Top 50 Cultured Meat in Asia

Meatiply develops cultivated meat products by harvesting animal cells and growing them in a lab environment, eliminating the need for traditional livestock farming. This approach addresses concerns related to animal welfare, public health, and environmental sustainability while providing a guilt-free alternative for meat lovers.

Believer Meats utilizes cellular agriculture to cultivate meat from non-GMO animal cells, eliminating the need for traditional animal farming and slaughter. This technology provides a cruelty-free, antibiotic-free meat alternative that reduces environmental impact while delivering the taste and texture of conventional meat.

This food tech company cultivates poultry products directly from chicken cells using a nutrient-rich feed, eliminating the need for antibiotics. By providing sustainably grown poultry, it enhances nutritional security while significantly lowering carbon emissions associated with traditional poultry farming.

This startup produces cell-based seafood through a fermentation-based process that enables the mass cultivation of cultured seafood. By utilizing sustainable aquaculture methods, the company provides a clean and protein-rich alternative to traditional seafood, addressing concerns over overfishing and environmental impact.

Cellivate provides proprietary cell-based technologies that enhance the growth of animal cells for applications in cultivated meat, skincare, and leather production. By offering cost-effective solutions that integrate into existing workflows, Cellivate addresses the need for sustainable alternatives to traditional animal-derived products.

Aleph Farms utilizes cellular agriculture techniques to cultivate high-quality animal proteins, starting with steak, to enhance food security and animal welfare. By decentralizing production, the company addresses the environmental and ethical challenges associated with conventional livestock farming.

This food biotech company employs cellular agriculture to produce sustainable animal cell-based food ingredients, eliminating the need for traditional livestock farming. This approach significantly reduces greenhouse gas emissions and land use, contributing to enhanced food security.

This food tech company produces a range of sustainable, plant-based meat alternatives that are GMO-free, soy-free, allergen-free, gluten-free, vegan, and halal-certified, including products like kabab and burger patties. By utilizing local flavors and healthy ingredients, the company provides consumers with nutritious options that meet dietary restrictions while promoting environmental sustainability.

ProFuse Technology specializes in muscle cell differentiation, fusion, and maturation through proprietary supplements and immortalized bovine muscle cell lines, enhancing the efficiency of cultivated meat production. Their solutions aim to increase yield, reduce production costs, and accelerate production cycles for life science and cultivated meat companies.

Meat.The End develops novel ingredients and extrusion technology to enhance the texture of plant-based meat alternatives, addressing consumer dissatisfaction with the mouthfeel of existing products. By customizing formulations, the company enables food manufacturers to create appealing meat-like textures that meet the preferences of omnivorous consumers.

Integriculture develops a large-scale cellular cultivation technology called the CulNet System, which produces sustainable food products to enhance food security and public health. By providing a marketplace and starter kits for researchers, the company addresses the challenges of traditional agriculture and resource scarcity.

Redefine Meat utilizes 3D printing technology and digital meat modeling to create plant-based meat alternatives that replicate the taste, texture, and aroma of traditional meat products. This approach addresses the environmental impact of animal agriculture by providing a sustainable and cruelty-free option for consumers and food service providers.

The startup produces natural identical animal muscle proteins through precision fermentation using blue-green algae, CO2 from the atmosphere, and sunlight as feedstock. This technology enables the creation of meat and seafood alternatives that minimize environmental impact while providing functional protein sources.

Impacfat produces cell-based fish fat, offering a nutrition-customizable ingredient for plant-based and cultivated meats. This technology enhances taste and wholesomeness in alternative proteins while eliminating antibiotics and GMOs.

This startup produces plant-based meat using soy protein isolate and other ingredients to replicate the taste and texture of traditional meat. Their products provide a cholesterol-free alternative that supports environmental sustainability and promotes healthier eating habits.

This startup develops RNA technology to reduce the cost of cultivated meat and seafood production. Their technology recycles nutrient media used to grow cultured cells, enabling producers to reuse media and significantly lower production expenses.

Steakholder Foods utilizes 3D printing technology to produce plant-based fish and meat alternatives that replicate the texture and appearance of traditional proteins. This approach addresses the demand for sustainable food options that meet the taste and quality expectations of consumers and chefs alike.

