My involvement with the FEASTS project is of my own motivation, without any official role or affiliation with the institutions within the consortium. I want to understand everyone's motivations and dissect and comprehend the comprehensive aspects of cultured meat and seafood production from the consortium perspective. The FEASTS project weaves together technology, nutrition, health regulations, and ethical considerations. I have comitted myself to analyse the project's trajectory, pinpointing both hurdles and possibilities, to ensure the provision of thorough and evidence-based insights to stakeholders and the broader audience.

The aim is to nurture an informed discussion about cellular agriculture, highlighting its potential to address urgent issues like food security, environmental sustainability, and socio-economic difficulties in the food sector. By interacting with diverse opinions in the FEASTS consortium and beyond, I intend to enhance the current conversation on sustainable food systems, supporting a move towards stronger and more sustainable food value chains.

FEASTS Consortium Partners

1. IST-ID Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento

2. Stichting New Harvest Netherlands

3. Laboratorio Ibérico Internacional de Nanotecnología

4. Bruno Cell S.L.R

5. Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V

6. Wageningen University

7. Nord Universitet

8. S2AQUA Laboratório Colaborativo

9. Technische Universität München

10. Univerza v Mariboru

11. acib GmbH

12. VITAL MEAT

13. Cultimate Foods UG

14. Supreme (GOURMEY)

15. EurA AG

16. Ecoinnovazione srl

17. RESPECTfarms BV

18. Aarhus Universitet

19. Collaborating Centre on Sustainable Consumption and Production gGmbH

20. Alma Mater Studiorum Università di Bologna

21. Lunds Universitet

22. Universidad del País Vasco/Euskal Herriko Unibertsitatea

23. Lukas Madl (Innov)

24. Safe Food Advocacy Europe

25. Agricoltura Cellulare Italia

26. Cellular Agriculture Greece

27. CellAgri Portugal – Associação Portuguesa para o desenvolvimento da Agricultura Celular

28. CellAg Deutschland EV

29. Agriculture Cellulaire France

30. EIT Food

31. ShakeUp Factory

32. Rügenwalder Mühle Carl Müller GmbH & Co. KG

33. Agri-food Technology Center Ctic Cita

34. NaTurtle AG

35. CULT Food Science

36. Japan Association for Cellular Agriculture (JACA)​​.

My extensive connections within the government, GFI, and various companies uniquely position me to facilitate efforts towards the FEASTS consortium's goals. I can use these relationships to foster knowledge sharing, encourage collaboration across sectors, and guide through regulatory complexities, all of which are key to transforming the food system sustainably.

I bring expertise that is crucial for creating synergy among diverse stakeholders, aligning consortium strategies with policy, and advancing cellular agriculture. I am dedicated to providing essential insights and advice, helping the consortium manage public perceptions, comply with regulations, and prepare for market challenges. My involvement is vital for achieving the FEASTS project's vision of a resilient and sustainable food ecosystem.

The FEASTS (Fostering European Cellular Agriculture for Sustainable Transition Solutions) project officially commenced in January 2024. Funded under the European Union's Horizon Europe programme, the initiative has a total budget of €7,387,958.25, with €6,999,411.25 provided as direct funding. While the specific funding amounts allocated to each consortium member have not been publicly disclosed, the project's significance for the future of food systems is undeniable.

The FEASTS project is pivotal because it addresses the urgent need for sustainable alternatives to conventional agriculture. Importantly, this transition does not imply the disappearance of traditional farming; rather, it highlights the continued demand for raw materials and resources as essential ingredients for food production. A key barrier to achieving sustainability lies with consumer behaviours shaped by entrenched capitalist norms. By challenging these habits, we can unlock the full potential of cellular agriculture to revolutionise our food systems.

This ambitious project has high expectations, and my report aims to evaluate the progress made during its first year. My focus was to understand what each consortium member is working on in 2024 and to assess the achievements of the FEASTS think tank, led by Prof. Frederico Ferreira, Project Manager and Coordinator from Instituto Superior Técnico, Lisbon.

Disclaimer: If some publicly disclosed or undisclosed information was not included, this does not imply a lack of activity by any consortium member. It simply indicates that I may have overlooked certain resources. 

