, maar dat we het apart kweken. Ze staan in de startblokken om de Mosaburger te introduceren. Maar welke rol speelt marketing als een product nog niet eens in de schappen ligt? Daarover gaat Tom Jessen in gesprek met Tim van de Rijdt, CMO bij Mosa Meat.

In buzzsproutIn het Vegan Journaal neemt Esther Molenwijk met Pablo Moleman van Proveg het laatste nieuws door op het gebied van de 'eiwittransitie'.  Met onder andere:Duitse vleesindustrie krimpt en reorganiseert als gevolg van teruglopende vraaghttps://www.foodbusiness.nl/vlees-eiwitten/artikel/10904030/duitse-vleesbranche-reorganiseert-door-krimp Duitsers moeten steeds minder hebben van hun oer-eigen curryworst https://www.ad.nl/koken-en-eten/duitsers-moeten-steeds-minder-hebben-van-hun-oer-eigen-worst~a2d78907/Bekijk voor de afbeeldingen van Hartmut Kiewert onze website: https://www.studioplantaardig.nlDe Nederlandse kweekvlees-startup Mosa Meat opende op 9 mei een nieuwe fabriek voor de opschaling van hun kweekvlees-burgers. https://mosameat.com/blog/opening-our-scale-up-facility-and-working-with-two-michelin-starred-chef-hans-van-woldeUndercoverjournalist Guardian onthult grootschalige US rundvleeslobby die via social media het effect van rundvlees op klimaatverandering moet downplayenhttps://www.theguardian.com/environment/2023/may/03/beef-industry-public-relations-messaging-machineBij POP-up restaurant Upstick, moeten gasten hun eigen kip helpen slachtenhttps://www.rtlnieuws.nl/economie/artikel/5380673/voedsel-vlees-eten-vegetarisch-restaurant-wander-kip-slachtenMelk van veganistische moeders is veilighttps://www.nrc.nl/nieuws/2023/05/16/melk-van-veganistische-moeders-is-veilig-a4164913Onderzoek WUR laat zien: Technische innovaties die stikstof moeten reduceren werken onvoldoendehttps://www.nrc.nl/nieuws/2023/05/11/dreun-voor-het-rijk-technische-innovaties-die-stikstof-moeten-reduceren-werken-onvoldoende-a4164516 Help ons het plantaardige nieuws te verspreiden: deel deze podcast. Enorm bedankt! Web: https://www.studioplantaardig.nl Instagram: @Studioplantaardig Twitter: #Studioplantaardig

Wednesday, May 10th — In this episode we talk about: Jury Duty show, Matt reads Doug's note live on show Weather report: Rachael Ray partners with Meati, Robert Downey, Jr. Invests in Chunk Foods, EU Parliament votes not to have plant milk in schools, Mosa Meat finishes cultivated meat campus in Netherlands, Student sues school over free speech and dairy LA Student Sues School District for Silencing Her Cristicism of Dairy (https://vegnews.com/vegan-recipes/politics-of-food/student-sues-school-district-dairy-milk) Tune in live every weekday at 11am to watch on YouTube or on Instagram (@plantbasedmorningshowand @nomeatathlete_official), or watch on Twitter or Twitch! Follow @plantbasedmorningshow, @realmattfrazier, and @itsdoughay for more.

Ein Kommentar von Ernst Wolff.Kaum jemand spricht darüber, aber das Projekt wird seit knapp 10 Jahren – weitgehend unbemerkt von der internationalen Öffentlichkeit - vorangetrieben. Die Rede ist von der Herstellung von künstlichem, in Laboren erzeugtem Fleisch.Begonnen hat alles im August 2013, als Dr. Mark Post von der Universität Maastricht der Welt den ersten zellkultivierten Hamburger vorstellte. Das Problem bestand darin, dass er damals etwa 300.000 Euro kostete.Das aber hat sich grundlegend geändert. Mit Hilfe von wohlhabenden Investoren, darunter Google-Mitbegründer Sergey Brin, hat die von Dr. Post gegründete Firma Mosa Meat die Herstellungskosten mittlerweile auf ca. 10 Dollar pro Hamburger senken können.Mosa Meat ist heute bei Weitem nicht mehr das einzige Unternehmen, das in diesem schnell expandierenden Wirtschaftssektor aktiv ist. Die Investitionen für Laborfleisch stiegen 2019 auf rund 60 Millionen Dollar, 2020 auf 360 Millionen Dollar und erreichten 2022 bereits über eine Milliarde Dollar.Zu einem entscheidenden Schritt kam es 2020, als die Lebensmittelagentur von Singapur als erste Behörde weltweit den Verkauf von künstlich erzeugtem Hühnerfleisch genehmigte und ein von der Firma Eat Just entwickeltes Produkt zum ersten Mal auf der Speisekarte eines Restaurants erschien.Seitdem schreitet die Entwicklung immer schneller voran. Waren es 2016 noch ganze 4 Unternehmen, die an Komponenten, Dienstleistungen und Endprodukten für Laborfleisch arbeiteten, so waren es Ende 2022 bereits 99. Darüber hinaus haben fast 40 Biotech-Firmen Produkte angemeldet und offiziell auf den Markt gebracht, die die wesentlichen Bestandteile für die Produktion von Laborfleisch und künstlich hergestellten Meeresfrüchten liefern.Auch Staaten bekunden inzwischen ihr Interesse an Laborfleisch. So wurden 2021 in den USA und der Europäischen Union erstmals öffentliche Mittel für Forschung und Entwicklung bewilligt. China hat mittlerweile einen 300-Millionen-Dollar-Vertrag über den Kauf von in Israel hergestelltem Laborfleisch unterzeichnet. Außerdem hat die Kommunistische Partei im Januar 2022 Laborfleisch und andere "Zukunftsnahrungsmittel" wie zum Beispiel Eier auf pflanzlicher Basis in ihren 5-Jahres-Plan aufgenommen......weiterlesen hier: https://apolut.net/zukunftsnahrung-laborfleisch-von-ernst-wolff+++Bildquelle: tilialucida / shutterstock+++Apolut ist auch als kostenlose App für Android- und iOS-Geräte verfügbar! Über unsere Homepage kommen Sie zu den Stores von Apple und Huawei. Hier der Link: https://apolut.net/app/Die apolut-App steht auch zum Download (als sogenannte Standalone- oder APK-App) auf unserer Homepage zur Verfügung. Mit diesem Link können Sie die App auf Ihr Smartphone herunterladen: https://apolut.net/apolut_app.apk+++Abonnieren Sie jetzt den apolut-Newsletter: https://apolut.net/newsletter/+++Ihnen gefällt unser Programm? Informationen zu Unterstützungsmöglichkeiten finden Sie hier: https://apolut.net/unterstuetzen/+++Unterstützung für apolut kann auch als Kleidung getragen werden! Hier der Link zu unserem Fan-Shop: https://harlekinshop.com/pages/apolut+++Website und Social Media:Website: https://apolut.netOdysee: https://odysee.com/@apolut:aRumble: https://rumble.com/ApolutTwitter: https://twitter.com/apolut_netInstagram: https://www.instagram.com/apolut_net/Gettr: https://gettr.com/user/apolut_netTelegram: https://t.me/s/apolutFacebook: https://www.facebook.com/apolut/ Hosted on Acast. See acast.com/privacy for more information.

