Nick Ouzounov

Part A/C Cultured Meat: Market Prospects, Environmental Impact, and Financial Challenges Shlomo Pleban Ph.D, MBA, Feed Better Abstract Cultured meat, also known as lab-grown or cell-based meat, is produced by cultivating animal cells in controlled environments. This paper provides a comprehensive overview of the current status of the cultured meat industry in Israel, Europe, and the United States, projects market entry within the next five years, evaluates the environmental benefits, and addresses financial challenges impacting the industry. Additionally, it highlights advancements by Mealiways, an innovative company focusing on cultured beef and fish, and discusses their contributions in overcoming critical issues in production, such as the inclusion of red blood cells for improved taste and color. Cultured meat has gained attention as a sustainable alternative to traditional livestock farming, offering potential benefits in environmental conservation and food security (Sinke et al. 2023) [1]. In Israel, Europe, and the United States, the cultured meat sector has seen considerable advancements, with regulatory agencies gradually approving lab-grown meat products (Karen Asp, 2023) [2]. However, the industry also faces significant financial constraints, highlighted by recent declines in venture capital funding (Good Food Institute, 2023) [3]. Current Status in Israel, Europe, and the United States Israel is at the forefront of cultured meat innovation, with companies like Aleph Farms and Believer  pioneering R&D efforts. Supported by government funding and favorable policies, Israel has created a strong ecosystem for developing cultured meat technology (Financial Times, 2024) [4]. In Europe, regulatory progress has been slow but steady, with the UK recently approving lab-grown meat for pet food, marking a potential path toward human consumption approval (Wired, July 2024 [5]. In the United States, the FDA and USDA have taken significant steps by approving lab-grown chicken from companies like Upside Foods and GOOD Meat. These regulatory milestones pave the way for commercial production, allowing cultured meat products to reach U.S. markets soon) Expert Market Research, 2023 [6](. Market Entry Prospects in the Next Five Years The cultured meat market is poised for substantial growth. Projections indicate that the global market, valued at approximately USD 2.79 billion in 2023, could reach USD 81.66 billion by 2032, with a compound annual growth rate (CAGR) of 45.5% between 2024 and 2032 (Expert Market Research, 2023) [7]. This growth is driven by technological advancements, rising consumer demand for sustainable protein sources, and supportive regulatory frameworks across regions. Part a/c

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Spoiler alert 🚨 : we most definitely think so! Both #biomassfermentation and #precisionfermentation offer an immediately actionable protein alternative at large industrial scale 😋 tasty ✅ 💵 cost competitive ✅ 🍽️ nutritional ✅(low fat, high in protein & fiber with all essential amino acids) 🍃 sustainable ✅ -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #microbialfermentation #aerobicfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing #Agrifoodtech #liquidstatefermentation #fusariumvenenatum #fermentedfoods #mycoprotein #biomassfermentation #submergedfermentation #builttobank #foodsovereignty #selfSufficiency #sustainablefood #foodinnovation #futureoffood

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The new USDA FSIS Notice 50-24 introduces expanded testing protocols for ready-to-eat (RTE) products, and environmental testing now including non-Listeria monocytogenes (non-Lm) Listeria species. This move aligns with current industry practices for environmental testing and offers a valuable opportunity to enhance sanitation programs and ensure the highest standards of food safety. Learn more about these important updates and how they can impact your operations in my latest blog post. https://lnkd.in/gr9977Vp

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The differences between magic mushroom strains like Golden Teacher and B+ may not be as significant as previously thought. Recent research indicates that cultivation methods have a more substantial impact on potency than genetic variations among strains. Experts recommend focusing on the cultivation process, including harvesting and preservation, to maximize potency. Our analysis of 81 genomes from Psilocybe species highlights the minimal genetic variation across strains. This data provides insights into the biosynthesis of psilocybin and related compounds, aiding in the optimization of psilocybin synthesis for therapeutic purposes. Understanding the genetic diversity and evolutionary relationships of these compounds is crucial for their production and potential therapeutic applications. Read more about the study and its implications for magic mushroom enthusiasts and researchers: https://lnkd.in/gdJ7SUEc #MagicMushrooms #Psilocybin #GeneticVariation #CultivationMethods Medicinal Genomics

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The knowledge behind dissolved CO2 (dCO2) and CO2 holdup originated from a simple experimental observation: I could not reconcile the rapid pH decline post-feeding with VFA formation. For instance, ruminal pH dropped by at least one scale point within seconds of direct feed addition to the rumen. VFA formation could not be the cause, as it takes bacteria 15 to 30 minutes to produce enough VFAs to induce such a pH change. To challenge the notion that pH was caused by VFA formation, I first had to prove the existence of ruminal dCO2 and the development of CO2 holdup. The results from this pilot study were compelling: ruminal acidosis might be caused by CO2 poisoning. Furthermore, high dCO2 levels were beneficial in enhancing milk yield and feed efficiency. There is still time for peer review of this document. Please follow this link. https://lnkd.in/g9YgK6_b Remember, the aim was to detect ruminal dCO2 using its specific infrared signal and give evidence of its existance. My discussion is not the focus of the document, but rather the implications of having found vast quantities of dissolved CO2 during clinical SARA.

