CMSI Phase I: Safety Roadmap for Cultured Meat
Gathering insights from the cultured meat industry around matters of safety.
To advance cellular agriculture, it is critical to create public information to guide evidence-based policymaking and regulatory decisions. At CMSI’s conception, there was a major unanswered question in the public domain: how is cultured meat made?
Only after we could describe the manufacturing process could we assess safety and risk.
Phase I focused on gathering insights from as many participants as possible from the nascent cultured meat industry to create peer-reviewed, public information that represented the field as a whole.
The result was an inclusive, collaboratively created publication outlining the manufacturing process of cultured meat - the first time that this critical information was brought out of the private sector and into the public domain.
Outcomes
87 people from 50 cultured meat companies participated in this initiative, representing over 60% of the global cultured meat industry at the time.
1:1 engagements and workshops culminated in a peer-reviewed paper in Comprehensive Reviews in Food Science and Food Safety that charts a path forward for how we can demonstrate the safety of cultured meat.
Fig 1. Key steps in the cultured meat and seafood development and manufacturing process.
This key figure from the paper was the first published diagram of the manufacturing process of cultured meat, co-created alongside 50 competing cultured meat and seafood companies.
Collaborators
New Harvest and Vireo Advisors worked with Allen Gunn of Aspiration Tech, a leader in innovative gatherings for nonprofits, to design the three workshops.
New Harvest research fellows Vanessa Haley-Benjamin, Alexis Garrett, Samuel Peabody IV, Natalie Rubio, Andrew Stout, and John Yuen provided technical expertise as facilitators.
The publication was authored by Kimberly J. Ong, Jeremiah Johnston, Isha Datar, Vincent Sewalt, Dwayne Holmes, and Jo Anne Shatkin.
Funders
This initiative was made possible thanks to the generous contributions of Robert Downey Jr.’s FootPrint Coalition, Tipping Point Private Foundation, Erin Culley and Richard Carlson, and the Center of Complex Interventions.
The publication with our findings will remain fully open access thanks to the generous contributions of Wendy Alcorn.
Industry Participants
Phase I: 87 individuals across 50 cultured meat companies provided insights into their manufacturing processes.
Ronit Bakimer and Didier Toubia; Aleph Farms
Joshua March; Artemys Foods
Mariia Abyzova and Askar Latyshev; ArtMeat
Carrie Chan and Mario Chin; Avant Meats
Shannon Falconer; Because Animals
Oded Shoseyov and Tzvi Zvirin; BioBetter
Katie Kam; BioBQ
Iñigo Charola; Biotech Foods
Lou Cooperhouse, Lauran Madden and Noreen Hobayan, BlueNalu
Sebastian Rakers; Bluu Biosciences
Christophe Chantre, Grant Michael Gonzalez, and Luke MacQueen; Boston Meats
Stefano Biressi, Luciano Conti, Giulia Fioravanti and Stefano Lattanzi, Bruno Cell
Josh Pollack and Valentin Fulga; Cell Ag Tech
Sofia Giampoli; Cell Farm Food Tech
Viknish Krishnan-Kuttyl; Cellivate Technologies
Marianne Ellis and Illtud Dunsford; Cellular Agriculture Ltd.
Leo Groenewegen; CellulaREvolution Ltd.
Ian Johnson and John Pattison; Cultured Decadence
Steven Rees and Jose Morachis; Defined Bioscience, Inc.
Brandon Chen and Shannon Cosentino-Roush; Finless Foods
Niya Gupta; Fork & Goode
Jalene Anderson-Baron and Matt Anderson-Baron; Future Fields
Nicolas Morin-Forest; Gourmey
Nick Beaumont; Heuros
Benjamina Bollag and Ruth Helen Faram; Higher Steaks
Yuki Hanyu; IntegriCulture
Vitor Santo; JUST
Tiziano Barberi and Dave Schnettler; Lab Farm Foods
Eric Jenkusky and Jed Johnson; Matrix Meats
Romana Vanova-Hrncirik; Meatable
Lavanya Anandan, Luke Grocholl, and Dario Kolenko; Merck KGaA, Darmstadt, Germany
Fedon Moog; Mirai Foods
Dwayne Holmes; Mosa Meat
Cai Linton and Reka Tron; Multus Media
Shubhankar Takle; Myoworks
Nicholas Legendre, Alex Rajangam, and Brian Spears; New Age Meats
Nieves Martinez Marshall and Michelle Lu; Novel Farms
Masataka Minami; NUProtein
Patricia Bubner; Orbillion Bio
Nina Buffi, Witold Maniowski, Jordi Morales-Dalmau, and Jan Saam; OSPIN Modular Bioprocessing
David Brandes and Paul Mozdziak; Peace of Meat
Ka Yi Ling and Durga Sathiakumar; Shiok Meats
Karolis Rosickas and Steve Oh; SingCell
Beth Loberant; SuperMeat
France-Emmanuelle Adil and Clément Carlier; Tiamat Sciences
David Kay, Eric Schulze, Meri Firpo, and Deepti Kulkarni; Upside Foods
George Peppou; Vow
Charles Cuerrier; Whiteboard Foods
Aryé Elfenbein; Wildtype
Two industry representatives from an undisclosed cultured meat company