The future of sustainable meat production is taking shape as groundbreaking startup Fork and Good opens a pilot facility in Jersey City, thanks to a recent $22 million capital injection. Beginning with a specialization in cultivated ground pork, the company has ambitious plans to branch out into other varieties of meat.
Niya Gupta, co-founder and CEO of Fork and Good, expressed her excitement about the opening of the pilot facility, stating, “This development takes us a step closer to achieving our goal of creating delicious, accessible cultivated pork.” She added, “We decided to keep our progress under wraps until we had something tangible to offer, given the buzz around the industry.”
The innovative company is poised to provide a viable alternative in an increasingly uncertain pork industry, which has seen the rise of viral diseases like African swine fever, as well as concerns over dwindling resources and sustainability.
Fork and Good’s investors include a diverse array of firms and organizations, such as True Ventures, Leaps by Bayer, Collaborative Fund, Firstminute, Green Monday, and Starlight.
As Juergen Eckhardt, head of Leaps by Bayer, explained, “With the goal of sustainably feeding 10 billion people by 2050, it’s essential that we prioritize the development of alternative protein sources. These sources need to be nutritious, affordable at scale, and require a fraction of the resources currently used.” He went on to express his enthusiasm for Fork and Good’s progress in realizing this vision.
Setting itself apart from other companies in the space, Fork and Good has adopted a unique approach to cultivated meat production, focusing on muscle cells rather than stem cells. According to the company, this method is not only simpler but also more cost-effective. Utilizing a patented bioprocess and innovative bioreactors, Fork and Good aims to enhance yield and facilitate higher production density.
Adam D’Augelli from True Ventures remarked, “Attaining high yields at an affordable price point is a complex challenge, and Fork and Good is distinctly prepared for the task.” He noted that the Jersey City facility has the potential to generate six to 10 times more pork per square foot compared to traditional farming methods, all while using significantly less water and minimizing the impact on the local ecosystem.
With the opening of a pilot plant, Fork and Good’s pioneering approach to cultured meat production represents a promising step forward for the industry toward a more sustainable future. As the company continues to grow and expand into other meats, we can expect to see more aggressive developments in alternative protein sources.
