Webinar
Cultured Meat in 2021: Shifting from the lab to the factory
Food and Nutrition
Slaughter-free meat is finally starting to make the jump from the lab to the factory line.
According to the Carbon Brief, food production accounts for one-quarter of the world’s greenhouse gas emissions and takes up half of the planet’s habitable surface. Cultured meat however, has the potential to reduce greenhouse gas emissions by 78-96%.
As Singapore becomes the first country to allow the sale of cultured meat, more startups around the world are preparing to test the production of lab-grown meats like beef and chicken in factories. While there’s a long way to go, it’s a crucial step in getting cell-based products ready for supermarket shelves.
Why attend this webinar?
In this our analysts will :
- map out cultured meats journey so far and what we can expect moving forward
- discuss the opportunities as well as the technological and marketing hurdles that must be overcome in this segment
- analyse several advancements in this space including culture media, bioprocessing, and edible scaffolds
- identify the leading technologies and disruptive innovations in this space
- spotlight big player strategies and innovative start-ups that you should know about
