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Revolutionizing Cultivated Meat Consortium Achieves Milestone with 170g Bovine Cut grown in MSUB System


image of the scaffold of the milestone (15x15x1.5 cm) after growing and induced for fat differentiation,
Bovine Cultivated Meat 170 gram cut

In a groundbreaking development that marks a significant milestone in the world of cultivated meat, the Israeli Cultivated Meat Consortium proudly announces the successful production of a 170-gram cut of bovine cultivated meat. This achievement is attributed to the revolutionary MSUB system, which leverages a cellulose scaffold developed by the consortium. The growth factors, essential for the proliferation and differentiation of the bMSCs, were derived from tobacco plants, a testament to the consortium's commitment to sustainable practices.

The Hebrew University, renowned for its cutting-edge research in life sciences, contributed to the project by providing the bMSCs, the cellulose scaffold, and the management of the Consortium Service Center, where all the efforts were integrated. The expertise and innovation from The Hebrew University were instrumental in achieving the structural integrity of the cultivated bovine meat. The project was led by Dr. Sharon Schlesinger, Cultivated Meat Consortium Service Center Manager, and Shadi Tawil, Cultivated Meat Consortium Service Center Chief Scientific Officer (CSO).

This milestone is the result of collaborative efforts from many players in the consortium, each contributing their expertise to advance the field of cultivated meat. BioBetter, a leading biotechnology company, played a crucial role by providing the growth factors extracted from tobacco plants. These factors showcase a commitment to sustainable and ethical practices in the industry.



Cultivated Meat cells, on the scaffold, Cyane represents nuclei red represents fat
Cultivated Meat cells, on the scaffold, Cyane represents nuclei red represents fat

The MSUB system, developed in collaboration with Dr. Jonathan Giron, Reichman University represents a leap forward in the scalability and efficiency of cultivated meat production. Employing MSUB bags designed by The Reichman University and the MSUB system developed by Egmo, the consortium has established a streamlined process that maximizes productivity while minimizing environmental impact. This achievement underscores the potential of the MSUB system to revolutionize the future of cultivated meat production.

One of the key advantages of the MSUB system is its potential to significantly reduce the environmental footprint associated with meat production. By using a cellulose scaffold, developed by Prof. Oded Shoseyov Lab and sourcing growth factors from tobacco plants, the consortium is making strides towards a more sustainable and environmentally friendly approach to meat production.


The successful production of a 170-gram cut of bovine cultivated meat is not only a milestone for the consortium but also a promising sign for the future of cultivated meat on a global scale. As the technology continues to advance, cultivated meat has the potential to revolutionize the food industry by providing a sustainable and ethical alternative to traditional meat production




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