Produces plant-based whole-cut meat alternatives made from a clean ingredient list of just eight recognizable, natural components, with no gums, stabilizers, or preservatives. These products replicate the taste, texture, and cooking versatility of beef, offering a high-protein, iron- and B12-fortified option that seamlessly replaces traditional meat in various culinary applications.

This startup utilizes Solid State Fermentation to create natural, plant-based flavor solutions that replicate the rich, multi-layered taste profiles traditionally provided by animal proteins. By focusing on enhancing the flavor function of meat alternatives, the company aims to make plant-based dishes more appealing and satisfying for consumers.

The startup produces plant-based cheese using genetically modified plants to create animal-free dairy proteins. This approach provides consumers with sustainable dairy alternatives that reduce reliance on traditional animal agriculture.

Forsea utilizes organoid technology to cultivate seafood, specifically targeting endangered species like freshwater eel, to meet the growing demand for sustainable protein sources. This approach enables scalable production that aims for price parity with traditional seafood, addressing the depletion of aquatic ecosystems and the market's unmet needs.

UMAMI Bioworks develops a scalable platform for cultivating seafood from endangered, threatened, or protected species using genomics, stem cell biology, and machine learning. This approach addresses the critical issue of overfishing and oceanic degradation by providing a sustainable alternative to traditional fishing methods.

Green Rebel Foods manufactures whole-cut plant-based meats using non-GMO soy and shiitake mushrooms to replicate the taste and texture of traditional meat products. Their offerings significantly reduce greenhouse gas emissions, energy usage, and water consumption compared to conventional meat, addressing the environmental impact of animal agriculture.

Imagindairy produces animal-free dairy proteins through precision fermentation, replicating the taste, texture, and nutritional profile of traditional dairy without the environmental impact of livestock farming. Their products are lactose-free, cholesterol-free, and free from growth hormones, addressing the demand for sustainable and healthy dairy alternatives.

Fermify develops a fully automated platform for the production of casein, utilizing domesticated microorganisms to create animal-free cheese alternatives. This technology addresses the inefficiencies and resource intensity of traditional dairy protein production, enabling food companies to enhance product quality and sustainability.

Remilk utilizes microbial fermentation to produce real dairy proteins without the use of animal cells, effectively eliminating the need for cows in dairy production. This technology addresses the environmental impact of traditional dairy farming by providing a sustainable, cruelty-free alternative that is free from cholesterol, lactose, hormones, and antibiotics.

KARANA utilizes proprietary processing techniques to transform jackfruit into versatile, plant-based food products for food service operators and manufacturers. This approach addresses the need for sustainable, nutritious alternatives to meat, enhancing culinary diversity while supporting regenerative agriculture practices.

Next Gen Foods produces plant-based meat alternatives, including their TiNDLE Chicken line, which utilizes proprietary formulations to replicate the taste and texture of traditional chicken products. This approach addresses the demand for sustainable food options by providing delicious, environmentally friendly alternatives that reduce reliance on animal agriculture.

This startup produces plant-based eggs and meat using traditional Japanese ingredients and food technology, catering specifically to the growing vegan market. By offering nutritious alternatives, the company provides consumers with healthier options that align with their dietary preferences.

This startup produces plant-based food products using soybean-derived functional substances to create substitutes for traditional meat dishes. Their offerings provide a healthy and cruelty-free alternative, catering to consumers seeking to reduce meat consumption without sacrificing familiar flavors.

ProMeat develops plant-based protein products using food technology to create flavorful and nutritious alternatives to traditional meat. The company addresses the environmental impact of unsustainable protein sources by providing high-protein, quick-cooking snacks that cater to health-conscious consumers.

Shandi Global utilizes high moisture meat analogous (HMMA) technology to produce plant-based meat substitutes that replicate the texture and flavor of whole-cut meat, while eliminating undesirable tastes through natural enzyme inhibition. Their products offer a sustainable, high-protein alternative to conventional meat, reducing land use, greenhouse gas emissions, and water consumption.

This startup develops an e-commerce platform that specializes in providing a diverse selection of everyday essentials and gourmet food products, including dairy and meat alternatives, beverages, and condiments. By offering these products, the platform caters to consumers seeking specific dietary options and global cuisines, enhancing their lifestyle choices.

