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.
As a sustainable solution, UPSIDE Foods promotes lab-grown meat
The Future of Meat: Lab-Grown Alternatives and Sustainability It is a fact that cannot be denied that the global food system, especially in terms of meat production, has reached a perfect juncture...
