Anay Mridul’s Post

Is there a clear pathway to registration of cultured meat products in the EU?

🇸🇬🛒🥩 Shoppers in Singapore can now buy cultivated meat in retail. Eat Just, Inc., a Californian cultivated meat pioneer, launches its GOOD Meat chicken in the retail market at Huber's Butchery in Singapore. This marks the first time cultivated meat is available for retail purchase worldwide. The retail debut is a major breakthrough for the industry, which has struggled with manufacturing scalability and cost management. The retail launch was marked by the introduction of Good Meat 3, a new, lower-cost formulation: 👉 it contains only 3% cultivated meat cells 👉 comprised mostly of plant-based ingredients like wheat and soy proteins 👉 priced at S$7.20 ($5.35) for a 120g pack Eat Just's CEO, Josh Tetrick, highlighted that this retail availability is a significant step towards normalizing cultivated meat as a new food category. The launch coincides with the reopening of Huber’s Butchery after extensive renovations, further cementing Singapore's position as a leader in the cultivated meat industry. With additional cultivated meat products expected to enter the market, such as Vow’s cultivated quail and Meatable’s cultivated pork, Eat Just remains the only company to have its product available in retail freezers. Read the full Green Queen Media article here: https://lnkd.in/eyRCgY-6 #ForwardFooding #cultivatedmeat #altprotein #futurefood #innovation #foodsecurity #foodtech

🌱🍤 Israeli startup Steakholder Foods has added a 3D-printed shrimp prototype to an expanding roster of alternative seafood products, a month after unveiling the world’s first 3D-printed eel alternative. The company plans to roll out its seafood portfolio – which currently comprises a cultivated grouper fish fillet (in collaboration with Umami Bioworks), and the 3D-printed eel and shrimp – to future customers in two potential forms. The first would be a standard 3D-printed analogue, while it’s considering making hybrid seafood (a combination of plant-based and cultivated ingredients) as well, if it’s able to scale in a cost-effective manner. “By unveiling a second new species of plant-based, 3D-printed seafood this month, we expect to position Steakholder Foods to sell and deliver its first DropJet printer in 2024, offering partners and customers a unique opportunity to benefit from the expanding global seafood market, while making the right kind of impact on the environment,” said CEO Arik Kaufman. Other players in this space include Vegan Zeastar (Netherlands), Thai Union Group PCL. (Thailand), HAPPIEE! (Singapore), LILY'S VEGAN PANTRY, Mind Blown™ by The Plant Based Seafood Co. (both US) and Boldly Foods (Australia). #GreenQueen #altprotein #foodtech #innovation #sustainability #foodsystems

🥩🍽️ WILL THIS BE A GOOD YEAR FOR CULTIVATED MEAT? July 2023 was a landmark moment for cultivated meat. It was the month after Californian startups Eat JUST’s GOOD Meat and UPSIDE Foods received USDA approval to sell their cultured chicken nationwide, and became the month that saw the debut of these products in restaurants. UPSIDE Foods’ chicken made its way onto the menu of Dominique Crenn's Michelin-starred eatery Bar Crenn in San Francisco, while José Andrés’ Washington, DC restaurant China Chilcano debuted GOOD Meat’s product, which rolled out for public tasting weeks later. “It represents a giant leap towards a world where people no longer have to choose between the foods they love and a thriving planet,” UPSIDE Foods CEO Uma Valeti, MD said at the time, summing up the weight of the occasion. “I can’t wait for more people to get their first bite – it’s a magical moment that inspires an exciting world of new possibilities.” Now, however, people can’t get those bites anymore, not in the same capacity anyway. UPSIDE Foods and GOOD Meat have hit pause on their restaurant collaborations for now. And that’s not just in the US – GOOD Meat’s products are no longer available in Singapore either, which was the first country to approve the sale of cultivated meat anywhere in the world. In a year earmarked as a milestone for regulatory pathways and commercialisation of cultured meat – with Israel’s Aleph Farms becoming just the third company to earn clearance last month – where does that leave the industry? Carrie Kabat Sheila Voss Yoav Reisler Josh Tetrick #GreenQueen #altprotein #cultivatedmeat #futurefood #sustainability #foodtech #foodsystems

