SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Suppliers

Read more breaking news

 

 
Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

By Nathan Gray+

16-Apr-2014
Last updated on 16-Apr-2014 at 16:05 GMT2014-04-16T16:05:00Z

"We will start a little test factory to specifically go in to scaling up of production," says the man behind the world's most expensive burger.

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become a reality.

The €250,000 proof-of-principle burger was cooked and tasted in front of an invite-only audience in August 2013 (click here to see our coverage live from the event ). Since the grand unveiling of the 'cultured beef' burger, Post and his team at Maastricht University in the Netherlands have been back in their lab attempting to overcome some of the 'technical bottlenecks' that currently limit the commercialisation of the process.

"We mentioned in August that it's not a perfect product. There was no fat in it. We still needed serum to grow the stem cells. And there were a couple of other technical things that we need to solve," said Post -speaking with FoodNavigator at Food Vision in Cannes.

"So we have set out, basically still within the academic setting for the next year and a half, to solve those problems."

Commercialisation and industry interest

While the project has so far been backed predominantly through philanthropic activity, Post confirmed to FoodNavigator that a number of industry members have shown interest in his work - adding that "we need the support of those groups to market it and commercialise it."

In terms of scaling-up, he added due to the academic setting of the work, there would be no 'large-scale' production of the meat for the foreseeable future.

"We are thinking that in the next year and a half or two years, we will start a little test factory to specifically go in to scaling up of production."

Indeed, the Dutch researcher explained that that there are already technologies available for the commercialisation and up-scaling of stem cell research. Though these technologies are based on different sorts of stem cells.

"It seems like we can just translate from those cells to ours, but of course in real life it is always a little bit more complicated," he said.

Nutraceutical innovation around boosting or reducing nitric oxide

Nutraceutical innovation around boosting or reducing nitric oxide

Industry interest in boosting nitric oxide, a potent vasodilator, has been increasing, with companies...

Milk protein producer not ready throw in towel to whey

Milk protein producer not ready throw in towel to whey

Milk proteins continue to carve out a strong niche in sports nutrition despite’s whey...

Just Thrive Probiotic chosen for HIV trial, company says

Just Thrive Probiotic chosen for HIV trial, company says

Thrive Probiotic has gathered data on the company’s Just Thrive Probiotic supplement and its...

Synbio ingredients have vast market penetration, new list shows

Synbio ingredients have vast market penetration, new list shows

Synthetic biology, or GMO 2.0 as some are calling it, has vastly more penetration...

FOODVISION: Trust and ethics key to reaching consumer hearts and minds

FOODVISION: Trust and ethics key to reaching consumer hearts and minds

Erin Boyd Kappelhof

Managing Partner, Eat Well Global

FOODVISION: DNA testing just ‘one part of the jigsaw’

FOODVISION: DNA testing just ‘one part of the jigsaw’

Andrew Steele

Head of Product Development, DNAFit

From marketing to taste: How virtual reality will change the food industry

From marketing to taste: How virtual reality will change the food industry

Virtual reality has arrived and is set to change the way the food industry...

Is pharma interest in probiotics a challenge or opportunity?

Is pharma interest in probiotics a challenge or opportunity?

The probiotic category continues to grow rapidly on a global basis. And with growth...

Food Vision: Insights and highlights from day one in London

Food Vision: Insights and highlights from day one in London

Food Vision kicked off yesterday with insights from innovation specialists and trailblazing startups. Join...

Overcoming the taboo of vaginal health – the next frontier of probiotics

Overcoming the taboo of vaginal health – the next frontier of probiotics

A paradigm shift is needed to force delicate women’s health issues like vaginal infections...

FiE 2015: Our best bits

FiE 2015: Our best bits

Our teams of journalists were out in force at Food Ingredients Europe (FiE) last...

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New tech on EFSA’s horizon: Crowdsourcing and cyber assistants

New technology like crowdsourcing and artificial intelligence computers is the future of risk assessment,...

EFSA’s Bernhard Url: Science should reserve one private room for open debate

EFSA’s Bernhard Url: Science should reserve one private room for open debate

Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become...

Seadragon sets out to breathe fire into Kiwi fish oil

Seadragon sets out to breathe fire into Kiwi fish oil

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant...

The taste test: How do you make a probiotic drink taste good?

The taste test: How do you make a probiotic drink taste good?

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face...

African probiotic project reaching 10,000 infants a day

African probiotic project reaching 10,000 infants a day

Professor Gregor Reid

Chair , University of Western Ontario & Human Microbiology and...

Germvangelist set to shake Probiota with holistic shout

Germvangelist set to shake Probiota with holistic shout

Jason Tetro

Researcher, author, The Germ Guy

Creepy proteins will be hot

New proteins are creeping on trend

Alternative proteins are a “hot area” of interest and products such as sandwich spreads...

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Dairy ingredients giant on Indonesia: ‘A lot of opportunities here’

Jake Riddle

General manager, Kerry Asia Pacific

Promotional Features

Content Provided by Fonterra

Way forward with whey protein