Filling Your Plate with Cultivated Poultry Flavors
Consumer demand is on the rise for sustainably produced food, and at Blue Ridge Bantam, we know this demand has to be met with delicious food alternatives that are both environmentally friendly and enjoyable. Our mission is to produce alt-protein poultry products with the same great taste and texture as the meat you are used to enjoying during family dinners. To achieve this, our team merges cell-based technology with alternative plant proteins to produce hybrid poultry products without sacrificing flavor.
Fat gets a bad rap, and we’re here to change that.
Fat cells play an important role in the flavor and texture of meat, which is why we focus on producing cultivated fat cells that mimic the taste and texture of fat cells found in animal fat produced by traditional agricultural methods. We do this by collecting a sample of fat cells from an animal and placing them in a controlled environment called a bioreactor, where they are given everything they need to thrive and reproduce. The fat cells grown in the bioreactor have the same biological makeup as traditional fat cells. We integrate these cultivated fat cells with plant proteins to create a hybrid poultry product produced without harming an animal.
ABOUT THE FOUNDERS
Carson is a professional bioengineer with a passion for tackling global sustainability problems. He has dedicated more than a decade of his career to scaling operations and engineering for startup companies in the food, agricultural and renewable energy industries.
Khanh has 15 years of experience working in tissue engineering. He is well-renowned for his leading research and product development in the biomedical industry. Khanh has authored 30 peer-reviewed publications and currently holds four patents with one patent pending.