The dawn of no-death meat

Daan Luining, co-founder and CTO of lab-grown meat startup Meatable, talks about plans for bringing affordable cultivated meat products to the market, starting with pork dumplings.

Would you eat a burger that had been grown in a lab? Meatable co-founder and CTO Daan Luining is betting on it. Instead of plant based alternatives this company is working on creating what are known as cultivated meat products that don’t involve the slaughter of animals.

In this episode of The Next Stage, Daan explained the science behind lab grown meat and why it is better both for animal welfare and the planet. Besides which, the founder and scientist sees it as a viable option for meat eaters who want to live a sustainable life but don’t want to go vegan.

Daan also talked about when we can expect to find these products on supermarket shelves starting with sharing details on the pork dumplings that Meatable is currently producing which will soon be available in Singapore.

“Right now we’re making dumplings … it’s pretty expensive and probably the most expensive dumping ever made but we’re doing this at a very small scale, kilogrammes a month,” explained Daan.

“Now that we’re moving to Singapore – we’re collaborating with a local producer there – we are moving to 500 litre fermentation capacity and then afterwards to 10,000 litres. So you can see with the economy of scale [it] helps us with reducing the costs, and optimising the process that eventually a dumpling will cost as much as you can buy in the local supermarket right now.”

“This will happen in the next five to 10 years,” added Daan.

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Main image of meat products in cardboard containers with basil leaves strewn about. Antonina Vlasova/Shutterstock