Givaudan, Bühler, and Migros establish hub for cultivated meat

The Cultured Food Innovation Hub will go live in 2022

Givaudan, Bühler, and Migros have collaboratively launched The Cultured Food Innovation Hub, in Kemptthal near Zurich, aiming to accelerate the development and market penetration of cellular agriculture products. Cultured meat - manufactured without slaughter or factory farming - enables a significantly better climate balance, no use of antibiotics, and ensured food security, the companies claim. The hub will start operations next year.

The self-sustained, standalone company will be wholly owned by Givaudan, Bühler, and Migros, and will provide facilities and knowledge to accelerate other companies in their cultured meat, cultured fish and seafood, and precision fermentation product development. The hub will be equipped with a product development lab as well as cell culture and bio fermentation capabilities to help startups develop products and go to market.

The significant increase in demand in recent years for plant-based foods all around the world has shown consumers’ broad concern for the environment, the companies say, as well as their expectation of producers for healthful foods that are ethical and sustainable.

Cellular agriculture for cultured meat provides the means for the farming of animal products without raising animals. Animal cells are used as a starting point, and then technologies such as fermentation are employed for the cultivation of meat products. The companies say this results in meat which is identical in structure and taste to its animal counterpart with reduced environmental impact and no mass farming or slaughter.

“Cellular agriculture offers a solution in several areas from reducing land use and water, to animal welfare, to the safety and quality of the food chain. The three partners in this new venture are each committed to sustainability as individual companies; the combined effort enables the journey to a more sustainable food system,” said Ian Roberts, CTO at Bühler.

Fabio Campanile, Givaudan’s Global Head of Science and Technology, Taste & Wellbeing, says: “Bühler contributes with industry leading solutions that are used in the scale-up and production of thousands of food products around the world; Givaudan brings in centuries of experience and knowledge in every aspect of taste, including all kinds of meat alternatives, and deep expertise in biotechnology, to product development; Migros is known for its competence in customer interaction and market cultivation.”

Matthew Robin, MD Elsa-Mifroma at Migros-Industrie said: “Consumers are beginning to understand the idea of cellular agriculture and the benefits it can provide; the market is poised for exceptional growth. When you put it all together, it is a winning combination for the planet.”

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