For clarity and efficiency, I grouped the consortium members and identified what I believed to be the best sources of information for each.

The 2nd International Conference on Cellular Agriculture

If you're wondering, yes, the project began with an inaugural conference where all members and the initial goals were introduced. Following this, a second consortium conference was held at Aarhus University, showcasing a diverse lineup of experts. I will provide a brief overview of this event before delving into the publicly available progress reports for each consortium member.

Technical Challenges – Lab and Scale

The conference began with sessions addressing the challenges of laboratory and production scalability in cellular agriculture, with a particular focus on cultured meat. Andrew Stout from Tufts University delivered the keynote, Scaling Cultured Meat from the Nucleotide Up, which examined the genetic intricacies involved in cultured meat development. This was followed by Martin Krøyer Rasmussen from Aarhus University, who presented on the use of antimicrobial peptides to enhance food safety by preventing microbial growth in lab-grown products.

A session on scaling production, co-chaired by Rasmussen and Mona Pedersen from Nofima, included a notable presentation by Marie Gibbons of Remeat. In her talk, Destination $1/kg for Cultivated Meat, Gibbons outlined strategies for making cultured meat cost-competitive. She discussed optimising growth conditions and improving production efficiency to reach the ambitious target price of $1/kg.

Hélder Bandarra-Tavares from Instituto Superior Técnico also shared insights into advancements in producing bovine fat for cultivated meat, emphasising the critical role of fat in achieving the desired flavour and texture. Together, these sessions highlighted key strategies to overcome the technical and economic barriers of cultured meat, paving the way for its market viability.

Nutrition, Safety, and Societal Impact

The second day of the conference focused on nutrition, safety, and the societal implications of cellular agriculture. Christiaan Kaalk from ISBI delivered the keynote, *Proactive Risk Assessment and Regulatory Compliance*, emphasising the importance of aligning cellular agriculture products with rigorous food safety standards to build consumer trust.

Maria Florencia Bambace from Aarhus University presented on the use of Propionibacteriaceae in precision fermentation for sustainable protein production, highlighting microbial sources as promising alternatives to traditional protein. A session chaired by Hanna Tuomisto from the University of Helsinki and Eva Falch from the Norwegian University of Science and Technology explored societal and environmental dimensions. Matthias Kaiser from the University of Bergen delved into the ethical considerations and value judgements surrounding in-vitro meat, while Anneli Ritala from VTT in Finland offered a vision of a circular food system by 2040, showcasing how cellular agriculture could contribute to sustainable food systems.

Consumer Perspectives and Adoption

Barbara Andersen from Aarhus University led a session exploring consumer and professional perspectives on adopting cell-based foods. In her presentation, Views on Adopting Cell-Based Food in Professional Kitchens, she identified transparency, quality, and safety as critical factors influencing consumer acceptance. Drawing on insights from surveys and workshops with culinary professionals, Andersen underscored the need to align product attributes with consumer expectations.

The session concluded with a panel discussion moderated by Associate Professor Margrethe Therkildsen, also from Aarhus University. Therkildsen emphasised the importance of closing the gap between product development and consumer engagement by addressing public concerns proactively and transparently.

Panel Discussions and Keynotes on Scaling Cellular Agriculture

The conference concluded with a panel discussion on scaling cellular agriculture, moderated by Acacia Smith, Vice-President of the EIT Food Protein Diversification Think Tank and Senior Policy Manager at the Good Food Institute (GFI). The session tackled critical challenges, including regulatory frameworks, societal acceptance, and technological scalability. Bringing together industry leaders, it examined structural barriers to progress. Organised in collaboration with Aarhus University’s CellFood Hub and EIT Food, and co-financed by the European Union, the event fostered valuable connections among researchers, policymakers, and industry experts, advancing strategies for integrating cellular agriculture into sustainable global food systems.

The 2nd International Conference on Cellular Agriculture attracted a diverse range of participants beyond the FEASTS consortium, including thought leaders, researchers, and practitioners from institutions such as Tufts University, VTT, Nofima, Instituto Superior Técnico, and ReMeat. This global and interdisciplinary representation enriched the discussions, facilitating a nuanced exploration of the sector’s potential and driving collaborative efforts to address the challenges of embedding cellular agriculture into existing food systems.

