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cultivated meat

Cultivated Meat Has a Production Capacity Problem. Yossi Quint Has a Plan to Fix It.

Yossi Quint wants the cultivated meat industry to succeed. However, to reach its potential, he thinks the nascent industry has one major hurdle to overcome: a severe lack of production capacity.

Quint arrived at this conclusion while working at McKinsey, where he often worked on projects for clients in the food and beverage industry. During one deep dive into the cultivated meat market, he became convinced that this new form of food production had the potential to be a multibillion-dollar industry, but would never fulfill its potential unless it can increase production by orders of magnitude over its current capacity.

To get there, Quint believed that equipment used to make cell-cultivated meat – giant metal vats called bioreactors – needed to be built specifically for the market. That’s because bioreactors used by today’s cultivated meat producers are usually modified versions of hardware made for the pharmaceutical industry, an industry with completely different unit cost economics than that of food.

Out of this challenge, the idea for his company was born. Ark Biotech is building next-generation, high-volume bioreactors for the cultivated meat industry. I sat down with Quint to discuss the challenges of developing hardware for the cultivated meat industry and where he sees the infrastructure market going in the future. The answers have been lightly edited for brevity.

Why did you decide to start the company?

I was working at McKinsey had the opportunity to work with many different companies. And I had a chance to dig pretty deep into the cultivated meat space and think in-depth about what was needed in this industry to succeed over time—doing everything from consumer insights work to thinking about how to reduce unit economics and scale up. But, as I dug into scale-up, I quickly realized that biomanufacturing will be the bottleneck for this industry to grow. And that there are very few, perhaps no players, out there that are offering sensible solutions for industrial-scale cultivated meat production.

Today we’re seeing lots of companies building their pilot production plants. Over the next few years, as the industry figures it out and moves towards industrial scale, how big do you see cultivated meat bioreactors getting?

In pharma, there’s this trend towards smaller, single-use bioreactors. Single-use bioreactors are bioreactors with a bag inside that you switch out. They are very high OPEX (operating expense), but it reduces the contamination risk. But for the blockbuster drugs, you still have 10,000 to 25,000-liter bioreactor tanks. There’s no reason cultivated meat can’t be produced at that size or even larger.

What are the challenges that need to be overcome to move to bigger bioreactors?

There aren’t necessarily intrinsic issues. There are challenges when you reach a bigger scale; A contamination event has a larger cost because you’d have to throw out the batch, so that’s one reason to think about minimizing the size or guidance or ceiling. But to us, it’s a very simple optimization equation of ‘every batch is worth X dollars, the chance of contamination is y, where along the curve do you want to play’?

There are some thermodynamics, more physics and chemistry elements, such as where can you get the uniformity of the cell culture in the bigger size bioreactor. And that’s uniformity of oxygen, of making sure that mixing works correctly. It’s also making sure that the temperature can be uniform throughout.

A lot of what we’re working on is, how do you design bioreactors in ways that are different than what you’d see off the shelf today or from a specialized company, that could operate at bigger sizes?

Why are bigger bioreactors so important?

We care about size because it’s just a major cost lever. As a CAPEX (capital expense) cost lever and an OPEX (operating expense) cost lever.

Explain what you mean by that.

As a CAPEX lever, you get economies of scale. A lot of the cost of bioreactors is the manufacturing, and just you don’t need twice as many people producing twice the size. Most bioreactors have their own seed train (ed note: seed trains are used to generate an adequate number of cells for the inoculation of the production bioreactor). If you double the size of the bigger bioreactor, you only need half as many seed trains to get the same volume.

On the OPEX side, every seed train has laborers that are working, often 24/7, running experiments, changing parameters. And so, if you are able to double the size or triple or ten times the size, you don’t need ten times the laborers, you might need the exact same number of laborers.

Will all bioreactors be the same?

The bioreactors we’re designing are widely applicable to a very large swath of the industry. There are corner cases, but we’re trying to have bioreactors that will fit 95% of companies.

But there are a few bioreactor designs that we’re working on because if you’re doing a scaffolding system, that likely looks very different and you’ll need a very different looking bioreactor if you’re doing suspension cells. And so we are designing different bioreactors to fit those different use cases. Things like media or animal type. are heavily impactful to the parameters of the bioreactor, but we don’t think that changes the core bioreactor design.

The models will depend on their production methods. And it could be that you actually have two models, you have one model, where their cells are still growing in suspension, then you might want to then get a formed product and move into a second bioreactor. So there’s a number of companies that will have two production bioreactors today.

In the future, what does the cultivated meat industry production look like? Is it highly centralized, or does each city have its own ‘meat brewing’ center?

If I were to say 10 years, it’s still gonna be highly centralized. We’re gonna have megaplants. There’s just so many efficiencies that you get at scale.

Will they be regional?

It could be regional. It just depends on how big we want to go. I don’t think there’s gonna be one plant that supplies the US. It could be two or three plants in California that are very big the same way AB InBev has just a handful of massive plants.

Can you explain why bigger production plants are better?

