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

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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.

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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? 

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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.

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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

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