Meating the moment: Parima scales lab-grown duck
In France, cultivated meat company Parima has scaled production of its lab-grown duck to multi-metric tons—a feat the company says demonstrates the sector’s economic viability. The run was achieved in Sydney, Australia, using a 22,000 liter production line owned by cultivated meat producer Vow.
Parima’s technology platform is built to remove the cost and complexity that held the first wave of cultivated meat companies back. Early approaches utilized expensive growth media, cells that had to be grown on scaffolds and matured into tissue, and processes that were hard to scale. PARIMA’s next-generation platform uses non-GMO cells that grow as an undifferentiated biomass in suspension, in a similar manner to biomass fermentation, without scaffolds, microcarriers, growth factors, or a differentiation step.
“Economic viability for cultivated meat is no longer an extrapolation from pilot runs. It’s here,” said Nicolas Morin-Forest, co-founder and CEO of Parima. “Our team spent more than seven years building the most robust biology and process to achieve large-scale production. Together with Vow, we are proving that cultivated protein is moving toward industrial maturity.”
Category: Chemicals & Materials
