CULT Food Science Files Provisional Patent Application Regarding the Addition of Omega 3 Properties into Cultured Meat

Wednesday, 30 March 2022 10:15.AM

- The Company's Second Patent Application Also Surrounds the Process of Producing Consumable Meat from Cellular Agriculture, Which Continues its Drive to Develop Intellectual Property is a Core Pillar of its Competitive Strategy. -

CULT Food Science Corp., an innovative investment platform with an exclusive focus on cellular agriculture that is advancing the development of novel technologies to provide a sustainable, environmental, and ethical solution to the global factory farming and aquaculture crises, is pleased to announce the filing of its second provisional patent application on March 22, 2022 regarding the addition of Omega 3 properties into cultured meat. The Company is continuing to develop its own intellectual property in the form of patents and other intangible assets in order to produce food for human consumption directly from cells.

The Second Patent Application describes an enriched cultured meat product that includes the addition of Omega-3 content, to enhance the nutritional value of the product while reducing inefficient processes that occur in traditional seafood and fish aquaculture. Essential fatty acids, in particular Omega 3 fatty acids, cannot be readily synthesized in the body and must be obtained from food. Omega 3 fatty acids are an integral part of cell membranes throughout the body and provide the starting point for making hormones that regulate blood clotting, contraction and relaxation of artery walls, and inflammation. Omega 3 fatty acids also bind to receptors in cells that regulate genetic function and have been shown to help prevent heart disease and stroke, may help control lupus, eczema, and rheumatoid arthritis, and may play protective roles in cancer and other conditions.1 These acids are naturally present in fish and, therefore, incorporating Omega 3 into cultured fish products is important for nutrition.

The production of cultivated cellular aquaculture on an industrial scale is predicted to use approximately 89% less water, 99% less land and will lower greenhouse gas emissions by up to 96% when compared to traditional wild-caught fish and fish farming. Fish stocks are suffering from overfishing and scientists suspect that deep-sea trawling could release as much carbon into the atmosphere as the entire aviation sector. These two concerns combined with global population growth could lead to a significant decrease in both wild and farmed seafood availability.2 Accordingly, it is becoming increasingly important to develop innovative solutions for traditional fish production and fish farming, which CULT is seeking to achieve through its IP and the Second Patent Application.

"The development of CULT's own IP in the form of yet another patent application is both exciting and necessary as we continue to differentiate our Company. Adding Omega 3 fatty acids to cellular cultured meat products is important for the future of cell-based meat and fish," said Lejjy Gafour, President of CULT. "CULT is becoming more valuable as we pursue the goal of advancing and optimizing the global food supply chain. Enhancing the nutritional value of cell-based food is just one of the many ways that we intend on contributing to the improvement of the current system," added Mr. Gafour.

SOURCE: CULT Food Science Corp.

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