SuperMeat Aims to Transform Cultivated Meat with Innovative Production Strategy

Current sentiment around cultivated meat is marked by skepticism regarding its scalability and market readiness, with many questioning whether it is more hype than a viable alternative. This perspective is echoed by Ido Savir, co-founder of SuperMeat, who believes that with the right technology, a commercially viable path to market exists. Founded in December 2015 in Rehovot, Israel, SuperMeat has emerged as one of the pioneering players in the cultivated meat sector, focusing on growing embryonic avian stem cells that can replicate indefinitely and differentiate into various cell types to produce muscle and fat tissue.

In a newly released 23-page report and accompanying video, SuperMeat outlines a semi-continuous production process that involves a unique method of isolating these cells from non-incubated, fertilized eggs. The company claims that this innovative approach allows for high cell densities within a short time frame, which could significantly enhance the efficiency of cultivated meat production. Savir emphasized that they are providing a detailed breakdown of the end-to-end process, including critical metrics and key performance indicators (KPIs) that are essential for measuring success and connecting to the bottom line.

SuperMeat’s current production setup, which operates at a scale of 10 liters, has the potential to be scaled up to 25,000-liter bioreactors. Savir estimates that the cost of production for 100% cultivated chicken meat could be as low as $11.8 per pound without depreciation, and $13.4 per pound with depreciation—figures that are competitive with high-end conventional poultry products in the U.S. market. This cost structure assumes that animal-component-free media costs remain below 50 cents per liter and that cell densities reach 80 million cells per milliliter within nine days. Savir is currently collaborating with manufacturing partners and regulatory agencies in the U.S. and Singapore to establish mid-scale production, which will further validate the process to potential partners and investors.

In this initial production phase, Savir suggests a hybrid approach where processed meat products, such as mince and burgers, are combined with cultivated chicken at a 30% inclusion rate. This strategy could help SuperMeat remain competitive in the value-added market while also providing a pathway for broader acceptance of cultivated meat. Savir is hopeful that regulatory clearance in the U.S. market could be achieved by the end of next year.

SuperMeat’s production process is notable for its two-stage methodology: first, cells are proliferated in a bioreactor, and then they are transferred to a second set of bioreactors where they differentiate into fat and muscle without the need for scaffolding. This is achieved through a unique ability of the aggregates to excrete their own extracellular matrix molecules, effectively creating natural scaffolds for tissue formation. Savir claims that the differentiation rates are impressively high, reaching 95-100%, with muscle cells developing rapidly—muscle in four days and fat in just 24 hours.

Despite the optimism surrounding these advancements, Savir acknowledges the cautious approach of investors, many of whom have faced challenges in the foodtech space. He refrains from disclosing specific funding details but recognizes that demonstrating the commercial feasibility of cultivated meat technology is crucial to regaining investor confidence. By focusing on mid-scale operations that require minimal capital expenditure, SuperMeat aims to showcase market interest and mitigate risks for potential investors.

Dr. Elliot Swartz, a principal scientist at the Good Food Institute, expressed encouragement at the growing trend of cultivated meat companies sharing empirical data about their scaling strategies. He noted that SuperMeat’s report provides valuable insights, particularly regarding differentiation processes that have not been fully accounted for in current techno-economic analysis models. Swartz hopes that this transparency will inspire other companies to share their strategies, ultimately strengthening the cultivated meat sector as a whole.

As the cultivated meat industry continues to evolve, the insights from SuperMeat’s report may pave the way for new collaborations, innovations, and ultimately, a more sustainable alternative to conventional meat. The success of these pioneering companies could not only reshape the future of food production but also address pressing environmental and ethical concerns associated with traditional meat farming.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top
×