IT LOOKS, TASTES, AND FEELS LIKE REAL MEAT. BECAUSE IT IS REAL MEAT
It’s beef without the cow. Poultry without the chicken. By harvesting (without harming) animal cells we have the building blocks to nurture the generation of real beef, and chicken in a fraction of the time, for a fraction of the cost. It is not a simulation. It’s as real as it gets.
With the horrors of animal slaughter increasing in the public consciousness, the world will rest easy knowing no animals are harmed. Zero.
The resources required to farm meats takes a significant toll on the earth. Cell cultivation uses 60% less carbon emissions and 90% less land and water.
Global meat demand is expected to rise by more than 50% by 2050. Cell cultivation offers a way to meet that demand while offering nutrient profiles which are superior to those of conventional meat.
WHAT MAKES US DIFFERENT
Traditional animal agriculture raises serious questions surrounding the ethics and sustainability of its production methods and the Earth is not equipped to feed a population of nearly 10 billion humans, most of whom are meat eaters.
By utilizing cutting edge cell-culture technology, we eliminate the need to grow an entire animal in order to harvest its meat. By just growing the fat and muscle tissues that we want, we use drastically less land, water and energy to produce the same amount of delicious meat.
TIZIANO BARBERI, PHD
As co-founder and CEO, Tiziano brings decades of experience as an accomplished scholar and scientist in the field of stem cell and developmental biology. During his postdoctoral work, he set up the first published method to derive skeletal muscle cells from pluripotent stem cells (PSCs) (published in 2005). Since then he has continued his work on skeletal muscle, achieving significant advances in the field of human muscle biology. The new method he described in 2013 has become standard practice among researchers interested in generating muscle cells from PSCs and his recent work on muscle progenitor cell expansion and differentiation is set as another major advancement in the field.
Co-founder and COO Dave Schnettler brings startup experience, having co-founded and grown digital marketing agency Zero Sixty Media to eight figures in annual revenue prior to exiting in 2018. After shifting his focus to cellular agriculture, Dave co-founded investment syndicate Clean Impact Ventures which allocated angel capital to cellular agriculture startups. He now offers his expertise in business operations as well as knowledge of the cellular agricultural landscape as COO of Lab Farm Foods.
At Lab Farm Foods, our mission is to produce genuine meat in a sustainable way, without harming any animals in the process. In order to make the greatest amount of impact in the shortest period of time, we believe that the initial path forward involves combining our cell-based meat with both conventional animal proteins as well as plant-based alternatives in order to make hybrid products which offer all the benefits of traditional meat with far fewer downsides.
NEWS & ARTICLES
January 12, 2021
We are fundraising! Check us out on FUNDABLE and join the cellular agriculture revolution.
January 7, 2021
Cofounder Dave Schnettler sits down with Alex Shirazi of the Cultured Meat and Future Food Podcast to talk all things Lab Farm Foods & cultured meat.
Click HERE to listen on Youtube!
October 19, 2020
Our first prototypes: hybrid chicken nuggets & pork liver pâtéPress Release
January 30, 2020
It’s an honor to announce our membership in Merck KGaA’s 2020 Accelerator cohort. We are excited to be one of the first two cellular agriculture companies to work alongside such an expansive multinational corporation and help move our industry forward. Click HERE to read more!
September 25, 2019
We are thrilled to be members of Biolabs’ Manhattan location, working closely with a number of other exciting young life science companies who are building a better future together. We share Biolabs’ vision of helping turn New York into a technology hub that rivals any other city in the USA and the world.
The hybrid nugget made with the ground chicken + cells was absolutely delicious! You never would have known that the nugget was made out of 50% cultured cells.
– Chef Stephanie W.
I was expecting to bite into the nuggets and experience a gooey texture and slight chemical taste. I was amazed to find that the texture and taste of the chicken nugget from lab grown chicken cells was indistinguishable from farmed chickens.
Want to work with us or invest in us? Have a general comment or question? Please don’t hesitate to reach out!