Cultivates plant-derived micronutrient-rich ingredients using proprietary cell culture technology that selects, enhances, and protects plant cells in sterile, controlled environments. This method reduces agricultural waste, overcomes climate-related limitations, and enables local, scalable production of bioavailable, non-GMO nutrients for food and wellness applications.

This startup produces plant-based seafood alternatives, specifically a smoked salmon substitute made from simple, sustainable ingredients that replicate the taste and texture of traditional cold-smoked salmon. By offering a vegan option, the company provides consumers with a way to enjoy seafood while minimizing environmental impact and reliance on overfished marine resources.

Allium Bio combines microalgae and mycelium through co-culturing techniques to produce sustainable food ingredients that enhance flavor, texture, and functionality. This approach addresses the need for safe and scalable alternatives in the food industry, promoting healthier products for consumers and the environment.

SGProtein is a manufacturing platform that specializes in producing plant-based meat and fish analogues using proprietary extrusion technology. The company provides food manufacturers and brands with scalable solutions to meet the increasing consumer demand for sustainable protein alternatives.

The startup develops cost-effective scaffolding technology specifically for cultivated meat production, enabling companies to replicate the texture and structure of real meat. By providing these scaffolds, the company helps clients reduce reliance on traditional meat sources and lower production costs in the cultivated meat industry.

This startup produces plant-based food products using functional plant ingredients and DNA analysis to create alternatives to traditional dairy items. Their offerings, including plant-based milk and eggless mayonnaise, provide consumers with healthier options while reducing reliance on animal products.

This startup produces plant-based food products that replicate authentic taste and texture using advanced ingredient combination algorithms. By providing organic alternatives, the company enables consumers to avoid chemical additives and choose healthier dietary options.

Alfreds Foodtech utilizes its patented Protein Layering And Nutrient Embedding Technology (PLANET) to create plant-based meat alternatives with enhanced texture and high protein content. The company addresses the demand for delicious, sustainable food options by providing customizable formulations that meet consumer preferences for taste and mouthfeel.

Arrakis Bio is developing a novel method for producing high-purity human collagen and gelatin using animal-free processes. This technology addresses the ethical and sustainability concerns associated with traditional animal-derived sources, providing a viable alternative for various applications in cosmetics, food, and pharmaceuticals.

Haofood produces plant-based chicken using proprietary extrusion technology and peanut protein, which provides a realistic texture that addresses the dissatisfaction with current tofu-like alternatives. This product caters to the growing demand for comfort foods among flexitarians and vegetarians in China, particularly those missing fried chicken.

Mycovation utilizes fermentation technology to transform mycelium protein into nutritious food products that serve as sustainable alternatives to animal proteins. By producing ingredients with enhanced taste and nutritional value, the company addresses the environmental impact of conventional meat production while promoting healthier food systems.

MeatoLogic develops specialized cells for cellular agriculture using synthetic biology techniques to enhance cell growth and performance in meat production. This technology addresses the challenges of scalability and cost-effectiveness in the foodtech industry, enabling companies to produce cell-based products more efficiently.

Sea2Cell is developing a sustainable method for producing cultivated fish meat using immortalized fish cell lines that exhibit enhanced proliferation rates in controlled tank environments. This approach addresses the overfishing crisis and the resulting threat to marine biodiversity by providing an alternative source of fish without depleting ocean resources.

The startup offers a platform that utilizes molecular mechanisms to enhance the discovery and education of plant-based products. By providing detailed nutritional information and personalized recommendations, it enables consumers to make informed dietary choices that align with their health goals.

This food tech startup manufactures and distributes cooking boxes that include premium salads, tofu stew, steaks, and noodles, providing customers with nutritious meal options delivered online. By offering these meal kits at reasonable prices, the company addresses the need for convenient and healthy food solutions in the market.

This food-tech startup develops and manufactures a diverse range of affordable vegan products, including dairy, meat, and fish alternatives, using plant-based ingredients and innovative food processing techniques. By providing vegan, lactose-free, and allergen-free options, the company caters to the growing demand for healthier and sustainable food choices.

Maya Milk utilizes precision fermentation and microbial strain engineering to produce animal-free dairy proteins and fatty acids, offering food companies a sustainable alternative to traditional dairy. This technology addresses the environmental and ethical concerns associated with industrial animal farming by providing high-quality dairy analogues that closely mimic the taste and nutritional profile of animal-derived products.