Role
Principal Investigator
Description
The SeaToMeat (Optimizing Seaweed Proteins to Cultivated Meat) project aims to tackle challenges of the growing cultivated meat industry by generating lower-cost, high-performance hydrolysates for cell culture media. In this innovative initiative seaweed proteins are converted into high-value hydrolysates, supporting circular economy principles. In collaboration with research institutions such as the Singapore Institute of Technology, James Cook University in Singapore and Australia, and industry partner Umami Bioworks, the project employs advanced technologies to optimize hydrolysis of seaweed protein from sustainable farms in Indonesia and Australia. This process produces hydrolysates optimized for cultivated meat, providing a scalable, cost-effective, and serum-free culture media solution – a critical need for the sector. Focusing on scalability and replicability, SeaToMeat is poised for significant regional and global impact, addressing market demand for cultivated meat production. The project fosters collaboration between industry stakeholders and research institutions, driving towards the common goal of achieving cost-effective cultivated meat.
Date
14 Feb 2025 - 13 Feb 2027
Project Type
N/A
Keywords
future foods;food safety;allergy;health;sustainability;circular economy
Funding Body
Good Food Institute
Amount
146140
Project Team
Mark Cyrus;Thimo Ruethers