Christophe Chantre, co-founder and CEO at Harvard spinoff Boston Meats, meanwhile, is focused on creating appealing ‘whole muscle’ textures in alternative meats.
“We’ve invented highly-scalable technologies that allow us to create true tissue structure and in particular muscle structure… The obvious first application is in cell cultured meat, but as we launched, what was very interesting was that we had all these large food companies asking us if we could apply our technology to plant-based products, which is a huge white space, as there's no plant based chicken breast or steaks on the market today.
“And so we’ve pretty much pivoted to focus on that first. It was definitely a rough start, but we've had a couple breakthroughs more recently, and we're really starting to show that we can get this true texture.”
He added: “We really see ourselves as a platform that can enable [the alternative protein] industry.”