The Netherlands reaffirms its position as a solid reference point in Europe for cultured meat, a country at the forefront capable of surpassing its own records. The new product from Meatable - a pork sausage - is born in very little time, thanks to the world's fastest cell cultivation method. This discovery will allow the company to produce cultured meat much faster and at lower costs, representing a significant step towards large-scale production of cultured meat products.
Cultured meat in just four days
Called Opti-Ox, the patented technology by Meatable allows for rapid and efficient production of products. It's a precision cellular reprogramming system that reprograms stem cells into any type of cell. Essentially, this allows for precise and consistent reprogramming of entire stem cell cultures on a commercial scale. With the process that enables going from cell to sausage in just four days, the Dutch company can produce high-quality cultured meat at significantly reduced costs.
By halving the cell differentiation time, Meatable's process requires almost half the bioreactors on scale, reducing costs and enabling more efficient use of production space. Using less labor, energy, infrastructure, ingredients, and water, Meatable's process has become more scalable and cost-efficient, as well as more environmentally sustainable.
"This is truly an extraordinary moment for Meatable and the entire cultured meat sector, as we have just made the industry's fastest process even faster. Meatable remains intensely focused on providing the world with a real solution for meat without harming animals or the environment, and I am proud to say that reducing cell differentiation time puts us on the path to delivering our cost-efficient products at scale," said Daan Luining, co-founder and CTO of Meatable.
The restaurant in Singapore
Regarding the amount of meat the company can produce using its record-speed platform, the company has not disclosed its current production capacities. However, the company has previously announced its intention to cultivate pig cells in 200-liter bioreactors (500 liters in the future) at its new pilot plant in the Leiden Bio Science Park. The cultured pork sausage in question was recently tasted at a tasting event in Singapore, where Meatable aims to reach the mass market with the launch of a restaurant planned for this year. The cell-cultured meat company was also the first to present to the Dutch government a dossier to organize the first tastings of cultured meat in Europe, as has already happened recently in Iceland, and aims to expand to the United States in 2025.
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