Slashing CO2

Founded: 2018

HQ: London, UK

GMO-free pork cultivated from cells.

Big Picture

Although pork has nearly half the carbon footprint per pound as beef, we eat twice as much. Pork is now the world’s most popular meat, accounting for 35% of global consumption. And it’s growing, driven up by Chinese demand, which accounts roughly half of all pork sales. Yet, industrial pork production is tied to infectious diseases like Swine Fever that killed as much as 40% of China’s pig population in 2019.

How it Works

Higher Steaks produces non- genetically modified bacon and pork belly from cultured cells, without losing the taste or texture of meat from animals. Using a novel approach involving induced pluripotent stem cell (iPSCs), they are able to efficiently convert minimally-invasive blood samples into full-fledged muscle, fat, and skin tissues without needing to genetically modify any of cell DNA. 

Unfair Advantage

The novelty of their approach is to succeed in using iPSCs without genetic modification. It allows more efficient cell differentiation, or the process of turning stem cells in muscle, fat, and skin tissue. This points toward a more scalable path to meat production, while preserving a quicker path to regulatory and consumer acceptance in key geographies, particularly in the European Union. 

80

% less CO2e

per pound of pork

BENJAMINA BOLLAG CEO & FOUNDER

Benjamina previously co-founded a B2B electronics company. She holds a Master’s of Chemical Engineering from Imperial College London.

JAMES CLARK CSO

Dr. Clark has over 25 years of biotech experience as a CEO and CTO. He holds over 74 patents and published over 30 peer-reviewed papers.

RUTH FARAM HEAD OF R&D

Dr. Faram has over 15 years of experience working with stem cells and post doctoral at Oxford focused on induced pluripotent stem cells and epigenetics.


Higher Steaks brings home the bacon, revealing lab-grown pork belly and bacon strips

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