Enterprise IntroductionCellMEAT’s advancing technology is capable of sustainable protein production
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Heavy metals
and microplastics in oceans -
Greenhouse gases emission
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Unethical ways of raising
and slaughtering livestock -
Sustainable food options are low even in a worldwhere protein has high demand
CellMEAT strives to lead the cultivated meat industry by continuously developing the cutting-edge technologies
to solve the problems mentioned above
* What is cell-based protein?
It is a protein originating from livestock and aquatic products that presents original tastes and textures of traditional meats and seafoods
It is expected to reduce greenhouse gas emission and energy usage, and improve animal welfare, so its value is increasing as a promising future food technology
Three areas of R&D CellMEAT systemically works for all three R&D Areas (growth media, scaffolds, and cells), which is believed to maximize its achievements.
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Growth Medium Development
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Cell Line Development
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Scaffold Development
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CellMEAT is third company in the world to produce its own FBS-free cell culture medium which demonstrates its technology and competitiveness in the global market.
CellMEAT is third company in the world to produce its own FBS-free cell culture medium which demonstrates its technology and competitiveness in the global market.
*What is the FBS? FBS means Fetal Bovine Serum. Due to the unethical production process and high cost of the FBS, securing our own growth medium is the core technology for success in the cultivated meat industry
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Select fresh creatures carefully, extract cells and grow them safely.
It extracts and cultivates Dokdo shrimp cells living in the sea of Ulleung-Island in a clean area, and focuses on researching high-value seafood such as king crabs and lobsters.
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Test with various materials and make the best product.
In order to realize the taste, aroma, and texture similar to existing meat or seafood, we test with various ingredients and make the best products. With its technology that implements similar levels of shape and color in addition to taste, it succeeded in developing the world's first Dokdo shrimp prototype.