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News Article

German and Israeli firms form partnership to grow ‘cultured’ poultry meat

SuperMeat, a firm that grows chicken meat from live chicken cells, has raised $3 million in seed funding.

SuperMeat, an Israeli biotech and food-tech start-up, has announced that it had raised $3 million in funding and formed a strategic partnership with PHW-Gruppe, Germany, one of Europe’s largest poultry producer.

The funding was awarded through the US capital fund New Crop Capital and venture capital firm Stray Dog Capital.

Both firms are committed to investing in more sustainable food systems, and have previously backed big names in the alternative protein field such as Beyond Meat and SunFed.

This new round of funding comes on the heels of the Indiegogo campaign which raised $230,000 in pre-orders for SuperMeat’s clean meat products. 

The company extracts cells from live chickens, and then these cells are grown to produce chicken meat.

Commenting on the new partnership with SuperMeat, Peter Wesjohann, PHW-Gruppe’s CEO, was quoted as saying: “We at PHW have, time and again, left the beaten path in conducting our business. This approach not only facilitates the development of best-in-class animal welfare concepts in our core poultry business, but will also lead to the strengthening of our vegan product portfolio, confirming our leading role in the global consumer trend towards a cleaner, more protein-rich diet.

We look forward to working together with SuperMeat and are committed to supporting the company in its research and development, as well as the strategic positioning of its products in the European market. Our R&D, marketing and distribution expertise will contribute to the success of this exciting and promising company — thereby contributing to the development of cultured meat.”

Ido Savir, co-founder and CEO of SuperMeat was quoted as saying: “Our team is comprised of a diverse group of top-tier scientists, food engineers and chefs, working together with the best production experts from the pharmaceutical industry to create a new generation of meat products that are sustainable, cost-efficient, animal-friendly, and of course, delicious.”

Article details

  • Author(s)
  • M Djuric, DVM
  • Date
  • 03 January 2018
  • Subject(s)
  • Animal breeding and genetics