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So if this is still not sustainable, please address why do it, instead of writing a long preamble on the implementation details.
May be not specific to your technology but a general question i have is how are the tissues and cells protected from bacteria? Does the growth medium contain antibiotics? If so, how is the final product separated from it.
This is very interesting from a society/technology perspective. I support your efforts! I do have one or two fundamental questions about this industry/space, not necessarily related to this company, but this might be a good place to ask. I am a vegan of about 10 years now, and as (potentially) a constituent of the addressable market, here's why I'm not going to buy lab-grown "meat": my primary motivations for dietary…
It will also produce less waste, or at least better-controlled waste, than raising an entire animal. But again, more than a purely plant-based diet.
I can't give you numbers, but really, I can't see any reason for you to switch away from a vegan diet if you're satisfied with it. However, a lot of other people will switch from an animal-based diet to one that is somewhat more responsible and causes considerably less pain and suffering.
All meat eaters live with a certain cognitive dissonance on that, which most simply ignore because they consider plant-based diets insufficient. And as a vegan you know that a healthy plant-based diet isn't always easy -- though made a little easier recently by some highly processed products that aren't really all that much better for health or the environment.
Can you make it into production? The info I've found shows only 1 venture funding round for $125k USD.
> For four years, Wood, who has a PhD in immunology, served as the executive director of global discovery for Pfizer Animal Health. (His division was later spun off into Zoetis, today the largest animal health company in the world.) One of his responsibilities was to oversee production of vaccines, which can involve infecting living cells with weakened virus strains and inducing those cells to multiply inside large bioreactors. In addition to yielding large quantities of vaccine-grade viruses, this approach also creates significant amounts of animal cell slurry, similar to the product next-generation protein startups want to process further into meat. Wood knew the process to be extremely technical, resource-intensive, and expensive. He didn’t understand how costly biomanufacturing techniques could ever be used to produce cheap, abundant human food.
> ...
> Wood couldn’t believe what he was hearing. In his view, GFI’s TEA report did little to justify increased public investment. He found it to be an outlandish document, one that trafficked more in wishful thinking than in science. He was so incensed that he hired a former Pfizer colleague, Huw Hughes, to analyze GFI’s analysis. Today, Hughes is a private consultant who helps biomanufacturers design and project costs for their production facilities; he’s worked on six sites devoted to cell culture at scale. Hughes concluded that GFI’s report projected unrealistic cost decreases, and left key aspects of the production process undefined, while significantly underestimating the expense and complexity of constructing a suitable facility.
> ...
> “After a while, you just think: Am I going crazy? Or do these people have some secret sauce that I’ve never heard of?” Wood said. “And the reality is, no—they’re just doing fermentation. But what they’re saying is, ‘Oh, we’ll do it better than anyone else has ever, ever done.”
How will your approach to lab-grown meat achieve cost competitiveness?
[1]: https://thecounter.org/lab-grown-cultivated-meat-cost-at-sca...
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It’s even simpler than that. There are some people who simply don’t function as well when they don’t eat meat. “But I’m vegan and I do just fine, in fact it I feel better then when I was eating meat”. I don’t doubt you, but I also don’t doubt the ex-vegans who tried and tried, but just felt awful and tired until they reintroduced meat. Different people have different metabolisms, and some people just can’t properly d…
Why does a food need to contain 90% or 100% protein? I think many people vastly overestimate how much protein they need.
100g of raw beans, or 100g of raw lentils, has more grams of protein than a chicken breast. 100g of raw soybeans has more grams of protein than same amount of beef.
Of course, "raw" is the catch word, because when cooked, beans/lentils fill with water and then you might claim that concentration has been lowered but the amount of protein stays the same (nothing is lost by cooking).