GERMANY – German food technology startup MyriaMeat has recently introduced a groundbreaking innovation: a cultivated pork fillet created entirely from pig cells, devoid of any scaffolds or plant proteins.
Months after stepping out of stealth mode, MyriaMeat proudly unveiled its latest achievement at an event in Berlin, hosted by SPRIN-D, the German innovation agency.
According to Malte Tiburcy, co-founder of MyriaMeat and head of research at the University of Göttingen, their cultivated meat product is meticulously crafted without the use of vegetable additives or genetic modifications.
Managing director Florian Hüttner expressed optimism about the transformative potential of their technological breakthrough, stating, “The industrial revolution is underway. We possess the technological expertise to alleviate the suffering of billions of animals while nourishing humanity with a healthier, more sustainable alternative.”
Hüttner emphasized the company’s commitment to driving positive change and facilitating a shift towards more ethical and eco-friendly food consumption practices.
Founded in 2022 by researchers from the University of Göttingen, MyriaMeat leverages patented medical technology to revolutionize the food industry.
Over 25 years of research have culminated in the development of a unique approach that harnesses pluripotent stem cells (iPSCs) and parthenogenetic stem cells to cultivate functional muscle structures and whole cuts of meat.
Traditionally, the production of structured or thick meats often relies on scaffolding to facilitate cell attachment, differentiation, and maturation – this comes with significant costs.
In contrast, MyriaMeat’s utilization of iPSCs offers a cost-effective alternative, as these cells possess self-assembling properties that mimic tissue organization and function.
Hüttner highlighted the distinctive iPSC pipeline developed by MyriaMeat, enabling the generation of stable stem cell cultures from a single biopsy.
The company’s vision is centered on revolutionizing meat consumption to meet the needs of a growing global population while mitigating environmental impact, particularly by reducing CO2 emissions associated with traditional meat production methods.
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