We are solving the growing need for nutritious and sustainable seafood By creating meat from animal cells - starting with Lobster.
Our mission is to create cell-cultured seafood that is nutritious, animal-friendly, sustainable, and provides an authentic experience to consumers worldwide.
John Pattison (CEO) and Ian Johnson (CSO) met in 2019 in San Francisco while working for other cellular agriculture companies. They had each come to the industry seeking a way to leverage technology to make a positive and lasting impact on the world’s food supply chain, environment, and human health. Their experiences in the Bay Area brought them together when they left the West Coast in early 2020 to start the first cell-cultured meat company in America's heartland, and the first company in the world focused on lobster.
Seafood is a decadent, delicious, and nutritious source of protein recommended by doctors and dietitians as part of a healthy diet. Yet, with the increasing acidification and warming of oceans and the growing world population, the planet needs better solutions for producing seafood. We need to get more protein to more consumers while protecting and preserving the environment for future generations of animals and people. We've dedicated our lives to building technology to do just that - produce high-quality animal products (starting with cell-cultured lobster!) using the actual cells of the animal.
Cell-cultured meat isn't science fiction; it's the evolution of the alternative-protein movement. Our technology leverages the established disciplines of cell culture, tissue engineering, and food science to create a modern food system capable of remarkable things. Our products will be made from the actual cells of an animal, indistinguishable in form and function from wild-caught.