The emerging field of animal-free animal products is being pioneered by a bold and visionary group of entrepreneurs, start-ups, scientists, and investors. Based on their primary approach, they fall into two distinct categories: those who are using the powers of synthetic biology to create actual meat, dairy, or egg products using harvested animal cells, yeasts, microbes and other organisms, and those who are turning to plants as the new medium for making animal-like proteins, flavors, and textures.
The following list of companies and research projects is not exhaustive – there are a number of startups and research labs working on different animal products (shark fins, horseshoe crab blood) that are not included here.
This list features the most prominent and well-funded organizations working on sustainable and humane solutions for animal-derived foods.They represent the exciting advent of a field of endeavor that will fundamentally disrupt the colossal, massively wasteful, and grossly inhumane industries of conventional animal agriculture.
Here they are, separated into respective meat, dairy or eggs categories as well as by their biotech or plant-based approach.
MEAT – BIOTECH
Since 2008, Dr. Mark Post has led the world’s foremost research lab in growing real animal meat using in-vitro tissue methods. His lab created the world’s first edible cultured meat burger, which was introduced in a live television taste-test in 2013.
Dr. Post is also helping to organize the world’s first international cultured meat symposium, which will take place from October 18th – 20th in Maastricht in The Netherlands. The event aims to bring together leading scientists from a diverse array of disciplines – including engineers, food scientists, food technologists and biomaterials experts – to facilitate the exchange of ideas to help driver faster innovation of cultured meat technology.
Modern Meadow is a Brooklyn-based startup that is also working on creating animal meat, including fish, using in-vitro culturing methods. In 2014, they introduced a prototype for “steak chips” at a Google Solve for X event , and CEO Andras Forgacs spoke about his unique vision for cultured meat production earlier this year at the Bitten Conference in NYC. Modern Meadow is also notable for its groundbreaking materials program, which is using animal skin cells to grow real leather and other biofabrics.
MEAT – PLANTS
Impossible Foods is a bit of a dark house in the the race for a plant-based burger that actually tastes like a burger. Several companies and startups have tried but ultimately failed in their efforts to replicate the full flavor and juiciness of cow-based beef.
But Impossible Foods might be the incredible exception. Headed by Stanford biochemist Patrick Brown, it has held a decidedly low-key profile, only periodically sending out somewhat enigmatic messages about its first product, the Impossible Burger, which is slated to be released in late 2016 (though it may make select appearances before then.) Patrick Brown and the Impossible Foods lab were interviewed in this fascinating video in 2014, which went viral when it re-surfaced earlier this year.
If The Impossible Burger can truly deliver on what it is promises – a truly delicious, slaughter-free, sustainable burger – its impact will be profound, to say the least. We will have to wait and see if the Impossible Burger can truly achieve the impossible; in the mean time, The New Omnivore will be closely watching its development.
Sushi from tomatoes? This improbable-sounding idea actually turned out to be feat of culinary genius, and has made sustainable, fish-free sushi available to all. Created by internationally renowned chef James Corwell, tomato sushi was first conceived as a solution to the massive overfishing that is decimating populations of tuna and other popular sushi fish.
Using a special method known as “sous vide” cooking, Corwell transforms ordinary slices of tomato into pieces of raw “tuna”, with nearly exact fish-like color, flavor, and texture that is visually nothing short of stunning. Tomato Sushi has received glowing reviews from omnivores and vegans alike, and is currently available in several San Francisco-area retail shops, as well as for bulk purchase online.
DAIRY – BIOTECH
Real milk, without cows. This simple but powerful idea is being pursued by two bioengineers, Ryan Pandya and Perumal Gandhi, who, with the support of New Harvest launched Muufri ( a word play on “moo” and “free”) in 2014. Dairy milk production is both environmentally and ethically problematic, and cow-less milk promises to provide a sustainable, ethical solution to the greenhouse gas pollution, excessive water consumption, and inhumane practices that are standard in large-scale dairy operations.
By synthesizing a mixture of special sugars, proteins, fats, and water (the basic components of milk), Muufri is working to create an identical product to bovine milk that will not only taste like the conventional stuff, but can be manufactured to be free of allergens and lactose, as well.