On that note, did you know that Singapore was the first country to approve the sale of cell-based meat in 2020, with the product coming from Good Meat? In fact, the world's first commercial cultured meat production facility also started here in Singapore in 2021 when a local contract development and manufacturing organisation, Esco Aster, was given approval to produce the novel food.  The company is also a strategic partner for Eat Just and cultivated meat pioneer Mosa Meat. But hey - ever wondered how a white label manufacturer for cell-based meat operates?  On Under the Radar, Drive Time's finance presenter Chua Tian Tian posed these questions to Xiang Liang Lin, Founder and CEO of Esco Aster.See omnystudio.com/listener for privacy information.

As part of his LBC show, Tom Swarbrick speaks to The People Who Will Change The World, those who are revolutionising the way we live and creating a better future for the human race. In the second of this series, Tom speaks to Mosa Meat's Head of Cell Biology Dr Joshua Flack about their work in developing lab-grown meat.

The future of seafood might be in San Diego. Not in Point Loma or Oceanside, but in a bioengineering facility in Sorrento Valley. From a single cell, BlueNalu is growing toro—bluefin tuna belly, the prize delicacy of most high-end sushi—in a perfectly hygienic bioreactor that looks like the giant stainless steel structures in the city's top breweries. Their goal is creating world-class seafood without the need for fish. In turn, transforming a limited and unpredictable resource (seafood) into an unlimited and predictable one. Today on HHH, we talk to CEO Lou Cooperhouse. It's part of our month-long focus on people in San Diego doing inspiring work in the green space (our “Environment Issue” of San Diego Mag is out now). “The issue today is that wild-capture fisheries in general have been flat for decades, but bluefin tuna is such a loved, prized product that we all really enjoy,” says Cooperhouse. “It's the wagyu of the sea. That's what BlueNalu is all about—high-sensory, culinary quality seafood. But really making this delicious and accessible to all. Because right now it's loved, but it's not available to all.” It's not a fly by night thing. BlueNalu has been funded to the tune of $84 million so far—most of that raised by Bloom8, an investment group focused on raising money for businesses that, if we're wide brushing, are focused on saving the planet. The long list of BlueNalu investors includes chefs and celebrities (Roy Yamaguchi, DJ Axwell of Swedish House Mafia) and some of the biggest names in the global business (Sumitomo from Japan, Griffith Foods). Entire countries and governments across the world have their eye on BlueNalu's toro. What BlueNalu does is called cell-cultured seafood. Biologists and bioengineers have learned how to grow the meat—real meat, grown from a real, non-GMO cell from a real fish, using only natural ingredients—without the fish itself. What years ago seemed like a dystopian future joke—”lab grown meat”—is looking more and more like a very real and good option. It's the fascinating story of modern technology and science trying to solve a major global dilemma (feeding a planet while not depleting the oceans of seafood). This science has been around since 2103 (hamburger, grown in a Dutch lab by Mark Post). But until now no one's been able to scale it—make it fast enough and affordable enough to be a viable option. BlueNalu and their investors think they've done it. There is plenty of work ahead of them, including approval from the FDA (cell-cultured proteins are currently not approved in the US—Singapore is the only country in the world to approve them so far). It's a massive, growing industry, with major players backed by the biggest pockets in the world, and various celebrities (Leonardo DiCaprio is behind Mosa Meat). BlueNalu thinks they're a couple years away from being on menu at restaurants across the world. Of course there are questions. Will it taste the same? Can they make it affordable enough to help people of all socioeconomic strata (a pound of cell-cultured seafood costs significantly more than wild-caught seafood)? What is their own environmental footprint? And how will it impact the fishing families and industry? For Two People Fifty Bucks, David takes back his “no good lasagna in San Diego” remarks after trying Alexander's on 30th; sticking with the theme Troy says you should sit on the patio and order the baked rigatoni and baked brie with garlic at their parent restaurant, Old Venice; and Lou raves about the A5 Wagyu at Animae—unsurprising for a man whose future lies in the wagyu of the sea. See you all next week.

Today I'm joined by one half of DIRTEA which was founded by serial entrepreneurs and brothers, Simon and Andrew Salter, who were named in The Forbes “30 Under 30” list in 2020. In today's episode Simon shares what life looked like before Dirtea, how burnout led them to a whole new world and how they're sharing the education of the power of mushrooms, with the world. We also get into life as a business owner with your sibling, the techniques Simon's using to heal his ACL in an alternative way and the different types of mushrooms you need to know about. The brothers have been instrumental in the conception and growth of social movement Feeling Nuts, the management and promotion of heavyweight champion David Haye, lifestyle concierge app Velocity Black, venture firm; The Venture Collective, clean meat start-up, Mosa Meat and live events Indaba X and Letters Live. Their hectic lifestyles and decade spanning careers eventually led to chronic burnout and the birth of DIRTEA which was conceived through their desire to combat stress, anxiety and fatigue as well as boosting creativity and increasing their overall sense of wellbeing and connectivity with nature. They travelled the world immersing themselves in the ritual of tea ceremonies, learning how transformative drinking functional mushrooms can be and becoming fascinated with the long-term benefits of mushrooms they were experiencing. Now they are on a mission to bring the powerful healing benefits of these potent functional mushrooms to the masses! Topics we discuss: - Life before Diretea - How burnout led to building a new business - The art of failing forward - Navigating running a business with your sibling - Myths about mushrooms - The magic healing power of mushrooms - Using natural methods to heal his ACL injury - 3 quick fire question round Links: https://www.instagram.com/dirteaworld/ https://www.instagram.com/mrsimonsalter/ https://www.dirteaworld.com/

FoodBev Media's Phoebe Fraser rounds up this week's food and beverage news, including: Danone to transfer control of EDP business in Russia; Mosa Meat ramps up cultivated beef production capacity; Lamb Weston to take full control of European JV; and more.

