Technology overview - cellular-agriculture

Key focus
 Companies are actively researching in the Cel-Ag domain and their focus areas
 Collaboration activities
 Futuristic/disruptive innovations
Cellular agriculture for protein production
By Darshana Naranje

Table of Content
Title Link
Cellular Agriculture – Introduction >>
Cellular Agriculture – Introduction >>
Types of Cellular agriculture >>
Cellular agriculture types >>
Cellular Products – Technology - Cell Culturing /Tissue Engineering >>
Cellular agriculture Patents >>
Cellular Products – Technology - Biofabrication >>
Cellular agriculture - Biofabrication Patents >>
Cellular Products – Cultured Meat >>
Cellular Products – Cultured Meat- Pig >>
Cellular Products – Cultured Meat- Chickn >>
Cellular Agriculture Products & Players >>
Cultured Sea Food >>
Cultured Sea Food – Players, Products & Patents >>
By Darshana Naranje

Table of Content
Title Link
Strength Protein - Leather & Silk -Leather >>
Strength Protein - Leather & Silk -Silk >>
Patent Related to Silk & Leather Making >>
Companies focusing on Silk & Leather Making >>
Acellular agriculture Products >>
Acellular agriculture Technology Recombinant DNA technology with Microbial fermentation >>
Acellular agriculture PAtents >>
Acellular agriculture Products – Microbial Fermentation >>
Acellular agriculture Products -Enzymatic Proteins >>
Cheese Production – Chymosin(Plant Based) >>
Cheese Production – Amylase (Marine based) >>
Energy Proteins –Eggs - albumens using genetically-modified yeast >>
Milk & cheese- casein using genetically-modified yeast >>
Relevant Players & Patents >>
Proteins for Fragrances/ Flavors >>
By Darshana Naranje

Table of Content
Title Link
Citrus Flavors - Nootkatone and Valencene >>
Synthetic vanillin – vanila flavor >>
Sugar alternative by Microbial Fermentation >>
Relevant Patents & players for flavours by microbial fermentation >>
Pet Food >>
Plant based vegan products >>
Use of GMO in brewing industry >>
Cellular agriculture Disruptive ? >>
Cellular Agriculture Challenges >>
Collbration & Partnerships >>
By Darshana Naranje

Cellular Agriculture: The Future of Food
Introduction
Cellular agriculture is the field of growing agricultural products directly from cell cultures in a laboratory instead of using livestock.
 This concept of farming identical animal products from cells outside of an
animal, without the need for raising a living animal, poses a much-needed
solution to factory farming.
 Cell-ag has the potential to address problems of public health, the
environment, and human/animal rights at a remarkable scale, positioning
it in an unprecedented class truly capable of revolutionizing the world.
 growing meats (beef, pork, poultry)
 animal products (milk and egg white)
By Darshana Naranje

2013 Article - Dr Post's team at
Maastricht University took cells
from a cow and turned them into
strips of muscle that they
combined to make a patty
Dec 2018 - The first ‘cultured
meat’ steak by Aleph Farms
was cooked and tasted last
December
2017 - Cultured carp croquettes by
Finless Foods were first tasted in
2017
2018 Article – Perfect Day Inc., a
California-based start-up, has
recreated the proteins found in
conventional cow’s milk without
the use of animals.
Producing food enzymes via cellular agriculture.
Enzymatic Proteins – Chymosin, amylase, lipase
Therapeutic protein - Insulin
The Israeli food technology startup Aleph Farms grew the meat on the International Space Station, 248 miles (399 km) away from any natural resources.
Introduction
By Darshana Naranje

Acellular agriculture
Growing and harvesting a product that the cell
cultures make
Example – Milk, Egg white, Enzymes,
Technology
To grow casein, which is a key protein in milk, a
copy of the casein gene from a cow is inserted
into yeast. The yeast will then make many copies
of the casein that can be used to formulate dairy
milk that is identical to the milk made from a cow
Cellular agriculture
Agriculture products that are based on living or
once-living cells
Ex – Meat, Leather, Fur, Wood, Fish
Technology
Growing cellular products is the process of
taking cells that make muscle cells from the
animal of interest and growing these cells in a
cell culture media to become the product of
interest
Cellular Agriculture Food Production
Plant Based (vegan Food)
Plant based food are made from mixtures of
various plant proteins
Ex - seitan, falafel, tempeh, Tofurky, Beyond Meat
burgers, and Mock duck
Technology
Plant-based products is made from plants. The
primary ingredients in plant-based meat
substitutes are typically soybeans (and other
legumes) and cell derived proteins
Types of Cellular agriculture
By Darshana Naranje

