Amino acid cost and supply chain analysis for cultivated meat: Pathways to more affordable, scalable, and sustainable protein production
Event description
Amino acids are among the largest cost drivers in cultivated meat production, but a new analysis shows clear opportunities to lower costs and scale production. Join this webinar to explore findings from a new white paper that evaluates pathways to unlock a cost-effective, scalable amino acid supply for the cultivated meat industry.
This first-of-its-kind analysis draws on real-world price data, industry interviews, and future demand modeling to identify where cost drivers and supply bottlenecks may emerge and how innovation can keep pace. Attendees will learn:
- Why the amino acid cost contribution to cultivated meat production is significantly lower than previously reported
- How agricultural byproducts show promise as affordable alternative amino acid sources
- Which amino acids pose the greatest long-term cost and supply risks
Join us to explore how suppliers, producers, researchers, and policymakers can work together to build a resilient, affordable amino acid supply chain that helps unlock scalable, sustainable cultivated meat production.
Meet the speakers
Elliot Swartz, PhD
SENIOR PRINCIPAL SCIENTIST, CULTIVATED MEAT
GOOD FOOD INSTITUTE
Elliot’s work at GFI focuses on analyzing the technical and economic bottlenecks facing the cultivated meat industry, identifying opportunities to accelerate the industry, and educating scientists, the public, and other industry stakeholders. For the past seven years, Elliot has worked on projects ranging from food safety and environmental impact to in-depth analysis of the cultivated meat value chain. Elliot holds a Ph.D. in neuroscience from the University of California, Los Angeles (UCLA), where he worked with induced pluripotent stem cells to model neuromuscular disease.
Marie Gibbons, MS
CULTIVATED MEAT SCIENTIST
MARIE GIBBONS CONSULTING
Marie Gibbons is an early pioneer in cultivated meat, a field she entered to create a positive impact for animals and the environment. She earned her master’s degree at North Carolina State University with support from New Harvest and the Good Food Institute, focusing on large-scale poultry muscle cell production. Over the past decade, she has led R&D efforts at Upside Foods, Vow Foods, and Newform Foods, co-founded Re:meat in Sweden, and conducted research at Tufts University and Harvard Medical School. Today, Marie works as an independent consultant helping companies and nonprofits design serum-free media, develop robust cell lines, and scale sustainable bioprocesses for the future of food.
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