The Consortium

Research and Academic Institutions

IST-ID (Associação do Instituto Superior Técnico para a Investigação e Desenvolvimento)

IST-ID has steadily expanded its role in cellular agriculture, showcasing a strong commitment to advancing cultivated meat technologies through strategic initiatives as part of the FEASTS consortium. Its engagement began with a formal declaration of support for FEASTS on 10 October 2023, followed by a 5 November 2023 update highlighting collaborative efforts with European academic institutions. This momentum culminated on 15 December 2023, when IST-ID secured critical EU funding to enhance its research infrastructure.

In 2024, IST-ID focused on fostering public engagement and addressing regulatory considerations. The year commenced with a workshop exploring the scientific and legislative aspects of cultivated meat, culminating in a 30 March publication that shared key findings with both academic and industry stakeholders. IST-ID further promoted dialogue with a series of webinars on 10 May 2024, addressing the opportunities and challenges of cultivated meat and encouraging transparent discussions about its potential.

To strengthen industrial partnerships, IST-ID announced a collaboration with leading food sector entities on 25 July 2024, aiming to explore the commercial scalability of FEASTS technologies. On 15 September 2024, IST-ID showcased the consortium’s progress at an international sustainable food systems conference, offering a comprehensive update on its advancements in cellular agriculture.

Central to these efforts is the work of IST-ID’s Institute for Bioengineering and Biosciences (iBB), which leads groundbreaking research in alternative protein technologies. A standout project involves the development of 3D-printed fish fillets, spearheaded by Frederico Ferreira, Diana M. C. Marques, and Afonso Gusmão. This innovative initiative, featured in Jornal SOL, exemplifies IST-ID’s mission to revolutionise the food industry through sustainable biotechnological solutions.

https://sol.sapo.pt/2024/11/03/sai-um-filete-de-peixe-da-impressora/ 

Laboratorio Ibérico Internacional de Nanotecnología

The Pastrana Group, based at the International Iberian Nanotechnology Laboratory (INL) under the leadership of Professor Lorenzo Pastrana, focuses on harnessing the intersection of nanotechnology and cellular agriculture to address challenges in modern food systems. Their research agenda centres on transformative innovations in the agri-food sector, leveraging nanotechnology to enable healthier, more sustainable food production processes. Key priorities include optimising food processing methods and designing solutions that enhance both nutritional value and environmental efficiency.

A significant area of the group’s work involves developing tailored nutritional products that meet specific dietary needs. This includes catering to individuals with chronic conditions or those seeking personalised dietary strategies. Simultaneously, the group applies advanced technologies to bolster food authenticity and safety, ensuring robust monitoring across the entire value chain. These efforts strengthen consumer trust while safeguarding the advancements that underpin the modern food industry.

Although the Pastrana Group’s research is not directly linked to the FEASTS project, there are clear thematic synergies. Both initiatives share a commitment to sustainability, food safety, and personalised nutrition, along with a mutual interest in advancing alternative proteins and cellular agriculture. As such, the Pastrana Group’s contributions in these areas may indirectly support FEASTS’ overarching goals, driving progress towards more innovative and sustainable food systems.

Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.

Fraunhofer’s involvement in the FEASTS project, announced in mid-2023, highlights its dedication to driving innovation in cellular agriculture. Since January 2024, the organisation has been sharing regular updates on LinkedIn, showcasing its advancements in cultivated meat research. Leading this initiative is the Fraunhofer Institute for Molecular Biology and Applied Ecology (IME), which is pioneering key breakthroughs such as stable cell line development, cost-effective plant-based scaffolds, animal-free cell culture media, and scalable bioreactor systems. These efforts aim to overcome technical challenges and pave the way for sustainable, commercially viable production of lab-grown meat. https://www.ime.fraunhofer.de/en/Research_Divisions/business_fields_MB/new_agricultural_systems/cultured_meat.html 

CellTec Systems, headquartered in Lübeck, has emerged as Germany's first full-service provider for industrial cell production, offering a comprehensive suite of solutions for cellular agriculture. Its offerings include essential components such as cells, nutrient solutions, bioreactors, and expert training and consultancy services. Originating as a spin-off from the Fraunhofer-Gesellschaft and the University of Lübeck, the company is firmly rooted in cutting-edge research.  

