Last month, Forbes contributor Errol Schweizer published a list of questions about cell-based meat, requesting more information from cell ag stakeholders about issues like growth media, antibiotics, and food safety. Andrew Stout, a PhD candidate in bioengineering at Tufts University, took a stab at answering Schweizer’s questions from his perspective as a cultured meat researcher.
Santiago Campuzano developed the mobile app SCellyCus to automate the process of counting cells—a fundamental and tedious step of most cultured meat experiments. He is looking for beta testers to help him improve the app.
John Pattison and Ian Johnson co-founded Cultured Decadence, a cellular agriculture seafood company developing cell-cultured lobster, in 2020. Based in Madison, Wisconsin, Cultured Decadence is one of the only cellular agriculture companies in the Midwest, and the only company in the United States targeting shellfish. At the beginning of April, Cultured Decadence raised $1.6 million in a pre-seed round and received the first state funding for a cellular agriculture company (1).
I spoke to John—a former New Harvest intern and the current treasurer on our board of directors—to hear about his experience starting a company. Ian also joined the call to share his technical perspective.
We are excited to announce a collaboration with Dr. Lenore Newman and Dr. Robert Newell at the University of Fraser Valley Food and Agriculture Institute (FAI) to investigate the viability of localized cellular agriculture industry in Canada.