Home Cultured Meat in 2021: Shifting from the lab to the factory

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

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