GOOD Meat is a new brand from Eat Just, Inc., a food company that applies science and technology to create safe, healthy and more sustainable foods. GOOD Meat is cultured meat, a process of making sustainable, safe meat from animal cells instead of slaughtered animals. Our company also makes plant-based egg products under the JUST Egg brand, which millions of families enjoy today, from San Francisco to Shanghai.
GOOD Meat is real, high-quality meat made from cells instead of animals that are raised and slaughtered. Our first product is cultured chicken, which has been approved for sale in Singapore. We are also working on other types of meat, including beef utilizing cells from California pasture-raised cattle and Wagyu from the Toriyama farm in Japan.
We begin by sourcing a small amount of animal cells from high-quality poultry or livestock. We then feed those cells nutrients, including amino acids, carbohydrates, minerals, fats and vitamins – the same types of nutrients that animals need to grow and multiply. These nutrients grow the cells into meat. The entire process takes place in a safe and controlled environment, much like a beer brewery. Instead of growing the entire animal, we grow just what is typically consumed (the edible portion). This means that we use fewer resources to grow the meat and we can be more efficient, completing growth in weeks rather than months or years. Then, the harvested product can be used by chefs in multiple final formats, from less structured crispy chicken bites, savory chorizo and sausages, to more textured products such as grilled chicken breasts.
GOOD Meat is real meat made from cells instead of animals that are raised and slaughtered. Thus, the cultured chicken we produce is not a plant-based, vegan or vegetarian product.
Yes, this is not plant-based — it’s real chicken with a similar composition to conventionally produced chicken.
GOOD Meat Cultured Chicken is high in protein and essential amino acids, low in saturated fat and is free of antibiotics. Since our cultured chicken cells are derived from actual chicken, the composition is similar to chicken meat.
Production of GOOD Meat Cultured Chicken is done under food Good Manufacturing Practices (GMPs), following a rigorous food safety program. We follow a defined food safety plan that assures our food products are free of pathogens and foreign particles. We also maintain a cold chain that is controlled and monitored by us and our partners, to assure the product’s safety. GOOD Meat Cultured Chicken is manufactured under controlled conditions which are assured by working with organizations such as the Food Innovation and Resource Centre (FIRC) in Singapore, that has years of experience in food manufacturing. Our cultured chicken has undergone an extensive and thorough evaluation process by the regulatory authorities in Singapore, which included evaluation of a safety package by a panel of scientific experts. Our cultured chicken product and manufacturing processes were found to meet these safety requirements. When compared to conventional chicken, cultured chicken has much lower microbiological content because the chicken cells are grown in a safe, sterile and controlled environment.
GOOD Meat Cultured Chicken has launched at 1880 , an establishment founded to inspire conversations that change the world. We’re scaling our technology and pursuing regulatory approval in select countries. Sign up and we’ll let you know when we have landed near you.
Right from the start, we will be at price parity for premium chicken you’d enjoy at a restaurant. At 1880, our cultured chicken is USD $23, around what a guest would pay for a conventional chicken entree there.
Our costs continue to drop. In fact, since 2018 we've seen a fivefold increase in cell density, a sixfold decrease in media costs, and a fortyfold decrease in total costs. To achieve our mission, we’ll need to be below the cost of conventional chicken, which we expect to happen in the years ahead.
GOOD Meat Cultured Chicken is the first-ever cultured meat product approved to be sold for human consumption. Unlike plant-based meats currently on the market, cultured meat is made from animal cells, the same input and essential composition of conventional meat.
The term “cultured” highlights the main difference relative to conventional meat. Instead of farming and slaughtering animals to generate meat, cultured meat involves the cultivation of cells under a suitable solution of nutrients and a bioreactor that provides the right physiological and environmental conditions for the cells to thrive.
This cell culture occurs in a very similar process to brewing beer, yeast grown for bread-making, rennet used to make cheese and other foods made by large-scale culture processes. The main difference is that the cells used for the culture process are eukaryotic animal cells and those constitute the core of the final product.
There is no limit.
No, not a single one.
Chicken is the world's most consumed (and fastest growing) meat. Chickens also consume more feed collectively than other farmed animals. Today, more than one-third of the ice-free land on Earth and tens of millions of acres of rainforest teeming with our planet’s most diverse life forms have been replaced with fields of chicken feed.
No, we use unmodified cells (non-GMO) chicken cells, which occur naturally in animals. Our manufacturing process does not use antibiotics.
The manufacturing process only takes few weeks from an established and validated chicken cell bank. Production with multiple bioreactors can occur concurrently and the process can be operated so there are multiple harvests during the same week.
A preliminary study published in Environmental Science & Technology examined the environmental impacts of cultured meat production using a life cycleassessment method. The research found that cultured meat requires 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use than conventionally produced meat. In addition, it is well documented that major public health crises have been linked to patterns of conventional meat production and consumption, hence, safer, more efficient and less environmentally harmful ways of producing meat like this are urgently required to satisfy a growing consumer demand.
The main reasons people are open to cultured meat are primarily because it offers a solution to the world food problem and it reduces the possibility of diseases spread through conventional meat. Other people have cited more sustainable production methods that use fewer resources than conventional meat and prevention of animal suffering as reasons (source: Eat Just survey of 859 respondents in the U.S.). Recent years have seen a proliferation of research on consumer acceptance of cultured meat .
We are currently exploring the possibility of halal certification and will work closely with the religious authorities given that cultured meat is very novel. See Cultured Meat in Islamic Perspective.
Cultured meat products have the potential to be certified Kosher; today the products are not yet certified Kosher. See Orthodox Union.
Singapore has long been recognized for its business, technology and culinary leadership and the country’s commitment to a more sustainable food system and openness to innovation made it the ideal place to launch. Singapore has been supportive of R&D for alternative proteins and Singapore’s regulatory environment is supportive of food innovation and alternative protein sources.
Eat Just is actively engaged with the FDA regarding our process to produce meat. Currently, the FDA and USDA are building a framework and process for regulatory approval of cultured meat in the U.S.