People have relied on cows, buffalo, and other animals to produce milk for thousands of years. However, thanks to technological advancements, certain companies have begun making dairy milk in laboratories.
Let’s talk about a challenging task! Imagine this. You have created a new, transformative way to produce seafood — directly from the cells of fish. You have the potential to produce tuna steaks, mahi mahi fillets, red snapper and a wide variety of other seafood products that are as delicious and nutritious as their wild-caught or farm-raised counterparts….but without the mercury, microplastics, or other pollutants that might be associated with conventional seafood.
It’s been a full seven months since my last sit-down with Josh Tetrick, the CEO of JUST. So it was really great to catch-up with him this week thanks to programming put on by The Battery in San Francisco. Tetrick and I chatted about Billion Dollar Burger, building a regulatory pathway for cultured meat, the impact of Covid-19 on his nascent industry, JUST’s off-site pilot production facility, and more. I thought it’d be fun to share some of that conversation. What follows are bits and pieces of our chat, which have been edited slightly, in some cases, for brevity and clarity.
We are thrilled to announce that Bell Food Group is expanding their stake in Mosa Meat by investing a further €5 million. Their continued support is instrumental as we work towards being the first company to bring cultivated meat to market in Europe.