This competition was held by FoodBev Media, a global media company headquartered in the UK, to highlight innovative technologies in the field of cell-cultivated foods. Awards were given to seven companies that showed the best innovation in seven categories, including cultivated meat, cell-cultured seafood, cell-based ingredients, cell-based drinks, and cultivated dairy products. FoodBev Media has over 20 years of experience hosting internationally recognized competitions including the World Food Innovation Awards, World Beverage Innovation Awards, and World Plant-Based Innovation Awards.
TissenBioFarm was selected as the first winner in the cultivated meat category because of its novel method of producing whole-cut meat with marbling, ultra-fast fabrication system, and customizable product development capabilities. Existing cultivated meat technology was limited to processed meat types such as patties, nuggets, meatballs, and sausages. Although 3D bioprinting can be used to create steak-shaped meat, it has shown scalability limitations. Acknowledging these problems, TissenBioFarm has laid the foundation for the mass production of thick, marbled meat through its own biofabrication technology. Additionally, the texture and nutrition can be adjusted to provide customized food products that consumers want.
In addition to its outstanding technological prowess, TissenBioFarm demonstrates its ability to expand its global business. It has been selected in the Rocket League of the global startup festival COMEUP, one of the Top 10 startups in the Future Food Asia Award 2023, and one of the Top 10 Startups in Korea by StartupCity, an American media outlet.
“Cell-based food is a sustainable future technology that has advantages in various areas such as food security, public health, environment, and animal welfare,” said Yeonjoo La, Chief Strategy Officer of TissenBioFarm, who led the participation in this competition. She added, “We will accelerate the development of high-quality, delicious, and healthy cultivated meat to meet the expectations of consumers.”
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