Gourmey: Lab-Grown Foie Gras & Cell-Based Poultry

Gourmey: Pioneering Lab-Grown Poultry in France

A novel French startup, Gourmey, has secured $10 million in a combined funding round of equity and debt. The company is dedicated to the development of meat cultivated directly from animal cells within a laboratory setting.

Focus on Poultry and Culinary Partnerships

Gourmey’s primary focus lies in poultry, with a strategic aim to demonstrate the viability and appeal of their products to professional chefs for use in restaurant settings.

“For 20,000 years, animal husbandry has been the norm,” explains Nicolas Morin-Forest, co-founder and CEO. “Cultivating cells presents a significantly more efficient method, as production is directly aligned with consumption needs.”

The Founding Team and Their Motivation

The company was founded by Victor Sayous and Antoine Davydoff, both possessing extensive expertise in molecular and cell biology. Their collaboration began with an examination of the challenges inherent in intensive livestock farming.

Morin-Forest emphasizes that the impetus extends beyond animal welfare. “A deeper look reveals concerns for the planet and human well-being are equally crucial considerations.”

A New Wave of Meat Alternatives

Gourmey joins a growing number of startups striving to establish meat alternatives as mainstream products. Initial efforts in this space largely centered on plant-based substitutes, exemplified by companies like Beyond Meat and Livekindly Collective.

Currently, a new generation of companies is concentrating on cell-based meat production, including Eat Just, Mosa Meat, and Meatable. Gourmey distinguishes itself as the first French startup engaged in the development of lab-grown meat.

The Science Behind Cultivated Meat

Like its counterparts, Gourmey utilizes stem cells as the foundation of its process. These cells, when provided with the necessary nutrients and maintained at optimal temperatures, mature within a bioreactor.

A Premium Launch Strategy: Cultivated Foie Gras

Gourmey is initiating its market entry with a premium product and a corresponding distribution strategy. The company is currently developing cultivated foie gras – or, as they term it, “slaughter-free foie gras.”

Replicating the complex flavor profile of foie gras presents a significant challenge, leading Gourmey to establish ambitious quality expectations.

Addressing Foie Gras Controversies

In certain regions, the ethical concerns surrounding foie gras have led to its removal from retail outlets. This situation may create an opportunity for lab-grown foie gras to gain acceptance.

Gourmey anticipates that chefs will be early adopters of their initial product, incorporating it into their upscale restaurant menus. The company intends to price its cultivated foie gras comparably to traditionally produced foie gras.

Future Expansion to Mass-Market Products

The long-term vision involves expanding into more widely accessible products as production scales. With optimized production processes and sufficient demand, Gourmey plans to introduce cultivated chicken and duck products.

Navigating Regulatory Approvals

Before lab-grown meat can be widely available, several regulatory hurdles must be cleared. Eat Just has begun selling cultivated meat in Singapore, but approval in regions like Europe is anticipated to take several years.

Food safety authorities will need to thoroughly evaluate and approve these novel products.

Investment and Funding Details

The $10 million seed round is being co-led by Point Nine and Air Street Capital. Additional investors include Heartcore Capital, Partech, Big Idea Ventures, Eutopia, Ataraxia, Beyond Investing, and a number of angel investors.

Gourmey has also received financial support from public institutions, including Bpifrance and the European Commission.

Investor Confidence in Gourmey’s Potential

Christoph Janz, managing partner at Point Nine, stated, “Cultivated meat represents a highly promising solution for delivering sustainable and energy-efficient proteins globally.” He further added, “Taste equivalence will be paramount to success, and we are genuinely impressed by Gourmey’s flavorful products and their rapid progress in both scientific advancement and flavor development.”

Pilot Production and Launch Timeline

The funding will be used to establish Gourmey’s pilot production facility in Paris. The company expects to begin selling its foie gras products in late 2022 or early 2023.