Using cellular agriculture to make meat better.



The Future of Meat

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We've been getting meat in the same way for thousands of years. But as society has changed, this technology has gone through some growing pains. Giant factory farms built to meet rising demand pump greenhouse gases into our atmosphere, treat sentient animals as commodities, and are breeding grounds for antibiotic-resistant superbugs. This system satisfies our needs, but not our values.

Clean meat is different. By growing meat directly from cells, we cut out the most wasteful, inefficient, and inhumane part of the process: the animal.

The problem? Cost. 

At Kiran, our goal is to bring down costs and scale the production of clean meat. To do this, we're using cutting edge technology and insights from adjacent fields of biotech.

Our first step in this journey is to create a premium meat snack.


First Step: Premium Meat Snacks

Think about that juicy burger served at your favorite restaurant.

Now, think about the beef jerky sold at your local gas station.

Pretty different, right? One is juicy, tender, and delicious. The other is dry, tough, and overly-salted. They're both beef, but with meat snacks you sacrifice quality for convenience.

The root of this difference? Bacteria. Since you don't refrigerate meat snacks, you need dehydration, preservatives, or acidity to kill bacteria. However, this preservation severely reduces the quality of the meat.

This changes with cellular agriculture. Our technology will allow us to create bacteria-free meat, which means less preservation, leading to restaurant-quality meat. For the first time, you'll be able to take premium meat with you anywhere.

Also, lack of bacteria also means safer, healthier snacks that last longer. Not to mention the fact that no animals will be harmed in our entire process, and we'll use dramatically less water, land, and energy than animal-based meat production.