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🌍 This C&EN article on advanced fermentation offers great graphics and a comprehensive overview of how precision fermentation is revolutionizing food production from all angles. The article explains how microorganisms like bacteria, fungi, and yeast are being harnessed to efficiently produce essential nutrients on a larger scale, much like historical agricultural innovations. It explores the broad potential of this technology, from improving food efficiency to lowering costs, reducing carbon emissions, and minimizing water use, agricultural waste, and land consumption. Market projections show significant growth for bioreactor-produced foods, with sales expected to soar from $3.83 billion in 2025 to $22.8 billion by 2033. It's a fascinating read that highlights just how transformative precision fermentation could be for the future of sustainable food systems. Read the full article here: https://lnkd.in/diyZMDUp #PrecisionFermentation #FoodTech #SustainableFuture #FoodInnovation

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𝙒𝙚𝙡𝙘𝙤𝙢𝙚 𝙩𝙤 𝙩𝙝𝙚 𝙖𝙜𝙚 𝙤𝙛 𝙛𝙚𝙧𝙢𝙚𝙣𝙩𝙖𝙩𝙞𝙤𝙣🦠 Great visuals prepared by Chemical Engineering News: 🍽️The future of food is here, and it's being driven by microorganisms! Bacteria, fungi, and yeast are being harnessed to produce essential nutrients on a larger scale, much like historical agricultural innovations 🌍This technology, known as precision fermentation, has the potential to revolutionize our food systems. 🌟From improving food efficiency to lowering costs, reducing carbon emissions, and minimizing water use, agricultural waste, and land consumption, the benefits are vast. 😋This is a fascinating development that highlights just how transformative precision fermentation could be for sustainable food systems. As we continue to innovate, it's clear that the future of food is not only delicious but also sustainable and efficient. -- planetary's proprietary BioBlocks™ platform is powering the bioeconomy and industrial fermentation scale-up to enable the transition towards a more sustainable future #precisionfermentation #alternativeproteins #fermentation #planetary #bioeconomy #bioblocks #synbio #syntheticbiology #biomanufacturing #fermentation #microbialfermentation #aerobicfermentation #foodtech #whitebiotech #industrialbiotech #bioprocessing #Agrifoodtech #liquidstatefermentation #fusariumvenenatum #fermentedfoods #mycoprotein #biomassfermentation #submergedfermentation #builttobank #foodsovereignty #selfSufficiency #sustainablefood #foodinnovation #futureoffood

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Emerging companies assert their capability to manufacture lab-grown meat on a large scale (Quotes from Mediarun Search, April 22, 2024) The outcomes have been notably positive, with fat, connective tissue, and bone cells aggregating into single-layered formations and spherical shapes. In the case of muscle, the preferred structure is that of myotubes, which are collections of cells arranged into elongated, tube-like formations reminiscent of the muscle fibers present in meat. This method of cellular organization is believed to offer greater physical resilience compared to single-layered cells, potentially resulting in cultured meat that more closely resembles the look and feel of traditional meat. #labgrownmeat #traditionalmeat ** https://lnkd.in/dZGB4a_6 **

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Interesting article on leafy greens. Regardless if you believe these numbers, if these are even close to accurate, this shows where a lot of work and research needs to be done. Within that, the industry needs to figure out lettuces! A few highlights: - 10% of known pathogen-caused foodborne illnesses - $5B cost annually - Lettuces linked to over 75.7% of leafy green foodborne illnesses and 70% costs.

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Gene Editing Accelerates Fruit Ripening and Increases Fruit Firmness of Tomato https://lnkd.in/e2JPW_-q

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AI for optimizing bacteriophage applications...As mentioned in the article, it will be interesting to see how the regulatory landscape pertaining to phages evolves...

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Most papers published on cultivated meat focus on cow, pig, and chicken cells. While these are some of the most commonly consumed protein sources, there is a significant lack of research on cultivated fish. Michael Saad gives a great overview on all of the cultivated fish efforts going on at TUCCA, from mackerel cell line development to serum-reduced fish media development to plant/fish hybrid food products. 🐟🧫

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Gene-edited Tomato Exhibits Improved Drought Resistance and Fruit Yield https://lnkd.in/eQ5wT-Di

