I am so happy to be invited again to participate in one of my all-time favorite events on cultivated meat, #MEVO25 🎉—this time as a panellist! After taking place in Berlin and Barcelona, the event has now moved to Singapore 🇸🇬, which serves as a cultivated meat hub with a very strong regulatory framework. What’s even more exciting is that we’ll have the opportunity to taste some of the already approved cultivated meat products! 🍽️✨

In these challenging times for the alternative protein industry 🌱, it’s more crucial than ever that we come together and exchange ideas, insights, and solutions. 🤝

I look forward to catching up with Patrick Basanez, Kenzie Barnett, George Peppou, Bruce Friedrich, Neta Lavon, Gabor Forgacs, Nicolas Morin-Forest, Mihir Pershad, Hannah Lester, Paul Bevan, Max Jamilly, and many more.

#MEVO #cultivatedmeat #makeachange #besteventever #catchup

🔬 Mewery's Lab Sneak Peek series No. 1

#Lab_Report: Prototype No. 4 – Pork Burger Patty
📍 Mendel University, Brno, Czech Republic
📅 January 2025

#Objective: Evaluate the impact of a new #microalgae_strain🌱 on the taste profile of a cultivated pork burger patty.

#Composition:
Cell Type: Proprietary 🐽 cells co-cultured with microalgae🌱
Microalgae: Newly introduced strain

#Hypothesis: Adjusting 🔅 conditions during cultivation will enhance the sensory profile of the final product, improving taste perception at the same time.

#Findings: Light-enhanced microalgae cultivation demonstrates promising improvements in organoleptic features and taste complexity. Further tests are required to validate consistency and scalability.


And why do we even deal with downstream as an 🔬R&D company focused primarily on developing biomass co-cultivation technology?

1 to be equipped with insights🔖 for our future clients🤝 on how to efficiently work with our #biomass

2 to be prepared for the expected permitting of tasting events🍽️ in 🇨🇿, which we are working on together with Ministerstvo zemědělství České republiky (Ministry of Agriculture) and the relevant governmental authorities.

Stay tuned

#mewery #lab #innovation #prototyping #biomass #sustainability #foodtech #pork #burger #cultivation

🎄 X͓̽m͓̽a͓̽s͓̽ ͓̽i͓̽s͓̽ ͓̽H͓̽e͓̽r͓̽e͓̽ ͓̽ Hubert Has Arrived! 🎄

Say hello to #Hubert, our brand-new 200L #bioreactor! Hubert is the holiday 🎁 we’ve all been waiting for. But he’s more than just a festive surprise—he’s a game-changer for Mewery and our next steps in scaling up our co-cultivation method.

🧑🌾 The name is inspired by the name of a #local 🐷 #farm near Brno, where we ethically source porcine cells for our experiments.

🐖 Staying true to our "#100% #NoHarm" philosophy, we collect the cells from the umbilical cord when piglets are born - no touch, no harm.

🌲🏡🌲 St. Hubert, though a patron of hunters, was also a #protector of #animals. This modern twist reflects our commitment to harm-free meat production, ensuring we #respect and protect animals while advancing #sustainable food solutions.

✨ Here’s to a holiday season full of inspiration, respect, and hope for a kinder, more sustainable future! ✨

#Mewery #Hubert #CultivatedMeat #Innovation #NoHarm #FoodTech #Christmas #Sustainability

🇨🇿 Czech Stubbornness, 🇨🇭Swiss Precision: Mewery’s Recipe for Turning #Dreams into #Reality ...


Last week, we had the privilege of joining the official opening of The Cultured Hub (TCH), a cutting-edge biotech facility within 🇨🇭Switzerland’s inspiring The Valley campus.

We’re excited to take just another step forward in our plans to establish a pilot facility at TCH, supported by the incredible joint venture of 🌱Givaudan, 🍽️Nestlé, and 🏪Migros-Gruppe / Groupe Migros / Migros.

With Switzerland expected to lead Europe in approving cultivated meat🥩, this step positions Mewery to bring our cultivated pork closer to market.

TCH, thank you for the invitation and the opportunity to join the opening, which featured many inspiring speeches like the one from Andrew D Ive from Big Idea Ventures, Ira van Eelen from RESPECTfarms, Ian Roberts from Bühler Group, Carlotte Lucas from The Good Food Institute, and many others.

We also thank Matthew Robin, Fabio Campanile, and Yannick Gächter for the opportunity to meet in person and discuss our potential collaboration in the future. 🚀

#FoodInnovation #CultivatedMeat #Mewery #TheCulturedHub

We are thrilled to be selected by the prestigious #biotope BaseCamp accelerator by VIB—a pre-seed incubator designed to challenge and validate biotech companies like ours! 🌱💡
Looking forward to an intense week in #Ghent, Belgium, where we’ll connect with industry experts and put our business model to the test, paving the way for innovation in cell-cultivated meat through our unique microalgae co-culture technology. 🍔✨
We’re eager to embrace this opportunity to grow, refine, and move closer to transforming the future of food! 🌍🚀

#Mewery #biotope #CultivatedMeat #Biotech #Innovation #accelerate