Christie Lagally’s Post

🥩 Is lab-grown the future of meat? Even after $1.6B in investment into the sector, is cultivated meat a viable long-term solution? I created a fact-based, humorous video covering the history and future of meat replacements, including plenty of data-driven insights. The short answer is: YES, it's an incredibly necessary thing for humanity. But that doesn't necessarily mean these products will be flying off the shelves in the short term. What about you? Would you eat/support/invest in lab-grown meat? ➡️ https://lnkd.in/g9fxig_9 #LabGrownMeat #FutureofFood #EcoTech #Sustainability #SDG #MeatAlternatives #Futurology

Leading the future of food with InflexionPoint's Cultured Meat innovations. Our advanced bioinformatics and bioreactor control systems are key in overcoming the challenges of scaling cultivated meat production. Learn how we're transforming food sustainability at: https://zurl.co/lAfS

Cultivated meat has made significant strides over the past decade, yet the high cost of commercialization remains a challenge. The Good Food Institute's Trends in Cultivated Meat & Bioprocessing report highlights key factors, including the reliance on expensive pharma-grade bioreactors due to a lack of food-grade alternatives. During Future Food Tech in Chicago, Matt Hotze, GFI's director of science and technology, discusses how industry collaboration can help address this issue and reduce CapEx barriers. Check out the full interview at the link below: https://lnkd.in/eC3C8JQu #culitvatedmeat #bioprocessing #foodgrade #cellularagriculture #alternativeproteins

🌱 Revolutionizing Food Technology: Lab-Based Meat Production 🥩 Exciting developments in food technology are paving the way for sustainable and ethical alternatives to traditional meat production. Lab-based meat, also known as cultured or cell-based meat, is at the forefront of this innovation. How it Works: 1. Cell Isolation: Animal cells are carefully selected and isolated through a small biopsy. 2. Cell Culture Initiation: Isolated cells are placed in a nutrient-rich culture medium to initiate proliferation. 3. Cell Proliferation: Cells multiply and proliferate, reaching a significant quantity for meat production. 4. Differentiation: Cells are induced to differentiate into muscle, fat, and connective tissue cells, mimicking the structure of natural meat. 5. Bioreactor/Fermenter Culture: Cells are transferred to a controlled bioreactor or fermenter for optimal growth. 6. Harvesting: Once cells have formed the desired tissue structure, they are carefully harvested. 7. Processing and Formulation: The harvested cells undergo processing and formulation to create the final product. #LabBasedMeat #SustainableFood #FoodTech #Innovation #FutureOfFood #FermentationTechnology #BioreactorCulture #CellCultureTech #LabFermentation #Bioprocessing 🌐

Leading the future of food with InflexionPoint's Cultured Meat innovations. Our advanced bioinformatics and bioreactor control systems are key in overcoming the challenges of scaling cultivated meat production. Learn how we're transforming food sustainability at: https://zurl.co/lAfS

Leading the future of food with InflexionPoint's Cultured Meat innovations. Our advanced bioinformatics and bioreactor control systems are key in overcoming the challenges of scaling cultivated meat production. Learn how we're transforming food sustainability at: https://zurl.co/lAfS

Thank you, Shreya Asopa, for inviting me to contribute to this insightful article. It was a pleasure collaborating with you during the session! 😊 It's truly inspiring to shed light on the optimistic future of the cultured meat industry and underscore the significance of patience as we witness this innovative field taking root. Sharing some pointers from the article below: 🚀 Excited to share my latest article in Gulf Gourmet magazine on the dynamic evolution of the cultivated meat industry! 🚀 🔍 Industry Transformation: From scarce research to hybrid cultivated meat products now available on Singapore’s supermarket shelves, we've come a long way. 🌍 Consumer Insights: Consumer attitudes are shifting. People are now keen to understand the ingredients and sustainability of their food, highlighting the importance of transparency and clear labeling. 📈 Sector Growth: With over 170 companies developing cultivated meat and seafood in 2023, the industry continues to innovate despite challenges. Patience and strong R&D are crucial for progress. 💡 Technological Advancements: Startups can leverage computer modeling to enhance cell growth and bioreactor designs, saving time and resources. Collaborations with non-profits like CMMC Cultivated Meat Modeling Consortium provide valuable support for these innovations. 🌏 Global Potential: Exciting opportunities are emerging in regions like Singapore and the Middle East, with new markets and regulatory approvals paving the way for growth. I'm proud to contribute to this rapidly advancing field and look forward to its continued success. Read the full article here: https://lnkd.in/gE9ymUEn (page 30) #CultivatedMeat #SustainableFood #FoodInnovation #FoodTech #FutureOfFood

What's Next for Cultivated Meat? Nithin Shetty & Sruthi Sadanand talk about the challenges and technological solutions they foresee for the cultivated meat industry. Despite the hurdles, there's a lot of hope on the horizon for this innovative field. Read the full story here: https://lnkd.in/d7eNrdrP #CultivatedMeat #FoodTech #Innovation #Sustainability

New sustainable ways in food production with benefits to climate, environment and animal welfare are emerging. What countries will lead the way?

🚀 The fourth issue of The Cell Base magazine is here! 🧫 Last week we launched our latest edition, packed with insights and industry updates shaping the future of cellular agriculture. Here's what you can expect: 💡 Regulatory breakthroughs 💡 From the UK's cultivated meat regulatory sandbox to Vow's recent launch in Hong Kong, the global regulatory landscape is evolving. Our roundtable discussion features GOOD Meat's Josh Tetrick, UPSIDE Foods' Sheila D., Aleph Farms' Yifat Gavriel, Meatly's Owen Ensor, VITAL MEAT's Olivia de Talancé, Ivy Farm Technologies' Richard Dillon and BLUU Seafood's Chris Dammann, Ph.D., sharing their experiences navigating these challenges. 🍣 Premium cultivated products 🍣 Cultivated foie gras, bluefin tuna toro, and other high-value offerings are leading the charge toward commercialisation, meeting demand for luxury while tackling scalability challenges. Explore the strategies of innovators like GOURMEY, Forsea, #Vow, and BlueNalu. 🌱 Sustainable solutions 🌱 We spotlight #molecularfarming and plant cell cultivation as transformative technologies addressing global food system challenges. Meet the pioneers driving this revolution: Ayana Bio, Ginkgo Bioworks, Inc., Novella, PoLoPo, Pluri, NewMoo, ORF Genetics, California Cultured Inc., ReaGenics and Evogene. ✨ You can subscribe for FREE to access the full magazine here: https://lnkd.in/enVR_y8q #cultivatedmeat #cellularagriculture #foodtech #biotech #cellag #TheCellBase #magazine #cellbasedmeat