ProVeg International interviews Tobias Messmer of Mosa Meat about their groundbreaking work creating cultured meat without the use of fetal bovine serum (FBS).  Original post:https://proveg.com/blog/building-a-kinder-future-with-cellular-agriculture/  Related Episodes: 8, 9, 15, 186, 187, 193, 211 Documentary: Meat The Future ProVeg International is a food awareness organization striving for a world where everyone chooses delicious and healthy food that is good for all humans, animals, and the planet. Their mission is to reduce the global consumption of animals by 50% by the year 2040. They aim to transform the global food system by replacing conventional animal-based products with plant-based and cultured alternatives. ProVeg works with international decision-making bodies, governments, food producers, investors, the media, and the general public to help the world transition to a society and economy that are less dependent on animal agriculture and more sustainable for humans, animals, and the planet. How to support the podcast:   Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen.   Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #veganpodcast #plantbasedpodcast #plantbasedbriefing #proveg #proveginternational #cellularagriculture #culturedmeat #mosameat #altprotein #cleanmeat #labgrownmeat #markpost #fetalbovineserum #opensource #meatthefuture     

Peter Verstrate is a businessman and the co-founder of Mosa Meat. During our conversation, Peter talks about Mosa Meat's technical breakthrough in making the world's first cultured hamburger - a burger that was created fully in a lab - without raising and killing livestock, the promise of cultured meat to combat climate change and decrease pollution and deforestation, its enormous potential for mitigating animal suffering, the economic challenges of making cultured meat affordable, and when people might expect to be able to purchase and consume such cultivated meat.If successful, companies like Mosa Meat offer an amazing potential future: one in which people might be able to inexpensively and healthily consume high-quality meat with little to no environmental damage and minimal harm inflicted upon sentient animals. This would be a massive win for our collective wealth, ethics, and habitat.------------Support this podcast via VenmoSupport this podcast via PayPalSupport this podcast on Patreon------------Show notesLeave a rating on SpotifyLeave a rating on Apple PodcastsFollow "Keep Talking" on social media and access all episodesEmail subscribeEmail the show------------(00:00) Intro(00:56) Get to know Peter Verstrate(02:09) Getting into the meat industry(04:36) Mosa Meat creating the world's first cultured hamburger(13:43) The time it took to produce the world's first cultured hamburger(15:13) The different stages of cultured meat production(20:02) How the idea of lab-grown meat came to be(22:17) Reducing animal suffering and the environmental benefits of clean meat(31:00) The negative impact of traditional meat production on agriculture and the Earth's changing climate(34:32) The safety concerns around cultured meat production and consumption(42:03) The business challenges of running a clean meat production company(48:40) Economic viability and the future of cultured meat production(51:16) Assessing the quality of the meat used for producing lab-grown meat(54:05) The skills needed from people who want to work in the clean meat industry(57:04) Cultured meat production in the next few years(01:02:27) The best way to follow and support Mosa Meat

Wordt in Nederland de innovatie die nodig is voor radicale verandering genoeg gefaciliteerd? Die vraag stellen Liesbeth en Werner aan hyperloopontwikkelaar Mars Geuze en kweekvleesonderzoeker Mark Post. Mark Post a.k.a. de vleesprofessor is hoogleraar sustainable industrial tissue engineering en oprichter van Mosa Meat. Met Mosa Meat presenteerde Post al in 2013 de eerste kweekvleesburger. Inmiddels zijn we negen jaar verder en is de kweekvleesburger nog steeds niet in de Nederlandse supermarkt te vinden. Post weet als geen ander hoe lang het duurt om een innovatief product op de markt te brengen. Mars Geuze is medeoprichter van Hardt. Dat bedrijf wil onze manier van reizen radicaal veranderen door de ontwikkeling van de zogenoemde Hyperloop. Door een magneetzweeftrein in een bovengronds netwerk van vacuümbuizen te plaatsen, wordt het mogelijk om duizend kilometer per uur intercontinentaal te reizen. Wanneer is het zover? Je luistert Koplopers via BNR.nl, de BNR-app of via jouw favoriete podcastplatform! See omnystudio.com/listener for privacy information.

Wordt in Nederland de innovatie die nodig is voor radicale verandering genoeg gefaciliteerd? Die vraag stellen Liesbeth en Werner aan hyperloopontwikkelaar Mars Geuze en kweekvleesonderzoeker Mark Post. Mark Post a.k.a. de vleesprofessor is hoogleraar sustainable industrial tissue engineering en oprichter van Mosa Meat. Met Mosa Meat presenteerde Post al in 2013 de eerste kweekvleesburger. Inmiddels zijn we negen jaar verder en is de kweekvleesburger nog steeds niet in de Nederlandse supermarkt te vinden. Post weet als geen ander hoe lang het duurt om een innovatief product op de markt te brengen. Mars Geuze is medeoprichter van Hardt. Dat bedrijf wil onze manier van reizen radicaal veranderen door de ontwikkeling van de zogenoemde Hyperloop. Door een magneetzweeftrein in een bovengronds netwerk van vacuümbuizen te plaatsen, wordt het mogelijk om duizend kilometer per uur intercontinentaal te reizen. Wanneer is het zover? Je luistert Koplopers via BNR.nl, de BNR-app of via jouw favoriete podcastplatform! See omnystudio.com/listener for privacy information.

