Not Just Meat – SuperMeat! A Case of Deep InnovationJun. 5, 2016
Written by Ido Savir, CEO and Co-Founder of Supermeat, for the Coller Institute of Venture, Tel Aviv University.
The future of food is here. The progress in biomechanical and tissue engineering has brought us to a stage where we have the tools and knowledge to produce meat external to the animal organism, without harming a single hair of it. That, in a nutshell, is cultured meat.
Cultured meat has the potential of becoming the perfect industrial meat alternative – first and foremost, because it is real meat, the exact same meat that people love and want to eat. Secondly, due to health issues, cultured meat is produced in a controlled and hygienic environment that enables us to regulate and manage the amount of fats, cholesterol and proteins, and avoid the use of undesirable materials, such as hormones, antibiotics or chemicals.
Finally yet importantly, cultured meat will require significantly less resources for its production, making it both healthy and sustainable food choice. The cherry on top would be the fact that no animal is harmed in the process. Everyone wins.
By 2050, the world’s population will grow to more than 9 billion, and our appetite for meat will grow along with it. The demand for meat will have doubled between 2000 and 2050. On the other hand, the global meat substitutes market is predicted to rise from $3.33 billion in 2014 to $5.81 billion by 2022, accounting to less than 1% of the global meat market, amounting to ca. $639 billion in 2015.