Qorium — Maastricht, Netherlands
The company is developing biologically real leather produced from a small number of animal cells, aiming to deliver uniform, premium hides for fashion, automotive and other leather-intensive sectors. The target market is performance leather users who also want reduced environmental impact and improved supply consistency. Its technology is cultivated leather: grow cow-derived cells and guide them to form leather material without raising
Faircraft ��� Paris, France
This company targets premium leather goods with “real leather grown in a lab,” with early showcases including luxury-style accessories (e.g., handbags) as proof-of-material quality. The target market is fashion and luxury, where material consistency, traceability, and ethical narratives can command early premiums. Its approach is tissue engineering for leather: grow leather-like material in vitro using a small number of cells
IntegriCulture — Tokyo, Japan
While not a mainstream food “egg” brand, this company is relevant to cultivated eggs because it has commercialised cell-cultured ingredients derived from avian biology—specifically, it has marketed cell-cultured “egg” components (e.g., Cellament) for applications such as cosmetics and ingredient markets. This represents an adjacent but genuine animal-cell-culture “egg-derived” product pathway. Its approach uses animal cell culture as a platform: cultivate
Onego Bio — Helsinki, Finland
This company’s core product is ovalbumin (the main egg-white protein) marketed as a functional ingredient (“Bioalbumen®”) for industrial food applications that currently rely on egg whites. The target customers are food manufacturers seeking egg-white functionality with improved supply stability. Its technology uses precision fermentation (not animal cell culture): the company’s spinout materials describe a scalable fermentation process using a fungal
The EVERY Company — United States
This company produces egg proteins (especially egg-white proteins) without chickens, targeting food manufacturers who need the functional properties of egg (foaming, binding, emulsification) in products like beverages, baked goods, and prepared foods. It positions itself as an ingredient supplier rather than a consumer “egg carton” brand. Its technology is precision fermentation: microbes are engineered to express egg proteins, which are
Standing Ovation — Paris, France
The company’s flagship output is casein protein intended to unlock high-performance cheese and dairy functionality (melt, stretch, mouthfeel) while reducing reliance on animal farming. Its target market is primarily food manufacturers—especially dairy incumbents—who can integrate casein into familiar product lines if cost and regulation align. Its approach uses precision fermentation with proprietary microorganisms and a notable circular feedstock idea: producing
Opalia — Montreal, Canada
This company’s goal is whole milk (and broader dairy) made from mammary cells, targeting consumers who want conventional dairy functionality without cows. Its roadmap is explicitly “dairy without compromise”: match core dairy performance while changing the production process. Its technology is mammary-cell cultivation: isolate cells from the mammary gland/udder, cultivate them in bioreactors, and harvest milk components produced by those
Wilk — Rehovot, Israel
This company is focused on cell-based milk components (especially milk fats/lipids) and has demonstrated “hybrid” dairy prototypes such as yoghurt that incorporate cultured milk fat. Its target markets span infant nutrition (breast milk components) and conventional dairy categories where fat is a key value driver. Its approach uses mammary cell culture to produce milk ingredients: cells are cultivated outside the
New Culture — United States
This company targets mozzarella—especially pizza mozzarella—as the lead wedge product, aiming to replicate stretch, melt, and browning performance in foodservice settings before wider retail expansion. It positions the product for mainstream pizza consumers by focusing on chef adoption and measurable performance rather than novelty alone. The technology uses precision fermentation to make animal-free casein (the key protein driving cheese’s functional
Those Vegan Cowboys — Amsterdam, Netherlands
Its product focus is dairy-identical casein designed to power cheese (and other casein-dependent applications like chocolate and sports nutrition) with melt, stretch and structure closer to conventional dairy than many plant-based cheeses. The commercial target is primarily B2B: supply casein into existing dairy-style manufacturing workflows. The technology is microbial fermentation producing casein (precision fermentation), positioning casein as the “structural” protein
Perfect Day — Berkeley, United States
This company produces animal-free whey proteins (as an ingredient platform) used to make dairy-style products such as milk, ice cream, cream cheese, and more—primarily by supplying ingredient partners rather than owning the entire consumer brand relationship. It historically used consumer brands to demonstrate market viability but has since reoriented toward B2B ingredient supply. The technology is precision fermentation: engineered microbes
Formo — Berlin, Germany
This company sells animal-free cheese alternatives and is progressing toward dairy products that incorporate dairy-identical proteins; it is also publicly working on an egg substitute, but its retail footprint so far is strongest in cheese-style products. Its current products include spreads and soft cheese formats distributed through mainstream retail channels in Germany and Austria. Its approach blends fermentation strategies: it