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FDA’s laser focus on nutrients to limit could further the underconsumption of nutrient-rich #dairyproducts recommended by the DGA. FDA plans to announce a proposed regulation this year that will require front-of-package nutrition labeling (#FOPNL) on food packages, a move aimed at providing consumers with at-a-glance nutrition information to help them quickly and easily make informed food selections. While the U.S. food industry has used voluntary FOPNL schemes for many years, #FDA is researching and drafting a mandatory FOPNL scheme that focuses on nutrients that most Americans should limit in their diet: #addedsugars, #sodium and #saturatedfat. FDA’s laser focus on nutrients to limit could further the underconsumption of nutrient-rich dairy products recommended by the DGA. For example, #wholemilk — recommended for consumption by children — could be required to declare it is high in saturated fat. #Chocolatemilk, a good source of 13 essential nutrients, could be required to declare it is high in added sugars. It is extremely important to understand if FOPNL steers consumers away from purchasing already under-consumed nutrient-dense foods. The IFIC research also found FOPNL schemes with additional information, including calorie content or nutrients to encourage, can increase the accuracy of consumers’ identification of healthier options. #DietaryGuidelinesforAmericans #labeling https://lnkd.in/dqf7N4te

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The growing demand for healthier food options has led manufacturers to explore innovative ways to create plant-based proteins and meat alternatives. Manufacturers now use ingredients like soybean roots, mushroom stems, and fungal spores, which require new production processes and proper filtration. Effective filtration management becomes crucial for successful commercial production as companies compete to develop equivalent products. Donaldson’s family of LifeTec™ filter elements are designed for applications that require sterile compressed air and gases that help optimize the processing of food and beverages, including plant-based products. https://lnkd.in/egz4-8xD #plantbased #plantbasedmanufacturering #donaldson #filtrationmanagement

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The Cultured Meat Industry is a Nascent Industry that is Scaling Fast - https://lnkd.in/eBWUhEtS The cultured meat industry is a young but revolutionary industry, with the potential to change agricultural practices and human meat consumption as we know it. Cultured meat refers to meat created using cell culture techniques within a laboratory or manufacturing facility. It is produced by growing stem cells collected from cattle, chicken, pigs, fish, lamb, and other livestock and then differentiating them into the various meat components, such as muscle and adipose tissue. Some of the major investments were Cargill’s investment into Memphis Meats and Aleph Farms and investments by Tyson Foods Venture Fund into Memphis Meats and Future Meat Technologies. Also, the cultured meat industry saw its first Series B funding rounds and the first ever public-sector R&D funding in 2020 in both the United States (U.S.) and the European Union (EU). Read more at: https://lnkd.in/eBWUhEtS #cleanmeat #culturedmeat #labmeat

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Life Cycle Analyses (LCAs) are crucial in evaluating a product's environmental impact and for businesses to make substantiated, credible environmental claims — but the absence of robust, standardized data in the alternative protein industry makes LCAs difficult and costly to commission. We recently hosted a webinar exploring the free version of an LCA software created by Foodsteps in collaboration with GFI. Didn't make it in person? Watch the recording here:

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🍝 EQUII expanded its microbial protein product range into pasta rich in protein and fibre The Californian startup expanded its product line to include protein-rich pasta varieties like rigatoni and mac and cheese, enhancing its portfolio beyond its complete-protein breads. The new pasta products are 4-5 times higher in protein and fibre than conventional options. Rigatoni contains 28g of protein (with all 9 essential amino acids) and 10g of fibre per 100g, and mac and cheese offers 19g of protein and 6g of fibre per 100g. Equii uses a microbial fermentation process that converts grains into high-protein foods by breaking down starch and sugars into a protein-rich mass. These products cater to the increasing consumer demand for high-protein and high-fibre foods, aligning with current trends and dietary concerns, like the GLP-1 craze and America's fibre deficiency. Baljit Singh Ghotra, Monica Bhatia ✉️ Hungry for weekly updates on biotech shaping the future of food? Devour the free subscription: betterbioeconomy.com

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🍄🥩 NOSH.BIO DEBUTS ONE-INGREDIENT KOJI CHUNKS, ATTRACTS NEW FUNDING Nosh.bio, which uses fungi fermentation to create proteins, has unveiled its first product in partnership with zur mühlen group (ZMG), a subsidiary of German meat giant Tönnies group of companies. The new Koji Chunks are described as a “whole new category of clean-label products”, given that they are made up of just one ingredient – Nosh.bio’s fermented fungi ingredient – plus a marinade. Nosh.bio was founded in 2022 by CEO Tim Fronzek and CTO Felipe Lino, and uses its biomass fermentation tech to turn fungal biomass into single-ingredient single-ingredient meat analogues. The company argues that red meat products are the most challenging to recreate, while current alternatives can contain long ingredient lists and many chemical additives. The startup suggests that its tech platform is highly efficient and cost-effective, while also delivering alternative proteins with taste, texture and health benefits. Meanwhile, ZMG is one of Europe’s leading sausage producers, and contributes to the €7B annualised revenue of Tönnies Group. Its extensive network of retailers and involvement in Nosh.bio’s latest fundraise will help the startup’s path to market. Read the full article here: https://lnkd.in/e_SM6DDB #GreenQueen #fermentation #altprotein #nutrition #funding #futurefood #foodsystems #sustainability

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