One of the reasons that I think bigger plants make sense, at least as an interim step, is that we really think about the COGS (cost of goods sold) in a very deep way, a lot of which is like how do you get really cheap access to whatever the basal medium is. And to get really cheap access, you probably want to be located near where corn is shipped in, or whatever your other big ingredients are. You want to be near rail lines. You just want to get those economies of scale on the upstream. You also want to be co-located near cheap energy and preferably renewable energy. And so when you think about some of the inputs that you want, and just OPEX, and also where there is available labor, it’s harder to see a world in which you have a small production plant that’s in a skyscraper in New York.

Thank you for your time.

You’re welcome.

Meat 2.0: An American Opportunity

Guest Authors: Yossi Quint and Blake Byrne

Over the past half century, the U.S. went from being by far the biggest meat producer in the world to trailing China as a distant second. Today, the protein industry is confronted with a seismic innovation–the rise of alternative protein–that could again radically alter the world’s protein landscape. The alternative protein industry is growing quickly and has the potential to be the protein of the future. In China, the Ministry of Agriculture and Rural Affairs recently included Cultivated meats and other alternative proteins like plant-based eggs as part of its 5-year blueprint for food security. Unfortunately, in the U.S., companies and government agencies are largely ignoring this revolutionary moment and are ceding an opportunity to lead the alternative protein industry to other countries. This strategy, or lack thereof, is antithetical to both our economic and security interests.

In 1961, the U.S. produced over 6x as much meat as China. Today, China produces almost 2x as much meat as the U.S. The gap between the two countries increases to 3x if you include seafood (170 million tons vs. 52 million tons). And the gap is only widening. A USDA report recently led with the headline “China Meat Supply Continues to Grow.” And the U.S. Bureau of Labor Statistics projects that 8% of all farmworker jobs (farm, ranch, and aquacultural animals) will be lost over the next decade. 

The U.S. wasn’t always a laggard in meat production and innovation. In 1878, cattle dealer Gustavus Swift commissioned the design of a refrigerated railroad car. This invention allowed for butchered meat to be shipped without going bad, enabling efficiencies in both the slaughtering and transport of meat. This technological innovation marked a watershed moment in the democratization of meat. For the first time, Americans across the country purchased cheaper and more diverse cuts of fresh beef. Meanwhile, Chicago became a rail hub for major meatpackers and the heart of a beef Empire in the West. The meatpackers’ quick ascent was supported by a regulatory environment that prioritized cheap and sanitary beef.  In the end, U.S. meatpackers leveraged their new position and government support, to become the world’s beef powerhouse. 

Today, we are at a similarly pivotal moment in the production of protein. The global introduction of alternative protein (plant-based meat, fermentation derived ingredients, and cultivated meat – meat grown from animal cells in a controlled environment) may well be a moment in the meat industry’s history of equal or greater importance than the introduction of refrigerated railroad cars. Alternative protein has experienced rapid growth over the past decade with major food and agriculture companies entering the space with billions of dollars in investments. Multiple tailwinds, such as consumers’ concern for sustainability, nutrition, and animal welfare, suggest that alternative protein will grow from less than 1% of total meat volume today, to 5%-10% of the global meat market over the next decade (see estimates from Barclays, BCG, Bloomberg).

Unlike traditional animal protein, alternative protein production does not require large grassy plains or low-cost soy to support the animals. Instead, the main need for the protein companies of tomorrow is large-scale manufacturing infrastructure, such as fermentation and bioreactor farms (massive brewery-like factories). The infrastructure required for the production of alternative protein can be built anywhere. 

Other countries have taken note. China is including these new types of protein in the roadmap for its future. Singapore, a country with minimal livestock production, became the first country in the world to approve the sale of cultivated meat, and is now considered an industry growth hub. Multiple startups now call Singapore home, owing to broad institutional support for the alternative protein industry by the government and state-backed investors. Qatar, another country with minimal historical livestock production, recently announced a deal with a U.S. company to commercialize cultivated-meat. One question now remains: will the U.S. capitalize on this new once-in-a-generation opportunity, or continue to lose jobs and market share to other countries?

Since the 19th century, the food system has become increasingly global. The shift from animal-based protein to alternative protein has the power to shift geographic centers of production and determine which corporations, new or old, command the trillion dollar fortunes attached to protein’s production. But the future is not predetermined. Where these major production centers develop and which companies will control the key infrastructure is still taking shape. Will the U.S. be a leader in this burgeoning space or go down the roads of solar energy and battery industries, which are now dominated by China. Alternative protein represents another critical inflection point for the U.S. to lead in a key industry of tomorrow. 

About the authors:Yossi Quint is the Founder & CEO of Ark Biotech, which develops cultivated meat production systems. Previously, Yossi was an Engagement Manager at McKinsey & Company where he specialized in alternative protein. Blake Byrne is a graduate student in biotechnology at the University of Cambridge. Previously, he served as the lead Science & Technology analyst for the Good Food Institute, an alternative protein think tank.

Former US Defense Official: Cell-Cultured Meat & Other Future Food Technology is Critical For US National Security

Last week, the future food industry was abuzz with the news that China had put cell-cultured meat and other future food technologies in its five-year plan.

According to Matt Spence, the former Deputy Assistant Secretary of Defense for Middle East Policy under the Obama administration, this type of move shouldn’t be all that surprising given how critical many leaders in emerging economies view food innovation to their national security.

