Lab-Grown Foods
Growing concerns about the environmental impact of animal agriculture buoy significant investments and developments in lab-grown foods. As food science evolves and more cultured food products hit the marketplace, legal challenges will likely ensue.
WIT affiliates with leading academics and technical experts in biochemistry, food technologists, food industry insiders, and regulatory experts. Our diverse teams of biotech experts are equipped to support attorneys in cases involving:
- Biofabrication and precision fermentation
- Cellular agriculture
- Distribution and pricing strategies
- Labeling and marketing cultured foods
- Safe for consumption standards
- Tissue engineering and protein scaling
Lab-Grown Foods Expert Team
WIT represents top scientists and food industry experts with years of consulting and testifying experience in the subjects most relevant to litigation involving lab-grown foods.
- Industry insiders on the cultured foods landscape and business standards and strategies related to the marketing and distribution of food products
- Cellular microbiologists on the research and development of cell-based foods, including bioreactors and tissue engineering
- Industrial microbiologists on lab-grown food manufacturing processes
- Food scientists and biotechnologists on nutrient optimization methods
- Perceptual scientists on techniques used to mimic the taste and texture of traditional animal products
- Regulatory experts on safe for consumption standards and regulatory requirements
Our Experts
WIT represents experts who are innovators in science and engineering. Our affiliate experts are highly credentialed and highly regarded subject area specialists. Our teams of diverse experts can address our clients’ needs, whether to understand the cellular science behind lab-grown food development, explain techniques to mimic food taste and texture, or matters involving food safety standards. Their expertise covers the following:
- Biofabrication and precision fermentation
- Bioreactors
- Biochemistry
- Cell culture
- Cellular agriculture
- Cellular seafood
- Flavor and texture optimization
- Food science
- Food safety protocols
- Lab-grown meats
- Microbiology
- Nutrient optimization
- Synthetic milk
- Tissue engineering