Meat the future
For a breath of fresh air: in–vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture
In vitro meat refers to meat that is produced synthetically. In this process, muscle cells are developed into meat „in the glass“ (lat. „in vitro“) with the help of bioreactors. This is also referred to as cultured or laboratory meat. Adea’s goal is to commercialise and industrialise in vitro meat to ensure sustainable and ethical meat production in the future.
For this aim, ADEA, with the support of the TUM Venture Lab and UnternehmerTUM, among others, is researching how in-vitro meat can be scaled and commercialised for consumers. Existing knowledge was acquired through own research as well as research conducted at the Technical University of Munich.
Growing demand for meat and milk.
Rising international investments.
Strengthening awareness of animal welfare and environmental sustainability.
Implementation strategy
ADEA’s strategy is based on the replication of patents that have already expired in order to convert scalable bioprocess improvements/further developments based on this prior knowledge and have them patented in a timely manner. ADEA’s research is therefore focused on scalability, i.e. the technical implementation of the functioning cellular production of meat to make it suitable for the mass market.
Our journey
In the next one to two years, ADEA will be the first German biotech start-up to produce in-vitro meat and introduce it to the market.
This will be a big step towards sustainable and ethical agriculture. In this sense: „Meat the Future, meat Adea.“
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