“What what used to keep me up at night when I was at the Defense Department running Middle East policy was what type of attack is ISIS is going to launch?” said Spence last month, speaking on a panel (moderated by yours truly) at the Consumer Electronics Show. “How to plan for war with Iran? How are we thinking about going after Osama bin Laden?”

According to Spence, who is now managing director for investment and advisory firm Guggenheim Partners, what worried leaders around the region was very different.

“When I talked to leaders in the region, what kept them up at night was ‘do I have enough food and water to feed my population?’. They are realizing they have a way of producing meat that people want more of as they get wealthier, and others are appetites and demand for luxury change. And the equation doesn’t add up unless we do something new.”

While Spence himself may have come away from these conversations with a greater conviction that food technology is an essential part of a national security framework, the US still has no comprehensive plan around building a food future nearly seven years after he left the State Department. That’s not to say some parts of the US government responsible for food regulation and policy haven’t been slowly progressing on regulatory frameworks for some future food. Still, like with many things driven by US agencies, it’s all relatively piecemeal, and there’s no real cohesive strategy to it.

Maybe that will change. There are signs, after all, that the US government sees this as important, such as the recent grant given to Tufts to create an alt-protein center of excellence. But again, these are small gestures compared to the all-in approach we’ve seen from China, Israel, Taiwan, and other countries.

But who knows? As the Biden administration takes another swing at a slimmed-down Build Back Better bill in 2022 and works on other spending priorities in the second half of his term, let’s hope he and others in his administration begin to work on developing a more comprehensive, forward-looking plan to build a more sustainable food future. I’ve even written down a few ideas he could use to get started.

According to Spence, the timing is good for cell-cultivated meat and other future food technologies to begin making a difference.

“There’s a technology and a change we can make every day by what we eat, and I’m hard-pressed to find other areas of national security that there is that type of ready solution available.”

Just click play below if you want to watch the Future of Meat panel from CES 2022 to hear Matt Spence and others.

Mosa Meat (Kinda) Open Sources Its Method For Cultivating Meat Without FBS

In recent years, Mosa Meat has made a couple of things clear: 1) They want to get as close to creating real meat without the cow as possible, and 2) They want to achieve this goal in the most humane, animal-free way.

They’ve documented their progress towards achieving both of these goals along the way, first by making news in 2016 with the announcement they’d figured out a method for cultivating meat without the use of FBS, or fetal bovine serum. Since that time, they’ve updated the world on their progress and even shared techniques for how they make “real meat” complete with cell-cultured fat and muscle fibers.

And this week, the company made news again with the publication of a paper on its method for achieving muscle differentiation through a process they describe as ‘serum-starvation.’ According to Mosa, it’s through the differentiating of cells into fibers that result in the structure and chew of meat, and it’s within the muscle fibers that the proteins and rich color of meat are produced.

The paper’s primary author, Tobias Messmer, describes how they focused on the proteins on the surface of cells to achieve this differentiation without FBS.

“By specifically activating these proteins (known as ‘receptors’), we are now able to recreate the same transition in the absence of any FBS.”

With the publication of this information, the company has essentially open-sourced the ideas behind achieving animal-free cell-cultured meat. However, the company hasn’t technically open-sourced the methods for re-use since they’ve also constructed some level of IP protection around elements of the process.

From Mosa founder Maarten Bosch: “Although the decision to publish this information could be seen as competitively sensitive, we highly value openness and transparency for the advancement of the entire cellular agriculture field. We’re also dedicated to creating a healthy business and protecting our intellectual property. Having made significant progress since submitting this paper over a year ago, we are convinced we are striking the right balance with this publication.“

It’s not that open source ideas and technologies are entirely incompatible with patent protection. In software, you can open source a technology and include a patent license grant as part of the open-source license. From the sounds of it, Mosa is specifically protecting its FBS-free feed formulation, limiting its use for commercial purposes without a license.

From the announcement: “We have filed a patent for the cell feed formulation, meaning it is publicly available but protected for commercial use for a limited amount of years.”  

Patent protection or not, the industry certainly benefits from Mosa’s sharing of their processes as they innovate towards what they call “real meat” without the animal.

We Read the Public Comments on Cell-Cultured Meat Labeling So You Don’t Have To

After receiving about 1,700 comments, including many from private individuals, the USDA has closed its window for public comments on labeling standards for cell-cultured meat and poultry products.

Some of the most comprehensive responses to the USDA’s list of questions came from the Good Food Institute and New Harvest, nonprofit groups that share a mission of advancing the alternative protein industry. Environmental groups, agricultural associations, and cell-cultured meat startups also entered the fray. Here are some of The Spoon’s takeaways on the debate.

Brave new labeling requirements

The Good Food Institute and New Harvest presented different opinions on a key issue: whether or not the USDA should create unique labeling requirements for cell-cultured meat and poultry products.

Pointing to precedent created by regulatory agencies’ responses to other non-traditional production techniques, the Good Food Institute argued against the need for a new set of labeling requirements. The USDA’s Food Safety and Inspection Service “has generally promulgated new labeling requirements only when a new process or method materially alters the finished product or where it raises different or increased food safety risks,” the Institute said in its letter. Even the practice of harvesting meat from cloned animals, the Institute pointed out, has not warranted new requirements.

