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Daily news and analysis about the food tech revolution

Foodtech

Meat-Tech Says it has 3D Printed Cultured Beef Fat Structure

Meat-Tech, a publicly traded (TASE: MEAT) Israel-based cultured meat company, announced today that for the first time it successfully 3D-printed a cultured beef fat structure composed of bovine fat cells and bio ink.

The bovine fat cells and bio ink were created from stem cells in Meat-Tech’s labs. Meat-Tech says its edible bio ink helps “create an accurate, digitally-printed structure by supporting 3D printed cells.” The edible structure Meat-Tech announced today reached a height of 10 mm, which is larger than previous versions of 3D-printed meat the company has produced.

Meat-Tech’s milestone comes on the heels of news earlier this month that the company had closed a $7 million round of funding and had started the process of filing for an IPO in the U.S.

The 3D-printed cultured meat space has certainly heated up in the past few months. Fellow Israeli company SavorEats announced just today that it had raised $13 million by going public on Israel’s stock exchange (where Meat-Tech is also traded). And at our Smart Kitchen Summit in October, Spanish startup NovaMeat revealed that it has been 3D-printing hybrid cell-and plant-based meats.

There is still some debate around the efficacy of cultured meat as a whole. Pat Brown, CEO of Impossible Foods thinks that mass market cultured meat never going to happen. But that is not stopping the startups looking to prove the un-cultured wrong. Future Meat is looking to bring costs down by using fibroblast cells as its starter cells. Super Meat launched a restaurant that serves its cell-based chicken meat. And Eat Just, which is also developing cell-based meats, expects it will take 15 years before cultured meat to reach the “Coca-Cola phase” of ubiquity.

There is still a lot to happen for cultured meat to move from the lab to our dining tables including technology, scaling and even governmental regulation. But announcements like the one from Meat-Tech today show that slaughter-free meat is getting closer to reality.

Change Foods Raises $875,000 for Its Precision Fermentation Cheese

Alternative protein company Change Foods has raised $875,000 in an oversubscribed pre-seed round of funding, surpassing its initial target of $600,000. Green Queen Media was first to break the news. Participating in the round were Twitter’s Asia-Pacific VP Maya Hari, abillionveg founder Vikas Garg, game developer Tom Crago, and existing investors Newstead and Klar. 

Change Foods plans to use the funds to scale up its precision fermentation technology, which the company is using to develop an initial prototype of an animal-free cheese it says will look, taste, and cook like dairy-based cheese.

Most alt-cheese products currently available still fall well below the bar in terms of replicating the real thing in terms of taste, texture, and functionality. That’s largely because those products don’t contain the casein compound, which is found in cow’s milk and is an essential ingredient of cheese. To get that compound and others, Change Foods genetically modifies microorganisms and ferments them with sugar in a process known as precision fermentation. 

Speaking to Green Queen, Change Foods founder David Bucca said better precision fermentation technology could lead to a less vulnerable dairy supply chain, since products can be made locally, have a longer shelf life, and don’t require cold chain infrastructure to transport. 

Fermentation has been called “the next pillar” of alternative protein alongside plant-based and cell-based proteins. Precision fermentation is one method within that larger fermentation category, and is also used by companies like Perfect Day and Impossible Foods. 

To start, Change Foods is developing mozzarella and cheddar cheeses, though it plans to branch out into other dairy products in the future. The plan is to sell products via B2C channels by 2023. 

In the meantime, Change Foods will also use some of the pre-seed funding to expand its core team. It also has ambitions to raise a $4 million seed round in 2021.

Shiok Meats Unveils Prototype for Cell-Based Lobster

At a recent exclusive tasting event, Singapore-based Shiok Meats unveiled a prototype for cell-based lobster, according to FoodNavigator-Asia, who attended the event. The prototype was unveiled at the event as part of two dishes, a lobster gazpacho and lobster terrine.

Shiok said the lobster is cultivated with the same technology the company uses it make its cell-based shrimp. Shiok takes a sample of lobster cells, which are then grown in a bioreactor and harvested several weeks later. Right now, it takes between four and six weeks for Shiok to produce its cell-based shrimp; the company says the lobster takes a couple weeks longer than that. It is also more expensive to produce, though the company is looking to bring the cost down to $50/kg at some point in the future.

