With our HQ based in Oxford, we have a team of 50 exceptional scientists working on innovative IP and cell engineering technology in-house, to deliver delicious meat but without the environmental cost to the planet and animals. We use novel technology created at the University of Oxford to grow real mince meat that’s free from slaughter or antibiotics. It’s high in protein, low in saturated fat and tastes fantastic in sausages, meatballs and burgers. With global demand for meat only set to grow, this is big news for animals, people and the planet.
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Oxford
2019
51-200 people
Series B Funding Round
