Cellular Agriculture

How It Works

In the cultivated meat industry also popularly known as cultured meat, cell-based meat, and lab-grown meat, centrifugation plays an important role in the production process to attain the desired texture and structure of the final product.  Scientists can efficiently collect and concentrate the cultured cells, facilitating downstream processes such as the direct creation of meat products or further upstream processing including 3-D culture for tissue formation.

To produce the cells of interest, cell cultures are engineered by expanding animal cells and later separating them from the fermentation broth. In this separation step, choosing the right harvesting solution is crucial for the efficient and gentle collection of lab-grown meat. In particular, maintaining both high viability and cell health is important while harvesting, and the tubular bowl design from CARR Biosystems (available in both single-use and stainless steel) provides industry-leading results.  In addition, the ability to wash the harvested cells to remove the growth and/or disassociation media is highly desirable.

The diverse range of processing volumes offered by CARR Biosystems' line of centrifuges provides adaptability, cost-effectiveness, and scalability in the bioprocessing of cultured meat. This flexibility is valuable at different stages of development, from research and development to pilot-scale testing and ultimately to large-scale commercial production. Learn more about centrifugation for cultivated meat and read our case study here to see actual performance data from the UFMini, UniFuge Pilot and the U2k.