Tobias Messmer is a Jr Scientist in the Stemness & Isolation team at Mosa Meat and a PhD student at Maastricht University. After completing his B.Sc. and M.Sc. in Molecular Biotechnology at Heidelberg University, and internships at Cambridge University and Harvard University, Tobias' current work focuses on molecular characterization of muscle cells during the proliferation and differentiation stages of cultivating beef. In 2020, Tobias has co-founded the Cellular Agriculture Online Symposium (CAOS) - an online platform to facilitate scientific exchange in the Cell-Ag space. Read the Blog Post: https://mosameat.com/blog/cultivating-beef-without-fetal-bovine-serum View the Publication: https://www.nature.com/articles/s43016-021-00419-1 --- Support this podcast: https://anchor.fm/futurefoodshow/support

welcome to the nonlinear library, where we use text-to-speech software to convert the best writing from the rationalist and ea communities into audio. this is: Cultured meat predictions were overly optimistic, published by Neil_Dullaghan on the effective altruism forum. In a 2021 MotherJones article, Sinduja Rangarajan, Tom Philpott, Allison Esperanza, and Alexis Madrigal compiled and visualized 186 publicly available predictions about timelines for cultured meat (made primarily by cultured meat companies and a handful of researchers). I added 11 additional predictions ACE had collected, and 76 other predictions I found in the course of a forthcoming Rethink Priorities project. Check out our dataset Of the 273 predictions collected, 84 have resolved - nine resolving correctly, and 75 resolving incorrectly. Additionally, another 40 predictions should resolve at the end of the year and look to be resolving incorrectly. Overall, the state of these predictions suggest very systematic overconfidence. Cultured meat seems to have been perpetually just a few years away since as early as 2010 and this track record plausibly should make us skeptical of future claims from producers that cultured meat is just a few years away. Here I am presenting the results of predictions that have resolved, keeping in mind they are probably not a representative sample of publicly available predictions, nor assembled from a systematic search. Many of these are so vaguely worded that it's difficult to resolve them positively or negatively with high confidence. Few offer confidence ratings, so we can't measure calibration. Below is the graphic made in the MotherJones article. It is interactive in the original article. The first sale of a ~70% cultured meat chicken nugget occurred in a restaurant in Singapore on 2020 December 19th for S$23 (~$17 USD) for two nugget dishes at the 1880 private member's club, created by Eat Just at a loss to the company (Update 2021 Oct 15:" 1880 has now stopped offering the chicken nuggets, owing to “delays in production,” but hopes to put them back on menus by the end of the year." (Aronoff, 2021). We have independently tried to acquire the products ourselves from the restaurant and via delivery but have been unsuccessful so far). 65 predictions made on cultured meat being available on the market or in supermarkets specifically can now be resolved. 56 were resolved negatively and in the same direction - overly optimistic (update: the original post said 52). None resolved negatively for being overly pessimistic. These could resolve differently depending on your exact interpretation but I don't think there is an order of magnitude difference in interpretations. The nine that plausibly resolved positively are listed below (I also listed nine randomly chosen predictions that resolved negatively). In 2010 "At least another five to 10 years will pass, scientists say, before anything like it will be available for public consumption". (A literal reading of this resolves correct, even though one might interpret the meaning as a product will be available soon after ten years) Mark Post of Maastricht University & Mosa Meat in 2014 stated he “believes a commercially viable cultured meat product is achievable within seven years." (It's debatable if the Eat Just nugget is commercially viable as it is understood to be sold at a loss for the company). Peter Verstate of Mosa Meat in 2016 predicted that premium priced cultured products should be available in 5 years (ACE 2017) Mark Post in 2017 "says he is happy with his product, but is at least three years from selling one" (A literal reading of this resolves correct, even though one might interpret the meaning as a product will be available soon after three years) Bruce Friedrich of the Good Food Institute in March 2018 predicted “clean-meat products will be available at a high price within two to three years” Unnamed scientists in December 2018 “say that you can buy it [meat in a labor...

Maarten Bosch, CEO of Mosa Meat, Rahul Ray, Senior Director of Tyson Ventures, and Prof Yaakov Nahmias, founder of Future Meat, discuss the future of cultivated meat and how the maturing movement can go from the initial novelty factor to becoming part of consumers' normal diets. The discussion is moderated by Louisa Burwood-Taylor at the Pinduoduo Food Systems Forum.Highlights of the panel discussion that took place at the Pinduoduo Food Systems Forum on 14-15 July.• The biggest challenges facing cultivated meat industry now are: (1) Getting production to scale, (2) securing regulatory approval, (3) getting capex to build factories after regulatory approval. • Yaakov Nahmias of Future Meats estimates it'd require half a trillion dollars to set up enough production capacity worldwide to replace 60% of protein demand. The factories will need to be in South America, Africa, China, Europe, the US. “The only thing that we ever spread like this was the Model T.” • Mosa Meats currently at “pre-industrial levels” of production with pilot plants in Netherlands, while Future Meat can produce “a cow a day” at current capacity. Plan for Mosa Meats is to develop first industrial-scale production line, hope to coincide roughly with regulatory approval, and then build factories in Europe and in countries that allow for cultivated meat. • On regulatory approval, Singapore's approval of Eat Just's chicken nuggets at the end of last year was a landmark decision that has catalyzed the industry, getting more people and venture capital interested. Regulatory agencies are taking it seriously but not all have figured it out, according to Mosa's Bosch.• Cultivated meat can be more efficient than animals because the nutrients cater only to the meat whereas whole animals require nutrients to feed everything from brain, central nervous system, skin, “even the microbiome wants to eat from the same sandwich,” says Yaakov Nahmias, Future Meat Link to a roundup of the full proceedings of the Pinduoduo Food Systems Forum is available here.

In 2013 Mosa Meat's Chief Scientific Officer Professor Mark Post unveiled the world's first cultured meat hamburger. This was the result of years of research and cost €250,000. Since then Mosa Meat has gone on a mission to develop a cleaner, kinder way of making beef. Global meat production is due to increase by 70% by 2050. The production of beef is one of the major contributors to greenhouse gases, deforestation and agricultural land use. There is also concern about the high levels of antibiotics used in modern meat production. There has to be a better way and today on the show Hannah Tait from Mosa Meat talks about the challenges of producing and benefits of cultured meat for our society, and you may be surprised to hear that it really is not that far away! Join Hannah Tait to find out more about the world's

Cellular or lab-grown meat is being touted as one of the greatest solutions to environmental and food system challenges. It allows people to enjoy the taste of meat, but without harming animals or increasing the carbon footprint. But how do you convince people to put down the hamburger and pick up the slaughter-free steak? Guests: Che Connon, Co-founder and CEO, 3D Bio-Tissues Ltd Alongside being CEO of 3D Bio-Tissues, I am also Professor of Tissue Engineering at Newcastle University and co-founder of CellulaREvolution which aims to solve critical issues in scale up of cultured meat. Didier Toubia, Co-Founder & CEO of Aleph Farms Didier Toubia is the Co-Founder and CEO of Aleph Farms, a cultivated meat company that is shaping the future of food by growing slaughter-free beef steaks directly from cow cells, preserving natural resources, and avoiding the use of antibiotics. Prior to Aleph Farms, Didier co-founded and led IceCure, which went public in 2010, and served as the CEO of NLT Spine, which was acquired by SeaSpine in 2016. Didier was trained as a Food Engineer and Biologist and holds a joint executive MBA from Kellogg and Recanati. He is also co-Founder of BlueTree and Yeap. Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat and as COO is focused on developing an affordable process for high volume production of cultured meat.

