Our process for creating cultured meat, also known as lab-grown meat, follows similar principles to the cultivation of plants.
Just like taking a cutting from a plant, we start by taking a sample of cells from an animal that’s been reared organically.
But instead of a plant pot, we nurture our cells in a large tank called a bioreactor. Suspending them in a solution packed with nutrients to help them multiply into either muscle or fat.
In just two to three weeks, under our careful watch, this small sample of cells multiplies to become several billion in number. Which is equal to one kilo of meat.
Our process is entirely about cell multiplication, not modification. There’s no GMO required to create our cultured meat products. And because we have complete control over the process, we know exactly what’s in every final juicy sausage.
Unlike with industrial farming, which needs to protect huge numbers of animals from diseases, we don’t need to use any antibiotics to create safe, tasty meat dishes. This means we don’t contribute to the worrying rise in antibiotic resistance in humans, either.