Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

This content item was originally published on www.foodnavigator.com, a William Reed online publication.

By Nathan Gray contact

- Last updated on GMT

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.

The €250,000 proof-of-principle burger was cooked and tasted in front of an invite-only audience in August 2013 (click here to see our coverage live from the event​). Since the grand unveiling of the 'cultured beef' burger, Post and his team at Maastricht University in the Netherlands have been back in their lab attempting to overcome some of the 'technical bottlenecks' that currently limit the commercialisation of the process.

"We mentioned in August that it's not a perfect product. There was no fat in it. We still needed serum to grow the stem cells. And there were a couple of other technical things that we need to solve," ​said Post -speaking with FoodNavigator at Food Vision in Cannes.

"So we have set out, basically still within the academic setting for the next year and a half, to solve those problems."

Commercialisation and industry interest

While the project has so far been backed predominantly through philanthropic activity, Post confirmed to FoodNavigator that a number of industry members have shown interest in his work - adding that "we need the support of those groups to market it and commercialise it."

Cultured Beef 3_FN

In terms of scaling-up, he added due to the academic setting of the work, there would be no 'large-scale' production of the meat for the foreseeable future.

"We are thinking that in the next year and a half or two years, we will start a little test factory to specifically go in to scaling up of production."

Indeed, the Dutch researcher explained that that there are already technologies available for the commercialisation and up-scaling of stem cell research. Though these technologies are based on different sorts of stem cells.

"It seems like we can just translate from those cells to ours, but of course in real life it is always a little bit more complicated,"​ he said.

Related news

Show more

Related products

show more

The Secret to Success with Plant-Based Yogurts

The Secret to Success with Plant-Based Yogurts

CP Kelco | 25-Mar-2021 | Technical / White Paper

With one in four consumers “actively trying to increase consumption of plant-based protein,” plant-based yogurts are increasing in popularity as a healthy...

Quinoa syrup, a refreshing option to rice syrup

Quinoa syrup, a refreshing option to rice syrup

Faravelli Inc, food ingredients distributor - North America | 24-Mar-2021 | Product Catalog

Quinoa syrup by Naturis is a 100% natural alternative to rice syrup, ideal for balanced vegan diets.

low in fructose
with lysine...

The Heart of Plant-Based Meats

The Heart of Plant-Based Meats

Applied Food Sciences | 24-Feb-2021 | Technical / White Paper

No disrespect to the original veggie burgers, but consumers may never settle for dry, spongy patties again... not after trying an Impossible Burger. The...

Related suppliers

Follow us

Products

View more

Webinars