Triplebar

Plantbased Business Hour

Will 90% of Everything Be Made Through Precision Fermentation? Maria Cho, CEO of Triplebar, on The Plantbased Business Hour

Maria Cho, CEO of Triplebar is a guest on The Plantbased Business Hour. She and Elysabeth Alfano discuss the protein supply chain benefits provided by precision fermentation and when scaling will take place. Specifically, they discussed What is Triplebar, and precision fermentation? Why is this a critical pillar in the shift of global food systems transformation? What efficiencies does it allow? What kind of innovation will we see beyond the science? What applications in food will we see? When will this scale and see adoption? What impact will it have on lowering (or raising) the price of protein? We saw precision fermentation having a moment in 2019 with Perfect Day and The Every Company. Is this more advanced, differentiated in some manner? Is this considered clean …

more

umami meats' seafood

© Umami Meats

Cultivated Seafood

Umami Meats and Triplebar Join Forces to Improve Cell Lines for Cultivated Japanese Eel

Singaporean cultivated seafood company Umami Meats and California-based biotech firm Triplebar have signed a letter of intent (LOI) to collaborate on improving cell lines to produce cultivated seafood more efficiently and at a lower cost, starting with the Japanese eel. Due to overfishing, ocean temperature surges, and ocean acidification, eels have become critically endangered in the wild. Furthermore, growing them using aquaculture is resource-intensive and environmentally hazardous.  “I’m certain that this collaboration between Umami Meats and Triplebar will accelerate the commercialization of cultivated seafood and the transition to a more robust and sustainable food system for everyone,” said Mihir Pershad, CEO of Umami Meats. Leveraging knowledge Through this agreement, Umami Meats will leverage Triplebar’s screening system for solution discovery to test which cell lines have the correct properties to grow in a …

more

Topics: