On September 6th at the inaugural Good Food Conference, six startups at the forefront of the plant-based and clean meat movement will pitch in front of leading venture capital firms, food industry titans, and global media.
The conference is sold out, but you can grab a front-row seat to this pitch session with our free livestream. In the meantime, let us introduce you to the entrepreneurs who are helping reinvent the food system.
The Abbot’s Butcher offers a versatile line of plant-based meats including everything from turkey burgers to Spanish chorizo. Recently graduated from Food-X, The Abbot’s Butcher focuses on abundance—enabling consumers to swap in plant-based proteins while still indulging in their favorite meals. As they put it, quality plant-based meats are “modern-day essentials that make plant-based cooking delicious and intuitive.” We are of one mind.
The Better Meat Co. takes a pragmatic B2B approach to reducing meat-consumption without even asking consumers to change their habits. Taking the James Beard Foundation’s Blended Burger Project to the next level, The Better Meat Co. will work with food service providers and meat companies to incorporate plant proteins into ground and processed meats of all kinds. Blended meats are an important impact opportunity—plus, who could resist such a witty logo?
Biocellion SPC is transforming laboratory experiments into virtual “multiscale living system models” in order to maximize R&D efficiency and minimize environmental and animal impact. At GFI, we’re particularly intrigued by how their computational modeling and simulation technology could help grow the clean meat industry by accelerating research and reducing costs.
Clean meat company Higher Steaks is working towards technology for “juicy, tender and delicious meat” sans the negative impact on human health, the earth, and animals. CEOs & Co-founders Benjamina Bollag and Stephanie Wallis have backgrounds in chemical engineering and pluripotent stem cell research, respectively. They’re taking an interdisciplinary approach to tackling the tech and design challenges of clean meat technology, and we dig it.
New Age Meats is currently marinating at IndieBio, where they are developing clean meat technology. Co-founders Andra Necula and Brian Spears have complementary backgrounds in science and engineering and are leveraging automation and data science for rapid R&D. We’re also excited about their interdisciplinary approach to creating meat without slaughter! (P.S. they met through our GFIdeas community for entrepreneurs. Is the other half of your dream team on the next GFIdeas call?)
Something Better Foods‘ decadent line of plant-based meats is the culinary oeuvre of founder Chef Chew. His Oakland restaurant, The Veg Hub, doubles as a test kitchen and focus group, providing him with continuous consumer feedback. We see this market validation as a tremendous asset as Chef Chew ramps up production and distribution in his mission to make delicious plant-based proteins affordable and accessible to everyone.