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Memphis Meats vice president says traditional agriculture ‘required’ for success of lab-grown meat

Start-up company Memphis Meats says that in the future, consumer meat products won’t start in a pasture or a feedlot. Rather, they will start in its laboratories.

The company has gained attention over the last two years by showcasing lab-grown poultry and meatballs, and it vows to have cost-competitive commercial products within 10 years. It has also made a splash by securing venture capital funding from meat industry giants Cargill and Tyson Foods.

Successful Farming magazine recently interviewed Eric Schulze, Memphis Meats’ vice president of product and regulation, by email about the company’s progress and future plans.

SF: Have you had interaction or conversations with traditional meat industry, including farmers who see you as competitors? 

Related article:  $5 lab-grown burger could be ready by 2021

ES: We’ve had many good conversations with folks at all levels of the existing meat supply chain …. We have striven to create a diverse coalition of folks who …. can all unite around a common goal: feeding 9.5 billion people by 2050. Members of the conventional meat industry are a crucial part of that coalition.

SF: Do you see your business as working with traditional farmers, or are they competitors?

ES: We …. absolutely envision partnerships with food and agricultural producers of all stripes. Traditional agriculture is required to source the best muscle cells from high-quality, healthy animals.

Read full, original article: LAB-GROWN MEAT PUSHES FORWARD

The GLP aggregated and excerpted this article to reflect the diversity of news, opinion, and analysis. Click the link above to read the full, original article.
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