Food Business News - July 25, 2017 - 32

Is disruption on the horizon?
In addition to numerous active
business start-ups in the clean meat field
Dr. Specht cited (including Memphis
Meats, Modern Meadow, SuperMeat,
Finless Foods and Integriculture), several
companies are in "stealth mode," not yet
publicizing their work.
While each company has its own
proprietary technology, the basic building blocks of clean meat production are
consistent from one company to the next,
Dr. Specht said. The two-step process
begins with putting animal cells into a
cell proliferation bioreactor where, fed by
a nutrient solution (cell culture media),
the cells multiply.
The second step is scaffolding,
which provides a support structure for
cellular adherence. The scaffolding
material must be edible or biodegradable
and serves as the medium where the cells
differentiate into the various kinds of
component cells (muscle, fat and connective tissue) that make up meat.
"New inputs into the media signal
the cells what they should become," Dr.
Specht said. "The scaffold provides biomedical cues and gives spatial control."
She said the scaffolding will help provide
heterogeneity, a desired quality in meat
- in which no two bites of a steak are
exactly identical.
The inefficiency of current methods
of meat production were emphasized
by Dr. Schulze. Noting that plants are
able to convert sunlight into energy at a
32

Food Business News

Memphis Meats has
successfully produced
beef, chicken and duck
using its clean meat
technology.

THE GOOD FOOD INSTITUTE

course, the species of origin are different,
but what we're talking about here is the
ability to grow these cells in a platform
portable to many different products and
species of animals."
The dream of clean meat is not new,
Dr. Specht said, citing Winston Churchill
in 1931 predicting that within 50 years
"we shall escape the absurdity of growing a whole chicken in order to eat the
breast or wing."
The technology advanced slower than Mr. Churchill predicted but
has progressed rapidly over the last
15 years, especially the most recent 5,
thanks to gains in the biomedical field,
Dr. Specht said.
"Technology came from cell therapy,
where we grew cell cultures for therapy; gene therapy and the regenerative
medicine field," she said. She cited a 2017
report from the National Academies of
Sciences predicting clean meat as an area
of "high growth potential."

10% efficiency rate, animals then eat the
plants, also converting into energy at no
more than a 10% efficiency rate. Finally,
people consume meat, converting into
energy at a rate of at most 10%.
"So, 0.1% of sunlight is converted
into us," he said. "It's very inefficient. We
can do better."
While optimistic about the future
of clean meat, Dr. Schulze said there is no
prospect for the end of animal agriculture.
"The world will not stop consuming
meat," he said. "We are not trying to
eliminate meat. It is a growing market."
Dr. Schulze said demand for meat
is expected to double by the year 2050,
further straining already stretched production resources.
Noting that the global meat market
is valued at $750 billion per year, for context he said that compares with a global
smart phone market worth $430 billion
per year.
Expanding on Dr. Specht's comments about sustainability, Dr. Schulze
said production of a single 1,600-lb
steer from birth to shelf requires 3½
Olympic-size swimming pools of fresh
water to yield 440 lbs of beef. Using clean
meat technology, 440 lbs of meat may be
produced with only a single bathtub of
water, he said.

Memphis Meats making progress
Speaking about progress made to
date at Memphis Meats, Dr. Schulze said
the company's production of meatballs,
duck meat and chicken meat was a validation of the potential for the technology.
"We showed we can do mammals
and avians," he said, adding that muscle

function is vastly different between birds
and mammals.
He said a Wall Street Journal writer
who tasted the product described it as
delicious.
"Currently, it takes 23 grams of
energy to produce a single gram of meat,"
Dr. Schulze said. "Our goal is to produce
a gram of meat with 3 grams of energy."
Longer term, the nutrient brew used
to cultivate clean meat may be customized for healthfulness, incorporating
vitamins and minerals and with the fatty
acid tissue optimized, Dr. Schulze said.
Healthfulness also will come in the
absence of pathogens, he said.
"There are trillions of bacteria at the
grocery store," he said.
Dr. Schulze said with the elimination of pathogenic bacteria, clean meat
will have longer shelf life.
"Our products do not spoil at a
normal rate," he said. "They last much
longer in storage. Upward of weeks. The
one thing that will make our product go
bad or spoil is light, not bacteria."
While Memphis Meats is looking to
commercialize its product by 2020-21,
bringing down the cost of production
will be key. Costs have been lowered
from $18,000 per lb 1½ years ago to
$6,000 three months ago and $3,800
most recently. Ultimately, the company
is seeking to produce clean meat at cost
parity with conventional products.

