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If The U.S. Is A Nation Of Innovation, Why Aren't We Embracing Cell-Cultured Meat?

Expediting U.S. regulatory approval for cell-cultured meat would help address some of the most pressing issues of our time. ....

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Reducing the cost of cell-cultured meat... In conversation with Richcore Lifesciences

CellRx in the UK working on growth factors for cell cultured meat, using a variety of expression systems from genetically engineered plants to fungi, yeast, and bacteria.
“But I think we are well positioned because we ve been doing this for a few years, said Ravi, who said Richcore is also working with several food companies in the emerging precision fermentation space, offering its R&D, scale-up and manufacturing expertise to help them scale up.

We re not starting from scratch. We also do a lot of high throughput screening [of microbial hosts]
to identify the strains of bacteria, yeast and fungi that will give the best yield of factors.” ....

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When will cell-cultured meat reach price parity with conventional meat?

The ‘meat’ in question would be a “
slurry or paste made out of meat cells, comparable to very finely ground meat, suitable for further formulation into meat-consumer products” as opposed to a next-generation more structured, steak-like product, explain the authors at
CE Delft, noting that cells from water-based species can be grown at lower temperatures (15-30°C), saving some heating costs.
The economics of cell-cultured meat production
“Basic thermodynamics” dictate that growing meat from cells in bioreactors instead of living, breathing, animals should be more efficient, as resources “
are spent on growing only the cells that make up the meat product rather than maintaining the day-to-day activities of an entire animal’s body,” noted GFI senior scientist Elliot Swartz, in an analysis of the studies you can read ....

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CellRx on a mission to slash cost of growth factors used in cell-cultured meat production

CellRx on a mission to slash cost of growth factors used in cell-cultured meat production
For cell-cultured meat to be commercially viable, we’ll need to see significant movement in the price and availability of growth factors (signaling proteins that stimulate cell growth and differentiation) says UK-based CellRx, which says it can produce a proprietary version of insulin-like growth factor at a fraction of the standard price for IGF-1.
One of the many challenges facing cell-cultured meat companies is producing an affordable animal-free growth medium (early prototypes of cell cultured beef, for example, used fetal bovine serum, the liquid part of blood, a byproduct of the livestock industry, which somewhat defeats the purpose of cell-cultured meat). ....

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'Cell-cultured' best term for seafood made in bioreactors, say key stakeholders

“
In order to clearly differentiate from conventionally produced wild or farmed seafood products, an appropriate qualifier [ie. ‘cell-cultured’]
should be used to denote seafood products that are produced using the method of cell cultured technology.
The qualifier should be science-based, accurate, and informed by peer-reviewed, published consumer studies.
Such products should also be subject to allergen labeling, “
to put those with seafood allergies on notice that the same risks apply as with conventional seafood,” they said.
Memphis Meats: ‘It would simply be misleading for labeling to indicate that cell-cultured products are made primarily from plants’
In a separate submission filed with the FDA, AMPS Innovation member ....

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