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CULT Food Science Files Third Patent Application to Help Address the Global Food Insecurity Crisis via Cellular Agriculture

an innovative investment platform with an exclusive focus on cellular agriculture that is advancing the development of novel technologies to provide a sustainable, environmental, and ethical solution to the global factory farming and aquaculture crises, is pleased to announce the filing of its third provisional patent application (the "Third Patent Application") on June 17, 2022, regarding the production of cultured meat that is enriched with dietary supplements or additives to help lower cholesterol levels in consumers.

The Company is also continuing to develop its own intellectual property ("IP") in the form of patents and other intangible assets in order to produce food for human consumption directly from cells.

The topic of increasing the production of food from cells is timely given that the world's supply chain is currently under duress. The global food system has been weakened by COVID-19, climate change, an energy shock and the invasion of Ukraine by Russia, to two countries of which account for 12% of the world's traded calories. António Guterres, the UN Secretary General, warned on May 18th that the coming months threaten "the spectre of a global food shortage" that could last for years.

The high cost of staple foods has already raised the number of people who cannot be sure of getting enough to eat by 440 million, to 1.6 billion.1 Therefore, CULT management has deemed it critical to develop its own IP and deploy capital to help accelerate the commercialization of cellular agriculture.

Cultured meat can have cholesterol just like traditional meat, which can similarly increase the risk of contracting certain types of chronic disease.

2 Accordingly, CULT's Third Patent Application explores the creation of a cultured meat product that tastes and feels like traditional meat but with lower cholesterol content than traditional meat. If more than one cell line can be grown in separate bioreactors, and the grown cells can be harvested and combined to provide an enriched cultured meat product with a reduced level of cholesterol, then that cultured meat product can be healthier for consumers compared to traditional meat.

Cellular agriculture as an emerging field that has shown significant promise as an alternative source of protein to traditional means, while being more ethically and environmentally produced.

The production of enriched, cultured meat products, particularly from cell lines on an industrial scale, has been shown that it can consume much less resources, such as approximately 89% less water and 99% less land, resulting in up to 96% lower greenhouse gas emissions when compared to traditionally raised meat. Specifically, nutritionally enhanced meat products have been produced via engineered bovine cells to reduce lipid oxidation levels when cooked.3 The ability to not only produce cultured meat but increase its nutritional value could be invaluable to CULT and the broader cellular agriculture industry. This innovation has the potential to give producers the ability to address the global food insecurity crisis, to provide meat products that are more sustainable to consumers and to deliver a product that is more nutritious and economically viable.

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