Neither the shrimp nor the lobster are available for sale to consumers right now. The company plans to have its Shiok Shrimp product commercially available by 2022. A manufacturing plant in Singapore is slated to be operational at that time, too. Shiok raised a $12.6 million Series A round in September of this year, part of which will go towards building out the production facility. FoodNavigator reported that once that plant is up and running, Shiok will be able to get regulatory approval to sell its products, which it will initially do in restaurants and other B2B settings.

No cell-based meat or seafood is currently available for commercial sale, though plenty of companies are moving towards that future. The list includes BlueNalu, a company that also makes cell-based seafoods and is currently expanding its production facility, which the company plans to open in the next five years. And plenty of investment is currently happening in the cell-based meat sector, with Mosa Meat, Integriculture, Meat-Tech 3D, and others all raising funding in the last six months.

However, being able to sell these products to mainstream consumers and at scale will be a much longer process, one that could take up to 15 years, by some accounts. Costs must first come down, and companies must get regulatory approval before they can even sell their products to restaurants.

For its part, Shiok will keep innovating on various cell-based seafoods in the meantime. In addition to shrimp and lobster, the company plans to introduce a cell-based crap prototype in a few months. 

Rise Gardens Launches a Countertop Version of Its At-Home Smart Growing System

Rise Gardens is best known for its indoor smart farms that are geared towards the average consumer and roughly the size of your average bookshelf. But those living in small spaces may not be able to easily accommodate another piece of furniture, and with that in mind, Rise released a countertop version of its farm this week. According to a LinkedIn post from the company, the device, dubbed The Personal Rise Garden, can grow “8+ plants at any given time” that can be harvested in “as little as 25 days.”

The Personal device is essentially a smaller version of Rise’s flagship product, a multi-shelf smart garden that uses nutrient-enriched water and a “recipe” of LED lighting to hydroponically grow leafy greens and herbs. An accompanying smartphone app does the bulk of the work in terms of calculating the temperature of the garden, determining nutrition and pH levels, and telling the user when it’s time to water the plants. Users can purchase a subscription service that automatically mails growing supplies on a regular basis. They can also use their own plant seeds if they prefer not to be locked into a subscription. 

Speaking to The Spoon earlier this year, Rise Gardens’ Head of Product and Strategy, Diego Blondet, said he believed automated indoor farming would make its way into most kitchen designs in the future. But we’re still years away from having a smart farm built into the cabinetry like a microwave, and in the meantime, many would-be users live in small apartments that can’t accommodate farms the size of furniture.

Hence Rise’s move to release a countertop version of its smart garden. The new device clocks in at 18 x 11 x 16 inches and weights 20 pounds. According to a press release sent to The Spoon, it can grow four large plants (tomatoes, peppers, kale, etc.), eight medium-sized plants (herbs), or 12 small plants (chives, lavender). Cost-wise, the farm will run you $279, which is on par with other countertop growing devices, including those from Aspara ($259) and AVA’s Byte Smart Garden ($349).

Notably, Rise received an investment from the Amazon Alexa Fund last month to “fuel new products, accessories, and further R+D.” At the time of the announcement, Rise CEO and founder Hank Adams hinted at an Alexa integration for his company’s devices, which means voice tech might be coming to smart farms soon, with Rise leading the way. The company also recently expanded distribution to Canada, according to a Rise spokesperson.

Offering a smaller version of its standard product could also connect Rise Gardens to a potentially different audience, which is those who are new to the at-home smart farming concept and may not want to commit $500 or more to learning about it. From the looks of it, the Personal device won’t feed an entire family, but could be sufficient for one- and two-person households. I’ll let you know as soon as I’ve purchased mine.

Beyond Meat Launches Two New Versions of its Plant-Based Burger

Beyond Meat announced today two new iterations of its plant-based burger, with one version offering a more “meaty” experience and the other being a more nutritious version of it burger, according to the press release.

The new patties don’t have their own dedicated brand names, and in the press announcement are just described by their characteristics. One of the new patties, the juicier/meatier one, will have 35 percent less saturated fat than 80/20 beef. The other new burger, which is being billed as the Beyond’s most nutritious patty yet, will have 55 percent less saturated fat than 80/20 beef. Both new burgers will launch in “early 2021.”

Beyond hinted that this news was coming during its earnings report last week. On that call, Beyond CEO, Ethan Brown, said that its “Beyond Burger 3.0” would make the current version of Beyond “obsolete.”

