Introduction to Cellular Agriculture
Modern agriculture and the associated agri-food system leave an enormous ecological footprint. The unsustainability of the system is to a great extent caused by livestock farming for the production of meat and dairy products. Given the expected global increase in consumption of these nutrient-rich products due to factors such as population growth, it is imperative to explore new ways to create a sustainable food system.
Cellular agriculture is a breakthrough innovation that could fundamentally change the agri-food system. By producing products like meat and milk through biotechnological processes, cellular agriculture decouples the production of animal products from the number of animals. Therefore, compared to conventional production methods, this approach has the potential to leave a significantly smaller environmental footprint and feed the world’s growing population. However, for cellular agriculture to contribute to the achievement of sustainable development, it requires acceptance and legitimacy in society. A key point in achieving this is to develop products that are as close as possible in texture and taste to the classic animal product.
This is where Hydrosol comes in. As a decades-long expert in stabilizing and texturizing systems, we are a sparring partner when it comes to developing end products to be produced using cellular agriculture. From hybrid burger patties with cultured muscle cells, to hybrid bacon with cultured fat, to dairy products with precision fermented proteins, everything is conceivable. Challenge us!
Cellular agriculture offers unprecedented opportunities. Although there are challenges in developing these future technologies, such as scaling and consumer acceptance – if these are overcome, these technologies can make an important contribution to sustainably feeding the world’s growing population.
Would you like to produce an end product based on your cellular agricultural ingredient? We would be happy to develop a solution together with you.
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Hybrid plant-based & cultivated meat
Imagine mixing cultured meat, in the media often termed “lab-grown meat,” with plant-based proteins. These hybrid products would offer the best of both worlds – the taste, texture, and familiarity of traditional meat, with the added benefits of sustainability and reduced environmental impact. This innovation could mark a significant turning point in global efforts to combat climate change and meet the growing demand for ethical and sustainable food options, shaping a more promising and conscious future of food consumption. Many companies working on cultivated meat will initially release hybrid plant protein/cultivated meat products.
Source: GFI (2023)
The price of alternative proteins could reach parity with conventional meat over the next decade
Relative timing of cost parity for alternative proteins with conventional animal meat
The price of a product is a decisive purchase criterion for consumers. Thus, as for plant-based alternatives, for cellular agriculture products the time when price parity with the conventional animal equivalent is achieved is of paramount importance. According to forecasts, acellular products manufactured with the help of microorganisms are expected to reach price parity with conventional animal meat as early as 2025. Cellular products based on cell cultures, on the other hand, will not reach price parity with conventional animal meat until 2032. However, some start-ups are convinced that they will reach this milestone sooner.
Source: BCG; Blue Horizon
US and Europe data; variations of product group and geographic area omitted for clarity.
LOOKING FOR A CAPABLE PARTNER?
Our expertise in meat texturing adds value to cultured meat products. It ensures that the final product has the desired taste and texture, thereby increasing consumer satisfaction. The capabilities we offer in prototyping and refinement help producers perfect their cultured meat offerings and align them with dynamic consumer preferences. We supply premium raw materials, taking your and your customers’ needs into account for the ideal texture and mouthfeel. This helps cultured meat companies create superior products. We develop custom-made stabilizing systems using the latest pilot production systems. Our specialists then help to transfer trial results to your large-scale production lines.
Do you produce precision-fermented ingredients and want to benefit from a strong partner? In this case, there are also different approaches to cooperation.
Source: inspired by Wildtype
Stern Technology Center
Space for creativity and innovations
At the Stern-Wywiol Gruppe’s 4200 sqm research center near Hamburg, Germany, over 100 technologists from 11 German affiliates work in 12 labs. Their innovative ideas improve our customers’ products or even make them possible in the first place.
Here, our Hydrosol specialists have the ideal applications technology and facilities to think through and test innovative solutions. Confidential collaboration with customers and exchange of ideas with colleagues at other Group companies give rise to pioneering innovations.
At the Stern Technology Center, our goal is to extend the boundaries of the possible. With the latest equipment and modern laboratories we drive application-focused research and development. We pay close attention to the individual needs of our customers and develop tailor-made solutions to them. The Stern Technology Center is a place for knowledge exchange and inspiring ideas. Contact us today and discover the possibilities it offers you.
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