Top 50 Cultured Meat in Europe

This startup develops plant-based food products that replicate the taste and texture of meat using advanced food science techniques. By offering healthier vegetarian and vegan meal options, the company enables consumers to reduce their carbon footprint and water usage while enjoying satisfying meals.

Re:meat develops cultivated meat using a bioprocess that involves sourcing non-GMO muscle cells from free-range livestock and growing them in sterile bioreactors, significantly reducing land and water use while emitting 92% fewer greenhouse gases compared to conventional beef production. This technology addresses the environmental impact of traditional animal agriculture by providing a sustainable and ethical alternative for food businesses.

Cultimate Foods develops cultivated fat using a proprietary 3D cellular cultivation technology, which replicates the structure of animal fat tissue to enhance the taste and texture of hybrid plant-based meat products. This approach addresses consumer dissatisfaction with existing meat alternatives by providing a more authentic meaty flavor without the use of animals.

Meatable utilizes proprietary technology to produce real meat without livestock, significantly reducing greenhouse gas emissions, land, and water usage. This approach addresses the environmental impact of traditional meat production methods while providing a scalable and sustainable supply of protein.

LabFarm is the first company in Poland to produce cellular meat using bioreactors that cultivate animal cells without the need for livestock. This technology addresses the environmental impact of traditional meat production by eliminating waste and reducing land use while providing a safe, antibiotic-free protein source.

This startup utilizes porcine stem cell technology to produce cultivated meat, focusing on sustainable methods for generating muscle, heart, liver, fat, blood, and bone tissues. By enabling meat producers to adopt a more sustainable production process, the company aims to significantly reduce the environmental impact associated with traditional meat farming.

The startup develops bacterial protein polymers that deliver bioactive cues essential for cell growth and division, specifically for cultivated meat and cell therapy manufacturing. This technology provides a cost-effective and multifunctional material that meets the needs of biomedical research and therapy markets at an industrial scale.

This startup produces cultivated meat products through cell cultivation techniques, significantly reducing land and resource use while maintaining the taste and texture of traditional meat. Their flagship offering, cultivated foie gras, honors culinary heritage while providing a sustainable alternative to conventional meat production.

Roslin Technologies develops pluripotent animal stem cells for the cultivated meat industry, providing scalable cell lines that can differentiate into muscle and fat tissues. This technology addresses the growing global demand for sustainable protein by enabling the production of real meat without raising animals, thereby reducing environmental impact and improving animal welfare.

Ivy Farm utilizes biotechnology developed at the University of Oxford to produce cultivated meat that is free from antibiotics and nitrates, offering a sustainable alternative to traditional animal farming. This approach addresses the environmental and ethical concerns associated with industrialized meat production while delivering high-protein, low-saturated fat products that maintain a desirable taste.

Fudzs develops eco-friendly cell bioproduction processes using advanced bioreactor technology to enable the mass production of cultivated meat at lower costs. This approach addresses the growing demand for sustainable protein sources while reducing the environmental impact of traditional livestock farming.

This startup produces plant-based meats using pea protein and other natural ingredients, ensuring their products are free of palm oil and lower in saturated fat. By providing fresh meat substitutes, the company enables consumers to reduce their reliance on animal protein while maintaining a healthier dietary profile.

Produces cultivated meat for pets using cells sourced from a single chicken egg, enabling sustainable and ethical meat production without harming animals. This approach addresses the environmental and ethical concerns of traditional meat sourcing while providing pets with nutritious and palatable food.

Mosa Meat cultivates real beef by growing animal cells in a controlled environment, eliminating the need for traditional livestock farming and reducing animal harm. This method allows for the production of up to 80,000 burgers from a single cell sample, addressing the environmental impact of meat production while maintaining the taste and quality of conventional beef.

Hoxton Farms cultivates animal fat through cellular agriculture techniques, providing a sustainable ingredient for the meat alternatives industry. This approach addresses the environmental impact of traditional livestock farming by offering a more efficient and ethical source of fat for plant-based products.

Multus develops animal-free growth media formulations for cellular agriculture, utilizing data science and high-throughput automation to create scalable, cost-effective solutions. Their products replace traditional fetal bovine serum with serum-free alternatives, enabling cultivated meat companies to reduce input costs and enhance bioprocess performance.

NOVAMEAT utilizes 3D printing technology to create plant-based meat products that replicate the texture and taste of traditional animal meat. This approach addresses the environmental impact of meat production while providing a nutritious and satisfying alternative for consumers.