While the Institute argued for maximum flexibility, New Harvest seemed focused on guiding the creation of a framework that would be easy to navigate and empirically informed. The group advocated for a required qualifier term, disclaimer, or visual icon on cell-cultured meat labels, but suggested that the USDA wait to decide on a specific qualifier until we have a better understanding of how consumers will react to different options.


Good words, bad words

Per the Federal Meat Inspection Act, the U.S. government currently defines “meat” as “the part of the muscle of any cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, diaphragm, heart, or esophagus…”

In its letter to the USDA, the Arizona Department of Agriculture argued that this refers only to muscle derived from living animals. Other legacy agriculture groups (including the Alabama Farmers Federation and U.S. Cattlemen’s Association) agreed that cell-cultured products should not be considered meat.

But there are other ways to interpret the government’s definition. The Good Food Institute wrote that it does apply to cell-cultured products, because they’re grown from skeletal muscle and fat cells. New Harvest argued that in order to eliminate any room for ambiguity, “strong consideration should be given to amending the statutes and implementations to expressly clarify that ‘meat’ […] may also be produced outside the animal.”

When it came to identifying appropriate qualifier terms for the new products, most of the groups commenting from inside of the industry expressed a preference for “cell-cultured,” or “cultivated.” Alternative seafood startup BlueNalu pointed to research that the company commissioned on the use of different terms, which found that the term “cell-cultured” maximized consumer appeal while minimizing confusion.

Notably, legacy agriculture corporation Tyson Foods (which has invested in UPSIDE Foods and other cell-cultured meat startups) supported the use of the same terms. Tyson also argued that it could be appropriate for cell-based companies to use product descriptors that consumers may associate with conventional meat, like “pork loin” or “steak.”

The Good Food Institute discouraged the USDA from adopting certain terms that have been put forward by legacy agriculture groups, such as “lab-grown,” “imitation,” and “synthetic.” The Institute argued that these terms do not accurately describe cell-cultured meat.

Keeping cell-cultured consumers safe

The concept of consumer confusion has long been used by legacy agriculture groups pursuing stricter labeling requirements for plant-based meat and dairy products.

In its letter to the USDA, the Good Food Institute invoked a different kind of consumer confusion. Cell-cultured meats contain the same allergens as slaughtered meats — but if cell-cultured products are labeled differently, the Institute argued, consumers could be confused into thinking that they are free of animal allergens, creating a potential health risk.

New Harvest weighed in on some potentially misleading claims that could appear on cell-cultured meat labels. Descriptions of these products as animal-free, safer and more sustainable than slaughtered meats, or acceptable by different religious standards should all be subject to scrutiny, the group argued.

All in all, the dramatic differences between different commenters’ visions indicate the need for a clear and empirically supported framework — one that is built on a realistic understanding of consumers’ needs, and that protects companies’ rights to truthful commercial speech.

As New Harvest stated in its letter to the USDA: “Regulatory frameworks need to be redesigned to keep pace with innovation and technology and future-proof our food system. We cannot expect this technology to positively impact our food system when it is built on an outdated regulatory foundation and minimum public scientific data.”

Fruit Cells, Space Bread, and Cultured Meat Cartridges: Deep Space Food Challenge Announces Phase 1 Winners

On planet Earth, we face the challenge of feeding a rapidly growing population that is set to reach 9.7 billion people by 2050. In space, we face the challenge of feeding astronauts traveling through the galaxy for an extended period of time. Novel and innovative food technology could offer viable solutions in both realms.

For the first time ever, NASA and CSA (Canadian Space Agency) have come together this year to host the Deep Space Food Challenge. Companies competing in the challenge must be able to offer a solution to feeding at least four astronauts on a three-year space mission. The solutions should be able to achieve the greatest amount of food output (that is palatable and nutritious) with minimal input and waste. In addition to being used in space, the solution must also improve food accessibility on Earth.

This week, the winners of Phase 1 were announced:

MANUFACTURED FOODS

  • Astra Gastronomy
  • Beehex
  • BigRedBites
  • Bistromathic
  • Cosmic Eats
  • SIRONA NOMs
  • Space Bread
  • µBites
  • ALSEC Alimentos Secos SAS
  • Electric Cow
  • Solar Foods

BIO CULTURE FOODS

  • Deep Space Entomoculture
  • Hefvin
  • Mission: Space Food
  • KEETA
  • Natufia x Edama

PLANT GROWTH

  • Far Out Foods
  • Interstellar Lab
  • Kernel Deltech
  • Nolux
  • Project MIDGE
  • RADICLE-X
  • Space Lab Cafe
  • AMBAR
  • Enigma of the Cosmos
  • JPWORKS SRL
  • LTCOP
  • Team π

Many companies that were selected as Phase 1 winners use technologies that have steadily gained popularity in the food tech space, like 3D printing, using bioreactors for cultured protein, and vertical farming. In-demand “future food” ingredients like fungi, microbes, cultured cells/meat, and insects were also popular amongst competitors.

Out of the 28 winners, here are some of our favorites:

Beehex (Columbus, Ohio) – Some of you may remember Beehex for their work on a 3D pizza printer for NASA. For this competition, Beehex is proposing a UFF (Universal Food Fabricator) which can dehydrate plants and cultured meats into powder form foods, store them into hermetically sealed cartridges for 5+ years, and 3D print with the stored food in cartridges when needed.

