CPI partners with 3D Bio-Tissues to advance cellular meat production

01 December 2020 | News

CPI will utilise its experience and facilities to support 3DBT’s development of cell feeding media for increased biomass production Image Credit: CPI Image Credit: CPI

With livestock farming for food production adversely impacting the environment as it is responsible for 18% of total global greenhouse gas emissions, cultured meat produce which provides the same product without slaughtering the animals has been trending. Yet, the production is not on a scale as is the demand.

3DBT – a spin-out of Newcastle University in the US – aims to use recent developments in cell and tissue engineering to develop a high-yield, serum-free media for culturing muscle and fat cells. This will support a more efficient, low-emission system for cellular meat production, ultimately creating affordable and sustainable products.

CPI will utilise its experience and state-of-the-art facilities to support 3DBT’s development of cell feeding media that incorporates a new class of growth-promoting supplements for increased biomass production. These supplements aim at eliminating the need for expensive FBS and can be sourced from existing agro-industrial by-products, therefore reducing costs as well as the carbon footprint of cultured meat production. High-throughput screening will be used to identify optimal conditions for growth to further maximise cellular meat yield.

This project will be funded by a grant from Innovate UK and aims to make an important contribution to reducing the environmental impact associated with meat production. The project will be carried out at CPI’s National Biologics Manufacturing Centre in Darlington, UK, drawing on CPI’s expertise in bioprocess optimisation to facilitate scale-up.

Dr Ricardo Gouveia, CSO at 3DBT, said, “We’re delighted to work with CPI on this project. The expert support will help us to transform the production of cultured meat, making it economical, sustainable and accessible. We hope this will not only make it more appealing to consumers, but will be crucial to meeting the nutritional needs of the growing population.”

Clare Trippett, Chief Technologist, Biologics at CPI, said, “This project is an important step towards developing an efficient process for producing cultured meat at an industrial scale that will be accepted by consumers. We’re looking forward to working with 3DBT on this exciting project.”

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