Descrizione del progetto
Tecniche avanzate per la carne a base cellulare
Nei prossimi anni, l’incremento della popolazione mondiale aumenterà considerevolmente il fabbisogno di carne, sollevando questioni ambientali ed etiche. La tecnologia della carne cellulare propone la produzione di carne di alta qualità, di derivazione cellulare anziché proveniente dall’animale intero. Tuttavia, il costo di tale produzione rimane elevato, mentre i consumatori non sono pronti per questo cambiamento. L’azienda francese Suprême si pone come pioniera nella produzione di carne a base cellulare con tecniche avanzate e propone oggi un metodo economico e scalabile, che riduce considerevolmente i costi di produzione. La prima fase di una tecnica così innovativa è la produzione di foie gras senza maltrattamento di animali. Il progetto SUSTAINABLEMEAT, finanziato dall’UE, intende valutare il sapore e la riduzione di costi, mirando alla produzione di carne etica ed ecocompatibile.
Obiettivo
In the next 30 years, global meat demand will increase by 73%. One of the most promising technologies to help face this challenge is cell-based meat. By growing meat from cells instead of from a whole animal, it becomes possible to create high-quality cuts of meat using fewer resources and with less environmental impact.
However, cell-based meat has not yet revolutionized the market, for several reasons. Current techniques mean that it is difficult to successfully scale-up and industrialize production, and make it much more costly to produce than “conventional” meat – meaning that it is not price competitive. Finally, consumers need to be ready to accept this type of meat.
Suprême is the first cell-based meat company in France and one of the few pioneers in Europe. Our mission is to accelerate the world’s transition toward humane, sustainable & healthy meat. Our technical know-how means that we are able to produce cell-based meat in a more cost-effective and scalable way than our competitors.
Our aim is to bring Europe’s first ever successful cell-based meat product to the market, by focusing on a “premium” delicacy - foie gras - and using innovative techniques to reduce production costs. Suprême offers an innovative solution, producing real foie gras without animal mistreatment. By offering an “ethical” alternative, we benefit from both strong consumer motivation and, as foie gras is one of the most expensive varieties of meat, we will be price-competitive right at launch. Producing foie gras is just a first step towards providing a range of cell-based meat alternatives and making European meat consumption habits sustainable.
The aim of our Phase 1 project is to de-risk core aspects of our technology (taste & cost-reduction) and carry out a detailed IP landscape study on an aspect of our technology critical for cost reduction. Suprême addresses a €2B market and has the potential to become a European champion for ethical & environmentally friendly meat.
Campo scientifico
Parole chiave
Programma(i)
Argomento(i)
Invito a presentare proposte
Vedi altri progetti per questo bandoBando secondario
H2020-SMEInst-2018-2020-1
Meccanismo di finanziamento
SME-1 - SME instrument phase 1Coordinatore
91000 Evry-Courcouronnes
Francia
L’organizzazione si è definita una PMI (piccola e media impresa) al momento della firma dell’accordo di sovvenzione.