10076959Stability And Shelf Life Of Regenerative Raw Materials For Cultivated MeatClosedCollaborative R&DInnovate UKGlobal meat consumption is not sustainable even at current levels, yet it is set to double by 2050\. A radical change in how we produce meat is needed, otherwise environmental damage by climate change will accelerate, with catastrophic and irreversible results for the planet. The cultivated meat industry is now rapidly emerging to accelerate the path to global food security, eliminate animal cruelty in intensive livestock farming, and make strides towards net zero meat production to address climate change. The major challenge for cultivated meat producers is scalability and high cost of reaching industrial production. This is because culture media that provides nutrition to the meat cells during production is very expensive and it is hard to intensify the process to get more product per unit volume. University of Birmingham have a world leading academic team of chemical engineers working on food manufacturing and engineering. They will partner with a regional startup called Quest Meat, also based in Birmingham, who are developing patent-pending ingredients for the cultivated meat sector that will facilitate the acceleration of cultivated meat to consumers, by reducing cost, energy use and inconsistency that production methods to date have brought. The project will deliver a game-changing innovation in the form of low-cost, regenerative, food-grade ingredients, called NEUTRIX and NEUSOL, that completely transform the economics of cultivated meat and improve meat product consistency, driving down costs to make them comparable to current farmed meat prices. Our initial feasibility work indicates other advantages including: our feedstocks can be easily produced in large quantities at very low cost; they can support many different meat cell types in bioreactor culture; and they can contribute to final product formation. University of Birmingham will lead a feasibility study that seeks to understand and extend stability and shelf life, to lower costs and energy use even further, because ingredients often have to be shipped refrigerated or frozen, which is costly and consumes energy. We will make our ingredients commercially available to the whole global cultivated meat industry to accelerate market uptake of this revolutionary food platform that is so critically needed now to address food security, climate change and health.