In de Changemakers podcast van Change Inc. gaat presentator Paul van Liempt wekelijks in gesprek met een succesvolle duurzame koploper. Deze week: Mark Post, wetenschapper en uitvinder van kweekvlees. Die oplossing kan grote, positieve gevolgen hebben voor het klimaat. Door geen koeien meer te houden maar vlees in een reactor te kweken, kan er veel uitstoot voorkomen worden. Volgens Post is het dan ook de enige oplossing als we in de toekomst 10 miljard monden moeten voeden.

Jim Mellon has written Moo’s Law to provide the reader with the first-ever review of the entire alternative protein category, and the associated supply chain of meat, poultry, seafood and allied industries, and also goes a step further with his investment assessment of every leading company in this space. He is joined on this webinar with two of the leading authorities in the industry, Mark Post (Chief Scientific Officer, Mosa Meat) and Lou Cooperhouse (President & CEO of BlueNalu) for what promises to be an enlightening hour for both those familiar with the cellular agriculture sector and those who are new to the New Agrarian Revolution.

This show focusses on food security, showcasing different feeding initiatives. How can we develop, design and implement sustainable ways to grow food in the future?Mark Post - Chief Scientific Officer at Mosa Meat. In 2013 Marc unveiled the world's FIRST hamburger made by growing cow cells, rather than slaughtering an animal.Andile Ngcobo - Farmer, Consultant, Agribusiness Strategist who is climbing the agriculture ladder. A large-scale commercial farm manager, managing the operations of Tusokuhle Farming in Pietermaritzburg.Arturo Elizondo - CEO of Clara Foods, a sustainable ingredients company, making the world's most comprehensive egg white substitute. Completely animal-free, far more sustainable, and free of salmonella without compromising the qualities we know and love.The world's population is growing each day and the current models of producing food will not be sufficient and will have to be redesigned through new ways of farming, alternative ways of culturing meat and using yeast science to grow eggs in a lab without any chickens.

Mark Post is hoogleraar vasculaire fysiologie aan de Universiteit van Maastricht. Hij is vooral bekend dankzij het produceren van de eerste kweekvleeshamburger ter wereld in 2013. Omdat dit product zo veelbelovend is, richtte Mark in 2016, samen met voedseltechnoloog Peter Verstrate, Mosa Meat op. En al zijn er nog voldoende obstakels te overwinnen, het gaat goed met Mosa Meat; het bedrijf staat op het punt een verbeterde 2.0 burger te introduceren en het haalde in september 2020 een kapitaalinjectie binnen van $55 miljoen en in december nog eens $20 miljoen.

"Don’t to be ashamed to be scrappy" - Lisa Feria, CEO of Stray Dog Capital. Stray Dog Capital is one of the leading venture capital firms in the field of plant, synthetic biology, and cultivated meat. They have invested in many of the most influential companies in the industry I've discussed on the show, including Memphis Meats, Mosa Meat, SuperMeat, Aleph Farms, and Blue Nalu. They also have an extensive portfolio in plant-based protein companies, investing in Beyond Meat, No Evil Foods, and more.In this conversation, Lisa and I go deep into what entrepreneurs should think about when they are pitching their startups to VCs. She also highlights some of the mistakes she sees companies make and why differentiation is more challenging for cultivated meat companies than plant-based counterparts. Lisa also shares why she gets more out of a 30-minute pitch meeting than a 1-hour pitch. If you’re an entrepreneur in cultivated meat or really any industry, this episode has tons of insights on how to optimize and prepare your pitch.Twitter @straydogcapitalhttps://straydogcapital.com

Los humanos comemos carne desde hace miles de años, en este episodio revisamos por qué lo hacemos, los problemas que eso trae y las alternativas actuales y del futuro. Entrevistamos a la profesora María Salud Rubio Lozano y a Hannah Tait de la empresa de carne cultivada Mosa Meat. Eso sí, no hicimos ningún chinazo.

Alternative proteins have come a long way. With consumer demand rising for alternatives to meat for environmental, health and ethical concerns we take a look at the latest developments in the alternative proteins space. What is the future for plant-based substitutes, will consumers react positively to lab-grown meat, and where will the market grow in the future? Joining us to answer this and more is a panel of experts in the field including Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat, Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London and Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting. About our panel Neil Stephens, Wellcome Trust Research Fellow, Brunel University, London Dr Neil Stephens is a Wellcome Trust Research Fellow at Brunel University London. He is a sociologist who has been tracking the development of cultured meat since 2008. Peter Verstrate, Co-Founder & Chief Operating Officer, Mosa Meat Peter is the food technician behind the world’s first slaughter-free hamburger. He has worked in the processed meat industry for over 20 years in various senior positions ranging from R&D to QA to Operations. He beings a deep knowledge of the meat business developed at international food companies including Sara Lee, Ahold, Smithfield, Campofrio Food Group and Jack Links. He also served as Managing Director of Hulshof Protein Technologies, a leading producer of collage proteins. Peter holds a Master’s in Food Science from Wageningen University. He is passionate about the environment and food security, and highly driven to find a sustainable way to feed the world. Peter co-founded Mosa Meat (https://www.mosameat.com/) and as COO is focused on developing an affordable process for high volume production of cultured meat. Dr.-Ing Florian Wild, Food Tech Consultant, Food Tech Consulting Florian works in applied research and development of plant protein ingredients and their application in food. Main applications are plant meat products with a similar fibrous structure and bite as known from various known animal products. He is one of the pioneers using high moisture extrusion for this purpose. Florian Wild graduated as food technologist with a major in cereal technology from the Technical University Berlin in 2003. He joined the Fraunhofer Institute for Process Engineering and Packaging in Freising, Germany conducting more than 20 national or international research projects. Focus has always been in plant proteins, the development of functional ingredients such as from pulses, cereals and oilseeds as well as the application of such proteins in various foods. He formed the extrusion group and established research on premium meat alternatives using high moisture extrusion cooking to create meat-like fibrous structures. Since 2013, after founding an own business, he has been cooperating closely with companies in the field of food ingredients, meat and further plant based alternatives as well as pulses and cereal processors.

