Horsky on cultured meat and how long it will take to bring to market
Gil Horsky, Global Innovation Platform lead at Mondelēz, discusses cultured meat — an alternative protein-based food source acquired through ‘tissue engineering’ technology.
The UN’s Food and Agriculture Organization estimates that animal agriculture contributes to around 15% of greenhouse gas emissions of which 60% comes from the consumption of cow products. And with increasing demand for protein from developing nations it’s no surprise that cultured meat is gaining a great deal of traction among investors and entrepreneurs alike.
To date, the most successful alternative meat approach uses plant based proteins in an effort to mimic the taste and feel of meat along with a small number of startups using cellular agriculture to physically culture meat in a laboratory.
However, due to the scale of the process involved with creating cultured meat and its reliance on expensive animal products such as bovine serum albumin, the fermentation medium that is used for cell cultures, industry insiders believe it will cost startups anywhere between $150 million and $370 million to get affordable meat products to the market.
Despite the scale of the process, food technology companies such as Memphis Meats estimates it will have a product on the market by 2021, which they admit will be at a premium price initially, but expect to bring it down to parity with conventional meat eventually. Hampton Creek, which was focused on plant-based alternatives until just a few months ago, has promised to bring a product to market as early as next year.
Commenting Horsky said, “cultured meat, or also called clean meat, will enable food manufacturers to continue to address the growing demand for protein whilst still providing their consumers with the exact same meat taste and texture they know and love, but at the same time significantly lowering the environmental impact of animal agriculture.”
Horsky continued, “cultured meat is still some distance from reaching the market at scale and at an affordable price, but a few of food technology companies working on meat alternatives, such as Memphis Meat and Hampton Creek, claim we might have an alternative meat product on the market in the near term.”
About Gil Horsky
Horsky is a Global Innovation Platform lead at Mondelēz International, the world’s biggest snacking company. His passion is growing brands and creating innovative products that will delight consumers around the globe. Throughout his career, Horsky has had the privilege to work on some of the most iconic global brands: Milka, Cadbury, Toblerone, Pepsi, Quaker Oats & Tropicana