Is 3D-printed meat the future of our food? In this episode of Leaders on a Mission, I sit down with Arik Kaufman, CEO and Founder of Steakholder Foods, to delve into the fascinating world of cultured meat. Arik shares his insights on the industry's rapid evolution, from its nonexistence just a few years ago to the cutting-edge technology driving it today.We explore the significant hurdles faced in scaling cultured meat production, including the high costs inherited from the pharmaceutical industry and the technological challenges of 3D printing a steak that tastes just like the real thing. Arik also discusses the financial strategies required to survive in the market, comparing public and private funding, and the crucial role of government support in ensuring the industry's growth and sustainability.Join us for a thought-provoking conversation on the future of food, sustainability, and innovation. Don't miss it!Timestamps:00:00 Intro02:04 Arik’s professional journey04:01 Starting a company to create 3D meat07:15 Vision and goals for the Steakholder Foods09:31 Developing cost-effective cultured meat technology13:57 Challenges of a cultured meat producing company17:21 Pros and cons of being a public company20:20 Culture meat industry requires mature support22:34 Countries that are supported of cultured meat production23:25 The fear of a potentially disruptive technology27:26 What would Arik do differently when he started?28:59 Commercializing 3D food printing technology31: 15 Future plans and strategic partnerships33:11 From B-to-C to B-to-B business model34:16 Easy integrations with the factories36:15 Competition and challenges of being a CEO39:35 The industry's potential, improved products, and market evolution

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