Deep Space Entomoculture (Somerville, Massachusetts) – In this company’s proposed food system, dry-preserved insect cells will be brought up into space. Using a suspension bioreactor, the insect cells, along with other ingredients, will be reactivated and used to create traditional meat-like analogs.

Space Bread (Hawthorne, Florida) – As the name aptly suggests, this company’s tech allows for crew members to create bread in space. This food system includes a multifuntional plastic bag that is used to store and combine ingredients, and then bake a roll.

Mission Space Food: This company is making a system that will cultivate meat in space using pluripotent stem cells using cell cryopreservation and bioreactor. The creators say the system can can grow beef as well as be adapted to grow other meats such as pork or lamb.

AMBAR – (Bucaramanga, Colombia) – Operating as a small-scale ecosystem, AMBAR’s growing cabinet contains different compartments for various plants. Within this system, both terrestrial and aquatic are able to be grown for food.

Hefvin (Bethesda, Maryland) – This company produces berries by growing fruit cells in a nutrient rich media. Spherification (the culinary process used to shape liquid into squishy spheres) is used to encase different cells to create a full berry, complete with skin and pulp.

Space Cow: (Germany) – this company makes a system converts CO2 and waste streams straight into food, with the help of a food grade micro-organisms and 3D printing.

Each U.S. winner of Phase 1 has been awarded $25,000 to continue working on their solution and is invited to continue on to the Phase 2 competition.

The Spoon Weekly: David Chang Loves Food Tech, Cultivated Meat U, Amazon Fridge

This is the web version of the Spoon weekly newsletter where we wrap up of some of the most interesting stories in Food Tech. If you’d like to subscribe to The Spoon Newsletter, you can do so here.

David Chang Dives Into Food Tech

There may be no one with more culinary street cred in America today than David Chang. Not only has the New York-based chef won multiple James Beard awards and seen his restaurant Momofuku called the country’s most important restaurant, but Chang himself is widely recognized as an astute observer of the food world who always has his finger on the pulse of the country’s culinary zeitgeist.

And what’s on Chang’s mind these days is a whole lot of food tech, at least if his new series on Hulu, The Next Thing You Eat, is any indication. While the six-episode series isn’t available until October 21st, we do have the video preview, which features shots of everything from food delivery bots to lab-grown meat to indoor robotic farms, so we thought it would be fun to play a game of ‘guess who’ and see how many people and companies we can recognize from the food tech revolution. 

You can see the different food tech startups and leaders we identified on The Spoon. If you see any we missed, drop us a line.

The Spoon & CES Bring Food Tech To The World’s Biggest Tech Show

Exciting News: The Spoon is CES’s exclusive partner to bring food tech to the world’s biggest tech show!

Many remember the debut of the Impossible 2.0 burger in 2019, a watershed moment for both the company and the plant-based meat industry. There’s also been food robots, ice cream makers and much more that have made a big splash at the big show.

However, up until this year, any food professionals coming to CES were attending despite the lack of a dedicated food technology and innovation area in the exhibition space or in the conference tracks. Because CES is *the* great convener in the tech world, we felt food tech needed representation. This led The Spoon to rent out the ballroom of Treasure Island for a couple of years running to produce Food Tech Live. We wanted to give the food industry a central place to connect and check out the latest and greatest in food innovation.

But now that’s all about to change as food tech hits the big time this coming January. CES announced in June that food tech is going to be a featured theme for the first time ever at the big show. We couldn’t be more excited, in part because we will get to see even more cool food tech innovation, but also because CES has chosen The Spoon as the dedicated CES partner for the food tech exhibition and conference portions of the show!

Personally, this is a big deal as CES has been the one constant in my career as a journalist, analyst and entrepreneur, so I am very excited to help bring food tech to the big show!

Read my full post here with the news and, if you’d like to bring your food tech innovation to CES, let us know here.

We Called It: Amazon is Building a Smart Fridge

Amazon is building a smart fridge.

That’s at least according to a report from Business Insider, who reports that Amazon is building a fridge that would utilize machine vision and other advanced technology to monitor food in the refrigerator, notify us when it’s about to expire, and automatically order & replenish items through Amazon.

Dubbed Project Pulse, the initiative is being led by the company’s physical store unit, the same group that developed Amazon Go’s just walk out technology. Other teams, such as Lab 126 (its California-based hardware team that developed the Echo) and Amazon’s grocery unit are also contributing to the effort.

Here at The Spoon, we’re not all that surprised Amazon wants to create a fridge, mostly because we (I) predicted it nearly four years ago. When I asked “Is Amazon building a smart fridge?” in 2017, I tried to connect some of the dots I saw in Amazon’s commerce and devices businesses. And let me tell you, there were a lot of dots.Read more about why we suspected they were building a smart fridge at The Spoon.

Alt Protein

USDA Awards $10 Million to Tufts University to Establish a Cultivated Protein Center of Excellence

Last night, news broke of the USDA’s $10 million award to Tuft’s University to establish a cultivated protein research center of excellence. The award is part of a $146 million investment announced by the USDA on October 6th by its National Institute of Food and Agriculture’s (NIFA) Sustainable Agricultural Systems program.

This is a big deal. The US has fallen woefully behind other countries in its support for developing next-generation food technology, which is why I suggested early this year that the Biden administration create a US taxpayer-funded food innovation hub. This does that for cultivated meat.

