Omeat Cultivated Meat Founder and CEO

Ali Khademhosseini ©Omeat

Meet Omeat: A Cultivated Beef Startup Making Meat “A Force for Good”

From UPSIDE Foods’ record-setting $400M Series C funding, to SCiFi Food’s breakthrough in scaling beef, 2022 is proving to be a banner year in cultivated meat research and innovation. Now, Omeat, a new cultivated meat startup in Los Angeles, is promising to bring its own brand of high-powered tissue engineering and biomedical expertise to develop a scalable approach to cultured meat.  “Meat done right” Founded by world-renowned tissue engineer and former MIT and Harvard professor Dr. Ali Khademhosseini, Omeat is an early-stage startup that seeks to grow real meat from animal cells that is “every bit as delicious” as conventional meat products without the environmental consequences of industrial agriculture. The company has not officially confirmed what types of meat(s) it will produce, but its website …


© Micro Meat

Mexico’s First Cultured Meat Startup ‘Micro Meat’ Selected for Newchip Accelerator

Micro Meat, a startup funded by Y Combinator in the summer of 2021 and the first startup of its kind from Mexico, announces it has been accepted into Newchip’s renowned global accelerator program. Micro Meat is a “platform that helps businesses grow and thrive by providing them with the resources they need to produce cultivated meat,” co-founded by Anne-Sophie Mertgen, a tissue engineer, and Vincent Pribble, an ex-NASA and Blue Origin engineer. The company states its mission is to end animal suffering and prevent climate catastrophe by enabling businesses of any size to create and sell cultivated meat. Designed to help startups to rapidly fund, build and upscale, past cohorts at Newchip are said to have averaged more than 17.5 times the average funding amount. …


Novel Farms Cultivated Pork Loin

©Novel Farms

Novel Farms Raises $1.4M in Pre-Seed Round for First Marbled Cultivated Pork Loin

Novel Farms, a food technology startup, announces a $1.4M pre-seed funding round and reveals it has created the world’s first marbled cultivated pork loin. According to the startup, its loin showcases the marbling and texture of a real muscle cut, making it one of the few cell-based meat companies to successfully create a structured meat prototype.  Founded in 2020 by Nieves Martinez Marshall, PhD and Michelle Lu, PhD, the company says its pork loin can scale more efficiently than other cultivated meats thanks to its edible and highly customizable scaffolds. Developed with Novel’s proprietary microbial fermentation, these lower-cost scaffolds provide a structure for the attachment of cultured meat cells, without the need for costlier biomaterials such as alginate, mycelium or cellulose. These newer scaffolds are …


Russ-Tucker-Ivy Farm

Russ Tucker, © Ivy Farm

Ivy Farm & BCG Release Report on Cultivated Meat in the UK: “We Need to Act Now to Truly Realise its Full Potential”

A report by Boston Consulting Group and the UK’s first cultivated meat producer Ivy Farm has outlined the ways in which the UK cultivated meat industry could scale up and reach its full potential. It has been estimated that cultivated meat will make up 6% of the global alt-protein market by 2035, but the report suggests that this could be higher in the UK, with a third of British consumers reportedly willing to try cultivated meat, higher than in the US or other European countries.   Speaking to vegconomist this morning, Russ Tucker, co-founder of Ivy Farm, urged: “The way we produce meat today is unsustainable. Industrial agriculture and its negative impacts on the climate, our health and our planet can no longer be ignored.  …


Steakholder Logo

©Steakholder Foods

MeaTech 3D Changes Name to Steakholder Foods to “Cultivate New Community of Meat Lovers”

MeaTech 3D Ltd., the first world’s first publicly listed cultivated meat company, announces it is changing its name to Steakholder Foods Ltd. (Nasdaq: STKH.) The new name is intended to reflect the company’s commitment to building a strong community of meat lovers who support changing the world through cultured meat production.  Founded in Israel, Steakholder is a leading innovator in the cultivated meat industry, having developed cutting-edge technology and processes to produce whole cuts of animal meat using 3D bioprinting technology. In December 2021, the company printed the largest-ever cultured steak, which weighed in at 3.67 oz. Recently, it secured its first patent for systems and methods that produce high-quality meat through enhanced muscle fiber formation. According to Steakholder, its proprietary 3D bioprinting techniques can …


New Zealand cellular agriculture professorship.

