IntegriCulture, a Japanese start-up, has raised $7 million to develop its cell-growing platform and commercialize lab-grown foie gras. Foie gras is a natural fit for a cellular meat company. It is normally made from the livers of ducks or geese that are force fed, which raises concerns about animal welfare. It’s also often served as a pâté, meaning it has a simple structure.The French start-up Gourmey raised $10 million last year to scale up production of its own lab-grown foie gras.
Mosa Meat eliminates fetal bovine serum from the cultivated meat equation
Mosa Meat has published a peer-reviewed paper revealing how it achieves muscle differentiation in cultured meat without using fetal bovine serum (FBS) and without genetically modifying the cells in any way. https://www.nature.com/articles/s43016-021-00419-1
