Jerusalem - It’s a bird! It’s a fake! It’s Supermeat!

Israeli start-up Supermeat has ambitions to transform the way we eat meat, starting with Chicken, by growing chicken meat in a lab.

“We intend to create cultured meat in a very special way that will make it very cost effective,” Supermeat co-CEO and co-founder Koby Barak told The Jerusalem Post on Tuesday.

Though researchers such as Mark Post of the University of Maastricht in the Netherlands have been developing cultured beef for several years (and reportedly brought the price down from $325,000 to $11 for a burger’s worth), 8-month-old Supermeat is the first to foray into chicken.

Chicken, said Barak, is the second-most consumed meat in the world after fish, with some 60 billion chickens consumed globally each year. That, he said, makes the field ripe for disruption.

The company’s R&D plan revolves around pioneering work by Hebrew University professor and biomedical engineer Yaakov Nahmias, who co-founded the company along with Barak and Ido Savir.

Though they’re not willing to discuss the secret sauce they think can make lab-grown chicken a reality, Barak offered a few insights into how it’ll be done and how it will be cost effective.

First comes the meat growing.

It begins with a one-time biopsy from the animal, in this case the chicken. They separate out the different kinds of cells from the tissue, such as muscle and fat, and grow them in machines that mimic the natural environment of the chicken’s body. Part of the challenge will be figuring out the right combination of cell types that will produce the texture and flavor of chicken that people are used to.

But cells can’t simply grow in a vacuum. Like real chickens, they need food.

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