Making lab-grown fat the secret ingredient to plant-based protein – Max Jamilly, co-founder, Hoxton Farms

UKTN | The Podcast

UKTN

Technology, Entrepreneur, Tech, Business, Hr, Sales, Uktech, Investing, Funding, Entrepreneurship, Marketing

5 • 6 Ratings

🗓️ 8 April 2024

⏱️ 32 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Max Jamilly, co-founder of Hoxton Farms, discusses why developing lab-based fat is the secret ingredient for the cultivated meat industry, why some people oppose lab-grown meat and how the regulatory progress for getting new alternative proteins in shops is going.

Jamilly co-founded the London-based cultivated fat startup in 2020 alongside his lifelong friend Ed Steele. Jamilly breaks down the science of how meat can be grown in a lab, and how Hoxton Farm’s cultivated fat can extend lab-grown meat beyond sausages and nuggets to high-quality cuts such as steaks, pork belly and bacon. Jamilly also discusses the health implications of his company’s technology and why he feels people will be better off when the last animal factory farms have shut down. Jamilly has a PhD in synthetic biology from Oxford, an MPhil in bioscience enterprise from Cambridge and an MA in natural sciences (biological) from Cambridge.

Transcript

Click on a timestamp to play from that location

0:00.0	There are a lot of large influential traditional meat companies which worry that their industry might be about to change.
0:14.0	The fact that there have been movements towards banning cultivated meat before it's even on the market
0:22.2	indicates just how excited people are by it.
0:29.0	Right now there's quite a lot of mediocre sausages and burgers in the plant-based aisle
0:36.0	in your supermarket. But there isn't steaks or pork belly or bacon.
0:45.7	From the first-time founders to the funds that back them, innovation needs different.
0:51.4	Our episode partner, HSBC Innovation Banking, is proud to accelerate growth for
0:56.7	tech and life science businesses, creating meaningful connections and opening up a world of opportunity
1:02.4	for entrepreneurs and investors alike. Discover more at www.hbcInnovationbanking.com
1:10.2	slash EN- gb.
1:16.5	Hello and welcome to the UKTN podcast, a weekly chat with the movers and shakers of the UK
1:24.5	tech industry and the destination for all things UK tech related.
1:29.1	I'm your host, Jane Wakefield, and this week I am joined by Max Jamilli, the co-founder of
1:34.4	Hoxton Farms, a food tech firm that is developing cultivated animal fat as an alternative to plant-based
1:41.2	food. Welcome, Max. Hi, Jane. Great to be here. Now, that was quite a mouthful.
1:46.0	Explain what it is you're doing because I was very clear to say that you're cultivating animal
1:50.2	fat rather than lab-grow meat, which is slightly different, right? So tell me what the sort of
1:57.2	aim of the company is. So, Jane, at Hoxton Farms, we make real animal fat without the animals.
2:04.1	We're cultivating a deliciously fatty future by growing real animal fat as an ingredient,
2:11.2	which we sell to meat alternatives companies who use it to make meat alternatives
2:15.6	that finally look and cook and taste just as good as the real thing,
2:21.1	powered by our delicious fat, which makes products smell and sizzle and taste irresistible just like the real thing.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from UKTN, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of UKTN and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.