New in Food Fix: A look at where cell-cultivated meat is now after it was first approved in the U.S. last summer.
Veteran food tech journalist Megan Poinski unpacks the latest:
“These products remain available only to a handful of diners at one high-end restaurant in San Francisco, with no clear path to a wider market,” Poinski writes. “Making cell-cultivated meat remains difficult and expensive, as companies work to improve their science, build facilities that can make large amounts of products, and create a cost-effective culture medium to feed the cells.”
"Since June, Upside Foods and Eat Just have both been working toward scaling up and improving their products, but progress has been slow,” she writes. The piece goes into a lot more detail about the latest plans and current challenges facing each company, so go read the whole thing ⤵
Poinski also offers interesting new insight into what’s next for cell-cultivated seafood, which hasn’t gotten the go-ahead from FDA yet. “While cell-cultivated meat companies grapple with scale challenges, Justin Kohlbeck and Aryé Elfenbein, founders of cultivated seafood startup Wildtype, are laser-focused on working with FDA to get approval for cultivated sushi-grade salmon,” she writes.
“The No. 1 question in every board meeting we’ve had over the last year or two that we’ve been asked is, ‘When is this gonna happen?’” Kolbeck said in an interview. “We don’t know, and I don’t think FDA really knows, because this is still very early days for them.”
P.S. This feature on cell-cultivated meat is the first longer-form story we’ve published on Food Fix. In the coming months, we’re going to be experimenting with different formats as well as bringing in other journalists and contributors. Would love to know what you think!
#foodtech #altprotein #foodpolicy #cellag
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Co-Founder of Mango Social and @eat.click.travel
2moLooks distinctly Swiss that packaging. Hopes for the future of cultivated meat in 🇨🇭? 🫡