Home > Strands > Deep Innovation > Not Just Meat – SuperMeat! – A Case of Deep Innovation Guest Post by Ido Savir, CEO & Co-Founder of SuperMeat

Not Just Meat – SuperMeat! – A Case of Deep Innovation Guest Post by Ido Savir, CEO & Co-Founder of SuperMeat

shutterstock_culturedmeat-1168x657不仅仅是肉——超级肉!——深度创新案例分享 The future of food is here. The progress in biomechanical and tissue engineering has brought us to a stage where we have the tools and knowledge to produce meat external to the animal organism, without harming a single hair of it. That, in a nutshell, is cultured meat.

Cultured meat has the potential of becoming the perfect industrial meat alternative – first and foremost, because it is real meat, the exact same meat that people love and want to eat. Secondly, due to health issues, cultured meat is produced in a controlled and hygienic environment that enables us to regulate and manage the amount of fats, cholesterol and proteins, and avoid the use of undesirable materials, such as hormones, antibiotics or chemicals.

Finally yet importantly, cultured meat will require significantly less resources for its production, making it both healthy and sustainable food choice. The cherry on top would be the fact that no animal is harmed in the process. Everyone wins.

By 2050, the world’s population will grow to more than 9 billion, and our appetite for meat will grow along with it. The demand for meat will have doubled between 2000 and 2050. On the other hand, the global meat substitutes market is predicted to rise from $3.33 billion in 2014 to $5.81 billion by 2022, accounting to less than 1% of the global meat market, amounting to ca. $639 billion in 2015.

To sum up:

  • People love meat and are predicted to eat even more of it as time progresses.
  • Conventional meat is bad for the environment and is considered a health hazard due to the necessary production methods.
  • The meat substitutes market is growing, yet still amounts to a mere fraction of the global meat market.
  • Cultured meat is real meat, without the ‘benefits’ of antibiotics, chemicals and hormones that usually reside in conventional meat.
  • Cultured meat is produced in a sustainable environment, and no living creature is hurt in the process.

All these reasons brought Koby and myself, assisted by the Modern Agriculture Foundation, which we helped found, to establish SuperMeat – a food-tech start-up company with the only goal of bringing commercial cultured meat products to the public.

Our unique approach and technological concepts enable us to bring cultured meat products to the market soon. The first product that we shall market is chicken liver, due to its unique characteristics and structure as well as our extensive experience in growing it in our labs. Ground chicken meat products, such as sausages and meatloaves, will shortly follow.

We are a unique team of individuals deeply driven by our passion to make this world a better place for humans and animals alike. Together we form a multidisciplinary talent base, ranging from Koby`s long experience in finance and managing NGO`s to my twenty-year experience in building and managing products in the high-tech industry; joined by our extremely experienced and talented research team, with their rich experience in state-of-the-art tissue engineering techniques, advanced biomechanics and 3D printing.

This is the project of our lives, and we won’t stop until it becomes a reality.

Ido Savir (38), CEO and Co-Founder of Supermeat, is a graduate of the IDF`s prestigious ‘Mamram’ program. He holds a B.Sc. in Computer Science & Life Science from Bar Ilan University. Ido has an experience of over 20 years in the software industry, building and managing products for large industry companies. He is the founder and owner of Mindefy, a start-up company that built a platform for the creation of game-based learning environments for organizations and the education sector. Ido is Vegan for the past twenty years.

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