At the moment conventional animal meat makes up a major part of providing the global population with animal proteins. The big challenge is to meet the protein needs of a growing world population while at the same time no longer burdening the climate and natural resources to the same extent as before. The actual problems we are already facing in meat production will take our planet beyond its limits. The Paris Agreement’s climate target is impossible without a protein transition. We believe that Cultured Meat makes a significant contribution for a better future.
The range of meat products on the market exists on a spectrum of structural sophistication. On one end of the spectrum, there are less sophisticated processed products such as surimi and hot dogs; in the middle, minced products such as burgers and sausages; and on the other end, filets, and steaks. To replicate the more sophisticated products, Innocent Meat and its highly decorated partner the department of microfluidics of the university of Rostock are developing technologies biomaterials science to recreate the complex multicellular architecture of meat. Together with the university we aim to develop a scalable and cost-effective electrospinning method to produce sophisticated scaffolds that enhance cell proliferation and differentiation, and mouth feeling. To get that innovation on track, Innocent Meat, and the University of Rostock receives a federal grant with a total funding volume of half million euros.
