8:20 - The current state of the lab meat industry
14:10 - Does lab meat have the same nutritional value & taste?
15:40 - Sallea’s go-to-market strategy
17:45 - When all your partners are also startups
20:30 - What happens to the farmers?
This episode was sponsored by NordPass. Use code “swisspreneur” at checkout to get 30% off Business and Teams plans.
Nicole Kleger is the co-founder and CTO at sallea, a biotech startup enabling the cultivation of high-value, textured whole cuts of (lab) meat and fish. She holds a PhD in Materials Science from ETH and has been a Sports Instructor at Akademischer Sportverband Zürich since 2015. She started sallea in 2022.
sallea’s propriety scaffolds enable the cultivation of whole cuts of meat and fish, as opposed to the thin layers currently being produced. This in turn will enable the sale and consumption of these products in a non-processed way: we’ll be able to eat a lean fillet of lab meat, instead of eating lab meat sausage or ground lab meat. Furthermore, sallea’s scaffolding platform allows each of their customers to pre-define the texture, nutritional value, taste, and other key attributes of the end product.
They are currently raising CHF 2.2M in external funds.
This cover portrait was edited by www.smartportrait.io
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