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The technology behind cultured meat

The production of cultured meat starts with harvesting so-called adult stem cells (a.k.a. satellite cells) from the muscle tissue of a living cow. Satellite cells are cells in the muscle tissue that are there to create new muscle tissue when the muscle is injured, and It is exactly this inherent talent of the stem cells that will be used in a cultured meat production system. The cells are isolated from a muscle sample and then brought in a bio reactor to multiply, resulting into very high quantities. When the cell mass is big enough, the satellite cells are harvested and then triggered to differentiate into muscle tissue; in this final step, the structure and texture of the meat are built.

The cell culturing process allows for much more control over the production process and over the composition of the meat (nutrients, fat, taste, etc.). 

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. 

100% meat

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.

Safe and healthy

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.

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