UPSIDE Foods

One of our most commonly asked questions is “when will you be in stores?” and as much as we want to be there now, there’s a lot of work that still needs to be done. Let’s break it down: The first chapter of work was proof of concept. Could it actually be done? Could we replicate meat that would not just be great tasting, but also get necessary approvals to sell? As many of you know, we finally accomplished that in June 2023! So now we move on to the next big job - scaling. Scaling, in our case means increasing output to where we can begin selling in multiple venues across the country. But why is this so hard? If we were a conventional food company, our goal would be similar to every other small business - stair step progress and slowly increase output. Traditional companies can tap into existing production facilities and use up the “leftover” space available. For example, if a company needs 80lbs of chicken nuggets but a production run is most efficient at 100lbs, we could buy that extra 20lbs of space. With cultivated meat however, there are 0 production lines currently running. That means we can’t stair step our process - we have to go from floor 1 to the penthouse right out the gate while building the production facility. Once we achieve that it will still be just a drop in the meat bucket. Wanna hear more? Hit that like button, if we see over 500, we’ll do another post about scaling! Or check out our blog "The Winding Road From Sale to Commercial Scale" Link in bio. #CultivatedMeat #FoodInnovation #FutureofFood #UPSIDEFoods

🎙️ Our CEO, Dr. Uma Valeti, joined Rich Roll Podcast to discuss the role cultivated meat can play in creating a better future of food and the work we're doing at UPSIDE Foods to make that a reality. And, for the first time in 17 years, vegan Rich Roll tried chicken - yes, our cultivated chicken. (Spoiler alert 🚨: His review? It tastes like chicken.) Whether you’re a meat eater, a conflicted carnivore, a vegan, or simply curious about food innovation, this conversation is a must-listen. #CultivatedMeat #UPSIDEFoods #FoodInnovation https://lnkd.in/gdn_4WvW

From ancient grains to modern meals, agriculture has revolutionized food. UPSIDE continues that tradition with chicken 👇 🌽 Corn: Once a wild grass with sparse kernels, now it's the star of every cookout 🥗 Cucumbers: Initially spiky and bitter, today they're the cool crunch in your salad 🍍 Pineapples: Once small and tough, now sweet and smoothie-ready Just as centuries of agricultural innovation and genetic engineering have transformed these staples into the delicious versions we savor today, we’re reimagining the future of chicken. Curious about how your favorite foods came to be? Dive into the fascinating journey of culinary progress on our blog, "The Surprising History Behind Some Of Our Now-Favorite Foods." Discover more through the link in bio! #FoodInnovation #FoodScience #cultivatedmeat

On Thursday, June 27th we hosted our Freedom of Food event in Miami. As of today, July 1st, it is illegal to cultivate, transport, or serve cultivated meat in the state of Florida. Outside the event last week, our CEO Uma Valeti, MD snapped a selfie in front of a digital advertising truck attempting to dissuade our supporters from trying cultivated meat. We love that he can simply smile and take it in. After all, they say, ”Those who aren't criticized, may not be doing much.” As for their arguments, here is our response: 🐔 Using cells capable of making perfect copies of themselves means we can use a single cell sample from a single chicken for YEARS - and save thousands of animal lives in the process. 🍺 Our cultivators are a type of bioreactor, which is simply a tank where a biological process takes place. Beer and vinegar are two common foods made in bioreactors. ✨Our process is inherently clean, minimizing the chance of pathogens in the process and no need for antibiotics. Conventional can’t say the same. 😋 We’re hardly making “mystery meat” - our USDA-approved chicken is made almost entirely from real chicken cells, plus a couple common food ingredients to help the cells connect! We considered our event a great success, but it is still just a drop of bucket in the world of meat consumption. It seems as though some people who are terrified that this drop will turn into a wave. That's fine--it must mean we are doing something right. There is still a long road ahead of us, but these nights, these events, are wins in our book. #UPSIDEFoods #CultivatedMeat #Innovationnotregulation

📣It’s going to be a party! 📣 🌴 215 NW 24th St., Miami, FL 🗓 June 27, 2024 ⏰ 6:30 PM This first-come, first-served pop-up will be the ONLY chance Floridians may ever have to taste - for free! - #cultivatedmeat, as Florida’s [clucked up] ban begins July 1. Don’t miss this chance to be part of history. Terms & Conditions apply. See link in bio for details.

We’re striving to create a world where we can have our chicken and eat it, too. Recently, our CEO, Uma Valeti, MD was invited to the stage at TED Countdown to emphasize how we're working towards this vision, and how cultivated meat – meat grown directly from animal cells – can play a pivotal role in addressing many of the pressing global challenges we face today. You can watch the full TED talk here https://brnw.ch/21wKRZh #TEDTalks #TedCountdown #UPSIDEFoods #FoodInnovation

Before Florida’s ban on #cultivatedmeat takes effect July 1, we’re giving Floridians a first - and last - chance to taste cultivated meat in Florida. 🗓️ SAVE THE DATE: June 27, 2024 at 6:30 p.m. 📍 Miami, FL (stay tuned for the address!) 🍽️ First-come, first-served - limited quantities available. It’ll be an evening to remember 🤤🍗 Terms & conditions apply. See https://lnkd.in/gv-HkmtM for details.

We had a fabulous and incredibly hot evening in Las Vegas with Industry Only LA. We made some friends, shared some knowledge and best of all tasted @shirleychung's delectable buffalo chicken bao buns and cold sesame noodles with UPSIDE chicken. #UPSIDEFoods #CultivatedMeat #Industryonlyla

Land appreciation post! We are so lucky to have such a variety our bountiful resources, we hope UPSIDE and cultivated chicken can help keep them protected. Did you know… 🌍 Agriculture takes up half of Earth’s usable land, and by 2050 we’re going to run out of space? This includes crops to feed those meat sources. 🐔 Each pound of conventional poultry requires 132 square feet of land to produce? 🌬️ For every pound of chicken cranked out, a whopping 22 pounds of greenhouse gases are spewed out? If now you’re intrigued, we’ve got an entire blog full of fun (and some not-so-fun) chicken statistics. https://lnkd.in/grEjqMfQ #UPSIDEFoods #Cultivatedmeat #landart

🌟 Presenting the world's #1 chicken—according to the birds and the trees! 🐔🌲 At UPSIDE Foods, our criteria go beyond taste to include the health of our planet and our feathered friends. Here’s why our chicken tops the charts: 🌱 Land Use: We’re all about giving Mother Nature her space. Our EPIC facility is currently designed to produce over 50,000 pounds of meat annually in a space that is 53,000 square feet. Conventional ag would require 68.5 acres for the same amount of chicken! 💨 Emissions: Our chicken struts its stuff without the heavy carbon footprint. Our EPIC facility runs on renewable energy. ❤️ Lives Saved: Every bite of UPSIDE chicken is a life spared. Tuck into the future of food with UPSIDE, where every meal is a win for taste, the planet, and animals. Link for sources on our linktree in bio! #UPSIDEFoods #cultivatedmeat #foodinnovation