‘We have dramatically reduced our production and input costs…’


Crenn will also serve UPSIDE chicken in her restaurant, three-Michelin-starred Atelier Crenn in San Francisco, which has not served meat for a couple of years owing to Crenn’s concerns about its environmental footprint.

People are finally waking up to the downsides of conventional meat production,” ​said Crenn. “Chefs need to lead the way in making more conscious product choices. I am excited to be collaborating with UPSIDE Foods and am looking forward to bringing meat back to Atelier Crenn that is delicious and better for the world​.”

‘The true test of this industry is not whether it can supply a single restaurant, but whether it can supply the planet’

The fact one of the first places to serve UPSIDE Foods’ products will be a high-end restaurant does not, however, mean that cell-cultured meat will remain a rarified treat, UPSIDE COO Amy Chen told FoodNavigator-USA.

Our ultimate goal is to make delicious meat products available to everybody, whether they are eating at Michelin star restaurants or fast food restaurants.”

Asked for her response to a recent interview​ in which Dr Pat Brown, founder of plant-based meat co Impossible Foods described cell-cultured meat as “completevaporware” ​that “will never be done with anything remotely like the economics you need for food,” ​Chen acknowledged that the “true test of this industry is not whether it can supply a single restaurant, but whether it can supply the planet.”

But she added: “At UPSIDE Foods, we have dramatically reduced our production and input costs over the last few years. We expect costs to continue dropping significantly as we scale up production.  



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