One of CellTec Systems' standout innovations is its bioreactor, equipped with hydrogel capsules to accommodate the spatial needs of dividing cells. This breakthrough addresses a major scalability challenge in cellular agriculture, significantly advancing the potential for large-scale production.

CellTec Systems: https://www.celltec-systems.com/news/fertigstellung-des-funktionsmodells-fuer-weitere-skalierung/ 

The cultivated X: CellTec Systems:  https://cultivated-x.com/interviews/celltec-systems-slaughtered-cultured-no-difference-consumer-sensory-experience/ 

Wageningen University

At Wageningen University & Research (WUR), teamwork across different fields is turning big ideas into real solutions for sustainable food systems. Three key groups are at the heart of this progress: Bioprocess Engineering, Food Process Engineering, and Food Science and Technology.

In the Bioprocess Engineering group, Professor René H. Wijffels focuses on improving bioreactors and creating better cell culture media—both crucial for producing cultivated meat. Over in Food Process Engineering, Professor Remko M. Boom’s team is finding greener ways to make meat alternatives, including new ideas for plant-based foods. Meanwhile, the Food Microbiology group, led by Professor Marcel H. Zwietering and part of Food Science and Technology, turns raw materials into food that’s safe, healthy, and tasty.

In October 2024, WUR took a big step forward in cellular agriculture by partnering with Whoniz Bio-Technology in a €1.5 million project led by Professor Wijffels to improve the production of cultivated meat and seafood by developing stronger cell lines, better cell culture methods, and smarter bioprocessing techniques. By proxy, this is also part of the FEASTS project.

Wageningen: New collaboration in cultivated meat and seafood to advance technology:  https://www.wur.nl/en/newsarticle/new-collaboration-in-cultivated-meat-and-seafood-to-advance-technology.htm 

Nord Universitet

I haven’t come across direct evidence that Nord University is involved in cultivated meat research. However, the university is making strides in sustainable food systems, particularly through the NON-Fôr project. This initiative looks at creating eco-friendly aquafeeds by exploring innovative ingredients like insect meal and microalgae. So far, there’s no sign of partnerships with private companies in the field of cultivated meat.

Technische Universität München

The Technical University of Munich (TUM) is making waves in cultivated meat research, bringing together expertise from multiple departments. Leading the charge is the TUM School of Life Sciences, where Prof. Dr.-Ing. Marius Henkel heads the Assistant Professorship of Cellular Agriculture. Since its start in 2022, this team has focused on breakthroughs like 3D bioscaffolding and scalable cell culture technologies. They’re also studying the environmental and economic impacts of cultivated meat compared to other protein sources, both old and new.

One thing I am personally excited about is TUM’s student-led Alt Protein Project, which adds another layer of innovation, offering workshops, product development programs, and competitions to explore alternative proteins.

A great example of TUM’s work is the master’s project Design of Platform Processes for Sustainable Cultured Meat Food Production. Part of the FEASTS initiative and led by Katharina Brenner in the Department of Molecular Life Sciences, this project tackles scalable bioprocesses for cultured meat production.

TUM: Design of Platform Processes for Sustainable Cultured Meat Food Production  https://portal.mytum.de/schwarzesbrett/diplomarbeiten/NewsArticle_20240806_155446/newsarticle_view 

Univerza v Mariboru

As of January 2024, there don’t appear to be any specific publications from the Institute of Biomedical Sciences at the University of Maribor regarding the FEASTS project or cultivated meat.

Aarhus Universitet

Aarhus University is actively involved in research on cultivated meat and sustainable food systems. One key project, "Cultured Meat – Nordic Take," focuses on growing muscle cells outside animals to reduce the environmental impact of traditional meat production. This effort is led by Associate Professor Jette Feveile Young and Professor Margrethe Therkildsen, with support from researchers like Martin Krøyer Rasmussen and Sissel Rønning. The team is also exploring the ethical and environmental aspects of cellular agriculture, combining technical innovation with broader societal considerations.

