The story of Africa’s first cultivated burger.

Africa’s population is growing, and we can expect a billion more mouths to feed by 2050. To keep up with demand, the current food production landscape needs innovation.

And that’s why we’re here. We want to make meat in the best way possible. That’s why we’re growing meat directly from animal cells rather than raising and slaughtering animals. We think this is a better way to make food and offers us the chance to transform our food systems for the sake of people, animals and our planet.

We begin on an animal farm sanctuary. An experienced veterinarian performs a punch biopsy, removing a tiny sample of tissue cells from a donor animal. A long-acting pain relief medication ensures the animal experiences minimal discomfort. At our Mzansi Lab at BioCiTi Cape Town, we grow the cells in a controlled environment using our customised bioreactors, which replicate the natural environment inside the animal. When we have enough tissue mass to make a burger patty, our protein partners help blend a portion of plant-based ingredients into the final product. We’ve been working with Mane and Deli Spices to ensure the overall appearance, texture and flavour are authentic and beefy. Mane brings over 150 years of flavour experience and over 40 years of meat blend expertise to the table. While Deli Spices is one of the leading seasoning and additive blend suppliers to the Sub-Saharan food industry. The last step in the journey before it reaches the plate is a rigorous taste test from the Mzansi Head of Taste, Absie Pantshwa.

What started as a conversation between two people hungry to transform food systems has evolved into a historic moment as Africa’s first cultivated beef burger. The burger is only the beginning, we’re just getting started.

Food systems don’t change easily, especially when most can’t picture them any other way. Now that we know we can make great burgers, the next step is to scale up and take our meat to the rest of South Africa and the world. We have a plan and the braai (barbeque) has been lit. Now it’s time to get the meat going and let the good times roll.