Mirai Foods succeeds in cultivation of fillet steak

Wädenswil ZH – Mirai Foods has succeeded in cultivating fillet steaks with a thickness of one and a half centimeters and more. The breakthrough came with a fibration technology. The young company has also gained a new investor in Angst AG Zurich.

Mirai Foods has succeeded in producing thick, tender fillet steaks from cultured beef, informs the young company from Wädenswil in a statement. "Other types of meat can already be produced in the lab," Christoph Mayr, CEO and co-founder of Mirai Foods, is quoted as saying there. "A tenderloin steak is the supreme discipline: it consists of different cell types, which - if combined correctly - result in a complex meat structure."

For the formation of this meat structure, Mirai Foods has developed The Rocket bioreactor. Here, long, fully mature muscle fibers are produced, joined by means of enzymes and supplemented by fat structures that have also been cultured. The company has already filed three patents on its fibration technology.

"Nutrition is a huge lever for climate action and animal welfare: meat demand is expected to double by 2050," explains Suman Das, CSO and co-founder of Mirai Foods. "Traditional methods of meat production can't meet this demand at all, and certainly not in a sustainable way."

In a seed funding, Mirai Foods had already raised over $5 million. Now, additional investors, including Zurich-based food and meat producer Angst AG, have stepped in, Mirai Foods informs. Currently, the company is focusing on beef cultivation because conventional beef has the largest footprint of all meats. In the long term, however, the aim is to cultivate a wide range of meat varieties. hs/Café Europe

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