On the technical front, Aarhus University has advanced the development of cultivated meat production, including serum-free media and techniques for scaling up bioreactors. Researchers like Rikke Karlsen and Gayani Lokuge are focused on creating sustainable cell culture media and enhancing bioreactor efficiency for commercial applications. These efforts address the key hurdles of scaling up alternative protein production.  

The university’s work in areas like serum-free cell culture and bioreactor optimisation showcases its dedication to addressing both scientific and ethical challenges in sustainable proteins. By participating in initiatives like FEASTS, Aarhus University fosters collaboration across technical, regulatory, and societal perspectives, driving progress in accessible and environmentally friendly protein solutions.  

https://food.au.dk/masters-thesis-projects/innovating-sustainable-serum-free-cell-culture-media-for-cultivated-meat-and-milk-production 

Critical review of cultivated meat from a Nordic perspective: https://www.sciencedirect.com/science/article/pii/S0924224424000128. Though it was handed in before the official launch of the FEASTS project, the planning had already been known in early 2023.

Alma Mater Studiorum Università di Bologna

The University of Bologna's Department of Agricultural and Food Sciences (DISTAL) is actively exploring cultivated meat as part of its work in the FEASTS project. With a strong background in food science, technology, and biotechnology, DISTAL focuses on improving the quality, safety, and shelf life of food products. Led by Professor Rosalba Lanciotti, the team is advancing research in food microbiology and biotechnological processes to develop sustainable and high-quality alternative proteins.  

Associate Professor Francesca Patrignani brings expertise in microbial processes and high-pressure homogenisation, a non-thermal method for preserving food. Her research on the antimicrobial properties of essential oils opens new possibilities for enhancing food safety and exploring innovative techniques relevant to cultivated meat production. These initiatives highlight DISTAL’s role in shaping more sustainable food systems.

Lunds Universitet

At Lund University, research on cultivated meat is primarily conducted by the Division of Food and Pharma, which operates within the Department of Process and Life Science Engineering at the Faculty of Engineering (LTH). The division focuses on advancing sustainable food technologies and developing innovative, future-oriented food products.

https://www.lunduniversity.lu.se/lucat/group/v1000245 

Additionally, the Department of Business Administration has explored the commercial and consumer dimensions of Europe’s cultivated meat market. A 2024 master’s thesis titled "The Cultivation of an Industry: Navigating Business Challenges and Consumer Trends in Europe’s Emerging Meat Market" analysed market entry strategies alongside evolving consumer attitudes towards cultivated meat.

https://lup.lub.lu.se/student-papers/search/publication/9162544 

Universidad del País Vasco/Euskal Herriko Unibertsitatea

The available information doesn’t clarify which departments or research groups at UPV/EHU are involved in the FEASTS project. Given the project’s scope, it’s reasonable to assume that departments focusing on genetics, animal physiology, or food science might be engaged. For example, the Department of Genetics, Physical Anthropology, and Animal Physiology at UPV/EHU seems well-suited to provide expertise in these areas. That said, no direct connection between the university and the FEASTS project has been confirmed.

Private Sector and Startups

The private sector, especially startups, often takes the spotlight when it comes to innovation, with marketing highlighting their breakthroughs and achievements. This can lead to a distorted sense of progress, driven more by hype than by reality, especially in the early stages of development. Take Omeat, for example, a startup that raised $40 million but is now struggling with scalability. The company is urgently seeking more funding, even as doubts linger about whether its approach to cell cultivation can truly deliver.

Bruno Cell S.L.R

Bruno Cell S.L.R. is an Italian startup founded in 2019, dedicated to advancing research and development in cultivated meat. The company emerged from a collaboration between academic researchers and a private investor in the food industry. Its name, "Bruno Cell," honours the 16th-century philosopher Giordano Bruno, known for challenging conventional ideas and imagining a future where killing animals for food would be socially unacceptable. This visionary perspective resonates deeply with their mission and mine.

