Innovative development of the Amorphical company (photo PR)
Cultured meat is changing the food industry, but there are challenges to overcome. At the Strauss Food-Tech Conference, the Amorphical company unveiled an innovative, patent-protected development for the production of muscle cells using amorphous calcium carbonate. The company’s development doubles the cultured meat production capacity between 2 and 14 times.
The product works so that the amorphous calcium carbonate regulates the pH level in the engineered cells and increases the acidity, thus building muscles faster. The result: the production yield of cultured meat is increased, and the quality of the meat is much higher thanks to the production and construction of longer fibers.
The effectiveness of amorphous calcium carbonate in growing muscle cells has been proven both in experiments done on Earth and in an experiment in space. Using amorphous calcium carbonate it has been proven that a person can stay for a long time in “zero gravity” cells without causing destruction in the muscle cells. In both studies it was discovered that amorphous calcium carbonate accelerated and even improved the growth and differentiation of the muscle cells into mature cells.
The Israeli company Amorphical has been producing medical solutions for 18 years. Over the years, it has achieved unprecedented achievements in various fields: registered 130 patents to its name, including an experimental drug for Corona – 18 AMOR, which was tested in the fifth wave at Ziv Hospital in Safed and saved the lives of dozens of patients.
Yossi Ben, CEO of Amorphical: “The cultured meat market suffers from a glass ceiling and production limitations. The use of our patent provides an effective and high-quality solution to the problems, and sets a new standard for cultured meat that is significant news for the field.”
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