Cellular agriculture Products
Cultured Meat–
Cultured meat is meat produced by in vitro
cultivation of animal cells, instead of from
slaughtered animals.
Examples
1. Clean beef meat
2. Cultured pig, chicken meat
Cultured Sea Food –
Cultured seafood is growing fish and sea
animal flesh in their laboratory.
Examples
1. Toona or shrimpless shrimp
Protein for Fur, leather
(Strength Protein)–
Strain of yeast engineered to produce collagen,
the protein in skin that gives leather its
strength and stretch.
Examples
1. Biofabricated Leather
Cellular agriculture types
By Darshana Naranje

.
Cellular Products - Technology
Cell Culturing /Tissue Engineering-
Cell culture refers to the removal of cells from an animal or plant and
their subsequent growth in a favorable artificial environment.
Starter cells
The initial stage in cell culturing is to collect cells that have a rapid rate
of proliferation (high cell reproduction rate). Such cells
include embryonic stem cells, adult stem cells, myosatellite cells,
or myoblasts
Scaffold
To culture three-dimensional cell, the cells are grown on a scaffold,
which is a component that directs its structure and order. After the
cells have multiplied, they are encouraged to form strip like fibres in
living tissue. These fibres are attached to a sponge-like scaffold that
floods the fibres with nutrients and mechanically stretches them,
‘exercising’ the muscle cells to increase their size and protein content.
Ex - Lab cultured 'steaks' grown on an artificial gelatin scaffold
Growth medium
The cells are then treated by applying a solution that promotes tissue
growth, which is known as a growth medium. They are then placed in a
culture medium, in a bio-reactor, which is able to supply the cells with
the energetic requirements they need.
By Darshana Naranje

Cell Culturing /Tissue Engineering-
Starter cells
US20170037364A1
Method of preparing cells
for 3d tissue culture
US7354764B2
Method and device for
culturing cells
US9657266B2
Methods and systems for
harvesting cells
Scaffold
US9618501B2
Three-dimensional fibrous
scaffolds for cell culture
US20140017284A1
Macroporous 3-D scaffolds
for tissue engineering
US20070041952A1
Three-dimensional fiber
scaffolds for tissue
engineering
Culture/Growth media
WO2008009642A1
Cell culture media
CN102369276B
Cell culture media
containing combinations of
proteins
EP2154244B1
Cell culture method using
amino acid-enriched
medium
Cell culture
apparatus/Bioreactors
EP3320081A1
Cell culture device
US8951784B2
Cell culture bioreactor
US9217129B2
Oscillating cell culture
bioreactor
Cellular agriculture Patents
By Darshana Naranje

.
Cellular Products - Technology
Biofabrication
Recombinant Protein
Native-sized recombinant spider silk protein produced in metabolically
engineered Escherichia coli results in a strong fiber
Recombinant spider silk bioinks
Hydrogels made of recombinant spider silk proteins are physically
crosslinked by β-sheet structures and hydrophobic interactions and
entanglements which allows for reversible gelation upon shear-
thinning. Due to the biotechnological production of recombinant
spider silk proteins they can be genetically modified, e.g. with the cell
binding motif RGD, improving cell attachment.
3d bioprinting with recombinant spider silk proteins
The recombinant spider silk proteins were assessed regarding their
printability , and spider silk constructs could be printed by robotic
dispensing using a printhead with an electromagnetic valve. The
hydrogels were processc ompatible and had high shape fidelity. The
printability is based on the β-sheet transformation of the proteins
during gelation and shear thinning behavior of the hydrogel.
The process begins with preparation of the hydrogel from cell-loaded solution. The
corresponding fourier transformed infrared spectroscopy (FTIR) structure data shows a peak
shift corresponding to β-sheet formation which occurred during self-assembly of the
hydrogel. The next step in the process represents the printing of the hydrogel accompanied
by alignment of βsheets under shear-stress, and this corresponds to the given rheological
behavior with increasing angular frequency leading to a decrease in viscosity which is called
shear-thinning. The final construct is represented by a stereoscope image of the layered
structure. The right-hand image represents the presence of viable cells (red is auto-
fluorescence of spider silk and green stained, viable cells)
By Darshana Naranje

