NEW YORK, October 27, 2020 / PRNewswire / – Lab Farm Foods showcased the capability of its cell culture technology with a demonstration of three different prototypes on Friday. By unveiling two types of chicken nuggets and a pork liver pate, Lab Farm Foods announced its presence in the rapidly growing cellular meat industry.
“While we believe that cell culture technology still has a way to go before producing a viable stand-alone product, we see the opportunity to involve hybrid blended products as a way to have a more immediate impact on the challenges. global issues that we are trying to solve, always giving consumers the same taste and nutritional profile they love, ”said Director Dave schnettler.
The first nugget in the tasting demo was made up of a 50:50 ratio of cultured cells to plant protein, while the second was made from cultured cells combined with conventional ground chicken, also at a 50:50 ratio. One hundred percent of the liver in the pate recipe was cell culture pork liver.
“We are proud of the fact that these nuggets were made from beautiful myotubes, the in vitro equivalent of muscle fibers, which we have grown using a serum-free medium under conditions mimicking the natural development of skeletal muscles,” said said the CEO Tiziano Barberi.
“The hybrid nuggets made with the chicken cells were absolutely delicious! You would never have known the nuggets were made from 50% cultured cells,” added the chef. Stephanie wright.
Lab Farm Foods is now focusing on raising seed money to develop its team, increase production capacity and reduce costs.
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Lab Farm Foods Pork Liver and Chicken Nuggets
Left – Pork liver paste Right – Hybrid chicken nuggets
SOURCE Lab farm foods