In September 2015, Muufri was selected as a runner-up in the Dutch Postcode Lottery Green Challenge, an international sustainability competition, and awarded over $200,000 to continue their research and development of animal-free milk.
As their name implies, Counter Culture Labs isn’t your typical research laboratory They encourage the concept of “citizen science”, and generously open their Oakland, CA-based research space to all amateur scientists, biohackers, and curious tinkerers.
Their flagship project is Real Vegan Cheese – an inspired effort to make real dairy cheese with yeast-borne proteins instead of cow’s milk . Melty, stretchy, gooey cheese without any dairy is the holy grail for most vegans, considering the low quality of plant-based cheeses.
Following a successful Kickstarter campaign earlier this year to upgrade their lab space and equipment, CC Labs is hard at work on their much-anticipated project, which was the subject of this superb piece by Wired.com. The Real Vegan Cheese initiative holds the best hope yet for all those waiting on real, cruelty-free cheese to become a reality.
EGGS – BIOTECH
The demand for eggs has shot up dramatically in the past few years. Even more valuable are egg whites – the clear part of the egg that is rich in protein and low in fat and cholesterol. These desirable characteristics have made egg whites the “it” breakfast food of the last few years – and supply can’t keep up with the demand. Egg white pricesmore than doubled in the past two years, and 2015’s unprecedented outbreak of avian flu has pushed prices even higher.
Clara Foods wants to offer a solution to help meet the demand for this high-priced, low-supply egg product that is vulnerable to avian disease outbreaks. Using yeast to create the unique proteins found inside chicken eggs, Clara Foods (who win the award for most clever logo) hopes to disrupt the conventional egg white market with their more sustainable, healthy, and affordably-priced product, which will be identical in taste, appearance, and nutritional value to chicken-based egg whites. Furthermore, their products would be totally immune to avian diseases, and contain fewer allergens.
EGGS – PLANTS
Hampton Creek was first begun with the simple goal of producing an plant-derived egg replacer for industrial food processes. However, some four years later, they have introduced to the world several best-selling individual products including mayo and cookie dough, and have become one of the fastest-growing food companies of all time. Their products can be found in dozens of major national retailers from Wal-Mart and Target to Dollar Tree and 7-Eleven, and earlier this year secured a major deal with one of the world’s biggest food distributors, FoodBuy. CEO Josh Tetrick has been featured in countless articles, interviews and television shows as a thought-leader of the better food movement, and spoken onstage at leading food innovation and sustainability conferences.
And Hampton Creek appears to only be getting started.They have been hinting for months at the much-anticipated release of their egg-free scramble product, Just Scramble, which, if comparable in taste and texture to traditional scrambled eggs, could revolutionize this breakfast food and pose major competition to egg producers everywhere.
For now, we will just have to wait and see – but Hampton Creek stands as an incredible testimony to the potential of animal-free foods to positively influence the price market and food system.
Founded in 2004, New Harvest is a non-profit organization dedicated to promoting and developing cultured meat technology. The organization and its executive director, Isha Datar, have also been instrumental in creating and launching different animal-free food startups, including Muufri and Clara Foods. They are also co-organizing the world’s first cultured meat symposium which will be held in Maastricht October 18th-20th.
Recognizing the need for an incubator to foster independent biotech research, IndieBio was launched in 2014 to accelerate important synthetic biotech innovations. Based in San Francisco and Europe, IndieBio provides generous seed funding, scientific advisement, and expert mentorship to promising synthetic biology startups and research teams.
PLANT-BASED MEATS: GARDEIN & BEYOND MEAT
There are many brands of plant-based meat products on the market, but unfortunately, few are up to par in matching traditional meat’s overall taste and texture. Gardein andBeyond Meat, however, are two notable exceptions. Using proprietary ingredients and/or technology, Gardein and Beyond Meat have each produced impressive plant-based chicken and beef products, which are widely available for retail purchase.
Garden’s products are so good that several restaurant chains,like Yardhouse, have incorporated them into their main menu. Hopefully the influence of these company’s products will grow as more people try them and see that meat from plants can be as satisfying as the conventional kind.