Stefan Clerens © AgResearch

New Zealand Institutes Seek Skilled Scientist for Cell Ag Professorship

New Zealand’s Riddet Institute and AgResearch are collaborating to create a jointly funded cellular agriculture professorship. The position will be based at the Te Ohu Rangahau Kai research facility, which the two entities share. Hosted at Massey University, The Riddet Institute is focused on advanced food research, while AgResearch works in the agri-technology field. The Riddet Institute is already conducting research into cellular agriculture, but through the new professorship, the institutes hope to increase research and training capacity in this area. Riddet Institute director Distinguished Professor Harjinder Singh said that cellular agriculture has the potential to considerably disrupt conventional animal agriculture. He added that it is important for New Zealand to develop its capabilities in the field and to exploit commercial opportunities. Alt-protein in New …


Meatable Pork Sausages


Meatable Reveals “Groundbreaking” Cultivated Pork Sausages to Hit Shelves by 2025

Leading cultivated meat company Meatable has revealed its pork sausages product for the first time. The cultivated sausage is the first product to be announced by the Dutch company and marks a major breakthrough for its biotechnology, with Meatable expecting to sell its first products to consumers in 2025 – if not sooner. Developing cultivated pork and beef with “groundbreaking” technology, Meatable is on a mission to create real meat that can serve the planet’s growing appetite without harming the environment or animals in the process. Since launching in 2018, Meatable has been developing and refining its process to grow cultivated meat using opti-ox™ technology, without the need for FBS (fetal bovine serum).  Meatable decided to create sausages to satisfy potential customers in Europe and …


cultivated pork belly

© Joes Future Food

Chinese Researchers Develop Method to Accelerate the Commercialisation of Cultivated Meat

Researchers at China’s Tsinghua University and Nanjing Agricultural University have developed a new technology that they believe could speed up the commercialisation of cultivated meat. The technology involves a cell expansion scaffold consisting of a porous 3D gelatin micro-carrier. In experiments, the edible scaffold increased cell expansion by 20 times over the course of a week, compared to under ten times for previous technology. The researchers used the scaffold to produce small meatballs, cultivating pork muscle and fat cells separately before combining them in a 3D-printed mould. When tested, the nutritional content of the meatballs was said to be superior to conventional pork meatballs, containing as much as five times more protein and three times less fat. The scientists concluded that the cultivated meatballs were …


©BioTech Foods

European Parliament Holds First Ever Cultivated Meat Debate

On Wednesday July 13, the European Parliament held its first ever cultivated meat debate, organised by MEPs Tilly Metz and Ulrike Müller. The debate was attended by several key players in the field, including representatives from GFI Europe, Cellular Agriculture Europe, Mosa Meat, and CE Delft. Many emphasised the sustainability benefits of cultivated meat, along with the need for more funding. Robert Jones, president of Cellular Agriculture Europe and head of public affairs at Mosa Meat, invited agricultural groups to work with the cultivated meat industry to find ways for farmers to aid in the transition to more sustainable proteins. However, he emphasised that cultivated meat is just one part of a broader solution. Sector can reduce emissions by 92% The debate was also attended …


fish ball soup Umami Meats

©Umami Meats

MeaTech & Umami Meats to Jointly Develop 3D Printed Cultured Seafood

MeaTech 3D Ltd. announces it has signed a memorandum of understanding with Umami Meats for the joint development of 3D-printed cultured structured seafood.  With this agreement, MeaTech adds seafood to its portfolio of bovine, avian and porcine products under development. Continued success for Umami Singaporean cultivated seafood startup Umami Meats, previously named semi-finalist in the XPRIZE “Feed the Next Billion” competition, aims to help make cultivated seafood less expensive to produce, with a mission to develop species that are expected to experience severe supply shortages due to overfishing and climate change. The focus will initially be on the cultivation of Japanese eel, yellowfin tuna, and red snapper, with a view to producing halibut, grouper, and mahi-mahi as future projects.  Umami received investment from CULT Food …