The Spoon editor team got together this week to talk about some of the most interesting stories of the week. Included in this week's wrap up is a discussion about the white hot ghost kitchen market, a big milestone by cultured meat startup Mosa Meat, the acquisition of StoreBound (the company behind the Dash housewares brand) and Mike's disbelief about the $1 Keto cookies. As always, you can find more Food Tech Shows at The Spoon at www.thespoon.tech via Knit

動物の体外で培養された細胞により作られた培養肉、さらに植物性の代替肉や代替卵について話しました。Shownotes Choudhury et al., Trends in Biotechnology (2020) … 最新のCultured meat(培養肉)界隈について How it’s made: Cultivated Meat … 上記論文を書いた著者のblog。Cultured meatについての全ての情報が書かれている。必読。 Sayamaさん(@Sayamabio)のtweet … いつも素晴らしいBiotechnology関連の情報をくださるsayamaさんのツイッターで上記の論文とblogの情報を知りました。ありがとうございます。 Cultured Meat Company … Cultured meat関連会社まとめ。上記のblogがまとめている神情報。これ無料で大丈夫ですか？日本からはIntegricultureとNU Proteinの2社がエントリー(2020/06/06 Cultured meat (Wikipedia:en) … 培養肉 Tuomisto and de Mattos, Environ. Sci. Technol. (2011)) … Cultured meatにより達成される課題のまとめ Mark Post … 2013年に培養肉ハンバーガーを初めて出した。 Mosa Meat … Mark Post教授率いる培養肉のベンチャー企業。FBS無し培地による細胞培養に成功している。 Memphis Meats Aleph Farms BIOMILQ … 母乳を細胞農業によって作ろうとしている会社 VOW Foods … オーストラリアの培養肉会社。カンガルー肉も作っている？ @round … 鎌倉にあるオーストラリア料理店。tadasuとsohは2011/03/03に食事した。 国連による人口の情報(2019) 2050年、世界の人口は97億人になる 77億人(2019) 109億人(2100) それにしたがい、食料生産量は70%増加する 食肉生産の能力は、土地と水の資源が限られているために制限されている。 Cultured meatは、より少ない資源を使用しながら、増え続ける食肉の需要を満たすための潜在的な解決策である。 Cultured meat生産の予備的なライフサイクル評価では、従来の食肉生産と比較して以下を達成することができる。 エネルギー使用量: 7～45％減 土地使用量: 99％減 水使用量: 96％減 温室効果ガス排出量: 78～96％減 しかし同様の目標は植物性代替肉によってもほぼ達成されている Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge?のEnvironmentalismの項目 Integriculture … 日本の細胞農業ベンチャー。フォアグラを肝細胞を培養することで作ろうとしている。 Integricultureの現状 2019年の記事 SpaceSalt™ 培養フォアグラ(2019/08/29) Shojinmeat Project … 自宅で作るオープンソース純粋培養肉 Effective 肉の温度測定 (肉と鍋) … 最高の本。科学と料理。低温調理を自宅でやるためには？最高の本。 肝細胞と幹細胞 … 混じってややこしくなりました。 培地の紹介 リナート・ダルベッコ FBS (Fetal Bovine Serum) BlueNalu … 培養シーフードを作る会社。FBS無しの培地で細胞培養可能になった。 NOVA MEAT … 3D printingによって肉を作成。ただ、NOVA meatは現状植物由来の代替肉のようです。 ヘイフリック限界 … 細胞が分裂できる回数の上限 テロメア … 真核生物の染色体は線状であるため、テロメラーゼとよばれるテロメアを伸張するタンパク質が発現していないとドンドン短くなる。 ハダカデバネズミ Cellular Agriculture (Wikipedia:en) … 細胞農業は、バイオテクノロジー、組織工学、分子生物学、合成生物学を組み合わせた細胞培養による農産物の生産に焦点を当てており、従来の農業からでなければ得られなかったタンパク質、脂肪、組織を生産する新しい方法を創造し、設計することを目的としている。 業界のほとんどは、養殖家畜を飼育・屠殺するのではなく、細胞培養で生産された肉、牛乳、卵などの動物製品に焦点を当てている。 最もよく知られている細胞農業の概念は、培養肉である。Meat, Dairy(乳製品), Eggs, Gelatin, Coffee, Horseshoe Crab Blood (カブトガニ, 成分を含む青い血液は、毒素エンドトキシンの検査薬として使われている), Fish, Fragrances(フレグランス), Silk, Leather, Pet Foodが含まれる。 AFINEUR … コピルアクにインスピレーションをうけ、バクテリアによってコーヒーを発酵させるこで新時代のコーヒーを作るスタートアップ。 Meat Analogue … 代替肉。fake meatやmeat substitutesなど、呼び名がいろいろある。多くは植物性代替肉を指す。 Beyond Meat … 植物性代替肉の大手。アメリカの多くのスーパーマーケットで購入可能 Beyond Meatの原材料一覧 … Beyond Meat社の主力商品であるビヨンドバーガー原材料一覧: 水、えんどう豆分離タンパク、キャノーラ油、ココナッツオイル、玄米タンパク、天然香料、ココアバター、緑豆タンパク、メチルセルロース、ジャガイモ澱粉、りんご抽出物、ざくろ抽出物、塩、塩化カリウム、酢、濃縮レモン汁、ヒマワリレシチン、ビーツ抽出液、(人参: ポッドキャストでは、紹介しましたが、現在のBeyond meat社のBeyond beefには入っていませんでした。) Impossible Foods … 大豆と遺伝子組み換え酵母によって植物性代替肉をつくる会社。動物肉の中にあるヘムを運ぶことができるヘモグロビンやミオグロビンのようなグロビンタンパク質であるレグヘモグロビンタンパク質が、大豆の根瘤に存在することに着目し、酵母に作らせることで、肉に近い代替肉を作ることに成功した。 牛肉そっくりの「合成肉」でハンバーガーができるまで──奇妙な「科学」の裏側と、安全性を巡る攻防:WIRED (2018/01/11) Impossible Foodsの工場の動画(YouTube) JUST … Just Eggなど、植物性代替卵を販売している。すき焼きや卵かけご飯を探し求める在米日本人にとっては希望？の存在。卵アレルギーの方にとっても興味の対象となるだろう。Just MayoやJust Cookieといった卵を使わない製品も販売している。 実は培養肉にも進出している。 Good Catch Foods … 植物による代替ツナフレークを開発している。 New Wave Foods … 海藻やその他の天然素材から作られた持続可能な植物性のエビの代替品を開発している。 Will Beyond Meat and Impossible Foods Survive Lab Meat’s Challenge? (03/06/2020) … 培養肉はBeyond MeatやImpossible Foodsなどの植物性代替肉を超えられるか。 ‘Cultured’ meat could create more problems than it solves … 培養肉がもたらすプラスチックディッシュなどによる環境汚染について レビ記 … 旧約聖書中の一書で、伝統的に三番目に置かれてきた。モーセ五書のうちの一書。11章にコーシャーミールについての記述がある。その中の11:22において、イナゴ食について書かれている。 洗礼者ヨハネ(バプテスマのヨハネ) … イエスに洗礼を授けたとされる人物。マタイ福音書にはイナゴとはちみつを主に食べていたと書かれている。イエス・キリストの直弟子（使徒）である「使徒(エヴァンジェリスト)ヨハネ」とは別人。 Kosher Foods … ユダヤの戒律の中で決められた食事ルールに則った食事。 Biblical Protein … 名前がすごい。イナゴを食べよう。 Editorial notes おれも早く実食したい (soh) ヤックデカルチャーミート(coela) 一度調べたいと思っていたので、かなりとっちらかってしまいましたが、悔いはありません。(tadasu)