Clearing the regulatory hurdle
Clearing misperceptions about
clean meat was the subject of the final
panelist's presentation. Rebecca Cross,
an attorney with Davis White Tremaine
July 25, 2017



Table of Contents for the Digital Edition of Food Business News - July 25, 2017

BUSINESS -- E-commerce: Laying the foundation for a digital future
CONTENTS
WEB CONTENTS
FROM THE EDITOR -- IFT17 highlights worrying industry cross currents
NEWS -- McCormick to acquire Reckitt Benckiser’s food business
NEWS -- Ramon Laguarta promoted to president at PepsiCo
NEWS -- Diester to succeed at helm of Russell Stover Chocolates
NEWS -- Transformation accelerating for Conagra Brands
NEWS -- Subway testing refreshed design, gluten-free bread
NEWS -- PepsiCo preparing for change and redefi ning growth
NEWS -- Kroger suing Lidl for trademark infringement
NEWS -- Campbell Soup to acquire organic soup maker
MARKET INSIGHT -- Crop conditions continue to drive grain, oilseed prices
WASHINGTON -- Trump administration outlines objectives for NAFTA renegotiation
INGREDIENT TRENDS -- Slaughter-free meat?
INGREDIENT INNOVATIONS -- Spirulina may simplify quest for naturally sourced colors
BEVERAGE BUSINESS NEWS -- Meal in a bottle
NEW FOOD PRODUCTS -- Maxwell House launches MAX line
NEW FOOD PRODUCTS -- Chobani charges into classic yogurt category
NEW FOOD PRODUCTS -- GU Energy Labs off ers toasted marshmallow energy gel
NEW FOOD PRODUCTS -- Trio of new fl avors join Enjoy Life’s chewy bars line
NEW FOOD PRODUCTS -- Unilever unveils vegan, organic I Can’t Believe It’s Not Butter! products
NEW FOOD PRODUCTS -- Zoup! introduces chicken broth for retail
NEW FOOD PRODUCTS -- Dry Sparkling introduces watermelon variety
NEW FOOD PRODUCTS -- Thomas’ Swirl Bread adds blueberry pancake fl avor
NEW FOOD PRODUCTS -- Dunkin’ Donuts fl avor debuts from Oreo
NEW FOOD PRODUCTS -- Hostess pairs peanut butter and chocolate in new Twinkies variety
INGREDIENT MARKET TRENDS -- Trudeau addresses U.S. governors on importance of NAFTA
INGREDIENT MARKETS
SUPPLIER INNOVATIONS -- Lesaff re’s organic nutritional yeast now certifi ed gluten-free
SUPPLIER INNOVATIONS -- Blue California commercializes Gamma-Decalactone
SUPPLIER INNOVATIONS -- Prova launches line of allergen-free nut fl avors
SUPPLIER INNOVATIONS -- PureCircle introduces stevia antioxidant product for food, beverages
SUPPLIER INNOVATIONS -- Agropur restructures ingredients business
SUPPLIER INNOVATIONS -- Prinova to acquire Lycored’s U.K., China premix operations
CLASSIFIEDS
MARKETPLACE
AD INDEX
FOOD BUSINESS IN THE NEWS
FROM THE ARCHIVE - A DECADE OF INSIGHT
Food Business News - July 25, 2017 - BUSINESS -- E-commerce: Laying the foundation for a digital future
Food Business News - July 25, 2017 - 2
Food Business News - July 25, 2017 - 3
Food Business News - July 25, 2017 - CONTENTS
Food Business News - July 25, 2017 - 5
Food Business News - July 25, 2017 - WEB CONTENTS
Food Business News - July 25, 2017 - 7
Food Business News - July 25, 2017 - 8
Food Business News - July 25, 2017 - FROM THE EDITOR -- IFT17 highlights worrying industry cross currents
Food Business News - July 25, 2017 - NEWS -- McCormick to acquire Reckitt Benckiser’s food business
Food Business News - July 25, 2017 - 11
Food Business News - July 25, 2017 - 12
