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CULT Food Science Invests in Cell-Based Coffee Venture

VANCOUVER, BC, - CULT Food Science Corp. ("CULT" or the "Company") , 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 that it made a strategic investment into Compound Foods ("Compound") on June 3, 2022. Based in San Francisco, California, Compound is working to produce a cell-based coffee alternative that tastes, smells and looks just like traditional coffee. CULT is aligned with Compound in its quest to increase global food security by providing more stability to the production of key food commodities like coffee.

The coffee industry is worth billions of dollars, but it is known to cause many environmental and ecological problems. It is estimated that for every cup of coffee that is consumed, one square inch of rainforest is destroyed.Chemical buildup in soils and rainforest canopy loss are consequences of mass coffee production, which lead to chemical runoff that pollutes rivers and land, and also cause aquatic wildlife to die and arable land to degrade.With such a negative impact on the environment, the quest for alternative methods of coffee production has begun. Accordingly, Compound and its pursuit of the development of cell-based coffee have emerged to address climate change and ethical coffee farming practices.

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Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Video: Finding a Balance of Innovation and Regulation - Dr. Peter Facchini

Regulations help markets and industry exist on level playing fields, keeping consumers safe and innovation from going too far. However, incredibly strict regulations can stunt innovation and cause entire industries to wither away. Dr. Peter James Facchini brings his perspective on how existing regulations have slowed the advancement of medical developments within Canada. Given the international concern of opium poppy’s illicit potential, Health Canada must abide by this global policy. But with modern technology pushing the development of many pharmaceuticals to being grown via fermentation, is it time to reconsider the rules?

Dr. Peter James Facchini leads research into the metabolic biochemistry in opium poppy at the University of Calgary. For more than 30 years, his work has contributed to the increased availability of benzylisoquinoline alkaloid biosynthetic genes to assist in the creation of morphine for pharmaceutical use. Dr. Facchini completed his B.Sc. and Ph.D. in Biological Sciences at the University of Toronto before completing Postdoctoral Fellowships in Biochemistry at the University of Kentucky in 1992 & Université de Montréal in 1995.