Biofabrication
Recombinant Protein
US7229792B2
Method of producing
recombinant proteins
AU2013366602B2
Method for producing a
recombinant protein of
interest
KR20170002456A
Recombinant host cell
for expressing protein of
interest
Bioink as Recombinant
Protein
US20170022540A1
Bioink for three-
dimensional biomaterial
printing
US7951908B2
Recombinant spider silk
proteins
Research Article
Biofabrication of 3D
constructs: fabrication
technologies and spider
silk proteins as bioinks
Bioprinter (3D printing)
US20160288414A1
Bioprinter and methods
of using same
US20160074558
Devices, systems, and
methods for the
fabrication of tissue
EP3065791A4
Method of printing a
tissue construct with
embedded vasculature
Cellular agriculture - Biofabrication Patents
By Darshana Naranje

Cellular Products – Cultured Meat
By Darshana Naranje

Cellular Products – Cultured Meat- Pig
By Darshana Naranje

Cellular Products – Cultured Meat- Chickn
By Darshana Naranje

Meat based products commercially
available
 Lab-grown chicken
 Lab grown duck meat
 Lab-grown beef
 Lab grown Chicken nugget
Leading Animal protein companies invested in lab grown competitors
Cellular Agriculture Products & Players
By Darshana Naranje

Cell-based seafood --- seafood grown from cells in a lab, not harvested
from the oceans.
1. Sourcing high quality fish
Extracting a needle biopsy's worth of muscle cells from a single fish,
such as a Patagonian toothfish, orange roughy and mahi-mahi
2. Cultivation
Those cells are then carefully cultivated and fed a proprietary custom
blend of liquid vitamins, amino acids and sugars.
3. Growth & multiplication
The cells will grow into broad sheets of whole muscle tissue that can be
cut into filets and sold fresh, frozen or packaged into other types of
seafood entrees.
BlueNalu's version of seafood will have no head, no tail, no bones, no blood. It's finfish, just without the swimming and breathing part. It's seafood without
the sea.
By Darshana Naranje

Companies
 Avant - Cell-based fish maw
 Avant - Cell-based dried swim bladder
 Shiok Meats - Cell-based crustaceans
 Shiok Meats - Cell-based salmon
 Shiok Meats - Cell-based crab
 Shiok Meats - Cell-based lobster
 Shiok Meats - Cell-based shrimp
 Bluenalu - Lab grown Patagonian
toothfish
 Bluenalu - Lab grown orange roughy
 Bluenalu - Lab grown mahi-mahi
 Finless food - Lab grown tuna
 Wild type - Cell-based salmon meat
Patent
US6835390B1 - Method for producing tissue
engineered meat for consumption
US8703216B2 Engineered comestible meat
US20050084958A1
Tissue engineered meat for consumption
and a method for producing tissue
engineered meat for consumption
Seafood Without The Sea:
Finless food
Lab grown Seafood
Five companies who are looking
to bring cell-based/cultured
meat, poultry and seafood to
restaurants and retail shelves in
the United States have formed
the Alliance for Meat, Poultry &
Seafood Innovation (AMPS
Innovation).
Cultured Sea Food – Players, Products & Patents
By Darshana Naranje

Leather -Instead of using animal cells, the company
began growing collagen–which is essentially what is left
over after the hair, fat, and tissues are removed from
skin–from yeast.
DNA editing -
Modern Meadow adds two other enzymes to the yeast
culture to enable it to produce collagen that effectively
replicates skin protein.
Fermentation
Those collagen strains ferment, they coalesce into a
malleable network of fibers.
Patent Focusing on Leather making technology
US20170233834A1
Method for making a biofabricated material containing collagen fibrils
EP2831291B1
Engineered leather and methods of manufacture thereof
Strength Protein - Leather & Silk
By Darshana Naranje

