THE WORLD IS WAITING FOR SUSTAINABLE FOOD
Medium Well Technologocal Solutions
is going to make it possible
Simplifying the next generation of filtration
Our selective filtration and molecular separation can integrate into food production processes that need to become more sustainable by removing unwanted compounds or by retrieving valuable molecules out of their waste.
Medium Well Technological Solutions
REMOVING SMALL MOLECULES - BIG BARRIERS
What we do
Our mission is focused on solving cost, scale up and waste management challenges for sustainable food and cultivated meat in particular.
With our cutting edge filtration solution we enable medium recycling and separation of specific molecules.
We remove production barriers and enable faster market entry of future products while improving existing products.
First Application Cultivated Meat
Cultivated meat, genuine animal meat produced from cells without harming the animal, with the same cell types, taste, and nutritional values. Cells multiply in a nutrient-rich liquid within a bioreactor known as 'The Medium' or 'Media,' but without kidneys or a liver, toxic residuals accumulate, hindering growth. To address this, cultivated meat producers frequently replace the liquid medium.
What are we solving for cultivated meat?
Problem
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The medium costs more than $300/L, between 50-95% of the production cost!
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Medium replacements result in loss of valuable nutrients and growth factors that global production capacities will not be able to provide.
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There is no clear environmental solution for huge amounts of toxic medium waste
How we do it
Our proprietary technology enables the separation of specific target molecules according to their size, structure and other specifications provided by the client.
We leverage our deep expertise in microbiology, bioprocess design and filtration, emerging from the Hebrew University and the industry, to utilize natural, GRAS (generally regarded as safe), non-GMO substances, while they are inactivated and reused in the most efficient way.
Our single step selectivity is not possible in physical known methods and replaces expensive, multi stage, high maintenance pharma standards in a practical solution for food applications.
Selective removal of ammonia and Lactate while other nutrients remain stable – to be continued to desired levels
Meet The Team
Shelly Lotan, Adv.
CEO & Co Founder
An entrepreneur and international marketing expert
Nir Berdugo, PhD.
CTO & Co Founder
Ph.D. in fluid mechanics, M.sc in energy engineering, B.sc in biotechnology food & engineering from Technion with vast experience in wastewater treatment and process design.
Roni Shapira, PhD.
CSO & Co Founder
A leading microbiology and bacteria genetic engineering expert. Hebrew University, Faculty of Agriculture’s. Co-founder of Better-juice
Elad Landau, PhD.
Research manager
Biochemistry and microbiology expert in food science and nutrition at the Hebrew university.
Alisa Cohen, M.Sc.
Research manager
M.Sc in Medical Sciences, B.Sc in Environmental Sciences, research assistant at Tel-Hai university Foodtech lab.
Naama Degany, M.Sc.
Research manager
M.Sc. B.Sc. in Biotechnology, Biochemistry & Food Science. Experienced with analytical devices, food science and molecular biology laboratories.
Benny Spiro, M.Sc student
Laboratory researcher
Hebrew University, culinary background, B.Sc in biochemistry and biotechnology Food sciences.
Tammy Meiron, PhD.
Advisory Board
Over 25 years of experience in R&D, production, and technology transfer fields in the life-science, pharmaceuticals, and food industries.
Partners
