Fork & Good, a cell-cultured meat startup specializing in cultivated pork products, conducted its first blind tasting of hybrid cultivated pork in Davos, Switzerland.
The participants were served two dishes: one made entirely from conventional pork and a hybrid option containing 30% cultivated pork as options. According to the company, the participants did not perceive any significant differences between the two options and, based on an informal survey, preferred the hybrid option.
Analyst QuickTake: Fork & Good’s approach to cultivated meat distinguishes itself from most cultivated meat producers, as it uses muscle cells instead of stem cells, which allows simpler and cheaper production. The company leverages its patented bioprocess and unique bioreactors to increase yield and allow a higher production density.
By using this site, you agree to allow SPEEDA Edge and our partners to use cookies for analytics and personalization. Visit our privacy policy for more information about our data collection practices.