The Technivore

I’m Chris. Exploring & investing in the food revolution no one talks about. Mostly on Youtube. 🧫🧪🌱🐮🐔🐟 #PrecisionFermentation #CellularAgriculture

[The Technivore @thetechnivore]

A couple more promising cultivated meat startups have just shut down. Unfortunate end to 2025 which has seen quite a few good developments in the industry.

https://t.co/n4wVInuvt4

https://t.co/5JxddgBiqS

[The Technivore @thetechnivore]

Solein coming to the US in Q1 2026 via two companies Pothos and Fermenta.

https://t.co/g9Jt4YoiuC

https://t.co/Shhp4eoFEF

[Mission Barns @MissionBarns]

Join us at Berkeley Bowl West on Dec 12 for our next product demo.

Come eat meatballs and ask our team anything. The long time followers, the curious newcomers, the skeptics who say they'll never eat cultivated meat: everyone’s welcome :D

RSVP here: https://t.co/9GWnVrHay0

[The Technivore @thetechnivore]

Forged by Vow now selling their cultured quail products in Sydney.

[Drew Fallon @drewfallon12]

EVERY RAISES $55M TO SCALE ANIMAL-FREE EGG PROTEINS

The EVERY Company, a biotech using precision fermentation to make real egg proteins without chickens, has closed the first tranche of its $55M Series D, exceeding its original $50M target and bringing total funding to $294M. The round was led by McWin Capital Partners, with participation from Main Sequence, Minerva Foods, and Grosvenor Food & AgTech.

EVERY produces functional egg proteins such as ovalbumin (OvoPro) through fermentation instead of hens, supplying food companies across baking, sauces, dressings, beverages, and confectionery applications.

The company has crossed from “promise to proof,” now selling metric tons at scale to major food manufacturers, with products set to debut nationwide at Walmart.

Behind the surge isn’t vegan marketing but basic economics: after years of price swings and avian-flu shortages, food makers want reliability. Some customers are already saving money or achieving price parity using EVERY’s proteins.

[Elliot Swartz @elliotswartz]

.@believermeats receives USDA authorization to begin manufacturing its cultivated chicken product(s) — the fifth company to receive US authorization thus far.

Based in North Carolina, their facility will be the largest cultivated meat production site in the world ⬇️

[Mission Barns @MissionBarns]

🛒 CULTIVATED MEAT WAS SOLD IN US RETAIL FOR THE FIRST TIME 💫
On Saturday afternoon, shoppers at Berkeley Bowl West lined up to be the first to put cultivated pork in their grocery baskets. (a thread)

[Elliot Swartz @elliotswartz]

Very excited to share that @GoodFoodInst acquired suspension-adapted bovine cell lines & serum-free media from former startup @eatscifi to share as resource tools to advance the entire ecosystem.

A huge level-up for #cultivatedmeat R&D.

Waitlist to use the cells is below

[Steve Jurvetson @FutureJurvetson]

Brewing a Better Bite of Meat
Here’s why we led the Series A of The Better Meat Co., announced today.

I am a meat eater, but I know that eventually, we won't slaughter animals for meat. Although we believe this is inevitable, on Earth and Mars, it takes concerted effort to get us there. And as we saw with electric cars, you have to have a better product to catalyze a change. Saving the world is the byproduct.

After investing in some of the pioneers of cellular ag and precision fermentation, we pondered what problem remained unsolved by the mainstream approaches to slaughter-free meat and began a quest for the best cost economics and speed of scaling.  For cellular ag and plant-based approaches, cost has been their biggest challenge, and the meat market is highly price elastic.

We did a thought experiment: given all of the approaches to alt-protein out there, which will be the lowest cost 50 years from now? We assumed all R&D efforts reach their ultimate end points by then. I think we found the winner: Better Meat goes from seed to harvest in under 17 hours!  No plant or animal can compete with that growth rate.  The key: growth from cell expansion instead of cell division, part of the magic of the kingdom of fungi. And they have mastered continuous production off simple sugar feedstocks with no waste stream. The only downstream processing is some dehydration.