It’s also a sign that the US education system is racing to develop a curriculum for a field that – at least up to this point – has lacked the kind of well-established curriculum as other strategically essential fields such as computer science or biotechnology.  It’s about time since cultivated meat is a unique field unto itself which requires an educated and qualified workforce to power if it is to reach its full potential.

You can read the full story about the Tuft’s new Institute for Cellular Agriculture here.  

Revo Foods Wants To Build a 3D Printing Facility For Plant-Based Fish

Austrian startup Revo Foods produces plant-based fish products, but not the formed and fried items that are becoming increasingly common in grocery store aisles. Revo is making structurally sophisticated products: sheets of smoked salmon, salmon fillets, and sushi cuts with a realistic look and feel.

We’ve already seen cell-cultured meat startups use 3D printing to create cuts of meat with complex fat and tissue structures. Revo has brought 3D printing into the plant-based fish arena, and the company is betting that the resulting products will win over more seafood eaters.

See the full story here. 

Food Robots

Basil Street’s Pizza Robot Takes Flight With New Airport Rollout Deal

Basil Street, a maker of automated pizza vending machines, announced this week it has struck a deal with Prepango, a company that specializes in automated retail of food and beverage products in airports, to bring its pizza robot to airports across the US.

Launched this year, the Basil Street pizza smart vending machine – called Automated Pizza Kitchens (APK) – is roughly 20 square feet in size and holds up to 150 10-inch, thin-crust pizzas. When a customer places an order via the touchscreen or mobile app, the APK heats the flash-frozen pizza up using a non-microwave oven that cooks the pies in about three minutes.

Up until this point, the APK has been serving up pizzas in universities, business parks and corporate headquarters. That all changes in a couple weeks when the two companies bring the pizza bot to the San Antonio International Airport. From there, Basil Street and Prepango are eyeing launches of the APK in Chicago O’Hare International Airport, Cincinnati/North Kentucky International Airport, Indianapolis International Airport among others.

Read the full story here.

Flippy The Fast Food Robot Has Its Own National TV Commercial

Flippy’s about to hit the big time.

That’s because the fast food robot from Miso that’s in service in places like White Castle is going to be the focus of a new nationally televised commercial.

The ad opens with Flippy making fries in the kitchen of a fast food restaurant while a voiceover actor proclaims “Nothing hits the spot quite like good food, made fast.”

From there the 30 second spot toggles back and forth between a mother and daughter happily eating food and Flippy making fries back in the kitchen.

The voiceover continues: “The taste you grew up on, now made more consistent, more efficient, and dare we say, more delicous. Introducing Flippy, the world’s first AI kitchen assistant.”

The narrator brings the pitch home with the tag line, “Let the robots do the robotic work, so people can do the people work.”

To read the full story and see the Flippy commercial, click here. 

Restaurant Tech

Kitchen United Acquires Zuul: Has The Wave of Ghost Kitchen Consolidation Begun?

Ghost kitchen operator Kitchen United announced they had acquired Zuul, a ghost kitchen technology and consulting services company, for an undisclosed sum.

While this is one of the most significant acquisitions so far in the ghost kitchen space, it’s likely only the start of a wave of consolidation.

Even as funding still flows into the ghost kitchen and virtual restaurant space, many operators have realized that running an extensive network of multitenant kitchens is a capital-intensive business. Much of the recent funding in the broader ghost kitchen and virtual restaurant space has gone to companies that are creating platforms that make it easy for restaurant brands to launch new virtual brands through hosted kitchen models. While some companies, like Reef, continue down the heavy capex path powered by huge raises, venture and corporate capital has started to migrate towards hosted kitchen models and virtual restaurant brands that can take advantage of underutilized kitchen capacity in existing QSRs or independents.

Do you think the ghost kitchen space is going to see a wave of consolidation? Read the full piece at The Spoon and let us know what you think in the comments. 

PizzaHQ’s Founders Are Building a Robot-Powered Pizza Chain of the Future

Darryl Dueltgen and Jason Udrija had a choice: Expand their successful New Jersey pizza restaurant brand called Pizza Love, or start a tech-powered pizza concept that could change the pizza industry.

They decided to start a revolution.

“We’ve put a lot of time into building a labor-reduced, tech-driven concept that we believe will revolutionize the pizza industry,” said Udrija, who cofounded PizzaHQ alongside partners Dueltgen and Matt Bassil.

According to Udrija, PizzaHQ will utilize robotics and other technology to create a more affordable pizza (“almost a 50% lower price point”) while using the same recipe and high-quality ingredients of the pies made at their dine-in restaurant.

Once the pizza is boxed, it’s loaded into delivery vans and distributed to heated pickup lockers around Totowa, New Jersey, a borough about thirty minutes north of Newark. Customers will be able to track their delivery and will scan a QR code to pick up the pizza waiting for them in a locker. Third party delivery partners like UberEats will also be able to pick up orders from the pickup lockers and deliver to customers.

Read the full story about PizzaHQ and their pizza robot restaurant chain concept at The Spoon. 

