Hampton Creek — the Silicon Valley startup known for its vegan mayonnaise — says it's working on growing meat in a lab.
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Hampton Creek says it's making lab-grown meat that will be in supermarkets by 2018
Amidst a slew of controversy, the egg-less mayo startup Hampton Creek is now growing meat in a lab.
The food startup revealed to The Wall Street Journal on Tuesday that it plans to get its meat to stores by 2018 — long before the competition.
There's only a small group of global startups vying to create "clean meat" — beef, chicken, or seafood engineered in industrial vats to taste like the real thing. California-based startup Memphis Meats, which has raised at least $3 million is the only other company that has said it will go to market, and not until 2021. Mosa Meat
Hampton Creek's plan is part of a larger trend of startups working on high-tech meat alternatives, including plant-based "meats" that mimic traditional meat. The food startup Beyond Meat sells its burgers, made mostly from pea protein, at vegetarian chain Veggie Grill and in the meat aisle in select Whole Foods stores. Impossible Foods' plant-based burgers are also atsome upscale fast-casual restaurants
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Hampton Creek — which
uy its vegan mayo to appear like there was more interest from shoppers, Bloomberg reported in 2016. Hampton Creek claimed that the buyout program was for quality control purposes.
"It's an ambitious goal for sure, but yes, with the right resources, it should be achievable," Bruce Friedlich, GFI's executive director, told Business Insider. "Hampton Creek has gone beyond expectation with everything it has set out to do — it went from founding to unicorn status in about five years. [CEO] Joshua Tetrick appears to be committed to moving fast and breaking things."
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