The cultured meat industry is experiencing rapid growth and is projected to become a $370 billion market within the next decade. This emerging sector has sparked interest from global food companies due to its environmental and ethical potential. Cultured meat, grown in laboratories, reduces land and water usage while generating fewer emissions compared to traditional livestock farming. Swiss start-up Sallea is at the forefront of this movement, aiming to streamline cultured meat production.
Sallea, founded in 2023, has developed innovative "scaffolds" made from plant-based materials that serve as a framework for growing cultured meat. These porous, three-dimensional grids provide structure, enabling producers to create steaks, fillets, and other textured cuts. Sallea’s technology is particularly notable because it allows producers to move beyond simple minced or sausage-like products, making cultured meats more competitive with existing meat alternatives.
"Cultivated foods have been limited to sausages and minced meat, but our technology has the potential to kick-start cellular agriculture by accelerating time to market and lowering production costs for cultivated whole cuts such as steaks and fillets,” says Simona Fehlmann, Sallea’s CEO.
While Sallea's cultured meat products may take a few more years to hit supermarket shelves, the company is already collaborating with food producers on testing and proof-of-concept projects. The recent completion of a $2.6 million funding round, led by Founderful and Kost Capital, underscores investor confidence in Sallea’s potential to drive the cultured meat industry forward. With additional resources, Sallea plans to refine its technology, making cultured meats a viable and sustainable choice for consumers. This funding can position Sallea as a significant player in the next phase of cellular agriculture, which some experts believe will reshape the food industry as we know it.
Sallea founders Dr. Nicole Kleger, Anna Bünter and Simona Fehlman.
Image Credit: Sallea/Forbes
Read more on: Forbes
Further your knowledge of alternative proteins with the Educated Choices Program Library: learnecprogram.org.
