Safe, healthy and nutritious foods that require minimal inputs of land, water and energy
Cellular agriculture, or cell ag, is an extension of common food production methods. The end products are often the same, the only difference is in how they are made. Cellular agriculture refers to using cellular organisms and bioreactors instead of traditional agricultural systems for production of food ingredients. The main reason for extending food production using cellular agriculture is to lower the environmental burden from the current food system.
In general, cellular agriculture can be divided in three main areas:
Cultured meat refers to meat produced using tissue engineering techniques traditionally used in regenerative medicines. Using this technology, living cells taken from animal biopsies grow into a connected meat structure.
In other products single-cell organisms are used as such and grown into food directly.
In precision fermentation, which is our chosen technology, the single-cell organisms are not eaten as such, but merely used as the living factory that produces the desired proteins, that were traditionally sourced from animals.
Cellular agriculture is not science fiction. It’s here already, with several companies already having commercial rights for selling their products.
For further reading, we recommend for example Good Food Institute’s reports, such as https://gfi.org/resource/precision-fermentation-and-cellular-agriculture/ and CellAgri reports at www.cell.ag