As a quick aside, this use of “obsolete” is interesting. A little more than a year ago I wrote that as companies like Beyond and Impossible Foods continue to tweak their recipes, food was becoming more like software. From that piece:

The new version of Beyond Meat (and the sister product, Beyond Beef ground) is so much better than the first version. At least for meat eaters and flexitarians who were looking for something like meat, but less ethically and environmentally complicated. As Beyond and Impossible spend more on research and development, they will uncover new ingredients, new combinations and new manufacturing techniques to make their products even better and tastier.

The same can’t be said for traditional animal meat. Sure, there will be varying degrees of quality, but beef is going to always taste and feel like beef, chicken like chicken and pork like pork. The cow (or pig or chicken) is not going to become a different animal.

In other words, this new Beyond Burger 3.0 will one day too, become obsolete. And, there are chances that Beyond will develop the “New Coke” of burgers that people may not like as much. Something to keep an eye on, anyway.

Beyond has been on a product tear this year, debuting plant-based sausage patties, sausage links and meatballs. Oh, and it also helped McDonald’s create its new McPlant sandwich, though the exact details of that relationship remain cloudy.

The timing is certainly right for all these moves. Sales of plant-based meats are on the rise, and were pushed even higher thanks to the pandemic. As a result, both Beyond and Impossible have been in a bit of a back and forth throughout the year, releasing new products, launching D2C channels, vastly expanding at retail and growing internationally.

Given all the back-and-forth, will Impossible announce new iterations to its burgers? The year isn’t over yet…

ReFed Launches a $10M Campaign to Reduce Food Waste, Announces New Insights Engine

ReFed today made two big announcements around its continued fight against food loss and waste. The U.S.-based nonprofit has launched a $10 million fundraising campaign to support projects and initiatives that reduce waste in the supply chain. Additionally, ReFed will release an online hub for food waste data and insights next year, according to a press release sent to The Spoon.

The campaign is meant to support initiatives across the entire food supply chain that help to reduce food loss and waste. Crown Family Philanthropies, the Fink Family Foundation, The Kroger Co. Zero Hunger | Zero Waste Foundation, the Posner Foundation of Pittsburgh, and Wiancko Charitable Foundation are already involved and have helped to raise $3 million so far. The Robert W. Wilson Charitable Trust has made a matching grant.

Additionally, the campaign is part of an ongoing effort to aid in the goal of the United Nations, the USDA, and the U.S. EPA to reduce food waste by 50 percent by 2030. As we discussed in a recent Spoon Plus report on food waste innovation, many companies and solutions exist in the space, but a great many more are needed in order to “make food waste less possible” for producers, retailers, and consumers alike.

Also supporting the 2030 goal is ReFed’s forthcoming Insights Engine, an online hub for both data and insights around the global food waste problem. Some features will include in-depth analyses on existing food waste solutions, a directory of these existing solutions and companies, a calculator that shows food waste’s impact on both the environment and food insecurity, and financial analysis that will help direct the private and philanthropic capital needed to fund new solutions.

Alongside the Insights Engine, ReFed will release its Roadmap to 2030, which the organization says will serve as its guide for the next decade around the actions it and other players in the food system take to strengthen the fight against food waste.

The U.S. 2030 Food Loss and Waste Reduction Goal was launched back in 2015 by the USDA and the EPA as a companion to the UN’s Target 12.3. Over the five years since, we have seen the number of companies working to fight food waste grow, particularly around waste at consumer-facing levels (grocery, household, etc.). Even so, 40 percent of the world’s food continues to be wasted, resulting in 3.3 billion tons of CO2 equivalent of greenhouse gases and economic losses of about $750 billion annually.

ReFed said today the $10 million campaign will help make a significant reduction in the amount of food being wasted each year. Meanwhile, Insights Engine is expected to be released in early 2021.

PepsiCo Is Taking Applications for Its Fifth Annual Greenhouse Accelerator Program

PepsiCo is now taking applications for the fifth installment of its Greenhouse Accelerator Program, which looks for young startups reinventing in the food and beverage industry. One major focus for this year’s cohort will be on food innovations and technologies that “improve the aging process through wellness and health management,” according to a press release sent to The Spoon. 

The program selects 10 companies to participate in the six-month-long program. Each startup gets a $20,000 grant and the opportunity to work with mentors, who will advise on product and brand development, supply chain management, customer acquisition, and other areas of running a food business. One company will be rewarded a $100,000 grant at the end of the program. 

