Chinese startup CellX has revealed a selection of dishes made with its cell-cultured pork. It has invited potential investors to sample the pork, which is produced with cells from China’s native black pig.
CellX Ventures into Mycelium Fermentation to Create Proteins for Plant-Based and Hybrid Products
CellX, a biotech that operates China’s largest cultivated and seafood facility, announces a new fermentation program, a parallel venture producing mycelium-derived proteins for alt meat and dairy, functional, and hybrid products. With this expansion, the company aims to complement its cultivated meat platform and launch sustainable proteins more quickly. “Fermentation and cultivated meat both serve CellX’s vision of providing sustainable protein for everyone,” Operations Manager Liu Yu informs vegconomist. CellX’s fermentation program has already commenced operations with a pilot-scale production of 10 m3. The company says it is preparing to submit for regulatory approval in China and abroad and is set to introduce its mycelium products into global markets by 2025. A diverse portfolio of novel proteins The edible fungi strains suitable for fermentation were …