Clean Research Teams Up With Cell-Based Meat and Seafood Industry Leaders To Accelerate Research

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Virtual experimentation is on the menu.

Growing seafood directly from cells requires very patient investments in long-term research and development focused on the most promising, realistic paths to commercialization.

Clean Research joined other cell-based industry leaders meeting to accelerate research and development through virtual experimentation. The offsite, held June 5 through June 7 in Seattle, was facilitated by Biocellion SPC and engaged the participation of companies growing seafood and meat directly from cells.

“The stakeholders identified processes critical to the manufacture of all species of cell-based meat tissue that can be engineered and optimized using computer modeling and simulation,” shared Biocellion President and Computer Scientist Dr. Simon Kahan. “We see more clearly now how computers are necessary to deliver cell-based meat sooner and at a lower cost.” Biocellion develops and provides a software platform for virtual experimentation.

Clean Research is Seattle’s first cell-based company. The organization embraces speed, collaboration, computation, patience, and realism.

"I'm frequently asked about a timeframe to market for cell-based meat and seafood, especially from those who truly understand the urgency of the technology. After a significant industry working session, those in the know were extending the time-to-market to seven years, at a minimum," said Alain Rostain, Clean Research's CEO. “Growing seafood directly from cells requires very patient investments in long-term research and development focused on the most promising, realistic paths to commercialization,” he added.

About Clean Research

Clean Research is advancing the technology to grow real seafood directly from cells. The company aims to help replace unsustainable factory farming with more efficient (and therefore more sustainable) bioprocesses. By requirement, the result will be better for human health and the planet than conventional meat, poultry, and seafood. It will also be equivalent or better in taste, consistency, texture, and nutritional value.

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Alain Rostain

Brooke Greenwald
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