A method of producing an engineered leather comprisies
Step 1. Culturing one or more types of collagen-producing cells in vitro;
Step 2. forming a plurality of sheets of extracellular matrix including collagen produced by the one or more types of collagen-producing
cells;
Step 3. layering the plurality of sheets to form a body having a volume comprises forming a plurality of planar layers comprising
adjacently arranging a plurality of elongate multicellular bodies
Step 4. processing the body by tanning forming the plurality of sheets
Step 5. Elongated multicellular bodies are fused to form a planar layer.
By Darshana Naranje

Silk
Microbial Fermentation
No spiders are harmed in the making of silk
 Silk proteins and bioengineer yeast are used to produce silk
protein using fermentation
 Studying of real spider silk, to understand the relationship
between the spider DNA and the characteristics of the fibers
they make.
 Fermentation technology allows us to make those proteins
without using
 B-silk protein™ is the output of our fermentation process
Strength Protein - Leather & Silk
By Darshana Naranje

 WO2019070246A1 - Modified strains for the production of recombinant silk
 EP3469121A1 - Recombinant protein fiber yarns with improved properties
 US20180282380A1 - Compositions and methods for producing high secreted yields of recombinant proteins
 US9963554B2 - Methods and compositions for synthesizing improved silk fibers
 US20180216260A1 -Recombinant protein fiber yarns with improved properties
 US20180111970A1 - Long uniform recombinant protein fibers
 US20150293076A1 - Cellular Reprogramming for Product Optimization
 US20190100740A1 - Modified Strains for the Production of Recombinant Silk
 US20190169242A1 - Methods of Generating Recombinant Spider Silk Protein Fibers
 US20180282381A1 - Compositions and methods for producing high secreted yields of recombinant proteins
 US20190093257A1 - Methods of Generating Highly-Crystalline Recombinant Spider Silk Protein Fibers
 US20180111970A1 - Long uniform recombinant protein fibers
Patent Related to Silk & Leather Making
By Darshana Naranje

Modern Meadow
About –
New Jersey startup is biofabricating a
leather without the environmental
footprint
Products –
Zoa™ is first generation of materials
created by collagen protein
Bolt Threads
About –
Bolt Thread is a biotech company based
in Emeryville, California, that produces
sustainable material to supply the
apparel industry
Products –
B-silk™ protein is produced via
fermentation and has the ability to
biodegrade.
Mycoworks
About –
MycoWorks is a San Francisco-based
startup which produces sustainable
products and apparels from fungi.
Products –
Mycoworks San Francisco based
company have created a new kind of
leather grown rapidly from
mycelium and agricultural byproducts in
a carbon-negative process.
Companies focusing on Silk & Leather Making
By Darshana Naranje

Acellular agriculture Products
Enzymatic Proteins –
Enzymatic proteins speed up chemical
reactions and make the reaction happen a
million times faster.
Examples
1. Amylase - breaks starch into sugar
2. lactase – breaks down lactose (milk
sugars)
Energy Proteins –
Storage proteins serve as biological reserves of
metal ions and amino acids, used by organisms.
Examples
1. Ovalbumin, found in egg white
2. Casein, found in milk
Proteins for Fragrances/ Flavors –
Development of proteins as a contribution to
flavor in our diet
Examples
1. Synthetic vanillin – vanila flavor
2. Sugar alternative
By Darshana Naranje

Acellular agriculture Products - Technology
Recombinant DNA technology with Microbial fermentation –
1. Gene encoding
The desired protein is taken from a donor organism (e.g. human, cow) and inserted into the DNA of the host organism (e.g. bacteria, yeast).
2. DNA synthesis
The host organism will then read the gene and produce the protein as if it were its own. This is possible because of the vast similarity among all
organisms in the way genes are read and translated into proteins; they all speak the same language, so to speak.
3. Fermentation broth
The host organism is then grown in large quantities under controlled conditions, producing the protein as it grows. This is often done in a
stirred-tank fermentation broth, which is a big steel tank filled with a nutrient medium. The tank is inoculated with a pure culture of the
production strain cells that produce the protein, which is either secreted directly into the medium or obtained by harvesting and breaking open
the cells.
4. Separation/Purification
The protein can then be separated from the cells and purified to obtain a product free of the host DNA, unnecessary proteins from the host
organism, and other impurities. The result is a highly purified form of the same protein that is present in the original source. The nature (for
example, the precise structure) and purity of the protein is then rigorously confirmed by modern analytical techniques to ensure that it is
identical to the desired product and sufficiently pure.
By Darshana Naranje

