Clever Carnivore

I've always been a skeptic of #CultivatedMeat, but if anyone can convince me it might be Kaitlin Grady and Clever Carnivore. Best part, they are located here in Chicago. Fun time at 1871. #foodTech #FutureofFood #SustainableProtein

🌟 Last week I got to do one of my favorite things: gab about all things #cultivatedmeat, Clever Carnivore, #sustainableprotein, & #futureoffood. 🚀 📍 Thank you to Billy Ndizeye & 1871 for inviting me to speak at a Founder Fireside 🔥 as part of the #FoodTech & #SupplyChain Summer Innovation Lab and to Nathan Cooper for the engaging interview. It was great to chat about trends informing the the food tech space and how emerging innovation & technology has shaped the future of food. 🌱 I'm bullish on alternative proteins as a scalable solution for addressing the externalities of industrial animal agriculture, including #climatechange, #zoonoticdisease, #pandemics, #foodsecurity, & #animalwelfare while sustainably providing clean protein to feed the growing global population (10 billion people by 2050❗). I look forward to continued conversation, collaboration, and innovation in the future of sustainable protein. 🌍

Amazing to hear about the latest technical advancements on behalf of leading cultivated meat and seafood companies in #Boston this week. On the path to achieving cost effective technical viability - at scale! - companies are making real progress, and if you’re interested in the space, check out Ever After Foods Umami Bioworks Clever Carnivore VITAL MEAT ProFuse Technology Jellatech and Next Rung Technology! Big thanks Hannah Poole for inviting Branch Venture Group to speak on the investor breakfast panel, and for all your hard work pulling this gathering together. And great to see you and catch-up Steven Gamo, M Eng Andrew D Ive Stu Strumwasser Francesco Lorenzetti Seeratt M. Tetsuro Yamazaki Mihir Pershad Laine Clark Andrew Donahue Soham Sanyal

I'm excited to be in #Boston this week representing Clever Carnivore at the 6th Industrializing Cultivated Meat & Seafood Summit. I'll be presenting about designing a scalable time and cost-efficient #cultivatedmeat 🥩 production process — and speaking on an Industry Leaders’ Panel Discussion: "The Promises & Challenges of Commercially Viable Cultivated Meat & Seafood," alongside Cameron G Copeland/UPSIDE Foods, Mihir Pershad/Umami Bioworks, and Olivia de Talancé/VITAL MEAT. 🚀 Learn more & register → https://lnkd.in/grqvyBgK

It was a pleasure to have Chicago Deputy Mayor Kenya K. Merritt, Project Manager Maranda R., World Business Chicago's CEO Phil Clement, VP of Innovation & Venture Nicole McCarthy, and Director of Life Sciences & Deep Tech Rebecca Motley at the Clever Carnivore HQ this week. We're grateful for the Mayor's and WBC's support of small business in #Chicago and for promoting growth, expansion, and innovation across the food manufacturing and sustainable #protein industries in #Illinois. 🚀

My job is so cool. Today, along with my World Business Chicago colleagues, CEO Phil Clement and VP, Innovation & Venture Nicole McCarthy, as well as City of Chicago Deputy Mayor Kenya K. Merritt and Project Manager Maranda R., I got to tour Clever Carnivore's lab testing facility in #chicago. This startup is taking off like a rocket, having developed a process to grow cultivated meat products from animal cells. We got to be among less than 500 people in the whole country to taste the pork meatballs and brats, and I would put them up against the "real" thing any day. When I think of the massive global issues being addressed by their work, like lessening the environmental impact of meat production and increasing food security, I'm even more impressed. #chicagofoodinnovation #chicagobiotech

Thank you to Senator Lakesia Collins and team for visiting our facility today for a tour and product tasting. We're grateful for Senator Collins' introduction and sponsorship of the Protein Innovation Commission Act, the first of its kind in the U.S., and for her support of the #alternativeprotein industry in #Illinois! 🌱 🍖 🚀

Thrilled to share! Prof. Shulamit Levenberg presented our research on cultivated meat at the International Society for Stem Cell Research conference. Her lecture in the "Harvesting Stem Cell Innovation" session showcased how academia & industry can collaborate for a more sustainable future of food. Big thanks to the session chairs: Neta Lavon (Aleph Farms) Malkiel Cohen (Wanda Fish) Christine Ling Li Trautmann (ETH Zürich) Michelle Hauser (Tel Aviv University) for the invitation and for fostering this dynamic session on the future of cultured meat! We also had the pleasure of hearing insightful talks from esteemed speakers and panelists including Shigeki Sugii (A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI)), Maria Gomes Fernandes, PhD (Meatable), Paul Burridge (Clever Carnivore/Northwestern University), Annisa Chand (Nature Food Springer Nature Group) and niraimathi govindasamy (BLUU Seafood). #ISSCR2024 #StemCellResearch #CultivatedMeat #Sustainability Faculty of Biomedical Engineering, Technion Technion - Israel Institute of Technology

Earlier this week, we introduced you to Kaitlin Grady from Clever Carnivore. Today, we'd like to share a little more about what Clever Carnivore does. Clever Carnivore meat isn’t an imitation. It isn’t just similar to farm-raised meat, it’s identical — cell for cell. Their product is beef, pork, or chicken, minus the considerable environmental impact of industrial agriculture and the potential for contamination with agricultural byproducts. Production begins with a tiny tissue sample from a cow, pig, or chicken. From there, Clever Carnivore meat is grown in a food production facility, similar to a brewery. As the cells grow, they are fed with carefully formulated combinations of perfectly pure nutrients, scientifically tailored to produce high quality, delicious meat. Learn more about Clever Carnivore's process and mission at https://hubs.ly/Q02BbpnV0

A dynamic panel discussion with a global focus is taking place on the stage Future Food-Tech and it is fantastic to hear how the FDA and FAO are facilitating the pathways to commercialise cultivated proteins. Moderating the discussion, Ann Begley, Partner, Wiley Rein LLP with: Stephanie Hice, PhD, Programme Lead, FDA Masami Takeuchi, Food Safety Officer, FAO Nicolas Morin-Forest, Co-Founder & CEO, GOURMEY Virginia Rangos, Co-Founder & CEO, Clever Carnivore