Ivy Farm Technologies aims to become the first commercial producer of sustainable, cultured meat in the UK. Co-founder Russ Tucker, originally from a family of butchers, says the startup plans to produce cultured sausages for supermarkets and restaurants by 2023, followed by meatballs and beefburgers, with plans to produce up to 12,000 tonnes of cultured pork per year by 2025, the equivalent of saving 170,000 pigs from slaughter.
“Admirable and Important” – Meatly & Ivy Farm Respond to UK’s New Alternative Protein Innovation Centre
This morning saw the UK’s announcement of the National Alternative Protein Innovation Centre (Napic), spearheaded by the University of Leeds, with a total investment of £38 million to explore innovations in plant-based, cultivated, and fermentation-derived foods. Professor Anwesha Sarkar, project leader for NAPIC and director of research and innovation at the University of Leeds’ School of Food Science and Nutrition, comments: “A phased transition towards low-emission alternative proteins which have a reduced reliance on animal agriculture is imperative to deliver sustainability and protein equity for one and all. “NAPIC will provide a robust and sustainable platform for open innovation and responsible data exchange and collaboration with partners from industry, regulators, academic partners and policymakers that mitigates the risks associated with this emerging sector, and also addresses …