WHERE BIOTECH MEETS NUTRITION
At Blue Ridge Bantam, our mission is simple. We want to bring delicious cell-based poultry meat to your dinner table. We know our food culture is shifting rapidly as consumers demand more options for healthy, sustainably produced food, and we want to be a part of the change. We believe cell-based meat is an important part of improving the sustainability of our food ecosystem because it requires less energy and produces fewer greenhouse emissions than traditional animal agriculture. Our goal is to fuse biotechnology with agriculture to produce cell-based poultry meat that has the same great taste and texture as the meat you are used to enjoying during family dinners. Our journey starts with producing cell-based turkey meat, but we plan to expand into additional cell-based poultry offerings in the future.
Cell to Table
Cell-based meat is produced by collecting a sample of tissue and 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. Scaffolding is used to help the tissue and fat cells join together in a manner that produces the correct texture and flavor. The end product has the same biological makeup as traditional meat without the need to harm 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.