Tim van de Rijdt is Chief Business Officer at Mosa Meat (https://www.mosameat.com/). Having worked for over ten years at Google, Tim found a new mission, cultured meat. Mosa Meat produced the first cultured meat burger back in 2013 costing 250.000 EUR. We also talk about Tim’s previous job at Google, and why he left to […]

Tim van de Rijdt is Chief Business Officer at Mosa Meat. Having worked for over ten years at Google, Tim found a new mission, cultured meat. Mosa Meat produced the first cultured meat burger back in 2013 costing 250.000 EUR. We also talk about Tim's previous job at Google, and why he left to join a company that's on the bleeding edge of growing cultured meat.

It may sound like science fiction, but it’s coming to your plate in the near future! Cultivating our meat using just a small sample of animal cells is now a reality. Companies like Memphis Meats and scientists like Dr. Mark Post have pioneered this technology to develop products spanning the gamut of chicken, fish, pork, and other meats. Closer to home, companies like Shiok Meats are also cultivating seafood from cells. The future looks bright, but challenges remain. While in India we can leverage our expertise in the bio-pharma and manufacturing sectors to crossover to this new exciting field, there are barriers to entry and distribution in the form of high costs, regulation, and scientific know-how. In this episode of Feeding 10 Billion, Varun and Ramya talk to Dr. Sandhya Sriram of Shiok Meats to find out how she is working on breaking through these barriers to bring cell-based shrimp, lobster, and crab to our plates! NOTES- ORGANIZATIONS, INSTITUTES AND CELL-BASED MEAT COMPANIES MENTIONED: MEMPHIS MEATS : Memphis Meats is the world’s first cell-based meat company. Co-founded by Dr. Uma Valeti, a Mayo Clinic trained cardiologist originally from Vijayawada, Memphis Meats' mission is to bring delicious and healthy meats to consumers by harvesting it from cells, instead of animals. Memphis Meats makes its food by sourcing high-quality cells from animals and cultivating them into meat - think of a farm at a tiny scale. They cut some steps from the current process (like raising and processing animals) and bring tasty nutritious meat to consumers - keeping the benefits of conventional meat but that's also better for animals and at scale uses significantly less land, water, energy and food inputs. Their process also produces less waste and dramatically fewer greenhouse gas emissions. MOSA MEAT : Dr Mark Post ate the $330,000 cell-based hamburger (created in a research project funded by Google co-founder, Sergey Brin) during a press conference in London in 2013, and two years later, he co-founded Mosa Meat to bring cultivated meat products to market. Mosa Meat intends to commercialise cultured meat (also known as clean meat) and bring it to plates everywhere. Thanks to significant scientific breakthroughs, Mosa Meat has scaled up their production process and brought the price of their meat down and intends to have their first products in the market in the next four years. SHIOK MEATS : Shiok in Singapore and Malay slang means fantastic and delicious. Shiok Meats is the first cell-based clean meat company in Singapore and South-East Asia. Their mission is to bring delicious, clean and healthy seafood like crustacean meats (including shrimp, crab and lobster) by harvesting meat from cells instead of animals. Their meats are animal-, health- and environment-friendly with the same taste, texture, more nutrients and no cruelty. INSTITUTE OF CHEMICAL TECHNOLOGY (ICT): The Institute of Chemical Technology or ICT (formerly UDCT) is chemical technology research institute located in Mumbai, India. ICT partnered with the Good Food Institute, India, to set up the world’s first government research centre for the development of clean meat. Read more about the partnership here  CENTRE FOR CELLULAR AND MOLECULAR BIOLOGY (CCMB): The Centre for Cellular and Molecular Biology or CCMB is an Indian biotechnology research establishment located in Hyderabad that operates under the aegis of the Council of Scientific and Industrial Research. In April 2019, The Government of India’s Department of Biotechnology granted $640,000 (Rs 4.5 crores) to CCMB and National Research Centre on Meat (NRCMeat) — the largest ever government investment for cell-based meat research. Read more here  What is cell-based meat? Cell-based meat (often referred to as clean meat or cultivated meat or even cultured meat) is genuine animal meat that can replicate the sensory and nutritional profile of conventionally produced meat because it’s comprised of the same cell types and arranged in the same three-dimensional structure as animal tissue. It isn’t imitation or synthetic meat; it’s actual meat that is grown from cells outside of an animal. Dr Mark Post’s Ted Talk at TedX Haarlem in 2013: Meet the new meat  What is Cellular Aquaculture? Cellular agriculture is defined as the production of agricultural products from cell cultures rather than from whole plants or animals. With growing interest in cellular agriculture as a means to address public health, environmental, and animal welfare challenges of animal agriculture, the concept of producing seafood from fish cell- and tissue-cultures is emerging as an approach to address similar challenges with industrial aquaculture systems and marine capture. Cell-based seafood—as opposed to animal-based seafood—can combine developments in biomedical engineering with modern aquaculture techniques. Biomedical engineering developments such as closed-system bioreactor production of land animal cells create a basis for the large scale production of marine animal cells. Aquaculture techniques such as genetic modification and closed system aquaculture have achieved significant gains in production that can pave the way for innovations in cell-based seafood production. Source: Cell-based Fish  : A Novel Approach to Seafood Production and an Opportunity for Cellular Agriculture, Frontiers in Sustainable Food Systems. SANDHYA'S BLOG Curvaceous Women in Fashion: If you want to read Sandhya’s blog on fashion, click here  DID YOU KNOW? World Firsts in Cell-based Meat: a) In 2013 Professor Mark Post created the world's first cell-based burger patty b) In 2016, Memphis Meats created the world's first cell-based meatball c) In 2017 Finless Foods created the world's first cell-based fish d) In 2017, Memphis Meats created the world's first cell-based chicken and duck RESOURCES: Read more about cultivated meat on GFI’s website : Dr Liz Specht’s Article on Food Technology: Is the future of meat animal-free?  Learn more about cultivated meat by taking our free online course If you would like to read more about these companies mentioned in the podcast: Techcrunch: Shiok Meats takes the cultured meat revolution to the seafood aisle with plans for cultured shrimp  Forbes: Michael Pellman Rowland on Shiok Meats  Rolling Stone: Would you eat a lab-grown duck breast? Inside the alternate meat industry  Inc, Why This Cardiologist Is Betting That His Lab-Grown Meat Startup Can Solve the Global Food Crisis  CNBC, Inside the San Francisco lab that’s growing meat in a petri dish 