Acellular agriculture PAtents
Recombinant DNA technology with Microbial fermentation
Gene encoding
US6653118B1 -
Deoxyribonuclease,
gene encoding same
and use thereof
US20080138873 Yeast
Strains With Improved
Fructose Fermentation
Capacity
US8795996 -Genes
related to xylose
fermentation
Sepration/Purification
US6653118B1 -
Method of plasmid
dna production and
purification
DE69936584T2 Fast
and easy method for
isolating circular
nucleic acids
CA2262820C-
Purification of plasmid
dna by peg-
precipitation and
column
chromatography
DNA synthesis
EP3371204A1-
Genetically modified
microorganisms
US20150299673
Microbial strains and
methods of making
and using
US9297026 -
Recombinant
microorganisms and
methods of use
thereof
Fermentation broth
JP5112866B2-
Plasmid DNA
fermentation process
WO2011086447A2
Fermentation process
for the preparation of
recombinant
heterologous proteins
KR101317719B1
Improved carbon
capture in
fermentation
By Darshana Naranje

Fermentation is all down to the actions of tiny natural microbes, who colonize and
cultivate everything
There are three basic forms of fermentation:
 Lactic acid fermentation; when yeasts and bacteria convert starches or sugars
into lactic acid in foods like sauerkraut, kimchi, pickles, yoghurt and sourdough
bread.
 Ethyl alcohol fermentation; where the pyruvate molecules in starches or sugars
are broken down by yeasts into alcohol and carbon dioxide molecules to
produce wine and beer.
 Acetic acid fermentation of starches or sugars from grains or fruit into sour
tasting vinegar and condiments. This is the difference, for example,
between apple cider vinegar and apple cider.
 Each of these kinds of fermentation is down to the work
of microbes specialized at converting certain substances into others.
Acellular agriculture Products - Technology
Patents
EP2471939A1 - Method for producing
microbial fermentation product
WO2009064201A2
Use of carriers in microbial
fermentation
US9181541B2Microbial fermentation
methods and compositions
CN101864471A
Microbial fermentation method for
producing hyaluronic acid
EP2753700A2
A fermentation process
By Darshana Naranje

Enzymatic Proteins –
Enzymatic proteins speed up chemical reactions and make the reaction happen a million times faster.
Cheese Production – Chymosin(Animal Based)
1. Producing recombinant calf-chymosin which comprises the
steps of isolating calf-chymosin gene
2. Cloning the same in bacterial expression vector PET 21b,
transforming said cloned vector into cells of E- coli
3. Fermenting said E-coli strains to produce pro-chymosin
4. Converting prochymosin to chymosin and subsequently
recovering the recombinant calf chymosin
By Darshana Naranje

Cheese Production – Chymosin(Plant Based)
Bovine chymosin from transgenic tobacco plants unlike from the rumen of calves
1. The CYM gene, which encodes a preprochymosin from bovine, was
introduced into the tobacco nuclear genome under control of the viral 35S
cauliflower mosaic promoter.
2. The integration and transcription of the foreign gene were confirmed with
Southern blotting and reverse transcription PCR (RT-PCR) analyses,
respectively.
3. Immunoblotting nalyses were performed to demonstrate expression of
chymosin, and the expression level was quantified by enzyme-linked
immunosorbent assay (ELISA). T
4. The results indicated recombinant bovine chymosin was successfully
expressed at an average level of 83.5 ng/g fresh weight, which is 0.52% of
the total soluble protein. The tobacco-derived chymosin exhibited similar
native milk coagulation bioactivity as the commercial product extracted from
bovine rumen
By Darshana Naranje