𝐒𝐩𝐞𝐜𝐢𝐚𝐥𝐭𝐢𝐞𝐬 𝐨𝐟 𝐁𝐫𝐚𝐳𝐢𝐥𝐢𝐚𝐧 𝐦𝐞𝐚𝐭 𝐚𝐧𝐝 𝐜𝐡𝐢𝐜𝐤𝐞𝐧: Renowned for their exceptional quality and distinctive flavors. Here are some key aspects that highlight their specialties: 𝐁𝐫𝐚𝐳𝐢𝐥𝐢𝐚𝐧 𝐁𝐞𝐞𝐟: 𝟏. 𝐆𝐫𝐚𝐬𝐬-𝐅𝐞𝐝 𝐂𝐚𝐭𝐭𝐥𝐞: Most Brazilian beef comes from grass-fed cattle, which results in leaner meat with a unique flavor profile compared to grain-fed beef. 𝟐. 𝐏𝐢𝐜𝐚𝐧𝐡𝐚: This is one of the most famous cuts of Brazilian beef. It's a top sirloin cap with a distinctive fat cap that adds flavor and tenderness. 𝟑. 𝐂𝐡𝐮𝐫𝐫𝐚𝐬𝐜𝐨: Brazilian barbecue, known as churrasco, involves grilling meats on large skewers over an open flame. This method enhances the natural flavors of the meat. 𝟒. 𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐒𝐭𝐚𝐧𝐝𝐚𝐫𝐝𝐬:  Brazil has stringent quality standards and export regulations, ensuring that the beef is safe, high-quality, and flavorful. 𝐁𝐫𝐚𝐳𝐢𝐥𝐢𝐚𝐧 𝐂𝐡𝐢𝐜𝐤𝐞𝐧: 𝟏. 𝐇𝐨𝐫𝐦𝐨𝐧𝐞-𝐅𝐫𝐞𝐞 𝐚𝐧𝐝 𝐀𝐧𝐭𝐢𝐛𝐢𝐨𝐭𝐢𝐜-𝐅𝐫𝐞𝐞: Brazilian chicken is often raised without hormones and antibiotics, appealing to health-conscious consumers. 𝟐. 𝐋𝐚𝐫𝐠𝐞 𝐒𝐜𝐚𝐥𝐞 𝐏𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧: Brazil is one of the world's largest producers and exporters of chicken, with advanced farming techniques that ensure consistent quality. 𝟑. 𝐃𝐢𝐯𝐞𝐫𝐬𝐞 𝐂𝐮𝐭𝐬: Brazilian chicken is available in a variety of cuts, catering to different culinary needs and preferences. 𝟒. 𝐄𝐱𝐩𝐨𝐫𝐭 𝐐𝐮𝐚𝐥𝐢𝐭𝐲: The chicken produced in Brazil is subject to strict quality control measures, making it a trusted choice globally. 𝐆𝐞𝐧𝐞𝐫𝐚𝐥 𝐀𝐭𝐭𝐫𝐢𝐛𝐮𝐭𝐞𝐬: 𝟏. 𝐒𝐮𝐬𝐭𝐚𝐢𝐧𝐚𝐛𝐢𝐥𝐢𝐭𝐲: Many Brazilian meat producers are committed to sustainable farming practices, which help in maintaining environmental balance. 𝟐. 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐇𝐞𝐫𝐢𝐭𝐚𝐠𝐞: Brazilian cuisine has a rich heritage that incorporates various meats in traditional dishes like feijoada (a black bean stew with pork) and coxinha (chicken croquettes). 𝟑. 𝐅𝐥𝐚𝐯𝐨𝐫𝐬 𝐚𝐧𝐝 𝐒𝐞𝐚𝐬𝐨𝐧𝐢𝐧𝐠𝐬: Brazilian meats are often marinated with traditional seasonings such as garlic, lime, and a variety of herbs, enhancing their natural flavors. 𝐏𝐨𝐩𝐮𝐥𝐚𝐫 𝐃𝐢𝐬𝐡𝐞𝐬 𝐅𝐞𝐚𝐭𝐮𝐫𝐢𝐧𝐠 𝐁𝐫𝐚𝐳𝐢𝐥𝐢𝐚𝐧 𝐌𝐞𝐚𝐭 𝐚𝐧𝐝 𝐂𝐡𝐢𝐜𝐤𝐞𝐧: - 𝐅𝐞𝐢𝐣𝐨𝐚𝐝𝐚:  - 𝐂𝐨𝐱𝐢𝐧𝐡𝐚:  - 𝐅𝐫𝐚𝐧𝐠𝐨 𝐚 𝐏𝐚𝐬𝐬𝐚𝐫𝐢𝐧𝐡𝐨:  - 𝐄𝐬𝐩𝐞𝐭𝐢𝐧𝐡𝐨: #BrazilianCuisine #MeatLovers #ChickenDelights #FoodieFavorites #CulinaryExperience #GourmetEats #FlavorfulBites #ViralEats #FoodieHeaven #TasteOfBrazil #supplychain #logistics#transportation#shipping#supplychainmanagement #creativity#personaldevelopment#motivation#mindfulness#inspiration #selfhelp#management #leadership#careers#socialmedia#socialnetworking #branding#personalbranding#onlineadvertising#storytelling#humanresources#jobinterviews#hiringandpromotion#jobsearch#jobseekers#jobopening#hr#workingathome#recruiting#job#hiring#deeplearning

