The cell based food landscape can be broken down into two segments:
Acellular: acellular production includes the synthesis of proteins such as eggs, gelatin, and milk. Acellular production begins with a DNA sequence that is inserted into yeast and creates fermentation, subsequently yielding new cells. The new cells are genetically identical to the DNA of the starting material.
🧬 → YEAST → FERMENTATION → 🥛
Cellular: cellular production includes the synthesis of animal meat & fish. There are currently two processes to produce cell based meat.
Process 1: 🐄 → 🧫 → SCAFFOLD → SERUM → 🍔
This process begins with cells obtained from a tissue biopsy of an animal from a particular species. The cells are placed inside a flask (petri dish) with a scaffold (supportive structure) and a nutrient dense serum (food). Inside these flasks, the cells multiply and form strands of muscle tissue.
This method of cellular agriculture faces some particular challenges in scalability:
💰Too Expensive: fetal bovine serum, the current “food” available on the market is too expensive.
⏱Too Slow: it current takes 20,000 strands of muscle fiber to form a burger, which takes up to 3 months.
🧫Too Small: the cellular growth process takes place inside a single flask, which is not suitable for industrial production.
Process 2: 🐮 → 🧫 → SCAFFOLD → IPSC → OPTi-OX → 🍔
This process begins with stem cells obtained from a calf umbilical cord. The cells are placed inside a flask (petri dish) with a scaffold (supportive structure) and transcribed into induced pluripotent stem cells. Using proprietary technology (OPTi-OX), the stem cells convert into bovine muscle and fat tissue. Using electrical stimulation, the bovine muscle cells are contracted (exercised) to grow.
This method of cellular agriculture is described to be superior in time and cost efficiency.
