Pioneering the Future of Food with 3D-Printed Cultured Meat

Is 3D-printed meat the future of our food? In this episode of Leaders on a Mission, I sit down with Arik Kaufman, CEO and Founder of Steakholder Foods, to delve into the fascinating world of cultured meat. Arik shares his insights on the industry's rapid evolution, from its nonexistence just a few years ago to the cutting-edge technology driving it today.

We explore the significant hurdles faced in scaling cultured meat production, including the high costs inherited from the pharmaceutical industry and the technological challenges of 3D printing a steak that tastes just like the real thing. Arik also discusses the financial strategies required to survive in the market, comparing public and private funding, and the crucial role of government support in ensuring the industry's growth and sustainability.

Join us for a thought-provoking conversation on the future of food, sustainability, and innovation. Don't miss it!

Timestamps:

00:00 Intro

02:04 Arik’s professional journey

04:01 Starting a company to create 3D meat

07:15 Vision and goals for the Steakholder Foods

09:31 Developing cost-effective cultured meat technology

13:57 Challenges of a cultured meat producing company

17:21 Pros and cons of being a public company

20:20 Culture meat industry requires mature support

22:34 Countries that are supported of cultured meat production

23:25 The fear of a potentially disruptive technology

27:26 What would Arik do differently when he started?

28:59 Commercializing 3D food printing technology

31: 15 Future plans and strategic partnerships

33:11 From B-to-C to B-to-B business model

34:16 Easy integrations with the factories

36:15 Competition and challenges of being a CEO

39:35 The industry's potential, improved products, and market evolution