Meat+Poultry - November 2020 - 65

Groner also described a unique formula of feed in
which Future Meat replaces animal-based nutrients
with plant-based elements and amino acids for
cultured meat.
"So essentially, we turn ourselves into vegan, we gave
them the same nutrients, only the source is from plants,
not animals," he said.
Another element for cultured meat prospects is
flexibility. Groner said if one location shuts down,
another can pick up the production quickly.
"With our system, you can deploy it all over," he
explained. "If you have a situation in which you can't
produce in one location, you have so many other
locations that you can keep on producing. That's
our distributed manufacturing, so our system can be
deployed. And the vision is to enable the producers and
the meatpackers to produce meat, the same as dairies
produce yogurt in a way that the process is simplified."
Cultured meat is still not available commercially like
plant-based meat alternatives. Food regulations and
requirements must be set in many locations worldwide
before being sold to consumers.
When those factors are settled, Groner said Future
Meat Technologies wants the United States, Europe,
Singapore and Israel to be the first places to try and sell
cultured meat.
When it comes to distributing its products, Groner
explained that FMT would only grow the meat. Larger
companies will market and package the product and get
it onto retail shelves and restaurants.
"What we're going to do is provide them with the
technology to produce the raw material, we're not
here to produce the actual product and sell in the
supermarket," he said.
Future Meat hopes to make cultured meat products
from beef, chicken, lamb and pork cells in the future.
"So eventually, we have a very large variety of
whatever they want to produce, whatever they slaughter
today, they'll be able to calculate in a bioreactor,"
Groner said.
For now, Groner and Future Meat Technologies
emphasize coexistence and options for people around
the world. Their mission is to keep the planet more
sustainable as the population continues to grow and they
feel like their contribution will do that.
"I see, and the industry experts they all look at the
same picture, there's going to be a huge gap in supply
because of the natural resources constraints," Groner
said. "We have to come up with solutions. Those
solutions are going to be plant-based, which is already
in the market, and they're getting traction. And I see
cultured meat and hybrid products coming into the
market in the next couple of years."
www.meatpoultry.com | 11.20 | MEAT+ POULTRY

65


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Meat+Poultry - November 2020

Table of Contents for the Digital Edition of Meat+Poultry - November 2020

Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 2
Meat+Poultry - November 2020 - 3
Meat+Poultry - November 2020 - 4
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Meat+Poultry - November 2020 - 50
Meat+Poultry - November 2020 - VDG1
Meat+Poultry - November 2020 - VDG2
Meat+Poultry - November 2020 - 51
Meat+Poultry - November 2020 - 52
Meat+Poultry - November 2020 - 53
Meat+Poultry - November 2020 - 54
Meat+Poultry - November 2020 - 55
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