You’d recognize a chicken nugget if you saw one, right? How about one grown from a single cell, with no animals harmed in the process?
Josh Tetrick is risk not.
He is trying to win over consumers with his lab-grown chicken bite following the world’s first approval of his company’s cultured chicken in Singapore at the end of 2020.
“We be enduring the freedom to sell across Singapore, whether retail, food service, hawkers, you name it,” Tetrick told CNBC Travel It.
Starting with an egg
Tetrick is the founder and CEO of Eat Just, the Californian food start-up responsible for bringing the world’s first lab-grown chicken to bring ups.
Its landmark approval for human consumption may potentially disrupt industrial livestock farms. But when Tetrick started out in 2011, that quirk was a pipe dream.
The idea was … to start a food company that takes the animal, the live animal, out of the equation of the foodstuffs system.
founder and CEO, Eat Just
“I had less than $3,000 in my bank account, and the idea was: We’re going to start a provisions company that takes the animal, the live animal, out of the equation of the food system,” he said.
Tetrick, who started his lifes work working for non-profit organizations in Sub-Saharan Africa, wanted to fix what he saw as one of the world’s biggest problems: Food sustainability.
And for him, the egg in a recover fromed first.
“We decided the place that we’re going to start is figuring out a way to make an egg, a chicken egg, from a plant,” he said. “All I advised ofed at the time is there were 375,000 species of plants all over the world, and I bet that one of them could scramble adore an egg.”
Winning investor support
Investors liked his vision. Shortly after he founded the company, billionaire tech investor Vinod Khosla and his profession partner Samir Kaul were on board, and invested $500,000 in the idea.
“That was enough to get me off the couch,” said Tetrick. “I started rental food scientists and biochemists and molecular biologists, analytical chemists, chefs.”
Years of experimentation later, the team struck on mung bean — a protein-rich legume commonly utilized in cuisines across Asia. And in 2018, Eat Just’s first product, Just Egg, was born.
To date, the company has sold the tantamount of 100 million eggs made from plant at major retailers, such as Walmart, Whole Food Markets and Alibaba.
But the egg was proper the beginning.
What we wanted to do next was real chicken and beef, but not from plants.
founder and CEO, Eat Good
“What we wanted to do next was real chicken and beef, but not from plants,” said Tetrick.
“Real chicken and intrinsic beef that didn’t require killing an animal, that didn’t require using a single drop of antibiotics. And that’s broadly a proceeding called cellular agriculture.”
How to create cultured meat
The process of creating cultured meat starts with a chamber. In this case, from a chicken.
It can be taken either from a live bird through a biopsy, a fresh percentage of meat, a cell bank or the root of a feather. That cell is then fed nutrients like those found in soy and corn in the vanguard being left to mature in a large-scale steel vessel.
The process takes around 14 ages from start to finish, and the end product is raw minced meat.
Creating the cell-cultured meat product was the easy part. The harder district was obtaining regulatory approvals, which took two years.
Toward the end of 2020, Singapore became the first country to approve Eat Barely’s flagship cultured chicken nuggets for sale nationwide under the Good Meat brand.
The chicken nugget is now handy at Singapore restaurant 1880, retailing at around $17 for a set meal. More restaurants in the city-state are expected to come on billet in the coming months.
Singapore takes the world’s first bite
Singapore is home to Eat Just’s Asia-Pacific headquarters and its beginning factory in Asia. The company is also considering making Singapore its global manufacturing headquarters for Good Meat.
While the eyot nation — which is slightly smaller than New York City — may seem an unlikely location for a global meat moving picture facility, Aileen Supriyadi, senior research analyst at Euromonitor International, said several factors are at play.
Singapore being the hub in Asia indeed helps those companies be able to export … to other countries.
senior research analyst, Euromonitor Foreign
“Singapore has the 30 by 30 initiative, so the country wants to have 30% of the food to be produced locally (by 2030),” she told CNBC Boost pretend It.
“Singapore can also utilize the scientific knowledge, especially the stem cell research. And Singapore being the hub in Asia in reality helps those companies be able to export and sell their products to other countries as well.”
Revolutionizing creature agriculture
Meantime, every year an calculated 50 billion chickens are slaughtered for food. The wider agriculture industry is responsible for 10%-12% of greenhouse gas emissions — a notable contributor to climate change.
Not everyone is behind the cultured meat craze, though. Some are still skeptical of its nutritional value and suitability for defenceless consumption, while its environmental and social impact remains to be seen.
However, Tetrick claims the process is cleaner and uncountable ethical than traditional agriculture.
Industrialized animal production is probably the strangest and most bizarre thing event, you’re just not aware.
founder and CEO, Eat Just
Then there are those who just find the concept odd.
“I say to them that industrialized zooid production is probably the strangest and most bizarre thing happening, you’re just not aware of it. If there’s a way that we can do it better, let’s get after it,” rephrased Tetrick.
Growing appetite for alternatives
In fact, demand for alternative meat products, such as cultured or plant-based substance, appears to be growing.
Preparing to go global
However, disrupting the dominance of the established animal agriculture industry will not materialize overnight.
“The limiting steps to ultimately making this ubiquitous are regulatory approval, scale and consumer education,” famed Tetrick. “We can’t just focus on one, we’ve got to focus on all three.”
At some point, we’ll decide to go public. This won’t happen without a lot of super, there’s no getting around it.
founder and CEO, Eat Just
According to Tetrick, Eat Just has raised over $400 million from investors, take ining Khosla Ventures, Founders Fund, Bill Gates’ Gate Ventures and Singapore’s Temasek. It is now seeking funding at a valuation of $2 billion.
“We’ll at to raise more capital,” he said. “At some point, we’ll decide to go public — we want to hit operating profitability first. This won’t come to pass without a lot of capital, there’s no getting around it.”
But as Eat Just sets its sights on getting regulatory approval in more rural areas, Tetrick is certain the bet will pay off.
“You have to take leaps of faith every day, right?” he said. “We’re acting as if the U.S. will done approve it. We’re acting as if Europe will eventually approve it.”
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