Israeli food tech start-up SuperMeat recently unveiled the world’s first lab-grown meat restaurant. Called “The Chicken”, the concept is a test kitchen adjacent to its pilot production plant. Set up like a restaurant, visitors (who must request a table) see SuperMeat’s production process and are among the first to try the startup’s cultured chicken, real meat made from a small number of animal cells without having need to slaughter the chicken. Along with cultured chicken, which is served in two burger sets, The Chicken’s Fall 2020 menu features a variety of seasonal ingredients in dishes such as salads and tortelloni and several dessert options. “The burger has a juicy, chicken flavor, crisp on the outside and tender on the inside,” said Ido Savir, CEO of SuperMeat. Fast business. “Comments from several tasting panels were consistent that it was indistinguishable from conventionally made chicken and just a delicious chicken burger.”
The restaurant doesn’t charge visitors for meals, but uses their feedback to guide its approach to marketing cell-based chicken, something no other company, including SuperMeat, has yet done for several reasons, including pending. regulatory approval of governing bodies. Currently, SuperMeat’s pilot plant is capable of producing several hundred pounds of cell-based chicken each week, and the startup has spent three years developing a scalable manufacturing process. SuperMeat aims to launch its cell-based meat in restaurants within one to two years and increase production with commercial-scale factories within five years. The aim is to achieve price parity with traditional farmed chicken shortly thereafter.
Last year, five major food technology companies (cell-based seafood companies BlueNalu and Finless Foods and cell-based meat makers Fork & Goode, Eat Just and Memphis Meats) formed the Alliance for Meat, Poultry & Seafood Innovation to work together to advance the cellular agriculture industry with the goal of creating a modern food system.
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