The Manhattan-based start-up has entered the market with a demonstration of nuggets and pork liver pâté created with a proprietary cultured process
Foodtech start-up Lab Farm Foods has showcased the capacity of its cell-culture technology with a demonstration of three different prototypes at an event last month. Unveiling two types of chicken nuggets and a pork liver pâté, the Manhattan-based company announced its presence in the fast-growing industry of cell-based meat.
Chief operating officer Dave Schnettler said: “While we believe cell-culture technology still has a ways to go before it produces a viable standalone product, we see the opportunity involving blended hybrid products as a way to make a more immediate impact on the global challenges we are trying to solve, while still offering consumers the same taste and nutrient profile they have grown to love.”
The first nugget in the tasting demonstration was comprised of a 50:50 ratio of cultured cells to plant-based proteins, while the second was made from cultured cells combined with conventional ground chicken, also at a 50:50 ratio. 100% of the liver in the pâté recipe was cell-cultured pork liver.
“We are proud of the fact that these nuggets were made from beautiful myotubes, the in vitro equivalent of muscle fibres, which we cultured using a serum-free medium in conditions mimicking natural skeletal muscle development,” said chief executive Tiziano Barberi.
“The hybrid nuggets made with the chicken cells were absolutely delicious!” added chef Stephanie Wright. “You never would have known that the nuggets were made out of 50% cultured cells.”
Lab Farm Foods is focused on raising seed funding in order to grow its team, scale production capabilities and reduce costs.
Date published: 6 November 2020