🧫🥩 UPSIDE Foods to offer Floridians free cultivated chicken before the state bans cultivated meat. With a forthcoming ban on cultivated meat set to begin on July 1, UPSIDE Foods is organizing a one-night pop-up event in Miami to celebrate food innovation and the freedom to choose what we eat. This event, featuring Miami chef Mika Leon and mixologist Gio Gutierrez, offers Floridians their first and last opportunity to try cultivated meat before the ban. UPSIDE Foods pioneered the introduction of cultivated meat in the US market after receiving regulatory approvals from the FDA and USDA. The company advocates that cultivated meat is a crucial part of the future food landscape due to its potential to meet growing meat demands in a safer, more humane, and sustainable manner. Despite these benefits, Florida Governor DeSantis signed Senate Bill 1084, which criminalizes the production and sale of cultivated meat in the state. The "Freedom of Food" event, co-hosted with The Brick & Timber Collective, is scheduled for June 27 and will be free and open to the public on a first-come, first-served basis. Chef Mika Leon praised the cultivated chicken for its taste and quality, while Jesse Feldman of Brick & Timber Collective highlighted the negative impact of the ban on Florida's tech ecosystem and innovation potential. Learn more in the full PR Newswire article: https://lnkd.in/ebMtrz5u #ForwardFooding #cultivatedmeat #foodtech #altrotein #futurefood #policy #foodsystems

Would you eat cultivated meat? In a survey from Purdue University, 60% of US consumers said they would be open to it. What's my opinion? In my perfect world, everyone would eat plant-based, and there would be no need for meat at all. But I'm also aware that the likelihood of that is very slim. While I wouldn't eat cultivated meat, as I've thrived on a meat-free diet for over 20 years, I can acknowledge it as a route to provide a slaughter-free food system. And for that reason, I am in support of it. #futureoffood

In their Consumer Food Insights survey, Purdue University asked consumers to group different animals based on their willingness to try conventional and cultivated meat cuts in a professional restaurant setting. While there's still hesitation about the taste and healthiness of cultivated products, some findings are promising. They found that around 60% of consumers are willing to try cultivated beef, chicken, and pork in restaurants, while around 30% are unwilling. Learn more about the survey here ➡️ https://hubs.ly/Q02yhGvC0 What are your thoughts on cultivated meat? Share with us in the comments! #CellularAgriculture #CultivatedMeat #ProVeg

