Nestlé has announced that it is exploring emerging technologies for the production of cultured meat with several external partners and start-ups.

The company says it is closely monitoring scientific trends and evaluating innovative technologies for cultured meat or cultured meat ingredients.

Scientists at Nestlé Research in Lausanne are working with Future Meat Technologies, a leading cultured-meat start-up, to explore the potential of cultured-meat components that do not compromise on taste or sustainability. 

The start-up’s proprietary technology can produce non-GMO cultured meat components from animals cells, reducing the need for land and resources to raise animals.

Last month, Future Meat Technologies opened what it claimed to be the world’s first industrial cultured meat production facility in Israel. The facility currently produces cultivated chicken, pork and lamb, and the firm said it is preparing for US launch next year.

By exploring breakthrough technologies, Nestlé is showing a strong innovation drive and openness towards novel concepts. This will help the company to continuously transform its portfolio with products that are good for people and the planet.

Providing people with delicious, nutritious, and sustainable plant-based products is a priority for Nestlé. Today, the company offers a wide range of meat and dairy alternatives that are suitable for flexitarians, vegans, vegetarians, as well as people with special dietary needs.

“For many years we have been investing in our protein expertise and the development of proprietary technologies for plant-based meat alternatives, allowing us to continuously expand our wide range of tasty and nutritious products with a lower environmental impact,” said Reinhard Behringer, head of the Nestlé Institute of material sciences at Nestlé Research.

“To complement these efforts, we’re also exploring technologies that could lead to animal-friendly alternatives that are nutritious, sustainable, and close to meat in terms of taste, flavour, and texture. We are excited to understand their potential.”