Food Business News - July 25, 2017 - 13
Food Business News - July 25, 2017 - 14
Food Business News - July 25, 2017 - 15
Food Business News - July 25, 2017 - NEWS -- Diester to succeed at helm of Russell Stover Chocolates
Food Business News - July 25, 2017 - 17
Food Business News - July 25, 2017 - NEWS -- Transformation accelerating for Conagra Brands
Food Business News - July 25, 2017 - 19
Food Business News - July 25, 2017 - NEWS -- Subway testing refreshed design, gluten-free bread
Food Business News - July 25, 2017 - 21
Food Business News - July 25, 2017 - NEWS -- PepsiCo preparing for change and redefi ning growth
Food Business News - July 25, 2017 - 23
Food Business News - July 25, 2017 - 24
Food Business News - July 25, 2017 - NEWS -- Kroger suing Lidl for trademark infringement
Food Business News - July 25, 2017 - NEWS -- Campbell Soup to acquire organic soup maker
Food Business News - July 25, 2017 - MARKET INSIGHT -- Crop conditions continue to drive grain, oilseed prices
Food Business News - July 25, 2017 - WASHINGTON -- Trump administration outlines objectives for NAFTA renegotiation
Food Business News - July 25, 2017 - 29
Food Business News - July 25, 2017 - INGREDIENT TRENDS -- Slaughter-free meat?
Food Business News - July 25, 2017 - 31
Food Business News - July 25, 2017 - 32
Food Business News - July 25, 2017 - 33
Food Business News - July 25, 2017 - INGREDIENT INNOVATIONS -- Spirulina may simplify quest for naturally sourced colors
Food Business News - July 25, 2017 - 35
Food Business News - July 25, 2017 - 36
Food Business News - July 25, 2017 - 37
Food Business News - July 25, 2017 - BEVERAGE BUSINESS NEWS -- Meal in a bottle
Food Business News - July 25, 2017 - 39
Food Business News - July 25, 2017 - 40
Food Business News - July 25, 2017 - 41
Food Business News - July 25, 2017 - NEW FOOD PRODUCTS -- Trio of new fl avors join Enjoy Life’s chewy bars line
Food Business News - July 25, 2017 - NEW FOOD PRODUCTS -- Zoup! introduces chicken broth for retail
Food Business News - July 25, 2017 - NEW FOOD PRODUCTS -- Hostess pairs peanut butter and chocolate in new Twinkies variety
Food Business News - July 25, 2017 - INGREDIENT MARKET TRENDS -- Trudeau addresses U.S. governors on importance of NAFTA
Food Business News - July 25, 2017 - INGREDIENT MARKETS
Food Business News - July 25, 2017 - 47
Food Business News - July 25, 2017 - 48
Food Business News - July 25, 2017 - 49
Food Business News - July 25, 2017 - 50
Food Business News - July 25, 2017 - 51
Food Business News - July 25, 2017 - 52
Food Business News - July 25, 2017 - 53
Food Business News - July 25, 2017 - 54
Food Business News - July 25, 2017 - 55
Food Business News - July 25, 2017 - SUPPLIER INNOVATIONS -- Prova launches line of allergen-free nut fl avors
Food Business News - July 25, 2017 - SUPPLIER INNOVATIONS -- Prinova to acquire Lycored’s U.K., China premix operations
Food Business News - July 25, 2017 - CLASSIFIEDS
Food Business News - July 25, 2017 - MARKETPLACE
Food Business News - July 25, 2017 - 60
Food Business News - July 25, 2017 - AD INDEX
Food Business News - July 25, 2017 - FROM THE ARCHIVE - A DECADE OF INSIGHT
Food Business News - July 25, 2017 - 63
Food Business News - July 25, 2017 - 64
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