Cheese Production – Amylase (Marine based)
Recombinant DNA technology for amylase production involves the
 Selection of an efficient amylase gene (marine),
 Gene insertion into an appropriate vector system,
 Transformation in an efficient bacterial system to produce a high
Amount of recombinant protein
 Purification of the protein for downstream applications
By Darshana Naranje

Energy Proteins –
Storage proteins serve as biological reserves of metal ions and amino acids, used by organisms.
Eggs - albumens using genetically-modified yeast
1. Egg white proteins are made by yeast, rather than by factory farmed
laying hens.
2. Yeast is reprogrammed to produce egg white proteins by inserting
the genes for egg white proteins into the yeast cells.
3. As the yeast grows, it consumes sugar to produce the exact same
egg white proteins that an ovulating hen would produce.
4. After enough egg white proteins have been produced, the yeast and
egg mixture is separated so only the egg white proteins remain.
By Darshana Naranje

Milk & cheese- casein using genetically-modified
yeast
1. the yeast is inserted with cow DNA (specifically the DNA
which directs its protein producing properties).
2. The yeast becomes a new microorganism with the ability
to produce the same casein and whey proteins (like a
cow) when fed the right nutrients.
3. The yeast is genetically modified to contain the genetic
makeup of a cow so that it has the ability to produce the
same proteins.
4. With the specific DNA that directs protein growth, the
yeast follows the same process cows do to produce milk
proteins when fed certain nutrients.
By Darshana Naranje

Clara food - egg whites from cell culture
Perfect day - milk from cell culture
Geltor - Lab protein collagen for gelatin
Geltor - Animal-Free Collagen
Some Relevant Patents
US8017351B2 Amylases for pharmaceutical use
EP2216402A1 Use of active recombinant chymosin
EP1745068A2 Recombinant calf-chymosin and a process for producing the same
US6090604A Polypeptides having galactose oxidase activity and nucleic acids encoding same
JP3608620B2 Hemicellulase supplements for improving the energy efficiency of hemicellulose-containing foods and
animal feeds
US6572901B2 Process for making a cheese product using transglutaminase
Relevant Players & Patents
By Darshana Naranje

Proteins for Fragrances/ Flavors
Development of proteins as a contribution to flavor in our diet
Citrus Flavors - Nootkatone and Valencene
Valencene is extracted from the peel of the Valencia orange.
Nootkatone comes from grapefruit peels
Valencene is brewed from sugar (Fermentation)
To obtain a high yield of nootkatone, valencene can
also be bio-transformed by the green algae species
like chlorella and fungi species
By Darshana Naranje

Synthetic vanillin – vanila flavor
Rice bran, sugar with brewer yeast is used as a feedstock and convert it into Ferulic acid which
is then fermented using unmodified yeast to produce Vanillin.
By Darshana Naranje

Sugar alternative by Microbial Fermentation
2. Cweet made from the Oubli plan
Brazzein is produced only in small amounts by the oubli plant. Fortunately,
researchers found a way to mass-produce the protein by synthesizing it with
bacteria like Escherichia coli.
3. Reb D and Reb M
In large fermentation tanks, in which a genetically engineered baker’s yeast
converts sugars (cane sugar, corn dextrose) into Reb D and Reb M.
The yeast is completely removed from the final product, which is further
concentrated and purified.
1. Sugar alcohol erythritol
Fermentation process of erythritol production based on
molasses and glycerol
1. Biomass of Yarrowia lipolytica was grown on medium
containing sucrose as the sole carbon source.
2. Production of erythritol was initiated by glycerol addition.
3. It uses genetically modified strains of Y. lipolytica as tool for
the direct conversion of affordable raw industrial molasses and
glycerol into the value-added erythritol product.
By Darshana Naranje