The startup utilizes proprietary protein texturing technology to create plant-based whole cuts that replicate the taste and texture of traditional meat products. By offering a sustainable alternative, the company aims to reduce global meat consumption by 50% by 2030, addressing environmental concerns associated with animal agriculture.

Uncommon is developing a scalable production process for cultivated meat that eliminates the primary cost driver in the industry without genetic engineering. Their products, such as Uncommon Bacon and Uncommon Belly, provide a nutritious and sustainable alternative to traditional pork, significantly reducing waste and improving consumer health.

This startup manufactures cell-cultured collagen-based leather, utilizing biotechnological processes to create a sustainable alternative to traditional leather. By eliminating reliance on animal agriculture and deforestation, the company provides an environmentally friendly option for consumers seeking animal-free leather products.

This startup manufactures industrial machinery that utilizes mechatronic engineering and laser technology to print and decorate plant-based meat and fish analogs. By providing industrial-scale devices for plant-based bacon production and ingredient mixes, the company enables the hospitality sector to enhance culinary presentation and creativity.

Extracellular is a contract development and manufacturing organization (CDMO) that specializes in biomanufacturing processes for cultivated meat and seafood, utilizing non-human cell culture technologies to produce biomass efficiently. The company addresses the challenge of scaling production in sustainable biotechnology by providing tailored cell culture media and large-scale bioreactor capabilities to accelerate time to market for its clients.

This startup produces plant-based cheese and salami alternatives using proprietary formulations that eliminate dairy and meat while maintaining nutritional value. By offering these products, the company provides consumers with diverse food options that cater to dietary restrictions and promote healthier eating habits.

This biotechnology startup specializes in the development and commercial production of cultivated fish using cellular agriculture techniques to create seafood products from fish cells. By providing nutritious fish alternatives, the company addresses the environmental impact of traditional fishing practices and promotes sustainable food sources without harming marine ecosystems.

This startup produces sustainable fish and seafood alternatives using mushroom mycelium and solid-state fermentation, providing a high-protein, fiber-rich, and omega-3 source that is vegan, non-GMO, and free of antibiotics. Their products cater to the growing demand for nutritious and environmentally friendly food options in a market increasingly concerned with health and sustainability.

This startup produces plant-based meat alternatives using fortified plant ingredients that replicate the taste and texture of traditional meat products. Their offerings cater to consumers seeking satisfying meat-like experiences without animal harm, providing a nutritious option that aligns with ethical dietary choices.

Planted utilizes proprietary structuring and fermentation technologies to create plant-based meat products that replicate the taste and texture of animal meat while using only clean ingredients. This approach addresses the unsustainable practices of the animal meat industry by offering a healthier, environmentally friendly alternative that is available in various forms across multiple European markets.

Libre Foods utilizes a proprietary fermentation process to extract fibers from filamentous fungi, creating meat alternatives that mimic the texture and umami flavor of animal products. This approach addresses the need for sustainable, nutritious, and cruelty-free food options by providing a rich source of complete protein and essential vitamins while reducing reliance on traditional livestock farming.

Millow.co utilizes mycelium fermentation combined with plant-based substrates to create nutritious, wholefood meat alternatives that are easily digestible and high in protein. This approach significantly reduces resource consumption, producing 97% fewer emissions compared to beef and 80% fewer than soy, while providing a sustainable solution to the growing demand for plant-based protein sources.

Project Eaden utilizes advanced food technology to create plant-based alternatives that replicate the taste and texture of traditional meat products. This approach provides consumers with flavorful dining options that have a significantly lower environmental impact and reduced health concerns associated with conventional meat consumption.

Bosque Foods cultivates mycelium, the root structure of mushrooms, to produce whole-cut meat alternatives that are high in protein and fiber while maintaining a clean label. This process significantly reduces the environmental impact associated with traditional animal farming by requiring minimal land, water, and carbon resources.

La Vie is developing a 100% vegetable-based edible fat designed to replicate the texture and flavor of traditional meats. This product addresses the demand for plant-based protein alternatives, catering to consumers seeking healthier and more sustainable dietary options.

Qkine develops and manufactures high-quality, animal-free growth factor proteins specifically for stem cell, organoid, and cellular agriculture applications, ensuring consistent bioactivity through rigorous quality control. Their products address the need for reproducible and reliable biological materials in research and industry, enhancing scientific outcomes across various fields.

