Recap Good Food Conference: Endless possibilities for Clean Meat

Publish Date

17 SEP 2019


How can our company accelerate the emerging industry of cell-based meat? Lavanya Anandan, head of our Clean Meat Innovation Field participated in an expert panel at the recent Good Food Institute Conference to explain the challenges, pitfalls and solutions around large-scale commercialization.

Plant-based and cell-based meat are two promising food technologies that will allow us to feed almost 10 billion people by 2050, without harming animals and with greatly reduced environmental impact. As a leader in life sciences and biotechnology, we are well positioned to accelerate cell-based meat development as a solution provider and technology enabler. A good reason for Merck KGaA, Darmstadt, Germany to become a Silver Sponsor of the recent Good Food Institute’s (GFI) conference, the world’s leading event focused on accelerating the marketplace for clean meat. 

Over 800 attendees came together in San Francisco on September 5 and 6, 2019, to discuss the future of the relevant technologies. And Lavanya Anandan, head of the Clean Meat Innovation Field based in our Silicon Valley Innovation Hub, used her participation in an expert panel session entitled “Commercial Translation: Scaling Cell-Based Meat Production” to provide valuable insight into the challenges, solutions and potential pitfalls of large-scale clean meat commercialization.  Speaking about some of the factors hindering faster development of the market, Lavanya commented, “Today there is lack of process development consensus across the industry, starting with selecting the right cell type, to bioprocessing technologies that will satisfy the scale and cost requirements for this emerging industry. Key stakeholders across the ecosystem (academia, start-ups and technology enabling companies) need to come together around one table as part of a consortium to share best practices and collaborate to accelerate time to market.”

She also mentioned genetic engineering as an option to remove process development roadblocks, saying, “Genetic engineering can be used to make the cells grow faster, grow in suspension, and make them sturdy and robust so they can withstand the shear stress caused in large bioreactors. The technology can also be used for designing products with better flavor and nutrition. The possibilities are endless. “ 

Lavanya’s comments and our company’s clear commitment to serving the clean meat industry were met with enthusiasm from start-ups and big meat companies. 

More quotes from Lavanya Anandan and other speakers can be found in the Twitter feed of the Good Food Institute and via the Hashtag #GoodFoodConference.

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