We have our final Podcast Showcase Series with Alex Sharzi. He does the Cultured Meat and Future Food Podcast. His guest is amazing, Peter Verstrate is the CEO of Mosa Meat, a clean meat company in the Neatherlands. If you’re familiar with the clean meat and cell-based world, then you might know this company, because the Chief Science Officer, is Mark Post, the man who made the first lab-grown burger. You’ll learn a ton of actionable tips about the Clean Meat Industry, and Alex’s portfolio of guests is all about this field. From the firms in the United States, to Japan, everywhere. If you’re interested in Cell-based technology, Alex Shirazi has the best portfolio of guests. A little story about Alex is that I first found him online. Paul Shapiro just did an interview with him and he showed me this simple website where his interview was posted. I thought Alex was a newbie, so I wanted to reach out and give him some tips on podcasting. We coincidentally met at Food Funded and I ended up giving him some coordination and technical advice when it came to content and stuff. Alex’s podcast took off, as he relentlessly posted and posted interviews about the clean meat industry. He upgraded his site, he started hosting events, this guy was so passionate about it. And he’s not even in the industry! Alex actually works at a digital marketing agency in San Francisco, but his passion for learning about this space exploded. He not only was consistently churning out, amazing episodes, with guests I could only dream of getting, but also created the packed event, the Cultured Meat Symposium, where I moderated a panel there. Alex was able to also throw me into public speaking opportunities. I was able to talk about food science to a crowd of 30 people at first. Then 50, then…. 300. All thanks to Alex, I learned how to be comfortable public speaking. I can’t thank him enough for that opportunity. So big news, is that I invited Alex, and two other past guests who have built amazing platforms in the online food space, to speak with me at IFT19 in New Orleans to talk about the rewards of building an amazing platform from scratch. Alex is amazing, as this guy who has no ties in the food industry has now become an influencer in the space, and an inspiration that tells you, that you can do this too. Sponsor This episode is sponsored by the West Coast Nuriv Music and Tech festival a free music festival on March 6th, or the day before Expo West opens its doors. We have bands like The Bombpops, Direct Hit, Dog Party (opened for Green Day tour, 2017), Get Dead and a "Mystery" Headliner! FAT Wreck Chords presents, NURIV 2019 at the E Sports Arena in Santa Ana. email: innovate.today@virun.com to get on the list and a chance for a VIP spot as well. invite your friends! If you want to sponsor, email customer.service@virun.com ..we have a few open spots for sponsorship.

In this episode our host João Ribas explores The Future of Cultured Meat, and how its production may be moving away from the farm and into the lab. We are speaking to Mark Post, CSO of Mosa Meat, a pioneer of this field who is famous for creating the first “Lab-grown burger” in 2013. We discuss the reasons for developing lab-grown meat, what lab-grown meat actually means and how the public has reacted to the early versions being developed. Music: Beauty From Nothing by David Ibbett, performed by Sophia Subbayya Vastek Head to www.thefuturelabs.com for more information!

Each month on Future Stories, we bring you a little closer to the future of everyday life. Episode six: The Future Of Your Dinner Would you swap pizza night for a meal pill? Or order a test-tube burger as your next takeaway? Lab-grown meat, or synthetic meat, is getting closer to mainstream thanks to companies like Mosa Meat, who make “beef burgers” from cow cells. Or if you’d rather leave recognisable food behind entirely, you can try Huel, a powdered drink that you can sub in for breakfast, lunch or dinner. Join us as we look ahead to the future of your dinner. Brought to you by TheJournal.ie in partnership with Volkswagen. Narrator: Tracy Tough Editor: Tracy Tough Theme Music: Glenn Malone Additional Music: Conan Wynne, Ambisonics Ireland Graphic Design: Orla Finn Contributors (in order): Aisling Rogerson, co-founder of The Fumbally James Collier, co-founder and head of nutrition at Huel Koert van Mensvoort, director of the Next Nature Network

No animals were killed in the making of this program. In-vitro meat, cultured meat, clean meat...whatever you call it, will it happen, and would you eat it? This episode first aired in 2017.

Peter Verstrate is the CEO of Mosa Meat, the company known for producing the first Cultured Meat hamburger in 2013. Peter and I chat about the developments in the cellular agriculture industry, the startups in the space, and the exciting direction of future food technology. This episode is part of the Cultured Meat and Future … Continue reading "Peter Verstrate of Mosa Meat – Clean Meat Founders Series" --- Support this podcast: https://anchor.fm/futurefoodshow/support

No animals were killed in the making of this program. In-vitro meat, cultured meat, clean meat...whatever you call it, will it happen, and would you eat it?