Future Meat Hits $900 Million Valuation For Fake Meat

Future Meat, an Israeli cultured meat startup, has completed a new fund raise bringing in a total of $347 million. The new funding gives Future Meat a $900 million valuation, 50 percent more than the $600 million that was previously expected.
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Whether meat or dairy, fake animal based food is great for the environment. All the millions of cows and chickens around the world used for meat and dairy and eggs leave behind waste that harms the environment. Then there is all of the energy consumed in raising the animals and the problems with animal cruelty for how they are treated.

Fake food, or artificially produced alternatives to animal products which are as good as the real thing, is nothing new for Startup Nation. Israel has several firms offering artificial meat through the wonders of 3D printing. Redefine Meat is one such startup.

Founded in 2018, Future Meat Technologies is a Food-Tech company which boasts that it advances a distributive manufacturing platform for the cost-efficient, non-GMO production of meat directly from animal cells, without the need to raise or harvest animals. Future Meat Technologies focuses on developing a new generation of manufacturing technology that enables the cost-efficient production of fat and muscle cells, the core building blocks of meat. The technology is exclusively licensed from the Hebrew University of Jerusalem and is based on the findings of Prof. Yaakov Nahmias.
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There is a growing worldwide concern for sustainable food production for future generations. With the population growing, and the demand for food rising, we are seeing more voices speak up for the need to improve and innovate food production. https://t.co/pfAoNNfQJ6

— FutureMeat (@FutureMeat1) December 8, 2021

This past July, Nestlé, the international food conglomerate, entered into a deal with Future Meat. Nestlé Research in Lausanne in Switzerland will work with the techies from Future Meat on the company’s cultured-meat designs that do not sacrifice on taste or texture.

At the time Nestlé Institute of Material Sciences head Reinhard Behringer said, “For many years we have been investing in our protein expertise and the development of proprietary technologies for plant-based meat alternatives, allowing us to continuously expand our wide range of tasty and nutritious products with a lower environmental impact. To complement these efforts, we’re also exploring technologies that could lead to animal-friendly alternatives that are nutritious, sustainable, and close to meat in terms of taste, flavor, and texture.”