SCiFi Foods Cultivated Beef

Co-founders Joshua March & Kasia Gora ©SCiFi Foods

SCiFi Foods Reveals Major Breakthrough, Achieving 1000X Cost Reduction For Scaled Cultivated Beef

Food tech startup SCiFi Foods, which specializes in culturing beef cells, announces it has achieved a landmark R&D milestone by growing edible beef cell lines in single-cell suspension. This breakthrough will allow the company to lower the cost of growing beef cells at scale by one thousand times or more – in what it says is a significant development for the entire cultivated meat industry.  As the startup explains, most cell-based meat research relies on growing cells by adhering them to a surface or using tiny microcarriers, such as plastic beads, as attachment structures. This “adherent” approach enables cell growth in bioreactors, but also places limits on cell density and scalability.  By contrast, single-cell suspension allows cells to be grown in standard large-sized bioreactors without …


Peace of Meat-hybrid-nuggets-MeaTech

Hybrid nuggets © MeaTech

Peace of Meat Announces Cultured Avian Capabilities

MeaTech 3D announces today that Peace of Meat, the Belgian supplier of cultured fat that it fully acquired in December 2020 for around $20 million, has established a stable and unique avian cell line with a clear upscaling path. Peace of Meat says it plans to commercialize its product by collaborating with conventional meat producers as well as other alt protein companies to produce a range of sustainable hybrid products, echoing the sentiments of others in the industry who assert that hybrids are a productive way to work with the meat industry in order to produce less meat, including Planteneers, DSM, Future Meat, and Nova Meat to name a few. Last year, Peace of Meat successfully produced 700 grams of cultured chicken fat biomass in …


Chicken Salad UPSIDE

Chicken Salad ©UPSIDE

California Passes Landmark Bill Investing Millions in Alt Protein and Plant-Based School Lunches

This week, the California state legislature adopted a $308B budget that, for the first time, allocates public funding for alternative protein research while expanding plant-based school meals.  Supporting robust research Under Section 190, a new provision states that $5M will be directed to support the research and development of plant-based and cultivated meats, reports The Spoon. The funds will be allocated to three public universities: UCLA, UC Berkeley and UC Davis, which have all created successful alt-protein research programs. The language marks the first time California has designated public funds specifically for the development of cultivated meat, a major milestone that industry leaders, such as Berkeley’s UPSIDE Foods, are applauding.  “This historic investment in research and development across the University of California system will ensure …


New Age Eats

©New Age Eats

New Age Meats Re-Brands to New Age Eats in Preparation for Consumer Launch

New Age Meats, a startup producing hybrid plant-based and cultivated meat, is re-branding to New Age Eats. The new name and tagline “The Joy of Pig” reflects a long-term strategy to offer consumers a large portfolio of products, ranging from sausage and dumplings to pizza toppings. Pending regulatory approval, New Age plans to begin commercial production in 2023.  “Emphasizing the joy” According to founder and CEO Brian Spears, New Age reached out to consumers to guide its brand refresh. “We’ve been working on this rebrand for a while,”  Spears shared online. “It’s the result of speaking with hundreds of our potential consumers and finding out what matters to them. New Age Eats is big enough to hold the vision of where we’re going while emphasizing …


Caroline Wilschut, Meatable

Caroline Wilschut © Meatable

Meatable: “Championing a New Way of Producing Meat Without Hurting Animals, People, or the Planet”

Netherlands-based Meatable is growing “real, tasty meat without harming animals or the planet,” stating, “It isn’t like meat, it is meat”. Last year the company raised $47 million in a Series A round, bringing the company’s total funding to $60 million, and this February hired cultivated meat industry leaders Hans Huistra as COO, Jef Pinxsteren as VP of Development, and Cees de Jong as Chairman of the Board. Caroline Wilschut, Director of Commerce & Strategy, is in charge of making sure that the finished products “are not only similar to the meat products that people already enjoy and know, they actually should taste better as our process is more sustainable and without harming any animals”. She is responsible for leading the commercial strategy for the …