Cell-based foods offer consumers an alternative

CULT Food Science Corp has expanded its operations with the launch of new products division, CULT Foods, which will develop and commercialise cell-based products in collaboration with its affiliate companies.

Cell-based products, the company say, are a solution to conventional food production, which it reports is responsible for one-third of greenhouse gas emissions, contributing to climate change and deforestation. By switching to cell-based food, this reduces global impact on land and water resources, as well as climate.

“There are many products that depend on animal agriculture for key elements of their production. It is not only staple products such as meat that will be reinvented through cellular agriculture, but the over US$50-billion auxiliary market, such as coffee beans and collagen,” explained Lejjy Gafour, CEO of CULT. “Many of the key ingredients you see on grocery store shelves today can be replaced through cell-based methods, and are already being produced by CULT affiliate companies. These products represent a massive opportunity for CULT Food Science to bring interesting new food experiences to consumers.”

As part of the new division, CULT Foods will be launching two new products: Zero Coffee – a sparkling coffee beverage made with cell-based coffee – and Free Candy. Free Candy is a gummy made with cell-based collagen, without harmful environmental impacts or ethical issues facing animal farming.

“The products that bring us so much enjoyment – an afternoon coffee or sweet snack – so often rely on environmentally harmful ingredients. CULT Foods is providing a sustainable alternative with its Zero Coffee and Free Candy products, making the joy of coffee or candy truly guilt-free,” said Joshua Errett, VP Product Development of CULT.

The new division is designed to release cell-based products quickly by leveraging innovations and technologies alreay present in the company’s portfolio. By designing and launching cell-based products, CULT says it aims to accelerate the positive impact these technologies have.

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Media contact

Caitlin Gittins
Editor, International Confectionery
Tel: +44 (0) 1622 823 920
Email: editor@in-confectionery.com

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