At their current research scale facility, they already beat beef on cost, and soon chicken. Some of the key drivers from their patented process: fastest growth cycle of any organism, continuous production, minimal downstream processing (unlike plant protein isolates, for example, where most of the plant biomass is byproduct), and it’s a nutritious whole food. It’s also shelf stable at room temperature for easy shipping.  So, it should scale more rapidly and cost-effectively than other approaches can ever achieve.

Oh, and it is delicious and tastes like meat, even better than pure meat in some blended product taste tests (think hamburger or sausage blends).

They are a B2B ingredient supplier, and the first to get FDA and USDA approval for blended meat products. The Series A will allow them to scale to tens of millions of pounds of annual production for a number of large food companies.

Company: https://t.co/XpCHViKbIu

Today’s funding news:
• https://t.co/K9RVJLgkoU
• https://t.co/4UT3smdp4W

[Elliot Swartz @elliotswartz]

Cultivated meat/seafood startups can make more than just food. If it comes from animals, it can be derived from animal cells

@UmamiBioworks to launch a cultivated fish-derived PDRN product for skincare/cosmetics

https://t.co/ZHjjgsxb8K

[Elliot Swartz @elliotswartz]

Singapore approves cultivated pet food from Friends & Family Pet Food Co.

The first product (freeze-dried treats) will contain 65-70% cultivated animal cells. It will be the 2nd cultivated pet food product to be sold globally.

[The Technivore @thetechnivore]

I’d personally recommend this one! Tried Wildtype salmon at Robin earlier this year and it’s so well done.

[Wildtype @wildtypefoods]

🎵 California, here we come 🎵
Right back where we started from…San Francisco! 🧡

We’re hella excited to partner with @Eater's Best New Chef, Adam Tortosa. Starting 8/14, try Wildtype salmon at his stunning omakase spot, Robin.

🎟️ Book now. Link in bio.

[The Technivore @thetechnivore]

Multiple regulatory approval announcements today. @believermeats got their FDA no questions letter

[The Technivore @thetechnivore]

Will be cool to see this in the grocery store

[Elliot Swartz @elliotswartz]

Congrats to @MissionBarns, which has received a safety greenlight from FDA & now a USDA grant of inspection, clearing the way to sell cultivated meatball/bacon products. They will be on the menu at a restaurant in San Francisco & in local Sprouts markets shortly thereafter.

[Elliot Swartz @elliotswartz]

@wildtypefoods' first facility will have the capacity to provide cultivated salmon to up to 50 different restaurants.

I believe public opinion will swing in the positive direction as more people get to actually try these products:

[Bloomberg @business]

James Beard Award winner Renee Erickson is bringing cultivated fish one step closer to the mainstream https://t.co/l2Wo0ElVlt

[The Technivore @thetechnivore]

We have another restaurant launch by Vow. July 7th!

How many restaurants will we see them in by the end of 2025?

[Mission Barns @MissionBarns]

A Night of Food Futurism hosted by @alexandrabalwit @asimovpress, we served our cultivated🐷fat meatball sliders.

As @drbiancale shared, Our descendants won’t be eating alternative meat, They will just be eating food.

Mission Barns will making “better meat” the new normal.🚀✨

[The Technivore @thetechnivore]

Vow is launching in Australia with 3 restaurants in Sydney and 3 in Melbourne.

Here's the list:
https://t.co/mUozFlmQ9p

Restaurants are confirmed, we are still waiting on dates.

I'd follow Forged on instagram for the latest updates. https://t.co/onaIkR3mEa

[The Technivore @thetechnivore]

$TSLA Austin is the place to be late July and August.

Robotaxi ride followed by a cultivated salmon meal.

[Wildtype @wildtypefoods]

🌊 oma - ka - SEA, Austin!! ⁠

We’re teaming up with the boldly creative Chef Yoshi Okai of @otokoaustin. 🧡🍣

Starting 7/17, Wildtype salmon joins his signature omakase at Otoko + Watertrade.

Make a resie via the link in bio.

#WildtypeSalmon #AustinFoodie #ImmersiveDining⁠