Companies worldwide are eligible for the program. They must have a product or service currently available in the market, and have more than $1 million.

This year, PepsiCo’s program is looking for companies addressing issues around health, wellness, and aging. According to the Greenhouse Accelerator website, some focus areas include products that assist with tracking and managing wellness, functional ingredients, wearables that promote health awareness, and other innovations that encourage healthy diets and lifestyles.

The focus makes sense, given the ongoing global health crisis that has disrupted the way people both shop and eat for food. Snacking may be on the rise, but so too is a need for healthier food choices. Making health and wellness more accessible is in turn becoming a priority for many companies in the food industry.

PepsiCo will select the 10 companies for this cohort in January 2021. The application process is open until December 9.

Correction: An earlier version of this post stated that the Greenhouse Accelerator Program was only open to companies in the U.S. and Canada.

Thrive Containers Officially Launches Its Controlled Environment Farming System

St. Petersburg, Florida-based Thrive Containers officially launched operations this week for its controlled-environment farming technology, a hardware-software system for growing produce out of shipping containers. The company’s first model, dubbed the Ohio Farm Container Model, is built for growing leafy greens, according to a press release sent to The Spoon. 

Like other companies in the indoor ag space, Thrive builds its farms inside 40-foot-long shipping containers and grows plants vertically. Thrive uses the Flood and Drain hydroponic growing method for plants, which is exactly as it sounds. Plant roots are periodically “flooded” with nutrient-enriched water, which saturates the growth medium in which the plants sit. The nutrient solution is then drained, and the process is repeated, usually multiple times a day. 

Artemis’ (née Agrylist) provides the software to control those water cycles as well as the light “recipes” for the plants. Via a smartphone interface, growers can create planting schedules, control the climate inside the containers, track crop health, and detect food-safety issues.

Thrive is owned by Brick Street Farms, a company that recently partnered with Publix brand Greenwise to bring its container farms to grocery stores in Florida. Thrive hasn’t yet said if it plans to follow in its parent company’s steps and focus on grocery. Other potential use cases include bringing farms to schools, as Freight Farms has done, and locating them at food distribution centers, as Square Roots and Gordon Food Service have.

Thrive’s farms can currently grow a variety of lettuces and yield between about 5,000 and 12,000 pounds of greens annually, depending on the crop. Pricing for the Ohio starts at $127,500. For an additional cost, growers can add extra equipment like containers for cold storage and packing. Future models, including those designed to grow micro greens and cannabis, are listed on the company’s website, though specific release dates are yet to be revealed.

Beyond Q3 Earnings: The Company ‘Co-Created’ the McPlant, Will Launch Version 3.0 of Its Burger

Despite disappointing Q3 earnings that saw stocks slide yesterday, plant-based protein heavyweight Beyond made a number of noteworthy announcements on its investor call, including a new iteration of the Beyond Burger, expanded distribution, and involvement with McDonald’s recently announced McPlant product line. 

Beyond posted earnings below analysts’ expectations, reporting $94.4 million in revenues versus the expected $132.8 million. The company attributed slower sales in retail and foodservice brought on at least in part by the pandemic. However, Beyond CEO Ethan Brown said on the call that it was important “not to interpret this near-term pandemic induced drop in activity as a weakening in our long-term value proposition in this critically important space.” 

To that end Beyond made a few announcements on the call around forthcoming products and distribution channels. The biggest of these — or at least the one that grabbed the most headlines — is the company’s involvement with McDonald’s new line of plant-based meat products. Mickey D’s did not mention Beyond in its announcement yesterday. However, when asked about McPlant on its earnings call, Beyond’s Brown said, “Our relationship with McDonald’s is good.” After further confusion, Beyond made the following statement today: 

“Beyond Meat and McDonald’s co-created the plant-based patty which will be available as part of their McPlant platform.”

Why McDonald’s left Beyond out of its initial announcement is unclear. Also unclear is whether Beyond will be McDonald’s supplier for plant-based products going forward.

Less mysterious are Beyond’s plans for retail distribution. On this week’s call, the company announced the Beyond Burger will be available at 7,000 CVS locations in the U.S. in 2021. Beyond Meatballs, a newer entrant to the product portfolio, will be available at 5,000 CVS stores next year. The company also just announced a nationwide partnership with Pizza Hut and, overseas, has successfully trialed products at KFC locations in China. Q3 also saw the launch of Beyond’s direct-to-consumer e-commerce site, following a similar move by the company’s chief rival, Impossible.

