This Sci-Fi Inspired Japanese Startup is Taking Lab-Grown Meat Mainstream. Here’s how - Integriculture and Shojin Meat Project’s Yuki Hanyu
08/03/20 • 40 min
Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him.
Integriculture’s website: https://integriculture.jp/?locale=en
Shojinmeat Project’s website: https://shojinmeat.com/wordpress/en/
My Food Job Rocks website: https://myfoodjobrocks.com/
Cultured Meat Symposium website: https://2020.cmsymp.com/
Music interlude created by Lee Rosevere.
Yuki Hanyu is the CEO of Integriculture, a rising Japanese biotech startup that recently raised $7.4 million to take cell-based protein production to the next level, globally. He’s also the founder of the Shojinmeat Project, a community of home-made cultured meat growers and enthusiasts. In this interview, Yuki shares with us what space travel, Japanese manga (and anime) and lab-grown meat have in common for him.
Integriculture’s website: https://integriculture.jp/?locale=en
Shojinmeat Project’s website: https://shojinmeat.com/wordpress/en/
My Food Job Rocks website: https://myfoodjobrocks.com/
Cultured Meat Symposium website: https://2020.cmsymp.com/
Music interlude created by Lee Rosevere.
Previous Episode
This Company is Reconstructing Mozzarella from the Molecular Level - New Culture's Dr. Inja Radman
We hope this episode will bring optimism in the midst of the COVID-19 pandemic. Food startup New Culture is creating mozzarella (and other dairy products) without the “moo.” Their secret strategy? Drawing from the same science that makes animal-based cheese taste so good to humans. Co-Founder and Chief Scientific Officer Dr. Inja Radman gives us an inside look.
New Culture’s website: https://www.newculturefood.com/
Next Episode
How Fungi-Based "Super Bacon" Could Revolutionize Plant-Based Eating - Prime Roots' Kimberlie Le
Prime Roots' co-founder & CEO Kimberlie Le and her team are working to bring a new more affordable, ethical, nutritious, and sustainable protein to the world. How? The Berkeley, California-based startup is creating high protein meats and seafood—including their landmark bacon product—from a revolutionary whole food superprotein: Koji. And, they are growing, packing, and distributing it from their facilities, which drives down costs and resources while ramping up production.
Prime Roots website: https://www.primeroots.com/
If you like this episode you’ll love
Episode Comments
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/after-animals-podcast-172037/this-sci-fi-inspired-japanese-startup-is-taking-lab-grown-meat-mainstr-10084112"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to this sci-fi inspired japanese startup is taking lab-grown meat mainstream. here’s how - integriculture and shojin meat project’s yuki hanyu on goodpods" style="width: 225px" /> </a>
Copy