Summary:
The Better Butchers partners with Genuine Taste to create hybrid meat.
Cultivated fat from Genuine Taste will enhance taste and texture.
Genuine Taste raised $175,000 and won C$100,000 in a competition.
The partnership aims to develop high-end butcher-shop staples.
Hybrid meats may be essential for the commercial viability of cultivated meat.
The Better Butchers and Genuine Taste Join Forces
The Better Butchers, a Vancouver-based meat analogue maker, has recently signed a letter of intent with Genuine Taste, a Toronto startup founded by students, to develop hybrid meat. This collaboration comes ahead of The Better Butchers' acquisition by the Canadian cellular agriculture group Cult Food Science.
What is Hybrid Meat?
The partnership aims to create hybrid meat products that blend cell-cultured ingredients with plant-based or fermentation-derived proteins. Genuine Taste specializes in producing cultivated fat from animal cells, which will be used in product development and sampling by The Better Butchers.
Courtesy: Genuine Taste
Genuine Taste's Innovative Approach
Founded in 2022 by Pooya Mamaghani and Emily Farrar, Genuine Taste utilizes stem cells from cows to cultivate fat cells in bioreactors. This innovative method allows for mass production of fat that closely resembles conventional animal fat, improving the taste and texture of meat alternatives.
Currently, Genuine Taste is at the benchtop scale and has begun testing its cultivated fat with a global food corporation for potential use in burgers. They have successfully raised $175,000 from various investors and won C$100,000 in a national competition for their alternative meat innovation.
The Better Butchers' Vision
The Better Butchers is excited about the potential of cultivated fat to enhance their product offerings. By collaborating with cutting-edge companies, they aim to develop high-end butcher-shop staples like burgers, bacon, and sausages, while significantly reducing the environmental impact associated with traditional meat production.
Their current product lineup includes minced meat in various flavors, and they are actively involved in research projects with McMaster University to further develop cultivated meat technologies.
Courtesy: The Better Butchers
The Future of Hybrid Meat
With the challenges of scalability and cost in cultivated meat production, many believe that hybrid meats may be the key to commercial viability. As the industry evolves, partnerships like that of The Better Butchers and Genuine Taste will play a crucial role in shaping the future of sustainable meat alternatives.
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