The world has a big fat problem.
Fat is the basis of flavor. It carries flavor, creates texture and gives food your feeling of satisfactory mouth. Anyone who has eaten crunchy pork or a wagyu hamburger can attest to his power.
But the food industry needs an oil change. Today’s fats and oils are unhealthy, unsustainable and unreliable.
Food manufacturers are desperate for high performance fats that meet the objectives of ESG. As meat consumption increases, they are increasingly concerned about the safety of the supply chain. Meanwhile, consumers looking for healthier alternatives to traditional meat are often disappointed by the price, taste and nutrition of meat alternatives, such as laboratory meat. The bad fats are largely guilty.
The industry needs a new type of fat, one that offers taste, health and sustainability, while scalable and affordable. That’s where my business enters, Hoxton Farms.
Two lipid lovers enter the nursery
My co -founder and me, Max, we go back. First with the nursery, but our paths diverged at the university. I became a mathematician and an expert in automatic learning, while Max specialized in synthetic biology, winning an Oxford doctorate.
It is important to note that we are both eager for homemade chefs that appreciate the difference made by the excellent ingredients.
In our F&B Hxton Farm startup, we are combining our experience to develop an exclusively scalable way of making animal fat, without animals. Our first product is cultivated pork fat. It has the same rich flavor and texture as conventional fat, only made in a different way.
Hxton fat can be used in any food that benefits from high quality animal fat, whether making more juicy sausages, healthier cakes or richer sauces.
Fat at food scale
The biggest challenge when cultivated fat is cultivated is the cost and scale. The cell culture process originally developed for pharmaceutical products, where the highest benefit margins are the standard. But food is different: to have a real impact, we need to produce tens of thousands or tons or fat at prices that consumers can pay.
In the early stages of the industry, some cultivated meat companies expanded prematurely production without solving the cost of costs, believing that producing affordable was a challenge that could delay the approach. But in the current economic climate, production excellent products at tasty costs is not negotiable to meet customer spending needs.
That’s where automatic learning is considered. Optimization of hundreds of variables to achieve our goal: the tastiest pork fat, at the lowest possible cost.
The robots are now fattening
Our competitive advantage is “Percy”, our internal automatic learning platform. Trained in> 25 billion data points, Percy helps optimize each stage of our process, combined with a high -performance platform driven by robotics and computer vision.
Take one of our greatest cost drivers: media (basically the food we feed with our cells). Our media recipes often have about 60 ingredients, including vitamins, proteins and sugars.
Percy helps us optimize media recipes, balance cost and performance. It will take all the ingredients in a recipe and suggest new combinations in different proportions. Robotic systems will test these recipes with cells. The computer vision algorithms then analysis of microscope images to identify which cells have grown better, and these data return to Percy to refine future suggestions. Using this system, it reduced media costs in more than 100 times last year.
This is only the beginning of automatic learning for cultivated products. The growing fat and low -cost fat is a great challenge, but an AI is prepared to help us solve. I am slippery Hoxton Farms is at the forefront of this movement, on the way to cultivate a deliciously fatty future.
ED is a mathematician with Oxford’s mastery in mathematics and imperial in computer science. He began his career as an automatic learning engineer in a Fintech backed by the company, before moving to mathematical modeling. The co -founded Hoxton Farms with his childhood friend, Max Jamilly, in 2020.
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