Finally, Brown said his company will launch “Beyond Burger 3.0” (he did not provide a time frame) and that Beyond wants to make the current version of its burger “obsolete.” 

None of this was enough to keep Beyond’s stocks from dropping 8 percent after market close yesterday, though Brown again emphasized the long-term value of his company and mentioned the global opportunity for plant-based meats.

That opportunity is certainly huge. Recent numbers put alternative protein investment so far for 2020 well above $1 billion, with plant-based proteins grabbing the bulk of that sum. Part of this can be attributed to the pandemic. But as FAIRR pointed out when it reported the $1-billion-plus investment figure, the pandemic was just “the straw on the camel’s back.” Our reliance on traditional animal proteins was under scrutiny well before COVID-19, which suggests long-term demand for plant-based proteins even after the pandemic is under control.

Record case numbers suggest that day won’t arrive for a while. In the meantime, Beyond will need to boost its performance across both retail and food service in the coming months to keep a competitive edge in a very crowded plant-based meat market.

ADIO Invests $41M to Improve Farming on Land, at Sea, and in Space

The Abu Dhabi Investment Office (ADIO) announced today it will invest AED 152 million (~$41 million USD) across three ag tech companies to develop new ag tech innovations on land, at sea, and in space. According to a press release sent to The Spoon, ADIO has partnered with U.S.-based Nanoracks, India-based FreshToHome, and UAE-based Pure Harvest for the initiatives. 

ADIO said in today’s press release that the new partnerships will promote more innovation in ag tech specifically as it relates to food security challenges. One major issue highlighted by the COVID-19 pandemic is the fragility of the global food system. In response, various countries, including Singapore, China, and those in the European Union, are fostering innovation at the government level in an effort to improve local food production, build more traceability into the supply chain, and establish more trust between consumers and food producers.

In the United Arab Emirates, one regionally specific challenge is growing more food in a desert climate, in which the ag industry deals with minimal water supply, non-arable land, and climate change issues like drought and rising temperatures. ADIO’s investments are in companies that can both assist in solving these regional challenges and address the issue of food security on a global scale.

Hence, space farming. Nanoracks, one of ADIO’s three new partners, uses the International Space Station and is building the first-ever space research program for ag tech. Its StarLab Space Farming Center in Abu Dhabi will research facility focused on food production both in space and in “equally extreme climates on Earth.” (Spoon readers will recognize Nanoracks as the company that made the Zero G oven, capable of baking cookies in space.)

ADIO’s FreshToHome partnership, meanwhile, will expand the latter’s operational and processing capabilities across land and sea in the UAE. FreshToHome operates an e-commerce platform for fresh produce and controls every point along the supply chain. ADIO said in today’s release that the partnership will also focus on innovations for fish farming and cold chain technology.

Finally, Pure Harvest will use the new partnership to advance its technology and processes for produce grown in controlled environments. That includes more artificial intelligence, robotics and automation, and machines optimized for desert temperatures. The company will also advance work on its commercial-scale algae bioreactor facility to grow Omega-3 fatty acids.

The new partnerships are part of ADIO’s AgTech Incentive Programme, which the Abu Dhabi Government’s Ghadan 21 Accelerator Programme established in 2019. Previous investments from the AgTech Incentive Programme include the $100 million (USD) investment ADIO made in April across four companies: AeroFarms, Madar Farms, Responsive Drip Irrigation, and RNZ.

Food Waste Friday: Face Shields Made From Excess Food, Cooking Tips That Reduce Waste

As we often discuss at The Spoon, food waste remains a major problem worldwide and is getting bigger each year. The upside, though, is that nowadays, chefs, non-profits, tech companies, consumers, artists, and many more are constantly on the hunt for ways to stop it.

And while much of this week’s headlines were taken up with election news and pandemic updates, there were multiple noteworthy pieces of news around food waste innovation. I’ve rounded a few of them up here to give an idea of the creative lengths people will go to in order to curb the world’s massive food waste problem.

First up: face shields made from food scraps (h/t Waste 360). It was only a matter of time before someone came up with an environmentally friendly face mask for the COVID-19 era. London biotech designer Alice Potts has created 20 bioplastic face shields from a combination of food waste and flowers collected around London. The idea was to create a biodegradable face shield made from sustainable materials, rather than single-use plastics.

