The prototype meat consists of 75% pork cells and 25% microalagae cells, and was grown over the course of 10-weeks. The result is a meat product that offers the taste and texture of pork, but with the added nutritional benefits of microalgae and no need to use real animal meat. The product is continuing to be developed by the brand and is projected to be hitting the market within two years time.
Founder Roman Lauš commented on the new Mewery microalgae cultivated meat saying, “We already have several variants of media that work for us without animal products and which we continue to work with. It is like a cookbook. You have to add somewhere, take away somewhere else, and you will only find out if it was successful when you bake the cake. We have typed specific parameters that we track and compare their dependencies. It’s bioinformatics in practice.”