Have you ever found yourself in a cozy restaurant, eyeing your favorite dish, and suddenly pondered, "I wonder where these ingredients came from? Who nurtured them? Who raised them? Who devoted their time and energy to them? And how did they journey all the way here?" If your answer is 'never,' don't fret! You're in great company. Rarely do we invest the mental energy to contemplate the origins of our food. We're often so engrossed in satisfying our cravings or indulging in our favorite dish that we overlook the impact of consuming avocados, salmon, mushroom risotto, or eggplant parmesan all year round. But why should we care? Well, unless you were fortunate enough to be taught about this from an early age, it's likely you've never given it a second thought.  Our school systems seldom educate us about it, and the fast-food chains on every corner are hardly forthcoming with this information.  Plus, there are no federal regulations compelling producers or supply chains to disclose such details. Yet, here at NextGen Purpose, we firmly believe that understanding where your food comes from should be a common practice.  It's not something we should shy away from, whether due to a lack of information or fear of the answers we might find. To us, eating is a fundamental human right, and everyone should be privy to the journey their food has taken. We should know how it was grown, harvested, raised, and processed. This chain of custody needs to be shorter and more transparent. Doing so could help us combat the staggering 1.3 billion metric tons of annual food waste and fight back against climate change. We're producing food on a massive scale, and quite frankly, it's unnecessary. If we could focus more on local production and farmers, we'd shorten this chain significantly.  Profits would return to the farmers' pockets instead of being sliced by middlemen. We'd contribute to local biodiversity and confront numerous health issues by returning to real, minimally processed, farm-to-fork food. Just like the good old days. We should reconnect with our roots and start asking more questions like, "Where does this steak come from?" What do you think? Let's start this conversation together! -------------- Hi, I’m Justine Reichman, your friendly neighborhood, Founder & CEO of NextGen Purpose and Host of the Essential Ingredients Podcast  Our mission is to boost driven, forward-thinking folks & and initiatives in the regenerative food scene. Follow along for more. #FoodInnovation #RegenerativeFood #SustainableEats

🇮🇱 Israel’s Aleph Farms has become the first company in the world to earn regulatory approval for cultivated beef, after the Ministry of Health Israel (IMOH) issued a ‘no questions’ letter for its consumer brand Aleph Cuts in December – akin to an FDA ‘No Questions’ letter in the US. It allows the producer to market its products – currently priced similarly to premium conventional beef – in the country, with plans to roll out at restaurants and, eventually, retailers. 🌍 With the greenlight, Israel joins a very short list of countries to allow the sale of cultured meat – only Singapore (Eat Just, Inc. in 2020) and the US (UPSIDE Foods and Eat Just in 2023) have done so. But these approvals were all done for cell-based chicken products, meaning Aleph Farms is the first company permitted to sell cultivated beef. 🎉 “This announcement marks a critical leap in the global race to make the meat that people love, that’s also better for our climate, biodiversity, and food security,” said Bruce Friedrich, founder and president of alternative protein think tank The Good Food Institute (GFI). “We’re thrilled consumers in Israel will soon join those in the US and Singapore as being among the first to be able to purchase these delicious products.” 🔍 The decision brings an end to a process a year-and-a-half in the making, when Aleph Farms filed its initial submission to the health ministry, following a pre-submission consultation. The company worked closely with the Food Risk Management Department, led by co-founder Dr Ziva Hamama, Ph.D., to ensure “full compliance with safety standards” for these novel proteins. 🏭 “This regulatory approval grants us permission to produce and market our product in Israel, subject to specific directions for labelling and marketing provided by the Israeli Ministry of Health, and the completion of Good Manufacturing Practices, Inc inspection for our pilot production facility,” explained Yifat Gavriel, the company’s regulatory affairs chief. 🕊️ “With its global leadership in cellular agriculture, Israel continues to push for greater regional integration and economic collaboration, which will be crucial for stabilising the region,” said Toubia. “We believe that addressing joint challenges like food security is the best way to ensure the prosperity of the Middle East and other parts of the world that rely heavily on massive food imports, especially in Asia. #GreenQueen #altprotein #futurefoods #foodtech #regulatoryapproval #sustainability #foodsecurity #Israel #cellularagriculture