Cultivated chicken: with 50% less carbon


Friday, 22 March, 2024

Cultivated chicken: with 50% less carbon

SuperMeat, a food-tech company headquartered in Tel Aviv dedicated to supplying cultivated meat, shared its projections for cultivated chicken based on its production process. The life cycle analysis (LCA) was conducted to evaluate the anticipated environmental impact of large-scale production of the company’s cultivated chicken, offering a glimpse into the future of sustainable meat production.

The assessment provides a detailed comparative analysis between the company’s 100% cultivated chicken and the most sustainably produced traditional chicken aspired for the outset of the 2030s.

The company’s cultivated chicken is projected to achieve a carbon footprint approximately 50% lower than the benchmarks set for conventional chicken production, when integrating renewable energy sources and sustainable production practices in both conventional and cultivated production methods. 

This analysis highlights that cultivated meat could improve the most carbon-efficient form of animal protein available today — chicken — in carbon efficiency and across numerous other measures.

The foundation of this analysis is based on practices currently in place at SuperMeat’s pilot plant. The continuous production process allows for higher yields — up to nine times greater than a fed-batch process based on SuperMeat’s data — and is more energy-efficient than fed-batch processes. Moreover, the adoption of high cell densities and the use of spent media in its process contribute to a good feed-to-kg conversion rate.

“Efficiency in meat production is no longer a goal; it’s a necessity,” said SuperMeat’s CEO Ido Savir. “Our pilot plant is the proving ground for SuperMeat’s vision of efficiency and sustainability. Through continuous production, we’ve showcased the potential to dramatically increase yields while reducing our environmental footprint, a testament to our dedication to advancing meat production.”

Image credit: SuperMeat.

Related News

Kombucha effect on fat metabolism studied

Researchers have found that the microbes in kombucha make changes to fat metabolism in the...

Cereal fortification: can it address anaemia?

Research has shown that food fortification, particularly infant cereal fortification, can reduce...

Solution designed to give cheese a protein boost

Arla Foods Ingredients is demonstrating how manufacturers can meet demand for high-protein cheese...


  • All content Copyright © 2024 Westwick-Farrow Pty Ltd