In this episode of the UKTN Podcast, Hoxton Farms co-founder Max Jamilly discusses how developing lab-based fat is the secret ingredient for the alternative protein industry, why some people oppose lab-grown meat and how the regulatory progress for getting cultivated meat in shops is going.
Jamilly co-founded the London-based cultivated fat startup in 2020 alongside his lifelong friend Ed Steele. The company has raised more than £20m in funding, including a round in 2022 to open a pilot facility in London for producing cultivated fat from animal stem cells.
During this episode, Jamilly breaks down the science of how meat can be grown in a lab, and how Hoxton Farm’s cultivated fat can extend lab-grown meat beyond sausages and nuggets to high-quality cuts.
“Right now there’s quite a lot of mediocre sausages and burgers in the plant-based aisle in the supermarket, but there isn’t steaks, or pork belly or bacon,” says Jamilly.
Jamilly also discusses the health implications of his company’s technology and why he feels people will be better off when the last animal factory farms have shut down. Jamilly has a PhD in synthetic biology from Oxford, an MPhil in bioscience enterprise from Cambridge and an MA in natural sciences (biological) from Cambridge.
Listen to the full episode here, along with all previous episodes of the UKTN Podcast.
The UKTN Podcast is sponsored by HSBC Innovation Banking, which offers flexible banking solutions for startups, scaleups, growth businesses, investors and those working towards IPO.
Throughout the series, the UKTN Podcast will be speaking to some of the key movers and shakers from UK tech. We’ll learn growth strategies from both seasoned and up-and-coming founders, hear market sentiments from investors, and question policymakers on the decisions impacting the country’s innovation economy.
Sign up for our podcast newsletter to ensure you don’t miss an episode.
The post Podcast: Making lab-grown fat the secret ingredient for alternative protein – Hoxton Farms’ Max Jamilly appeared first on UKTN.
