Meatable cultivates the future of protein

By Agatha Wong

The last time Food & Beverage Asia featured Meatable, Krijn de Nood, co-founder and CEO of Meatable, shared his views on the cultivated meat industry and the positive impact it can generate across the protein industry. In the same article, he also highlighted Meatable’s partnership with ESCO Aster, the first and only commercially licensed cultivated meat manufacturer based in Singapore.

Since then, Meatable has made significant strides with regard to both its technology, and plans towards commercialisation.

“Over the past year, Meatable has been working on some very exciting improvements. We have further increased the efficiency of our processes, while also improving the quality and taste of our products. We can now create high-quality, fully differentiated cultivated meat in only eight days, a significant reduction in the process which previously would take three weeks,” said De Nood.

Through its opti-ox technology in combination with pluripotent stem cells (PSCs), Meatable is able to replicate the natural growth process of cells, making the production of real muscle and fat cells possible. Therein, by taking a small sample of cells from an animal once, the PSCs have the natural ability to continue multiplying rapidly. This technology allows Meatable to grow many cells in their bioreactors, making it a productive and easy-to-sale process.

With these changes, Meatable is able to scale cultivated meat production affordably and provide a solution to the issue of growing meat consumption.

A taste of the future
On 27 Sep 2023, Meatable held its first press tasting in Singapore, ahead of the official commercial launch in the country in 2024 – the tasting was approved by the Singapore Food Agency based on the framework of criteria, including safety assurances.

De Nood shared: “There are currently no universal safety standards for cultivated meat, so we will work closely with regulators to help create these and ensure we keep on working to the highest standards.

Read the full article here.