Mewery introduces microalgae-based cultivated meat

Czech-based Mewery has introduced a prototype of microalgae-based cultivated meat, combining 75 percent pork cells and 25 percent microalgae cells.

The scientific team of Mewery, a cell-based food tech start-up, , cultivated this prototype in 10 weeks.

According to Mewery founder, Roman Lauš, they already have several variants that work for them without animal products and which they continue to work with.

The addition of microalgae improves the product's nutritional value by providing vitamins, antioxidants, minerals, fiber, and vital fatty acids.

Mewery hopes to have the finished product available for sale in two years. Once the necessary legislation is ready, consumers will have access to it.