Interviews

WACKER BIOSOLUTIONS: “We’re Making Cultivated Meat Cost-Effective and Scalable, Bringing It Closer to Supermarket Shelves”

WACKER BIOSOLUTIONS is playing a pivotal role in advancing cultivated meat and seafood production through innovative biotech solutions. Leading this effort is Iris Maria Dahlem, Innovation Manager and head of the Cultivated Meat project, which focuses on developing key components for the industry.

With a background in nutritional science and extensive experience in the food sector, Dahlem has been working for the past two years on solutions to address challenges such as scalability, cost-efficiency, and quality. In this interview, she shares insights into WACKER’s contributions to the cultivated meat space, the industry’s push toward price parity, and the importance of successful partnerships.

Wacker is renowned for its expertise in biotechnology and chemical innovations. How are Wacker’s solutions specifically supporting the development of cultivated meat production?

WACKER is a leader in biotechnology and chemical innovations, and we are bringing that expertise to the cultivated meat industry. Our life-science division, WACKER BIOSOLUTIONS, uses cutting-edge biotechnological processes to create groundbreaking solutions for both the pharma and food industries.

Specifically, for cultivated meat production, WACKER BIOSOLUTIONS leverages its deep knowledge, advanced technologies, and industrial capabilities to supply essential proteins and other molecules needed for cell culture media. These components are produced in the necessary quantities, at the required food-grade quality, and at cost-effective prices. This means we can help cultivated meat producers scale up their operations and reduce costs, making cultivated meat more accessible to consumers.

We work closely with our customers to develop products that meet their specific needs, from the initial gene to the final protein. In essence, WACKER’s solutions are paving the way for the large-scale, sustainable production of cultivated meat, helping to bring this innovative food source to market.

Schematic representation of CAVAMAX® W7 β-cyclodextrin with hydrophobic cavity and hydrophilic outer wall (© Wacker)
Schematic representation of CAVAMAX® W7 β-cyclodextrin with hydrophobic cavity and hydrophilic outer wall © Wacker

Achieving price parity with conventional meat is one of the biggest challenges in the cultivated meat industry. How is Wacker working to develop solutions that will enable large-scale production and contribute to reducing costs in the long term?

WACKER is focusing on one of the most expensive parts of the process: the cell culture medium, which is where the cells grow and develop. Right now, the ingredients for this medium are only available in pharma quality, which means they are very costly and not produced in large quantities. It’s like trying to bake a regular cake using only the finest, most expensive ingredients—it’s just not practical for everyday use.

WACKER is changing the game by leveraging its extensive capabilities, from research and development to large-scale production using XL fermenters. By producing the necessary components in food-grade quality and in the right quantities, WACKER can help bring down the costs significantly. This approach not only makes cultivated meat more affordable but also paves the way for its large-scale production and commercialization. In simpler terms, WACKER is making it possible to produce cultivated meat in a way that is both cost-effective and scalable, bringing us one step closer to seeing it on supermarket shelves.

Sustainability is a key motivator for the cultivated meat industry. How does Wacker’s approach to biotechnological solutions align with the sustainability goals of cultivated meat producers?

Sustainability is a driving force behind the cultivated meat industry, and WACKER is fully committed to supporting this mission. The WACKER group has joined the UN’s Race to Zero initiative, aiming to cut our greenhouse gas emissions in half by 2030 compared to 2020 levels, and to achieve net-zero emissions by 2045. This ambitious goal is part of our comprehensive sustainability strategy, SustainaBalance®.

Our approach aligns perfectly with the sustainability goals of cultivated meat producers. By focusing on environmental, social, and nutritional sustainability, WACKER is helping to create a more sustainable food system. For example, our biotechnological solutions can reduce the environmental impact of meat production, support fair labor practices, and improve the nutritional quality of food.

At WACKER, we believe that alternative proteins, like cultivated meat, are essential for a sustainable future. Our innovative solutions and commitment to sustainability make us a key partner for cultivated meat producers who are working to make their products eco-friendlier and more accessible. In short, WACKER is not just keeping pace with the sustainability goals of the cultivated meat industry—we are helping to lead the way.

Could you share any key findings or breakthroughs from your latest research that are helping advance cultivated meat production?

Absolutely! One of our most exciting recent breakthroughs involves cyclodextrins, which are naturally occurring ring-shaped sugar molecules. These have been used for many years in both the food industry and pharmaceutical cell cultures. WACKER is unique in that we are the only company globally producing all three naturally occurring cyclodextrins through the enzymatic breakdown of plant starch.

Cultivated meat manufacturers have started to recognize the benefits of cyclodextrins for growing animal cells, incorporating them into their culture media. In collaboration with Reutlingen University, we conducted research to better understand how cyclodextrins work in systems relevant to cultivated meat. Our findings confirmed that cyclodextrins positively influence cell proliferation in serum-free cell cultivation, which is a significant step forward.

These promising results were recently shared at the International Scientific Conference on Cultured Meat (ISCCM10) in Maastricht. This research not only enhances our understanding but also allows us to provide more effective application recommendations to our customers, helping to advance the field of cultivated meat production.

Aleph Farms meat on dressed table
© Aleph Farms

Wacker has partnered with Aleph Farms, a pioneer in cultivated meat. Could you elaborate on the nature of this collaboration and how Wacker’s expertise is being utilized to support Aleph Farms’ goals for bringing cultivated meat to market?

In 2021, WACKER partnered with Aleph Farms, a trailblazer in the cultivated meat industry, to gain deeper insights into the market and the specific needs of producers. The primary goal of this collaboration is to develop an open supply chain solution for proteins that will support the large-scale production of cultivated meat. This partnership is non-exclusive, meaning that any company can access these proteins at affordable prices, which helps eliminate the need for fetal bovine serum (FBS) or other animal-derived ingredients.

The open supply chain solution is designed to help the industry scale up more quickly and achieve cost parity with conventional meat. Since the beginning of our partnership, we have maintained a close and active exchange, not only focusing on product development but also on regulatory aspects. This ensures that our products meet the requirements of both manufacturers and the market.

Our collaboration has already started to yield results. We are excited to announce that we will be launching the first food-grade growth factor in 2025. This milestone is a significant step towards making cultivated meat more accessible and affordable, bringing us closer to a sustainable future for food production.

As the cultivated meat industry moves closer to commercialization, do you believe this is a critical time for brand building? How do you see the role of strong branding in gaining consumer trust and differentiating products in such a nascent, yet competitive, market?

I believe that consumer trust in new products is built not just through branding, but through direct, first-hand experiences with the product. Currently, the Netherlands is the only country in the EU where consumers can actually taste cultivated meat. To truly convince consumers, they need to engage with the product—seeing it, smelling it, and tasting it. This sensory experience is crucial for overcoming any reservations they might have.

However, for this to happen on a larger scale, we need changes in the regulatory framework to allow more widespread tasting and availability of cultivated meat. Without this, it’s challenging to test consumer acceptance of a product that they can’t even try.

As for competition in the cultivated meat industry, it’s not just about the type of meat being produced. Strong branding will play a significant role in differentiating products in this nascent yet competitive market. A strong brand can help build consumer trust, convey the unique benefits of a product, and create a loyal customer base. In a market which is still in its early stages, having a recognizable and trusted brand can make a significant difference in gaining consumer acceptance and standing out from the competition.

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