Australian Food tech company, Magic Valley, is expanding into a state-of-the-art pilot facility at Co-Labs in Melbourne. Magic Valley gambolled onto the cultivated meat radar when it announced it had cultivated lamb in September 2022.
Since then, the company has released its pork and beef prototypes, while in July, it signed an MoU with simulation software company, Biocellion SPC to research cellular behaviour in bioreactors in a bid to improve bioreactor design.
Magic Valley CEO, Paul Bevan, said the move is strategic and marks a significant milestone for the company and its mission to revolutionise the future of food production.
“We are excited to embark on this expansion journey at Co-Labs, which will greatly amplify our production capacity,” Bevan said. “The ability to scale-up capacity to 3000-litre bioreactors will not only accelerate our progress in providing sustainable meat alternatives but also reaffirms our position as a major player on the global stage. From this facility, we’ll be able to produce up to 150,000kg of product per annum.”
Co-Labs was established by Andrew Gray and Samuel Wines to, “turbocharge transformational bio-inspired design and innovation that transitions us toward a circular regenerative economy”.
Gray said, “It’s been amazing to witness the growth and development of Magic Valley during their time at Co-Labs and we’re committed to supporting their journey ahead for a more sustainable future.”
Bevan said to partner with the renowned bio-innovators aligned with Magic Valley’s commitment to scaling up environmentally responsible, ethical meat production. The new facility enables the team to safely accelerate its cultivated meat production capabilities, while fostering innovation and efficiency.
“Cultivated meat has the potential to bolster the sustainability and resilience of food systems everywhere – it’s such a big lever for transformative change,” said Wines.
Bevan added that as part of the expansion, the start-up would continue to collaborate with leading experts and researchers to further refine their production processes, ensuring top-tier quality and delicious taste while reducing the environmental impact of traditional meat production.
“This move demonstrates Magic Valley’s dedication to driving positive change in the food industry and signifies a new chapter in the company’s journey toward providing sustainable meat products to consumers,” he said.