Heura Foods produces plant-based meat alternatives using sustainable ingredients inspired by Mediterranean cuisine, aiming to reduce the environmental impact of traditional meat production. Their products offer a nutritious and delicious solution for consumers seeking healthier dietary options while promoting animal welfare and sustainability.

Edonia produces low-processed, microalgae-based protein ingredients using a proprietary technology called Edonization, which transforms raw microalgae biomass into a nutrient-rich, meat-like textured product. This addresses the limitations of traditional plant-based proteins by offering a cleaner, more sustainable alternative that eliminates the need for additives and artificial flavors.

The startup develops machine-learning tools to design cell factories capable of producing a wide range of products, including food, fabrics, and medicines. By simplifying the complex process of cellular manufacturing, the company aims to replace traditional farms and factories, promoting a more sustainable production model.

Upstream Foods is developing cultivated fat cells to enhance the flavor and mouthfeel of seafood alternatives, providing a source of healthy omega-3 fatty acids without the contaminants found in traditional seafood. This technology addresses the challenge of replicating the taste and texture of fish, enabling the production of plant-based seafood that meets consumer expectations for quality and safety.

Cell4Food develops cellular agriculture technologies to produce cell-based seafood products, including fish, molluscs, and crustaceans, using non-invasive biopsies and bioreactor cell expansion. This approach addresses the environmental impact of traditional aquaculture by offering sustainable, ethical, and scalable alternatives with reduced resource consumption and minimized contamination risks.

MATR Foods utilizes traditional fungi fermentation combined with Nordic organic vegetables, legumes, and grains to create a plant-based food ingredient that is rich in umami flavor and has a juicy texture. This process minimizes waste and eliminates the need for additives, providing a healthy, climate-friendly alternative for food lovers.

Edonia offers a microalgae-based protein ingredient that provides a clean-label, meat-like texture and grilled umami flavor for plant-based foods. Their proprietary process transforms microalgae into a minimally processed ingredient, enabling food manufacturers to create healthier, more affordable, and less processed meat alternatives.

This startup operates a plant-based food group that focuses on creating proprietary patties to reduce meat consumption and promote alternative proteins. By leveraging a business-to-business model, it simplifies access to plant-based food chains while pursuing net-zero operational goals.

Cultivated Biosciences develops a natural emulsion from non-GMO yeast through proprietary biomass fermentation and extraction technologies to enhance the texture and stability of animal-free dairy products. This solution addresses the lack of creaminess and mouthfeel in existing plant-based alternatives, providing a cleaner label and a more appealing product for consumers.

Greenforce produces plant-based meat alternatives using high-quality pea protein, addressing the environmental impact of animal agriculture. Their products offer a sustainable and convenient solution for consumers seeking delicious, cruelty-free meal options.

ProteinDistillery is a German food-tech startup that utilizes biomass fermentation to produce Prew:tein®, a clean label, non-GMO protein ingredient derived from brewer's yeast. This ingredient enables food manufacturers to reduce or eliminate animal-based components and unwanted additives, while providing superior functional and nutritional properties across various applications, including meat alternatives and baked goods.

Pacifico Biolabs utilizes fermentation biotechnology to develop and produce sustainable food alternatives, addressing the environmental impact of traditional food production methods. Their approach enables the efficient creation of plant-based products that reduce reliance on animal agriculture and lower carbon emissions.

This startup produces alternative fats for industrial food manufacturers, utilizing oil and water emulsion gels and cultivated fat solutions to replace saturated vegetable oils and animal fats. Their products provide a sustainable source of omega-3 fatty acids, enhancing nutritional value while delivering animal flavor to food products.

Nxtfood produces plant-based meat alternatives using pea and wheat proteins, addressing the demand for sustainable and healthier food options. Their products offer high protein content and are designed to replicate the taste and texture of traditional meat, catering to both vegetarians and meat-eaters.

This startup produces cheese products by utilizing precision fermentation and biomass fermentation to blend nutritious dairy and plant-based ingredients. Their approach provides a sustainable alternative to traditional dairy, addressing the demand for healthier and environmentally friendly food options.

The startup produces cultivated pork meat products using a microalgae-based technology that enhances scalability and accelerates production in the cultivated meat sector. This approach provides a sustainable alternative to traditional pork consumption, allowing for fresh meat production without animal slaughter or environmental harm.

MyriaMeat utilizes cellular agriculture to produce real meat by cultivating animal cells in a controlled environment, eliminating the need for traditional livestock farming. This approach addresses the environmental degradation and animal welfare issues associated with industrial meat production, offering a sustainable and antibiotic-free alternative.