technology of cultivated meat

Cultivated meat is produced by growing animal cells in a controlled environment.

1. Cell Harvesting: animal cells are taken from a living animal, typically via a minimally invasive biopsy. Stem cells are most commonly used, as they can grow and differentiate into various types of tissues such as muscle and fat.

2. Cell Cultivation: the harvested cells are placed in a bioreactor, where they are provided with a growth medium━a nutrient-rich liquid containing proteins, sugars, minerals, and growth factors, simulating the natural conditions of the animal's body.

3. Proliferation and Differentiation: the cells multiply and develop into specific tissues (such as muscle and fat), forming structures that resemble traditional meat.

4. Assembly: the tissue is then assembled into final products, such as ground meat, burgers, meatballs, or fillets, using technologies like 3D printing or layering.

Cultivated meat retains the same nutritional profile as traditional meat.

test tube for cultured meat research and development

technology of cultivated milk

Cultivated milk is made using precision fermentation technologies, a process that does not involve animals.

1. Identifying milk DNA: scientists pinpoint the genes responsible for key milk proteins, such as casein and whey, in cows or other mammals.

2. Gene insertion: these genes are introduced into microorganisms like yeast, bacteria, or fungi through genetic engineering.

3. Precision Fermentation: the modified microorganisms are placed in bioreactors and fed sugars and nutrients, enabling them to produce the same proteins found in milk.

4. Milk formation: the produced proteins are combined with water, plant-based fats, minerals, and vitamins to create milk, which can be used to make dairy products like cheese and yogurt.

legislation

Italian Law No. 172/2023 prohibits the production and placing on the market of food and feed consisting of, or produced, from cell cultures. The purpose of the law is to protect human health and the national agri-food heritage.

This law is a confirmation of what is already established in EU Regulation No. 2283/2015, according to which a food considered "novel", such as those derived from cell cultures, must be authorized before being placed on the market. To date, no such foods have been approved, as none have been submitted to the Commission for evaluation.

While the law does not prohibit research, it conlficts with the "precautionary principle", which allows temporary health-protection measures in cases of food risks and scientific uncertainty. However, these measures must be proportionate and compatible with the EU single market. A blanket ban, being neither provisional nor flexible, does not meet these criteria.

our challenges

industrialization

Recent research on cell cultures primarily focuses on the scalability of production. The main challenge is economic, as high production costs remain a significant barrier. Investments must be directed toward research to reduce these costs. As of 2025, one kilogram of cultured meat costs approximately $85.

female worker in a food manufacturing facility

customer awareness and engagement

Misinformation and strong, rightly cherished, agri-food traditions, have led to widespread concern over new, entirely harmless━and often beneficial━ technologies, like GMOs and cell cultures. These innovations are frequently perceived as threats to health, despite their safety and advantages.

A targeted customer awareness and education campaign will be essential. The key challenge is to reshape public perception: rather than viewing our products as synthetic, lab-grown alternatives, consumers should recognize them as animal-based foods with groundbreaking potential for the livestock industry, as detailed in the 'Mission' section of this website.

Our branding━through our logo and company name━delivers a clear message: azoon is not a chemical company but a biotech farm, where animals are central to our process yet never exploited or slaughtered.

Our products cater to consumers who prioritize food choices that reduce pollution, energy consumption, land use, and water waste━while ensuring no harm to living beings. This represents a significant and growing market segment.

redefining meat and diary, not replacing tradition | B2B marketing

What sets us apart in the cell-cultured meat industry is our vision.

Our goal is not to erase Italy's culinary excellence━icons like Parmigiano Reggiano, buffalo mozzarella, Gorgonzola, Scottona, Chianina, Fassona beef, or Cinta Senese guanciale, etc.

Cell cultures cannot replicate what lies beyond the genetic code: the environment an animal lives in, the air it breathes, the food it eats, the water it drinks, and the care it receives. The flavor imparted by all these factors cannot be replicated in a lab; it is precisely these elements that give the meat and milk used to produce our world-renowned cheeses their characteristic and authentic taste.

So, what is the role of cultured meat and milk? The answer is simple: to replace products where quality and tradition are already absent━processed, frozen, precooked, prepackaged, industrial, and low-quality products. And to do so without compromise, sometimes even improving nutritional value.

The real question is:
does it make sense to kill a chicken for a frozen cordon bleu or dog treats? To slaughter a cow for a fast-food hamburger? To exploit a cow for mass-produced 'plastic cheese' or blocks of industrial 'mozzarella'?

The answer is clear: no, it doesn't. Not when a sustainable, ethical alternative exists━ one that, in many cases, ensures superior nutritional quality without sacrificing animals.

At azoon we are committed to producing cultured meat and milk for both direct and indirect sale. Our product range will include: ground beef and pork, sausages, hamburgers, meatballs, cutlets, and a variety of dairy products.

Our products can be supplied to individuals, food manufacturers, fast-food chains, and restaurants━offering a future where great food and ethical choices go hand in hand.