Relevant Patents for flavours by microbial fermentation
EP2970934B1 Valencene synthase polypeptides, encoding nucleic acid
molecules and uses thereof
US8927241 - Microbial engineering for the production of chemical and
pharmaceutical products from the isoprenoid pathway
WO2016001412A1 Gene and polypeptide involved in valencene synthesis and
uses thereof
DE60004612T2 Production of natural flavorings, catalyzed by laccase
US9932610 Methods of making vanillin via the microbial fermentation of
ferulic acid from eugenol using a plant dehydrogenase
CN107849590A Pass through the production for the improved vanillic
aldehyde that ferments
ES2258290T7 Process for the production of vanillin
US20180155751A1 Fermentation methods for producing steviol glycosides
using high ph and compositions obtained therefrom
JP2019513392A - Production of steviol glycosides in recombinant hosts
California based Natur Research
Ingredients developed Cweet
made from microbial fermentation
of brazzein protein
San Francisco company Evolva
has developed flavors like
Valencene, Nootkatone and
sweeters like Reb D & reb M
Isobionics of USA is developing
fermentation products for
vanelin and sweetners
It recreate plant processes
in microorganisms to
produce natural
ingredients through
fermentation
Relevant Players for flavours by microbial fermentation
By Darshana Naranje

Pet Food
1. Chicken based dog food –
feeding the DNA sequence of a chicken to a microbe and fermenting it with
various vitamins and sugars, it’s possible to create the exact same animal
proteins found in chicken meat, but with no chicken slaughter required.
2. Vegan dog food –
Feeding beet sugar to koji, a fungus traditionally used to make soy sauce and
miso. Wild Earth will be the first to bring cultured protein and
cultured meat products for dogs and cats to market, that are nutritious,
humane, and without the devastating ecological impact of factory farming
3. Mouse meat based pet food -
Because Animals Inc pioneered a new process for culturing mouse meat,
which can then be used to make cat food.
Companies with products
Based in California and
develops fully plant-based pet
food
Philadelphia-based bioscience
startup
making pet food from mouse
tissue.
Colorado-based company
Making pet food from chicken
Relevant patents
US20190069575A1 - Food product compositions and
methods for producing the same
US20190350225A1 - Protein-containing compositions
By Darshana Naranje

Impossible foods,USA
We're Impossible Foods, and we make meat, dairy and fish
from plants.
Our mission is to make the global food system truly
sustainable by eliminating the need to make food from
animals.
Vegan meat - Fermentation of genetically engineered yeast
Vegan meat uses heme as main component
Heme - the molecule that makes meat taste like meat. Iron-rich, beet-colored
heme is found in the roots of nitrogen-fixing plants, and it can be made via
fermentation because it’s more economically feasible and environmentally
friendly.
Transfer genes from the soybean plant into the yeast, grow the yeast, and then
isolate the heme protein from the resulting broth.
Plant based vegan products
By Darshana Naranje

1. THE USE OF GENETICALLY MODIFIED SACCHAROMYCES CEREVISIAE STRAINS IN THE WINE INDUSTRY
Centro de Biologia, Universidade do Minho,Portugal
2. A TEAM OF BEER-BREWING CHEMISTS AND GENETICISTS IN CALIFORNIA HAS CREATED A GENETICALLY
MODIFIED YEAST THAT PRODUCES HOPPY AROMAS AND FLAVORS WITHOUT ANY INTERACTION WITH THE FRAGRANT BLOSSOMS THEMSELVES
California brewing chemist research
3. THE POTENTIAL OF GENETIC ENGINEERING FOR IMPROVING BREWING, WINE-MAKING AND BAKING YEASTS
French National Institute for Agricultural Research
4. BETTER BEER FROM GENETICALLY ENGINEERED YEAST
Research article by white labs
Use of GMO in brewing industry
Ava is a venture-backed food technology startup based in San Francisco creating
synthetic wine without grapes or fermentation by analysing the molecular profile
of wines to recreate and even perfect them.
Ava's mission is to recreate the experience of wine without having to recreate the
process of traditional winemaking, making the great vintages available to
everyone
By Darshana Naranje

Cellular agriculture Disruptive ?
Cellular agriculture has the potential to be highly disruptive to the current agricultural sector
Article by Corolyn Mattick
 Plant-based and cellular agriculture is a business model innovation in form
of a high-value alternative to dairy with the proven potential to disturb
the dairy industry.
 Cellular agriculture instead is a technological innovation that displays a
substitute to dairy and has the ability to disrupt the dairy market.
 Nonetheless, both innovations negatively contribute to the already
occurring creative destruction of small farmers due to increasing
developments towards industrial production.
 Furthermore, it acknowledges that innovations can be considered as
disruptive even if they do not creatively destruct a whole market, but
replace established products to a certain percent of the market share.
By Darshana Naranje

