Key features and advantages
The shift from traditional meat to cultured meat offers a unique and unprecedented opportunity to drastically improve the sustainability of meat production. The process produces no methane or nitrous gases, thus reducing the impact of meat production on global warming and pollution to almost zero. Also, the use of land and water will, compared to traditional meat production, be reduced enormously.
Cultured meat is 100% natural meat, made from the same cells that build the meat we eat, only grown in a bio reactor instead of an animal. Our final product will have a similar taste, texture and composition to traditional meat. This is a considerable – we think decisive - advantage compared to meat substitutes from vegetable or other origin. Those products often fail to perfectly reproduce the taste, texture or composition of meat.
The meat is produced from natural, unmodified cells and is grown using natural ingredients such as sugars, proteins, minerals and vitamins. If food technology methods are used to add taste and/or texture (as it happens in traditional meat technology) they are food industry standard and internationally recognized. Arguably, cultured beef is safer than farmed beef, as the closed production process eradicates the risk of human diseases contracted from livestock (e.g. diseases as BSE, salmonellosis, or E. coli poisoning). For the record: cultured meat is fundamentally different from genetically modified food. No genetic modification is involved in this process. Tissue cultured meat is normal meat; it is made from normal muscle cells.
Cells from a single cow could produce 175 million quarter-pounders. Traditional farming methods would need 440,000 cows Global meat demand estimated to increase by 73% by 2050. But we already use 70% of farm land for livestock. Livestock farming for meat is responsible for ~18% of all greenhouse emissions, more than all global transport combined.
To maximize welfare Cultured Beef can use cells from cows from organic farms. The Cultured Beef burger may seem expensive but it will be a lot cheaper when techniques for large-scale production are perfected. It takes 10,000 small strands of Cultured Beef to create one normal sized hamburger. Cultured Beef is 100% natural beef.