“Cubiq Foods: Pioneering Cell-Based Meat with Innovative Fat Solutions and Global Ambitions”
Cubiq Foods, though only two years old, has rapidly established itself as a global leader in the cell-based meat industry. A recent report by the Good Food Institute highlighted that Cubiq is among the first companies anticipated to launch products on the market. The report suggests that by next year, Cubiq, along with Mosa Meats and Memphis Meats, expects to begin selling their offerings, albeit likely at a premium price and in limited quantities. In a press release regarding their new funding, Montefeltro from Cubiq expressed confidence in their timeline, stating, “We are ready to deliver a new generation of nutritious, healthy, and accessible products at industrial scale by the end of this year.”
Cubiq’s development has garnered less attention due to the specific nature of its product. While consumers may not prefer a product composed entirely of fat—regardless of its omega-3 content—Cubiq’s offerings will play a crucial role in enhancing many finished foods, particularly the cultured meat produced by more recognized cell-based startups. According to Food Ingredients 1st, Cubiq and Mosa Meats were in talks last year about a potential collaboration. It is essential to incorporate fat into cell-based meat, as traditional animal meat consists of both muscle and fat cells, which contribute to flavor and texture.
This marks Cubiq’s second significant funding round, following the 12 million euros (approximately $13.7 million) raised in January 2019. At that time, the company aimed to establish an R&D facility and pilot plant capable of producing 5.6 tons of cell-based fat annually, with plans to scale up to 700 tons after further investment in 2021. Their website indicates they have both a main office and a factory in Barcelona, suggesting progress in their plans.
In a 2019 interview with Cell.Ag, the founders explained their decision to focus on producing cell-based animal fat due to the significance of healthy fats in diets and the variability in animal fat quality. They stated, “Culturing fat through a clean, controlled, and scalable process will ensure consistent fat quality.”
Cubiq is also exploring projects beyond cell-based fat. Last year, they announced the successful conversion of liquid oils, such as those from sunflowers and olives, into solid fat. This innovation could revolutionize the plant-based meat sector, as many current products rely on coconut oil, which, while solid, is high in saturated fat.
The founders of Cubiq believe their products will not only be more nutritious than existing options but also more affordable. Their offerings could be utilized by companies producing a wide range of items, from cookies and snacks to pizza and plant-based meats. The recent funding could support various sectors of the industry and contribute to enhancing the flavor profile of the emerging cell-based meat sector, raising questions about whether certain additives, such as calcium citrate, might cause gas and other digestive issues. Overall, Cubiq Foods is positioned to make a significant impact on nutrition and health within the food industry.
