Protein innovation: Cultured Meat

Mark J Post

Department of Physiology

Maastricht University, The Netherlands

FBIF, Shanghai, 2015

Protein innovations

• Vegetable proteins

• soy, lupine

• other Legumes

• Mycotic

• Quorn

• Synthetic Biology

• algae

• Animal proteins

• insects

Human trophic level

Bonhommeau et al, PNAS, Dec 2013

Bonhommeau et al,

PNAS, Dec 2013

Churchill, 1932 Alexis Carrell & Charles Lindbergh, 1932

Self organization

efficiency mimicry sustainability

Van Gogh Norris

=60 x 109 satellite cells

=200

=25,000 ltr

=40,000

No coating

Low conc

High conc

Day 7

Life cycle analysis

% land % water % energy

meat

total

meat

total

cultured

livestock

Mimicry! texture

taste

color

Not only skeletal muscle cells

creating fat tissue (ω-3 fatty acids)

0

0.05

0.1

0.15

0.2

0.25

0.3

0.35

0.4

0.45

Fat

co

nte

nt

(AU

)

no insulin Bovine ADSC in alginate

The laboratory “gym”

Langelaan ML, et al: TERM, 5(7), 529-539 (2011).

Boonen KJ, et al:. TERM 5(1), 60-68 (2011).

Langelaan ML et al: Trends Food Sci Technol 21(2), 7 (2010).

Color, Fe?

0

1

2

3

4

5

6

7

0 10 20 30

Re

lati

ve

myo

glo

bin

e

xp

res

sio

n

Caffeine concentration (mM)

Myoglobin expression in bovine satellite cells

Normoxic

Hypoxic

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DIY !

63%

37%

Are you in favor or against in vitro meat (independent of whether you’d buy it)?

in favor against

23%

29% 23%

13%

12%

Would you buy in vitro meat if it was for sale in the local supermarket?

yes,

sure

yes,

probably perhaps

prob.

not

no

TEB Master Cell Bank Production

Production cost @ max scaling

Cells produced per batch 1.75E+14

Cells per gram beef 5.00E+06

Kg beef/batch 3.50E+04

Cost per kg beef $ 65.57

How many people per batch 815

Cost beef consumption/person/year $ 2,815.87

Number of consumers fed by 1 bioreactor batch (13 cycles per yr) 10595

data: J. Rowley

Weele et al, Trends in Biotech, 2014, 32(6):294-296

“8€/kg meat for medium”