USDA Awards $10 Million to Tufts University to Establish a Cultivated Protein Center of Excellence

Today the USDA and Tufts University announced a $10 million award to be distributed over a 5 year period to develop an Institute for Cellular Agriculture, a flagship American cultivated protein research center of excellence. The award is part of a $146 million investment announced by the USDA on October 6th by its National Institute of Food and Agriculture’s (NIFA) Sustainable Agricultural Systems program.

The new Institute will be run by David Kaplan, who currently heads the Cellular Agriculture program at Tufts University.

From the release:

Tufts University Professor David Kaplan, a renowned cultivated meat expert, will lead the initiative and will be joined by investigators from Virginia Tech, Virginia State, University of California-Davis, MIT, and University of Massachusetts-Boston. The new institute will “develop outreach, extension, and education for the next generation of professionals” in cellular agriculture and lead research that will help to expand the menu of climate-friendly protein options and improve food system resilience.

The new program is the first federally funded Institute at a major university with the explicit goal of developing new approaches and technologies for cultivated meat. The project includes the development of new sustainable and cruelty-free growth medium, scaffolding, and fermentation technologies that can contribute to the advancement of the cultivated meat field.

The program also aims to develop a curriculum to educate students to be future leaders in the cultivated meat space. One of the goals of the Institute will be to develop “outreach, extension, and education for the next generation of professionals for workforce development and as technology leaders.”

It’s encouraging to see the Biden administration investing in research centers of excellence for cellular agriculture, particularly cultivated meat. The US has fallen woefully behind other countries in its support for developing next-generation food technology, which is why I suggested early this year that the Biden administration create a US taxpayer-funded food innovation hub. This, in essence, does that for cultivated meat.

It’s also a sign that the US education system is racing to develop a curriculum for a field that – at least up to this point – has lacked the kind of well-established curriculum as other strategically essential fields such as computer science or biotechnology. That’s a shame because while the cultivated meat industry leverages many of the advances in other areas like biotech and CS, it’s a unique field unto itself which requires an educated and qualified workforce to power if it is to reach its full potential.

Hopefully, the new National Institute for Cellular Agriculture at Tufts is another building block that will help create the foundation for the cultivated meat workforce of the future.

The Counter Asks If Cultivated Meat is a Billion Dollar Boondoggle. It’s a Question Worth Asking.

Last week, The Counter’s Deputy Editor Joe Fassler wrote an article asking whether cultivated meat is the future of meat or just a billion-dollar boondoggle?

It’s a question worth asking. While many believe this new way of producing meat will radically change the food industry over the next decade, the reality is the technology required for scaling cultivated meat production to where it creates enough food to make a dent in the conventional meat market has yet to be invented.

Fassler starts his story with Paul Wood, who doubts the viability of cultivated meat as a traditional meat replacement. According to Fassler, Wood, the one time the executive director of global discovery for Pfizer Animal Health, couldn’t understand “how costly biomanufacturing techniques could ever be used to produce cheap, abundant human food.”

After years of wondering, Wood thought he’d get his answer early this year when the Good Food Institute (GFI) released a techno-economic analysis (TEA) about cultivated meat. The TEA from GFI broke down how the cultivated meat industry would tackle a series of technical challenges that they believed would eventually transform this early-stage technology into a volume producer of high-protein calories for the masses. The report, Fassler writes, “showed how addressing a series of technical and economic barriers could lower the production price from over $10,000 per pound today to about $2.50 per pound over the next nine years—an astonishing 4,000-fold reduction.”

Wood didn’t buy it. He thought GFI’s report trafficked in wishful thinking when it came to how the industry would address the hard technical challenges that needed to be overcome.

There’s some back and forth about the economics of cultivated meat production as Fassler wonders whether investors understand what advancements are needed for them to make their money back eventually, but perhaps the most interesting part of the story is when he looks at whether the science of cellular agriculture will support cell reproduction at the scale needed to make cultivated meat viable. New facilities are needed, and those facilities – called bioreactors – will need to be optimized to the point where contamination and bacteria growth do not ruin whole production runs and make cell-cultured meat production way too costly in the process. It hasn’t been done yet, and yet the entire industry is betting it can be.

I won’t recite the entire Counter article; you should read it yourself, since, after all, it’s an important and well-written piece of in-depth journalism. Instead, I’ll just say it makes a convincing case that viability of scaling cultivated meat production is the central existential question facing this industry, and it’s really THE only question that should be keeping investors in this space up at night.

In some ways, it reminds me of the decades-long debate about the feasibility of using nuclear fusion as a way to produce cheap, environmentally friendly energy for the masses. However, unlike nuclear fusion, investors are acting as if the science for cultivated meat is largely a solved problem. Because of this, money is pouring in, and aggressive timelines are being set.

Eventually, these same investors will insist they make a return on their investments, which means, more than likely, we won’t have to wait decades to find out if they are making a wise -or foolish – bet.

San Francisco Restaurant to Serve UPSIDE Foods’ Cultivated Chicken

Berkeley, California-based cultivated meat company UPSIDE Foods, announced today that it has partnered with Dominique Crenn, the co-owner and chef of the three Michelin-starred Atelier Crenn restaurant in San Francisco. Crenn will assist with recipe development for the company, and, pending regulatory review and approval, will serve UPSIDE’s cultivated chicken at her restaurant in the future.

