UMA VALETI

I was a cardiologist growing heart tissue. One day I thought: why not chicken?

Real chicken, grown from cells, no animal slaughter. The science works. The economics are next.

USDA and FDA approved. We're not asking for permission anymore — we're asking for orders.

Chef Dominique Crenn served our chicken at Atelier Crenn. A Michelin-starred endorsement of lab-grown meat.

$20/lb today. $3/lb is the target. The gap is engineering, not science.

Meat without the slaughterhouse. That's not a compromise — that's an upgrade.