Roundtable Discussion; The Future of Mineral Sands. Watch the video here.
Poolbeg Pharma are working on drug to reduce CRS.
The world hasn't fallen in love with the Agronomics ethos we're about 5 years to early to the party.
Agree, the SP will grow when Liberation Labs comes on line, and other portfolio companies like Meatly and Clean Food Group start production at scale.
Hoping there's an uptick.
Catch it on X
https://x.com/OxCanTech/status/1772257457240162588?s=20
NOPE ! No rise.
Looks like Jam right now.
Strange, the SP went down.
Surely the benign share price is because none of the companies in the portfolio have gone properly commercial. Hopefully they will start to go commercial in the coming years gradually growing the SP.
I guess when cancer patients improve and move into remission.
The only way to increase the SP is prove the drugs work. The only way to prove the drugs work is clinical trials. They need funding. Shareholders are looking for multiples of SP increase of x5 possibly x10 some dreaming of more. Yesterdays drop of 33% will be dwarfed by a X5 or even X3 increase if the drugs work. You only loose money when you sell the share. If you can afford to wait then you could benefit more than this drop. Lets all cross our fingers.
212 is often slow sometimes days.
Could the potential of HEMO products be just to good to be true and the market is sceptical.
And successful clinical trials...
New to this game.
If over 3 million shares are going to be sold on 15th with a price of 1.5p what's likely to happen.
SP sink ?
Maybe other news announced on the morning of the 15th which boosts SP?
Just asking ??????
I have a feeling something significant will eventually move the SP up, whether its Liberty Labs completion or a Portfolio Company going public or announcing a breakthrough. The Economist article did not help confidence. This may be a slow burn.
Listen to this story. Enjoy more audio and podcasts on iOS or Android.
The first mouthful of “cultivated” meat is both remarkable and dull. In a homely kitchen at the California headquarters of Eat Just, a startup, a playing-card-sized slice of meat has been glazed and grilled. It is served with a sweet-potato puree, maitake mushrooms and some pickled peppers. The meal is remarkable because the meat was grown in a lab, rather than on an animal. It is mundane because the texture, taste, look and smell of the meat is almost identical to that of chicken. And that, of course, is the point.
The cultivated-meat business hopes that this experience will become more common. In June Eat Just and Upside Foods, another California startup, became the first two companies to win regulatory approval to sell cultivated meat in America. Eat Just also sells cultivated meat in in Singapore, which in 2020 became the first country to permit the sale of the stuff. A herd of rivals is stampeding after them. All told, around 160 firms are trying to bring cultivated meats to market.
But doing so will be challenging. In America diners without the benefit of a press card can find cultivated meat in just two restaurants, one in San Francisco and one in Washington, dc. A few years ago the industry was bullish. In 2021 McKinsey guessed it might grow to $25bn worldwide by the end of the decade. That hope is fading, amid stubbornly high costs and troubles with scaling production. Most companies are now more focused on hybrid meats, which combine cultivated animal protein with that derived from soya or wheat. That sort of hybrid dinner is what your correspondent sampled with Eat Just.
On paper, cultivated meat looks attractive. The un reckons meat and dairy production already accounts for 12% of humanity’s greenhouse-gas emissions. Demand is soaring among the growing middle classes of Africa and Asia. Advocates of lab-grown meat argue that it could help meet that demand without the world busting its carbon budget.
In rich countries, by contrast, plenty of people say they want to reduce their consumption, either for ethical reasons or environmental ones. (Two-fifths of Americans claim to restrict their meat consumption on environmental grounds.) Lab-grown meat may, for some consumers, be less ethically worrisome than eating animals. And the early success of plant-based meat alternatives gave investors hope. Beyond Meat, one such firm, went public in 2019, and saw its value zoom to $14bn.
Enthusiasts for vat-grown meat have dreamed up all sorts of potential applications beyond chicken. Earlier this year, Vow Food, an Australian startup, created a “mammoth meatball”, mixing ancient dna recovered from frozen mammoth remains with that of modern-day elephants. Wanda Fish Technologies, an Israeli firm, is working on cultivated bluefin tuna. A startup co-founded by Mark Post of Maastricht University, who served up a $300,000 lab-grown hamburger in 2013, is trying to produce vat-made leather.
Broadly speaking, there are two ways to make cultivated meat. Both start with cells taken from livestock or poultry animals. One option is to put the cells in a stainless-steel tank, called a “bioreactor”, that is filled with a nutrient-rich liquid that is often, but not always, derived from cow embryos. The cells multiply, and after a month or so a meaty slurry can be harvested and turned into minced-meat products such as chicken nuggets. The alternative is to place the cells on a scaffold. That encourages them to grow into a certain shape, and is used to create more fibrous meat, such as steaks.
How the sausage is made
The details vary between firms. Some, such as Eat Just and Upside Foods, start with cells from a chicken embryo. The advantage is that embryonic cells can grow in the suspension indefinitely. But they need to be encouraged to follow the desired development path, such as forming muscle cells. This is done either by genetic engineering or by adding proteins called “growth factors” to the nutrient solution. SciFi Foods, by contrast, uses cells harvested from adult cow muscle. Muscle cells stop growing after several dozen generations. On the other hand, they may need fewer growth factors than embryonic ones, and for some they give a flavour closer to that of animal meat.