Cult Food Science acquires stake in analogue wagyu ribeye company Ohayo Valley
By Food in Canada staffBusiness Operations Specialty Foods Cult Food Science Cultivated beef Culture meat Editor pick Lab-grown meat Ohayo Valley
Ohayo’s revolutionary process to recreate the protein, fat and texture profile of beef is underpinned by five provisional patents, as well as various trade secrets. The process is expected to pave the way for reproduction of textured whole beef cut analogues.
Ohayo’ s models indicate its cultivated A5-grade wagyu ribeye will be profitable at commercial scale and intends to capture market share by distributing its cultivated whole beef cut analogues to restaurants for cross-promotion by top chefs and culinary experts.
“Cult’s investment in Ohayo marks an exciting addition to its portfolio, which continues to be high-graded by way of the world’s leading companies in the cellular agriculture space. Our team has the benefit and privilege of being able to closely monitor the future of food, while positioning the company to generate strong returns on its investments for the benefit of shareholders,” said Dorian Banks, CEO of Cult.
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