Magic Valley

The importance of scalability 📈 Scalability is the key to transforming cultivated meat from an exciting scientific innovation into a global food solution. While early breakthroughs in cultivating small batches of meat were monumental, the real challenge lies in producing it on a scale that can meet global demand, compete with traditional meat, and remain sustainable. It’s about creating a system that works not just for the lab, but for the world. This is how cultivated meat can truly make an impact: by scaling ethically, sustainably, and cost-effectively to provide a viable alternative to traditional animal agriculture. Together, we’re building the future of food. 🌱 #scalability #startup #cultivatedmeat Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

Why cultivated meat? 🥩 Our Founder & CEO Paul Bevan explains why he was inspired to begin a cultivated meat startup in the clip below ⬇️ #cultivatedmeat #alternativeprotein #startup Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

🎥🌱 Cultivated Pork Dumplings on Eating Plants! 🌱🎥 We’re so excited to share that Marty got to try our cultivated pork dumplings on the Eating Plants documentary! 🥟✨ Watching his reaction to our sustainable, cruelty-free creation was a proud moment for the Magic Valley team. This is just the beginning of what’s possible with cultivated meat—delicious food that’s better for animals, people, and the planet. 🌍💚 Catch the episode on SBS to see it all unfold and learn more about how we’re shaping the future of food! Paul Bevan

Danni tried cultivated meat at one of Magic Valley’s first tasting events - these are her thoughts 🥟 Interested in trying Magic Valley's cultivated meat products? 🍔 Sign up to attend one of our tasting events here: https://lnkd.in/gAwv4V2i

"Being in this space is kind of a subtle form of activism." Throwback to our conversation with Samuel Wines from CoLabs Australia where we explore how entrepreneurial innovation in biotechnology can drive positive change for our environment, animals, and communities. Discover how bold ideas and groundbreaking technologies are paving the way for a more sustainable and compassionate future - watch the full episode here: https://lnkd.in/geNkhTVJ #startup #entrepreneurship #business Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

Did you know that FBS is often used to grow cells in traditional lab settings? 🧫 While it’s been a common practice in science, it comes with some serious issues for cultivated meat production: ❌ Animal cruelty: FBS is derived through invasive procedures on pregnant cows, leading to ethical concerns about its impact on animal welfare. ❌ Environmental impact: The production of FBS is tied to the conventional livestock industry, which significantly contributes to greenhouse gas emissions 🌍. ❌ Inconsistency: Because FBS is a natural product, its quality and composition can vary, which makes it less reliable for scaling production. ❌ High cost: It’s expensive, limiting accessibility and affordability for cultivated meat production. At Magic Valley, we never have and never will use FBS 🚫 Instead, we use cutting-edge, animal-free growth media that are consistent, ethical, and scalable, paving the way for a future where delicious meat can be grown without harming animals or the planet 🌱 #cultivatedmeat #cellculture #fbs Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

What makes our process at Magic Valley special? Harnessing iPSC technology offers us unique benefits in creating cultivated meat, including: 🧬 Versatile Cell Differentiation: induced pluripotent stem cells can be directed to become fat, muscle, and more, allowing us to create real meat products that taste delicious. 🔬 High Efficiency: iPSCs can proliferate indefinitely, allowing for continuous, large-scale production. 💪 Healthier Products: offers potential for customised nutritional profiles, supporting healthier meat alternatives. 🐄 Animal-friendly process: we only need a small amount of skin cells from one animal to begin the process, and then we can continue to create real meat products indefinitely - without harming a single animal in the process. #cultivatedmeat #stemcells #biotech Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

"It was absolutely smashing ... it was everything I would expect and more from pork, to be honest." - Foodservice expert and chef Matthew Maslak, operations manager of Borthwick Foods on his experience trying Magic Valley's cultivated pork 🥟 Check out Season 2 Episode 5 of The Magic Hour to hear more about the future of food service and cultivated meat! #foodservice #cultivatedmeat #meat Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

“That’s insane! It actually replicates what I recall meat to taste like - even the aftertaste, the chewiness.” 🥩 What does a plant-based foodie think of meat made without harming animals? In this episode of The Magic Hour, we sat down with Melbourne-based vegan influencer Renee Buckingham to discuss the world of sustainable, ethical food and business in Melbourne - and to have a cultivated meat tasting! A passionate foodie, Renee founded the wildly successful Instagram pages @melbveganguide and @sydneyveganguide, showcasing the best vegan cuisine in each city. She is an experienced entrepreneur, consulting with businesses and supporting them in their journey to expand their menus to offer options that are ethical, sustainable, and most of all - absolutely delicious. Tune in to hear Renee's honest reactions, her thoughts on the future of food, and the potential for cultivated meat to change the game for vegans, vegetarians, and meat-eaters alike! Episode is out now on 👇 YouTube: https://lnkd.in/gtz-njHt Spotify: https://lnkd.in/gkBAAWkw #vegan #animalwelfare #cultivatedmeat Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins

"I actually think that in 20 years time we're going to have a world where it will be so weird that people ever ate slaughtered meat - as a result of tasting that." 🥩 In our latest episode of The Magic Hour, we sit down with Melbourne-based vegan influencer Renee Buckingham to discuss the world of sustainable, ethical food and business in Melbourne - and to have a cultivated meat tasting! A passionate foodie, Renee founded the wildly successful Instagram pages @melbveganguide and @sydneyveganguide, showcasing the best vegan cuisine in each city. She is an experienced entrepreneur, consulting with businesses and supporting them in their journey to expand their menus to offer options that are ethical, sustainable, and most of all - absolutely delicious. Tune in to hear Renee Buckingham's honest reactions after tasting cultivated meat, her thoughts on the future of food, and the potential for cultivated meat to change the game for vegans, vegetarians, and meat-eaters alike! Episode is out now on 👇 YouTube: https://lnkd.in/gtz-njHt Spotify: https://lnkd.in/gkBAAWkw Paul Bevan Andrew Laslett Jacob Goodwin Wendy Chua Ella Jenkins #cultivatedmeat #animalwelfare #alternativeprotein