Previously known as Memphis Meats, UPSIDE Foods unveiled its first cultivated meatball in 2016 and its first cultivated piece of poultry in 2017. This past May, the company announced that its first consumer-facing product will be cultivated chicken. However, none of UPSIDE’s wares are on sale yet, since the company has yet to gain regulatory approval to sell these and other cultivated meat products.

At the moment, Singapore is the only country that has approved the sale of cultivated meat, and it isn’t clear who will be the next. In the U.S., the FDA and USDA will oversee the regulation of cultured meat, and figuring out this framework is still a work in progress. As a result, UPSIDE’s restaurant partnership won’t come to fruition until the company gets regulatory approval to sell its cultivated meat.

If and when that happens, it will be a big switch for Crenn’s restaurant, too. Because of environmental concerns around the production of meat, Crenn made the decision to remove all meat from Crenn Dining Group’s restaurants in 2019. Since UPSIDE’s cultivated chicken is actual meat made from harvested animal cells, the restaurant group will be deviating from that stance for the first time in a few years. Of course, one of the benefits touted by cultured meat industry is that its products are more environmentally friendly than conventionally raised meat, since no animals are slaughtered in the process.

Putting cultured meat on a restaurant menu is one way to introduce it to consumers. Other food tech start-ups like Impossible Foods and Meati have presented their products through restaurants first, before going diectly to consumers. This is one way to garner interest from the innovators and early adopters who are eager to try new products.

After getting regulatory approval, UPSIDE Foods will continue to partner with other chefs and restaurants throughout the U.S. The company has begun building a production facility in the San Francisco Bay Area, and eventually plans to roll out its cultivated meat in grocery stores.

Report: Nestlé Is Getting Into Cultivated Meat Through Deal With Israel’s Future Meat

CPG giant Nestlé intends to enter the cultured meat market via a partnership with Israel-based alt-protein company Future Meat, according to a report from Bloomberg. 

Unnamed sources familiar with the matter said Nestlé is working on various products that mix its own plant-based proteins with cultivated meat from Future Meat. 

More granular details on the deal, such as specific products are not available at this time. Future Meat recently opened what it says is the world’s first production facility for cultured meat. The plant, located in Future Meat’s hometown of Rehovot, Israel, can produce 500 kilograms of cultured meat per day, or the equivalent to about 5,000 hamburgers, according to the company. The new facility is currently processing cultured chicken, pork, and lamb. Beef production is also in the works.

Future Meat’s end products will be a combination of cultivated and plant-based protein, which is exactly what Nestlé is aiming for in its deal with the company. Future Meat told the Spoon recently that its products are currently 45 to 75 percent cultured meat, with an edible scaffold made of plant protein.

Earlier this year, Future Meat told The Spoon it has been able to decrease the cost of cultured meat production by 1,000x over the last three years. At last check, the company had brought the cost of its cultured chicken breast down to $7.50 USD per quarter-pound serving. It followed that up with news that the production price could drop to $2 within the next 12 to 18 months.

Actual product launches for both Future Meat and Nestlé are contingent on the companies getting regulatory approvals. Currently, Future Meat is working to get regulatory approval here in the U.S., with the goal of selling its products in foodservice venues next year. A partnership with a major CPG like Nestlé may boost the company’s ambitions in this area.

Aleph Farms Raises $105M in Series B Funding

Cultivated meat company Aleph Farms announced today it has completed a $105 million Series B round of funding, bringing the company’s total funding to date to $118 million. The Series B round was led by L Catterton and DisruptAD with participation from Skyviews Life Science, Thai Union, BRF, and CJ CheilJedang. Existing investors VisVires New Protein, Strauss Group, Cargill, Peregrine Ventures, and CPT Capital also participated in the round.

Israel-based Aleph Farms said the new funds will go towards increasing manufacturing, growing operations internationally, and expanding product lines. Currently, the company is developing a cultivated beef steak and will unveil a prototype for that product in November at the Agri-Food Innovation Summit. 

There is of course an enormous difference between unveiling a prototype and making these whole-muscle cuts of cultivated meat at scale. One of the challenges for cultivated meat companies is being able to produce large quantities of product at a cost that is on par with traditional meat. Aleph Farms launched a new production process at the end of 2020 that will eventually be able to reach that price parity, according to the company.

The process is the first part of a phased build-out for Aleph’s forthcoming pilot production facility, which the company says will be operational by 2022. Aleph Farms also plans to do an initial market launch at that time. The Series B funding will, in bigger-picture terms, go towards helping the company realize that goal. 

Aleph’s announcement today follows recent news from other cultivated meat companies that are also opening pilot production facilities and also aiming for commercial launches in 2022. That includes MeaTech 3D, also based in Israel and also developing whole cuts of cultivated meat. Another Israeli company, Future Meat, has already opened its facility and says it plans to sell cultivated meat in the U.S. by 2022.

Before anyone sells anything, however, these companies must get regulatory approval for each market they want to enter. So far, just one company, Eat Just, has regulatory approval to sell cultivated meat, and that’s only in Singapore. Along with price parity, getting regulatory approval is a major topic in the cultivated meat conversation these days. 

Aleph Farms says it is working with regulatory agencies, though the company did not specify for which markets. Part of the company’s international expansion will be to the United Arab Emirates and the wider Gulf Cooperation Council (GCC) region. Aleph said it is also evaluating the possibility of a manufacturing facility located in the UAE.