Meaty business: cultured lamb company launches in Vic
Magic Valley has launched its cultured lamb company, in Melbourne, Victoria.
Founded by Paul Bevan, the company brings together a team of Australia’s leading scientists with extensive experience in both stem cell biology and livestock production.
Cultured meat is produced from a small sample of animal cells which are grown in a nutrient-rich culture medium, where they can easily multiply and expand in order to create real meat products.
When compared to traditionally farmed meat, it is estimated that cultured meat will result in a 96% reduction in greenhouse gas emissions, a 99% reduction in land use and a 96% reduction in water use.
Magic Valley is currently raising a seed round from investors to complete prototype development, with the first products expected to be available on shelves in the next 12 to 24 months.
Bevan said that Magic Valley’s initial focus will be on developing cultured lamb products including mince, strips, steaks and chops. The lamb product range is produced using induced pluripotent stem cells (iPSCs) without any foetal bovine serum (FBS) or animal products.
“Given Australia’s excellent reputation for food safety, security and producing quality sheep, lamb was the obvious choice for the company’s first product range,” Bevan said. “Not to mention the fact that lambs are also currently slaughtered at an incredibly young age using traditional farming methods. Magic Valley’s cultured meat products will provide Australians with a slaughter-free alternative to factory-farmed lamb.”
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