Despite facing hurdles from recent Italian legislation banning the production and commercialisation of cultivated meat, Bruno Cell has continued its research undeterred. Their focus remains on developing efficient cell lines that reduce the reliance on costly growth factors, ultimately driving down production costs.

A remarkable innovation by Bruno Cell involves using temperature variations to induce stem cells to differentiate into muscle cells, bypassing the need for expensive chemical substances. This groundbreaking method reflects their commitment to practical, cost-effective solutions. Their efforts earned them a place in the 2023 FoodTech 500 by Forward Fooding, where they ranked 483rd among global leaders in food technology innovation.

In 2024, Bruno Cell strengthened its academic ties by extending its collaboration with the Università di Trento, offering a PhD position in cellular agriculture. Additionally, they became a Gold Sponsor of the CultMeat project led by the University of Turin. This initiative, currently running a crowdfunding campaign, seeks to advance cultivated meat research. The campaign's first €10,000 will fund the development of porcine cell lines, laying the groundwork for cultivated meat production, while a further €20,000 is needed to acquire a 1-litre bioreactor, crucial for scaling up cell cultivation and producing larger quantities of cultured meat.

However, as of November 2024, Bruno Cell S.L.R. has not publicly shared details about its involvement in the FEASTS project, leaving questions about their participation in this initiative.

VITAL MEAT

For anyone familiar with the cultivated meat industry, VITAL MEAT likely needs no introduction. In a remarkably short time, the company has established itself as a pioneer, achieving impressive progress in both product development and scaling production. Their cultivated beef and poultry alternatives, eagerly anticipated and praised for their taste and texture, mark a major step forward in offering sustainable, ethical meat options to eco-conscious consumers.

Central to VITAL MEAT’s success is their focus on strategic partnerships and collaborative research. A standout example is their work with Biowest, a leading producer of cell culture media, to develop a serum-free medium. This breakthrough enabled them to pilot the production of cultivated chicken in 250-litre bioreactors—a critical milestone on the path to large-scale, cost-effective production. As part of the FEASTS project, a collaboration involving 36 institutions across 17 countries, VITAL MEAT is also contributing to sustainable cellular agriculture solutions for both cultivated meat and seafood. These efforts underline the company’s growing influence in the industry.

Guiding VITAL MEAT’s innovative journey is a strong leadership team, headed by CEO and co-founder Etienne Duthoit. The team includes experts like Olivia de Talancé, who brings scaling insights from her tenure at Impossible Foods, and Claude Rescan, a specialist in medium optimization adept at navigating regulatory complexities. Alongside cell biology expert Laurent Zablocki-Thomas and forward-thinking engineer Geoffrey Blanc, this talented group is tackling the challenges of the cultivated meat sector head-on. Through consumer education and groundbreaking innovation, VITAL MEAT is shaping a future where cultivated meat is not only sustainable but also widely accessible and embraced.

While VITAL MEAT’s role in the FEASTS project highlights their dedication to the industry, specific details about their contributions remain undisclosed. As a participant in this EU-funded initiative, which focuses on advancing sustainable production methods for cultured meat and seafood, the company has yet to share detailed updates about its achievements within the project.

In regulatory developments, VITAL MEAT submitted a novel food regulatory dossier to the Singapore Food Agency (SFA) in January 2024, seeking pre-market authorisation for its cultivated chicken product. Later, in May 2024, the company applied to the UK’s Food Standards Agency (FSA) and Food Standards Scotland (FSS) for approval of the same product. However, as of November 14, 2024, regulatory approval to sell their cultivated meat products in any market has not yet been granted.

Food Navigator: https://www.foodmanufacture.co.uk/Article/2024/05/24/vital-meat-seeking-uk-cultivated-chicken-approval-by-2025?int_campaign=Most-read-News&int_campaign_type=Right_column 

Cultimate Foods UG

Founded in 2022, Cultimate Foods UG is a Berlin-based startup dedicated to developing cultivated fat to elevate the taste and texture of plant-based meat alternatives.

