A cost-effective production process to open worldwide the cultured meat market

Informations projet

CULTURED BEEF

N° de convention de subvention: 790236

DOI

10.3030/790236

Projet clôturé

Date de signature de la CE 29 Novembre 2017

Date de début 1 Decembre 2017

Date de fin 31 Mai 2018

Financé au titre de

• SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy

Coût total

€ 71 429,00

Contribution de l’UE

€ 50 000,00

Coordonné par

GREENFOODS NETWORK SL
Spain

Periodic Reporting for period 1 - CULTURED BEEF (A cost-effective production process to open worldwide the cultured meat market)

Période du rapport: 2017-12-01 au 2018-05-31

Résumé du contexte et des objectifs généraux du projet

CULTUREDBEEF is a project by GREENFOODS NETWORK, a technology-based company aimed at satisfying and anticipating the innovation needs of the food and beverage industry. We have developed an innovative and cost-effective production process to culture and commercialize first-quality and environmentally-friendly beef burgers.

We have developed a process that radically reduces production costs. Prior to the scaleup of our project, we have elaborated during the SME-Instrument Ph.I a Feasibility Study to assess the technical, commercial and financial viability.

The main outcome of the Feasibility Study has been an updated business plan where we have defined the strategy and steps to be followed to scale-up our project and obtain a successful market uptake

Travail effectué depuis le début du projet jusqu’à la fin de la période considérée dans le rapport et principaux résultats atteints jusqu’à présent

- Development a simulation model with SIMUL8.
-Plant design adapted to 800 m2 plant following the industry 4.0 concept.
-Consumer survey: An online survey was carried out. A total of 724 subjects participated in the survey. A 39.9 % of the participants would be willing to eat cultured beef hamburgers regularly and 20,7 % would not be willing to.
-Focus group: A focus group was organized for incorporating the voice of customers by applying the House of Quality.
- Development of a digital marketing plan: to build a digital community by using a Facebook company page and the website. To connect with potential investors (B2B), we will be also active in LinkedIN.
- Clarified steps for on Novel Foods authorisation procedure.
- FTO analysis and means of protection assessed
- Pricing strategy: A hedonic prices study for was carried out to. This study suggests that the market price should be 20.00 €/kg, it would be possible to assume a production cost of 14.00 €/kg.
-Economic forecast: The estimated accumulated investment would be approx. 2.5M€, the investment can be recovered in less than five years, consequently the project is considered financially feasible.

Progrès au-delà de l’état des connaissances et impact potentiel prévu (y compris l’impact socio-économique et les conséquences sociétales plus larges du projet jusqu’à présent)

From the point of view of the product, cultured meat could be perceived healthier and safer than conventional meat, based on the total control of the factors involved in the production.

From the socioeconomic point of view, this product could represent an option for those who do not eat meat due to animal protection reasons.

From the environmental side, this technology has a significant positive impact since it represents a reduction of animal production with the associated impacts gases, feed needs..) that animal production represents.

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