Protein Production Technology Podcast

In this episode of Protein Production Technology International, Elliot Swartz, Senior Principal Scientist at the Good Food Institute, discusses key cost drivers and emerging opportunities in cultivated meat. Elliot challenges outdated assumptions on media costs, revealing that amino acid prices are significantly lower than previously modeled. He explores how companies are innovating in equipment design, scaling strategies, and bioprocess efficiency to cut capital expenses and improve performance. Regulatory timelines remain a primary bottleneck, but examples like Val in Australia offer promising blueprints for post-approval expansion. Elliot emphasizes the importance of open data sharing to accelerate progress and calls for more collaboration across the sector to bring cultivated meat closer to affordability and scale.