Architecture and design magazine Dezeen has photos of the face shields, which use food elements for the material and are dyed with walnut husk, beetroot, purple iris, and other natural elements. The color of the shield depends on the food and flowers from which it was made.

Potts’ masks, which she has dubbed Dance Biodegradable Personal Protective Equipment (DBPPE) Post Covid Facemasks, will be on show at the NGV Triennial at the National Gallery of Victoria in Melbourne. Post-show, the face shield design and bioplastic formula will be available as an open-source design.

Meanwhile, in the U.S., four professional chefs are joining forces next week to teach consumers kitchen techniques that can help reduce food waste in the home, according to the Adirondack Almanac.

The ReCook Cafe, which previously took place in person, will be held virtually this coming Tuesday, Nov. 10. It’s a mix of live and pre-recorded programming that features four chefs sharing tips and techniques to help home cooks get more out of their food items, reduce food waste, save money, and hopefully get a tasty meal out of the deal. 

In the U.S., the bulk of food waste happens in our own homes. Our recent Spoon Plus report on food waste outlined some of the companies and tech tools currently available to help consumers fight their own food waste habits. An online workshop that could help folks do that while improving their cooking skills seems like another logical addition to the list.

Best part: it’s free. Register here.

Speaking of food waste at the consumer level: a new study suggests FOMO causes food waste among Gen Z. 

Cook Clever, an EIT Food-funded project, surveyed 18- to 25-year olds and found that peer pressure to be “adventurous” in their food choices deters them from meal planning and eating leftovers. According to the study, this generation wants “new and exciting meals and are very opposed to suggestions of being more resourceful with leftovers.”

The study goes on to say that traditional approaches to food waste (see cooking class) don’t appeal to Gen Z. Dr. Natalie Masento, a lead researcher for the project, said we need more “specialized” efforts specifically geared towards the Gen Z age group will be more effective in fighting food waste.

Food Navigator has more thoughts from Dr. Masento, which are worth reading in full.

 

SuperMeat Has Its Own Restaurant Dedicated to Cell-Based Chicken

Restaurants are often an important stop for cell-based protein companies on the road to progress and eventual ubiquitousness, since they’re an obvious testing ground for prototypes. But as Fast Company pointed out today, Israel-based alt-protein company SuperMeat took that idea a step further and opened an entire restaurant dedicated to testing cell-based chicken products. 

Appropriately, the restaurant is just called The Chicken. Its website describes the establishment as “an innovative, sustainable restaurant experience” and “the world’s first test kitchen serving a menu of dishes developed from cultured chicken grown directly from chicken cells, all under the same roof.”

SuperMeat has been developing its lab-grown chicken since 2015, when the company began. Like other companies creating cell-based meat, SuperMeat takes cells from the animal — the chicken, in this case — and grows them in what it calls a “meat fermenter” (aka a bioreactor) to become the muscle, fat, and other tissues that make up meat. Once harvested, the meat can be prepared like the real thing.

Hence the restaurant, which is located in Tel Aviv. The menu is chicken-centric, with its signature dish being a cultured chicken burger. Ido Savir, SuperMeat’s CEO, told Fast Company that “Feedback from multiple tasting panels was consistent that it was indistinguishable from conventionally manufactured chicken, and simply a great-tasting chicken burger.”   

That feedback from consumers is important in the evolution of a cell-based meat product. To that end, The Chicken does not charge customers for meals. Instead, they are asked to provide feedback on the dishes. Presumably, a person has to have at least some interest and excitement around plant-based meat, since prospective diners must fill out an application that asks the reason for the visit. 

Getting the general public involved in the testing process for lab-grown meat is an important part of gaging how the average person might react to the taste, texture, smell, and look of these products. Along those lines, public tastings abound these days, including Mission Barns’ recent curbside taste test for its “bacon” and Eat Just’s culinary studio the company opened in Shanghai, China. For the extra-adventurous, there’s always kangaroo, which Australian company Vow showed off at a recent “culinary demonstration.”

Dedicated restaurants might be the next step for these companies, and SuperMeat may be opening more than one in the future. On The Chicken’s website, the company notes that the Tel Aviv location is its “first test kitchen,” which suggests more versions of this concept are on the way.