Ever After Foods (EAF) and Bühler have announced a collaboration aimed at helping food producers worldwide efficiently produce cultivated meat at mass scale. The partnership will introduce a commercial-scale production system, which the companies say allow for 10-fold lower production costs compared to existing technologies. Bühler aims to develop equipment for sustainable, healthy and affordable cellular products, while Ever After Foods provides the technology for commercial-scale production systems tailored to the cultivated meat sector.
“The global food chain faces significant challenges if we are to successfully and sustainably feed our growing population,” said Ian Roberts, CTO at Bühler. “Powering cultivated meat production at scale with a patented production system, Ever After Foods will help the food industry keep pace with the protein demands of a growing global population,” he noted.
Ever After Foods said it is dedicated to scalability and sustainability for cultivated meat and is working with leading industry companies to deploy its proprietary edible packed-bed (EPB) technology platform. The collaboration with Bühler will enhance the development and support of production solutions in the sector.
“The cultivated meat industry must move beyond relying on pharma-based technologies and adopt solutions specifically designed for food production,” said Eyal Rosenthal, CEO of Ever After Foods. “Our strategic collaboration with Bühler is a critical step toward delivering scalable and efficient technologies that empower cultivated meat producers and food companies to bring their products to market. Together, we are driving the development of tailored solutions to sustainably scale cultivated meat production,” he added.
Ever After Foods' platform is designed to allow cultivated meat producers to reduce production costs by over 90% while maintaining high production efficiency. The company's technology enables the natural production of muscle and fat tissues for beef, chicken, duck and fish cells, ensuring an exceptional replication of conventional meat in taste and texture.
Adapted from a press release.