The company is led by a strong founding team with diverse expertise. Co-founder and CEO Eugenia Sagué brings a rich background in plant-based foods, having worked in product licensing at V-Label, supporting startups at ProVeg Incubator, and overseeing product launches at Heura Foods. Co-founder George Zheleznyi previously spearheaded Greenwise, one of Russia's pioneering plant-based meat companies, whose products are now available in thousands of outlets. Joining them is co-founder Oskar Latyshev, formerly the head of ArtMeat, Russia's first cultivated meat company. With extensive experience in cellular agriculture, Latyshev leads a research and development team comprising scientists and bioengineers.

In April 2024, Cultimate Foods raised €2.3 million in seed funding to scale their production processes and foster commercial collaborations. The funding round, led by High-Tech Gründerfonds (HTGF), included participation from Life Science Valley Wachstumsfonds, b.value AG, Kale United, and Big Idea Ventures. The investment will support the development of 'CultiFat,' a cell-cultivated fat ingredient designed to enhance the flavour and mouthfeel of plant-based meat products. This innovation directly tackles common consumer concerns about the taste and texture of meat alternatives.

Cultimate Foods has built a team of specialists whose expertise is perfectly aligned with the goals of the FEASTS project. Senior Bioprocess Engineer Jasper Liedtke, with experience from Mosa and UC Irvine, plays a pivotal role in scaling bioprocess development for cultivated fat production. María Schilling, a Media Formulation Specialist with a Ph.D. in molecular neurobiology, focuses on optimising cell media development, a critical component for growing cultured cells. Cell Biologist and Ph.D. candidate Maria Ana Gouveia, from Leibniz Universität Hannover, contributes valuable experience from i3S and Lonza, enhancing the company’s cellular agriculture capabilities. Master’s student Lasse Schoppe, also from Leibniz Universität Hannover, collaborates on structured fat research, refining textures essential for alternative meats under the guidance of leading professors. Additionally, Caroline Hiesl adds her expertise in cell line development.

Backed by strong partnerships with academic institutions, Cultimate Foods is well-positioned to push the boundaries of cellular agriculture, advancing sustainable and realistic meat alternatives while aligning seamlessly with the objectives of FEASTS.

GOURMEY

In 2024, Paris-based Gourmey emerged as a leading force in the cultivated meat industry with remarkable strides that captured international attention. Among its moves was the submission of the first-ever EU novel food application for cultivated foie gras; a gateway for lab-grown meat to reach European markets. At the same time, the company sought regulatory approvals in the U.S., U.K., Switzerland, and Singapore to introduce cultivated duck products to a global audience.

This progress is fueled by Gourmey’s visionary leadership and innovative research teams. CEO Nicolas Morin-Forest, CTO Dr. Victor Sayous, and CSO Antoine Davydoff are driving the company’s strategic, technological, and scientific ambitions. Behind them is a skilled research team specialising in molecular biology and food sciences, continuously refining cultivated meat products. Meanwhile, public relations efforts, led by Grayling France and spokesperson Dieynaba Kebe, ensure that Gourmey’s advancements are effectively communicated.

In recent months, Gourmey’s leadership, particularly founder and CEO Nicolas Morin-Forest, has been prominent at influential industry events such as Food Hack, GDI Culture Clash, FFT Future Food Tech, FDDAY, MEVO, and BioJapan 2024. Their presence at these summits shows their commitment to shaping the conversation around the future of protein. However, their engagement with grassroots initiatives, such as the FEASTS project, seems less visible. While it is inspiring to see them contributing at high-profile venues like the Future of Protein Summit in Amsterdam or the 2024 Grand Jamboree, there remains an opportunity to connect more directly with communities at a personal level. Such interactions align with the core ethos of initiatives like FEASTS.

The cell-based meat industry carries immense promise and responsibility. Companies like Gourmey, at the forefront of innovation, are in a unique position to bridge cutting-edge science with the broader societal shift toward sustainable food systems. Their leadership has the power not only to drive technological breakthroughs but also to engage meaningfully with diverse audiences, fostering trust and understanding at every level.

