Fork & Good grows primary (already differentiated) muscle cells that have been gene‑edited and immortalized to proliferate more efficiently and use far less growth medium and growth factors. The company uses proprietary, small‑scale bioreactors with agitation “without moving parts,” an exclusive agreement with a bioreactor firm, and a continuous‑harvesting approach to increase yields and reduce contamination risk. It plans to produce hybrid ground products (at least 50% cell‑cultured muscle) combined with plant‑based fats and proteins initially, and may explore cell‑cultured fat later. The first launch is targeted at hybrid applications such as dumplings and sausages rather than whole‑cut steaks. Fork & Good opened a pilot facility in New Jersey and says its process can beat the feed‑conversion of a Berkshire pig raised without antibiotics. To date the company has raised $22 million to fund progress toward regulatory approval and a small‑scale restaurant launch.

Total raised

$22M

Funding rounds

1

Latest round

Equity

Latest activity

Apr 2023