1. Mosa Meat
The company where it all began, Mosa Meat was founded in 2013 by Dr Mark Post of Maastricht University. In August 2013, Dr Post cooked and tasted the world's first cell cultured hamburger in front of a crowd of journalists in London. The hamburger was produced from bovine muscle cells grown in the lab and reportedly cost over €250,000 to produce. Luckily, things have moved on since then, with Mosa Meat currently claiming it can grow a "beef" patty for around €9.
To grow its beef patties, Mosa Meat takes myosatellite cells, which are muscle stem cells, from live cattle via a small biopsy. The cells are then proliferated in a bioreactor resembling the bioreactors that beer and yoghurt are currently grown in, until there are trillions of myosatellite cells. By changing the growth medium they are fed, the cells then differentiate into muscle cells, forming myotubes, which are primitive muscle fibres less than 0.3 mm long. The myotubes are placed in gel that is 99% water, which helps the cells form into muscle fibres, which can then be harvested as meat.
2. Memphis Meats
Memphis Meats is a Californian cultured meat start-up founded by cardiologist Dr Uma Valeti and cell biologist Dr Nicholas Genovese in 2015. Much like Mosa Meat, Memphis Meats uses myosatellite cells to grow meat products, with the company having produced cultured chicken nuggets and beef meatballs, as well as duck tissue.
In 2020, the company completed a $161 million Series B fundraising, by far the largest funding round ever completed by a cultured meat company, which the company intends to use to construct a pilot production facility. With over $181 million in private funding from backers including Richard Branson, Bill Gates, and meat industry giant Tyson Foods, many are expecting Memphis Meats to be the first company to successfully release a cultured meat product.
3. Aleph Farms
Aleph Farms is an Israeli start-up developing cultured meat products. Whereas most cultured meat companies are developing "unstructured" meat products such as burgers and nuggets, which are technically easier to produce, Aleph Farms is going one step further by creating cultured steaks using proprietary 3D technology.
The process involves using a specially designed scaffold to co-culture muscle, fat, and connective tissue, alongside vasculature to produce a fully formed steak within 3-4 weeks. Aleph Farms claims its technologies allow several types of cells to grow together into complex shape, something which has historically been a major hurdle to developing structured meat products. After seeding in a bioreactor, the cells grow directly into the structure of a steak on the scaffold, rather than needing to be manually combined afterwards. The company is aiming to reach the market with a limited launch within 3-4 years. Steaks will be grown in "bio-farms", large facilities with tanks similar to those seen in dairy factories or breweries.
Not all cultured meat companies are focusing on beef and chicken. BlueNalu is a start-up based in San Diego, California that is developing cultured seafood products. In August 2019, BlueNalu became the first cultured meat producer to release design schematics for a large-scale production facility and describe a strategy for commercialising cultured meat.
BlueNalu intends to produce seafood from species that are overfished, primarily imported, contain high levels of pollutants such as mercury and/or are difficulty to farm raise, with the initial focus being on seafood that commands a premium price with strong consumer familiarity. The company intends to release products into a test market in two to three years, before opening its first large-scale production facility within five years.
5. Finless Foods
Another company working on developing cultured seafood products is California start-up Finless Foods, which is currently attempting to develop cultured bluefin tuna. Bluefin tuna is an expensive and endangered animal that cannot be farmed using aquaculture, and so there is a pressing need to develop alternative.
Finless Foods believes that there are several advantages to developing cultured fish meat compared with cultured mammal or bird tissue. Fish have a much lower body temperature than mammals or birds, so cells are cultured at 24-26°C. Fish cells are also more tolerant to temperature shifts. This reduces energy costs and simplifies production. Creating an accurate texture is also easier with cultured fish meat. Fish naturally has a thin, sheet-like texture, which is simpler to recreate through culture than the complex 3D structure of animal muscle.
According to idtechex.com.