• 14:45-15:10
  • Zaal 2

Cellular agriculture more than MEAT’s the eye

  • Rui-Paulo Cunha
  • Meatable b.v.

Fat reduction, Sugar reduction and what about Meat reduction?
Since around 10 years meat substitute products have been steadily growing, particularly in the last couple of years vegan and vegetarian eating habits took the food service industry by storm.
Nevertheless, the goal of developing a product that delivers a similar eating experience is still beyond reach.
Is hybridization the solution? A product containing vegan and cellular animal-based material, keeping public health, environment and animal welfare in mind. And ultimately ease meat cellular agriculture into the market.
What are the technological advantages and challenges?
How to harness its learnings to optimize the cellular agriculture process?