Entrepreneur Guy Nevo Michrowski is really a vegan who loves meat. Although tech has been his life for 25 years, ahead of dealing with computers in a lab, he was dealing with knives in a kitchen. I was previously a chef before I were only available in the tech business, he recalled.
Eleven years back, I became vegan. And I still love meat. So thats an issue.
The thing is, in fact, larger than that in Michrowskis eyes, who after shunning all animal-based foods realised he had not been only in the minority, but he would continue being. People won’t become vegans and prevent eating meat, because people love meat and believe they want it for protein.
Indeed, it’s been projected that global demand for animal-derived protein will double by 2050, leading to concerns for sustainability and food security.
The entrepreneur is doubtful plant-based alternatives will ever truly substitute meat by mimicking taste, texture, aroma and nutritional profile. Sometimes, I offer my kids plant-based meat analogues. Theyre polite, but basically throw it out the window, he mused only half in jest.
Michrowski deducted that actual meat cant be studied off the menu. Nonetheless it must be stated in another way, with sustainability and food security at heart. A proponent of the cell-cultivated meat sector, Michrowski as well as co-founder Dr Tamar Eigler-Hirsch founded Profuse Technology in Northern Israel, where this is a member of the new Start incubator.
Not just a cell-based meat company itself, Profuse instead supplies to producers of cell cultured meat.
Activating a biochemical signalling pathway for efficient muscle creation
Unlike Michrwoski, who serves as Profuse Technologys CEO, co-founder Dr Eigler-Hirsch involves the business having an academic research background. Dr Eigler-Hirsch is Profuses CTO.
While investigating the various regenerative ramifications of muscle at the Weizmann Institute of Science near Tel Aviv, Dr Eigler-Hirsch found herself experimenting with muscle stem cells in a lab.
We identified a molecular pathway in muscle stem cells that regulates the procedure of muscle formation very strongly and efficiently, she recalled. Eigler quickly saw the potential this technology may have on cell-cultivated meat.
Improving the efficiency of differentiation and formation of muscle in the cultivated meat industry definitely requires intervention, based on the CTO. Its an enormous whitespace, and thats where we can be found in. We enhance this natural biological process by rendering it better.
Profuses technology works through the differentiation and maturation phases of the myogenesis process. This technique which culminates in muscle creation typically makes up about 50% of the expense of cultivated meat production.
Applying Profuses technology encourages the muscle stem cells to fuse with one another, also to keep fusing until lengthy muscle fibres are manufactured, Dr Eigler-Hirsch explained. That is important considering that it’s the muscle fibre itself that delivers the organoleptic experience and vitamins and minerals when consuming meat, she continued.
A little molecule cocktail to greatly help achieve price parity
The cocktail is manufactured my combining an assortment of materials that push the proper buttons in the regulation mechanism, CEO Michrowski explained.
Most of the materials are natural and already found in food. Theyre animal component-free small molecules. Most of them are already found in the meals industry plus some are small molecules that weve discovered to work.
Without it, our biological system is naturally protective concerning the stem cell population. With the supplement, that defence mechanism is removed and allows all of the stem cells to create the protein factory in the fibre, Michrowski elaborated. It creates that natural process happen considerably faster and at an increased scale.
The supplement or Profuse cocktail because the start-up calls it is put into the growth or differentiation media as an individual administration. It works in both foetal bovine serum (FBS) and serum-free media.
The effect is, in accordance with Profuse, cell-cultivated meat with around 2-2.5 times more muscle, 4-5 times more protein, reduced production times, and the potential to accomplish price parity with conventional meat: Profuse claims its supplement can cut production costs by around 40%.
Supplement non-detectable in end-product
As a B2B company, Profuse has already been working with almost all leading cultivated meat companies in reducing costs, improve nutritional values, texture, and protein content. Players can be found over the Europe, the united states, Israel and the Asia Pacific.
In these businesses final products, Profuses media supplement is non-detectable. Just a really small amount is introduced in to the process, the CEO explained. By enough time the meat is harvested, it really is basically non-detectable, as the residuals are so small.
Its a processing aid, rather than GRAS material or food additive.
Profuse is along the way of certifying its supplement with the united states Food and Drug Administration (FDA). It expects this technique will undoubtedly be completed by mid-2023.
As a processing aid, regulation is less of challenging for Profuse than it really is for cell-based meat companies producing novel foods. They have to submit a Novel Food application. [If they use our technology] which will likewise incorporate our data and regulatory infrastructure, which we have been already finding your way through them.
Additionally it is a large challenge for the regulator itself, added Guy. However, the CEO is optimistic that once approved, good cultivated meat processes might help improve food security and decrease the negative environmental impact of conventional food production.
We are in need of cultivated meat, [otherwise] we dont have sufficient meat to feed the populace. Food security may be the very first thing.
And the second reason is the surroundings: cultivated meat production is more sustainable and reduces reliance on [limited natural resources]. We make that process a lot more efficient.
Overcoming the scalability challenge
A standard challenge amongst cell-cultivated meat is achieving scale. This is simply not a primary concern for Profuse, making its cocktail with materials already produced at high volumes. Luckily, we dont have to build any production scale-ups as the supply chain has already been producing those components. So we dont have a scale-up challenge.
Indirectly, however, scale remains a hurdle. When Profuses customers transfer their technology from lab-scale to a 2L bioreactor, and up to bioreactor with a huge selection of litres of capacity, and finally up to a large number of litres, the procedure changes, the CEO explained.
We should be sure could actually adapt and optimise what we do with their dynamic processes. Different customers are employing different approaches on different cells lines sufficient reason for different species. A number of them use scaffolds, others use printing or suspension growth technology.
Thats where in fact the muscle [grows], so we should have the ability to know about those approaches and adapt our mixture. Thats our challenge.
The CEO continued: Which means working closely with this customers and sharing information. Thats the only method to go when a business has this type of huge challenge before it: you should interact.