Innovators´ Club: From Bench to Fork: the Science behind Cultured Meat
How can cultured meat help meet a growing demand for meat and seafood? And what does it take to bring it from R&D to market? Watch the recording of our Innovators´ Club!
10 Jun 2020
The global demand for meat is expected to rise nearly 70% by 2050. How can we feed this growing hunger for animal protein with less negative impact on the environment, human health and animal welfare? Cultured Meat – grown in a bioreactor instead of a farm – could be the answer. But what does it take to bring it to the dinner tables of consumers?
Watch the recording of our very first online edition of the Innovator’s Club to find out and learn about the state of the cultured meat industry and the biotechnology behind it. Our keynote speakers Liz Specht, Associate Director of Science & Technology at The Good Food Institute, and Lavanya Anandan, Head of our Cultured Meat Innovation Field at the Silicon Valley Innovation Hub answered questions like:
- Why should we eat meat grown in a bioreactor?
- Which technology hurdles do scientists have to overcome before cultured meat becomes mainstream?
- What role do companies like Merck play in the game?
- How can partnerships accelerate the way from bench to fork?