Belgian Start-Up Claims To Have Added Mammoth DNA To Plant-Based Burger

Belgian start-up Paleo has announced that it has added mammoth DNA to a plant-based burger using precision fermentation to enhance flavour and make it taste meatier.

What is precision fermentation? As we know, many modern agricultural techniques and industrialised food productions have an effect on the planet through climate change, deforestation etc. Well, precision fermentation is looking to change this by producing almost any organic molecule through smart targeted and efficient fermentation techniques.

In this case, Paleo have used the process to create animal proteins from DNA sequences taken from a 1.2 million year old fossil. Alongside this manufactured Mammoth protein, the company has also developed proteins found in lamb, pork, beef and tuna too.

The result in the case of the mammoth burger is said to be a one that is even meatier than you'd expect to see from a standard beef alternative, with a more red appearance, as well as a more intense flavour.

Paleo is a B2B company and therefore not looking to directly retail the burger to consumers, however it sells its proteins to other companies looking to create realistic meat substitutes and so we could yet see this hit the shelves at some point.


Last spring we published a healthwatching article on precision fermentation, looking at the process and its uses in the food and beverage industry today including across brewing, milk, cheese, meat, coffee and chocolate too. tfp trendhub subscribers can read the article in full here. If you're not yet subscribed but are interested in receiving our regular reporting then get in touch using the form below.