EurA AG

In 2024, EurA AG has become an important player in the cultivated meat industry, focusing on partnerships and practical support to speed up innovation. By working closely with startups, established food companies, and research institutions, the company has helped push research and development forward. Dr. Bernd Kosch, Managing Director, and Dr. Andreas Knaut, Head of Innovation Services, have been key figures in these efforts, channeling their energy into both technological advancements and making new ideas commercially viable.

The company has also helped secure funding for cultivated meat projects, connecting businesses with public and private investors. Dr. Julia Roesler, Head of Life Sciences, has supported companies in meeting EU regulatory requirements for novel foods, while also offering insights into market strategies. At the same time, EurA AG has created spaces for collaboration by hosting events and participating in conferences, making it easier for ideas and expertise to flow within the cultivated meat ecosystem.

Rügenwalder Mühle Carl Müller GmbH & Co. KG

While many may not realise it, Rügenwalder Mühle, a well-known name in Germany for traditional meat and vegetarian products, is making fascinating strides in the cultivated meat industry. Partnering with Swiss startup Mirai Foods, the company is working on a hybrid product that blends plant-based proteins with cultivated beef fat, aiming for a 2025 launch. This approach reflects a growing effort to make sustainable meat alternatives more accessible, a goal that Patrick Bühr, Head of Research and Development, sees as a natural progression for the industry.

Rügenwalder Mühle is also involved with the RESPECTfarms initiative, an ambitious project to create the world’s first cultivated meat farm that integrates cellular agriculture with traditional farming practices. This innovative combination highlights the company’s focus on solutions that connect sustainability with agricultural heritage. According to Bühr, the initiative fits seamlessly with their vision for the future of food.

By investing in partnerships like RESPECTfarms and Mirai Foods, Rügenwalder Mühle is demonstrating how a traditional meat producer can lead the way toward sustainable food systems. This shift reflects a broader trend in Europe, where alternative proteins are gaining momentum and reshaping the industry.

https://www.ruegenwalder.de/de/ueber-uns/presse/ruegenwalder-muehle-arbeitet-mit-schweizer-start-up-mirai-foods-zusammen 

ShakeUp Factory

As of November 14, 2024, there is no publicly available evidence to suggest that ShakeUp Factory directly engaged in activities within the cultivated meat industry this year, apart from its role in the EIT Food Accelerator Network.

“EIT Food Accelerator Network is a 3-month Tech Validation (theme based) cohort-style programme with a pan-European scope that helps and supports startups to accelerate their technology and further advance their investment and commercial readiness.” https://www.linkedin.com/showcase/eit-food-accelerator-network-/ 

NaTurtle AG

NaTurtle AG seems to have been chosen for the FEASTS project because of its strong expertise in food science, nutrition, and its ability to work across multiple fields of research and development. While the company doesn’t appear to be directly involved in cultivated meat or novel foods, its broader knowledge in food and health technologies makes it a natural fit for exploring new and innovative food sources.

There’s no indication from publicly available information that NaTurtle AG has engaged in cultivated meat activities outside its role in the FEASTS project. Instead, their involvement highlights how a company with a versatile background can contribute to shaping the future of food from a different angle.

CULT Food Science

In July, CULT Food Science took a bold step by addressing an open letter to the Florida government, challenging the state’s ban on the sale of cultivated meat. The company emphasised that cultivated meat is real animal meat, produced through alternative methods, and highlighted its potential to transform the global food system by reducing carbon emissions. The letter, sent to Governor Ron DeSantis, Speaker Paul Renner, and Senate President Kathleen Passidomo, urged recognition of cultivated meat as a sustainable protein source and opposed the restrictive measures.

In August, CULT Food Science’s subsidiary, Further Foods, moved closer to innovation in pet food by submitting a trial design to the U.S. Food and Drug Administration (FDA) to include cultivated meat in their products. Their brand, Noochies aims to be the first in North America to introduce pet food containing cultivated meat, offering pet owners ethical and high-quality options. To ensure safety and nutritional excellence, Dr. Dodd, a leading veterinary nutritionist, collaborated with Further Foods to design a feeding trial protocol for dog food made with cell-cultivated chicken. This effort marks an exciting step toward making cultivated meat a part of everyday life, even for pets.