PoultryUSA - June 2018 - 32
32 ❙ WATTPoultryUSA
The emerging business of
Like any promising technology, cultured meat is attracting a lot of
buzz and investment money, but who is involved?
While a product may not be on
the market just yet, investments
are streaming into the nascent
technology of creating meat
products using cell cultures.
The product, known as labgrown meat, in vitro meat, cultured meat or clean meat, is a
few years away from the market
but there's already a cadre of
startups and investors working on putting a product on
a plate and eventually a grocer's shelf.
A course at North Carolina State University
taught by Dr. Paul Mozdziak provides students
the opportunity to culture chicken muscle cells like
these. Terrence O'Keefe
The financial question
Some of the technology behind cultured meat products already exists, but a number of hurdles lie between
the state of the art today and going to market. The most
significant may be the financial obstacle.
A leading researcher in the field, Dr. Paul
Mozdziak, a professor in the Prestage Department of
Poultry Science at North Carolina State University,
said significant investments are needed to set up the
infrastructure and to purchase the inputs needed to
actually grow the cells. The hope is, he said, the process will continue to be refined and these costs will be
reduced due to economies of scale.
Can poultry survive the rise
of alternative proteins?: www.
The other part of the research equation is funding.
Two leading agencies are involved in raising funding
for, and awareness of, the technology: New Harvest
and the Good Food Institute (GFI).
New Harvest is a New York-based group focused on
funding academic research surrounding what it calls cellular agriculture. Erin Kim, the nonprofit group's communications director, said it is funding six scientists working
on areas like meat, egg products and leather. Mozdziak
received research funding from New Harvest.
The GFI is a Washington-based technology accelerator focused on advancing the plant-based and cultured
meat sectors. Dr. David Welch, its director of science
and technology, said the nonprofit employs four scientists who do foundational work in the industry, helps
researchers and startups find funding and provides
some research funding.
www.WATTAgNet.com ❙ June 2018