About This Show
Japanese startups are fundamentally changing Japan’s society and economy. Disrupting Japan gives you direct access to the thoughts and plans of Japan’s must successful and creative startup founders. Join us and bypass the media and corporate gatekeepers and hear what’s really going on inside Japan’s startup world.
Most Recent Episode
83: These Japanese Bio-Hackers Are Growing Meat in A Lab – Shojinmeat
1 day ago
Growing our meat in a lab or factory has been a science fiction staple for decades, but much like jetpacks, it has never quite worked out in practice -- at least not at scale. Yuki Hanyu and his team at Shojinmeat, however, are changing that.
Actually, scientists have been growing muscle tissue in labs for more than 100 years, but Shojinmeat has developed techniques that bring the cost down to less than one 1,000th of traditional approaches. Now, that still leaves it too expensive for most commercial applications, but Yuki explains how his team (and others) will bring the costs down into the commercial range very soon.
We also talk about both why Japanese life-sciences startups have such a hard time raising money in Japan and how Shojinmeat found a way to make the system work for them.
It’s a great discussion, and I think you’ll enjoy it.
Show Notes for Startups
How do you grow meat in the Lab?
Why cellular agriculture doesn’t get funding
Is lab-grown meat kosher?
Combining open research and patent protection
How to bring down the cost of cultured meat
Solving the taste problem
How cultured meat will become available
Links from the Founder
Everything you ever wanted to know about Shojinmeat
How Integriculture is commercializing lab-grown meat
Check out Yuki's blog
Follow him on twitter @yukihanyu1
New Havest talks about Yuki's project
Leave a comment
Transcript from Japan
Disrupting Japan, episode 83.
Welcome to Disrupting Japan, straight talk from Japan’s most successful entrepreneurs. I'm Tim Romero and thanks for joining me.
Today we’re going to talk about the future of meat. Many would say the future of humanity, but really today we’re just going to talk about the meat. Yuki Hanyu and his team at ShojinMeat are growing meat in the lab, and they’re doing it at a tiny fraction of the cost of traditional methods. Actually, it turns out that lab-grown meat or cellular agriculture—as the discipline is actually called—is not particularly new. It’s been in active development all over the world for well over 100 years. What’s different about ShojinMeat, however is that they’ve been able to bring the cost down by an astounding three orders of magnitude.
Rated 5 out of
Amazing show if you care about startups in Japan
One on one interviews with founders in English. Great insights that go way beyond Japan.
Date published: 2016-09-02