Last week, ORF Genetics and Ivy Farm Technologies hosted a tasting event for its cultivated wagyu beef at Iceland Innovation Week.

At the event, consumers had the chance to taste the companies’ cultured meatballs made from Angus beef cells.

Chef Ólafur Örn Ólafsson, owner of Brút restaurant in Reykjavík, Iceland, prepared the course. He said: “I couldn't believe how enjoyable it was to work with cultivated beef, which is essentially just meat grown using new technology. In fact, it would be very difficult or even impossible for most foodies to distinguish between the cultivated beef and traditionally grown.”

Ivy Farm's cultured meatballs

Ólafur preparing the meatballs

“Cultivated meat is, of course, not singular; it can be grown from the cells of any animal, and it will be very exciting to see these environmentally friendly options develop further. High-quality protein that can appeal to both vegetarians and meat-eaters alike!”

Iceland Innovation Week is held annually with the purpose of promoting Icelandic innovation and businesses. The event featured panel discussions with discussions between Riley Jackson from Ivy Farm, Björn Lárus Örvar, co-founder of ORF Genetics and Birgitta Guðrún Schepsky Ásgrímsdóttir, co-founder of Sea Growth.

Stakeholders from the food and technology industries attended the event, along with Iceland's Minister of Education, Industry and Innovation, Áslaug Arna Sigurbjörnsdóttir, and Bjarkey Olsen Gunnarsdóttir, the country’s Minister of Food, Agriculture and Fisheries.

Minister of Education, Industry and Innovation, Sigurbjörnsdóttir, commented: “It is very exciting to see the developments in cultivated meat production globally and it is particularly enjoyable to see an Icelandic company, ORF Genetics, taking part in this. Iceland Innovation Week has been very diverse, and getting to taste meat from Ivy Farm was a great experience.”

Berglind Rán Ólafsdóttir, CEO of ORF Genetics, added: “It's wonderful to be able to offer Icelanders the opportunity to be among the first to taste this food of the future and experience that cultivated meat will not only become a sustainable choice in the food supply in the coming years but also a delicious one...It is important that laws and regulations regarding food keep up with technological advancements to ensure that such climate-friendly innovations can thrive. Fortunately, we find a strong willingness from the authorities to support this development.”

Ivy Farm Technologies CEO Rich Dillon concluded: “Ivy Farm was proud to provide our delicious and nutritious Angus for the tasting. We learned a lot from the chef and panel feedback for future R&D to make the product even better. Iceland are setting a leading example in how to support innovative technology and alternative proteins.”

The news follows Ivy Farm's update last week – the company has partnered with Synbio Powerlabs to scale-up the production of cultivated meat, supported by a new cell-based meat facility in Finland that, once complete, will be the world's largest plant of its kind.

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