Cellular agriculture Disruptive ?
Cellular agriculture has the potentil to be highly disruptive to the current agricultural sector
1. SYNTHETIC FOODS: A TECHNOLOGICAL DISRUPTION TO THE AGRICULTURAL PRODUCTION OF FOOD
Aricle from … International Journal of Advances in Science Engineering and Technology, ISSN
Impacts on agricultural economies
Historically, New Zealand’s economy was largely been based on the production of agricultural commodities. However,
this reliance has been declining over the past four decades.
In 1972 agriculture accounted for 10% of New Zealand’s GDP. By 2015, agriculture accounted for 4% of GDP, with food
processing and downstream activities accounting for a further 4%.
Dairy accounted for 45% of total agricultural sales while cattle and sheepmeat accounted for a further 12.4% and 10.3%
respectively
The primary sector (agriculture, forestry and fishing) employed approximately 7% of the New Zealand workforce. Thus,
although agriculture has been declining in relative importance to the economy, it is still a very important contributor.
By Darshana Naranje

Cellular Agriculture Challenges
 This concept of farming identical animal products from cells outside of an
animal, without the need for raising a living animal, poses a much-needed
solution to factory farming.
 Cell-ag has the potential to address problems of public health, the
environment, and human/animal rights at a remarkable scale, positioning
it in an unprecedented class truly capable of revolutionizing the world.
 Cellular agriculture offers an excellent promise to the society, eliminates
atrocities on animals, reduces the disease burden on humans, reduce
environmental damage that livestock farming causes.
 Animals need to be treated with love and care.
 We need to see animals as essential part of our society than satisfying our
hunger on the dining table.
In February 2019, a global survey funded by the Animal Advocacy Research Fund revealed that 29.8% of U.S. consumers, 59.3% of Chinese consumers, and 48.7% of
Indian consumers would be very/ extremely willing to regularly purchase cell-based meat.
By Darshana Naranje

 US startup JUST announced a partnership with Toriyama Ranch, a Japanese producer of Wagyu beef — a type of meat that includes the coveted
Kobe steaks. JUST will use the Wagyu cow cells to grow meat, initially in the form of ground meat.
 Clara Foods announced a global partnership with Ingredion. The partnership will help Clara Foods develop, market, and globally distribute their
product as an ingredient for other products.
 In November 2018, Perfect Day Foods, a startup that uses cell ag to produce dairy proteins, announced a partnership with Archer Daniel Midland
(ADM), a large agricultural processing and food ingredients company.
 Impossible Foods announced a partnership with global meat supplier OSI Group (original supplier)
 Cronos Group has a partnership with Ginkgo Bioworks to produce cultured cannabinoids through Ginkgo’s biology engineering platform. Once the
initial cannabinoid molecules are synthesized
 German chemical company, BASF ($BFFAF) has signed a partnership agreement with Boston based biotech company, Glycosyn to market human
milk oligosaccharides (HMOs) for dietary supplements, functional nutrition, and medical food.
 Glycosyn develops HMOs through proprietary biosynthesis processes in partnership with Ginkgo Bioworks. These biosynthesis processes
incorporate cellular fermentation to synthesize HMOs at scale and more affordably then by chemical or enzymatic synthesis.
 Cell based flavor and fragrance company, Amyris, Inc. AMRS (NASDAQ) announced a cannabinoid development, licensing and commercialization
partnership valued at up to $255 million with a confidential partner.
Collaboration & Partnerships
By Darshana Naranje

 Cellular Agriculture Society (or CAS) is an international 501c3 nonprofit
organization created to research, fund and advance cellular agriculture.
 We partner with the top commercial companies working towards a post-
animal bio economy.
 CAS offers accreditation through Pre-Certification to cellular agriculture
companies which show exceptional promise towards benefiting people,
animals, and the world. Prior to product releases, companies receive CAS
 Pre-Certification, and once commercialized with products, full
Certification is granted.S
By Darshana Naranje

By Darshana Naranje

Technology overview - cellular-agriculture

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