SuperMeat

12/05/2022

Thanks for featuring SuperMeat’s first of its kind ,
NowThis Politics !
We were happy to see so many consumers choose cultivated meat, as we take another step towards commercialization.

13/04/2022

Once meat will hit the store shelves - what will consumers choose: traditional, or cultivated?

As the industry is approaching the market at a rapid pace, we need to know! SuperMeat took it to the street and put it to the ultimate test.

How many people preferred to order the cultivated option? Watch to find out!

Cameraman: Shaked Moalem
Video Editor: Inbar Sudri
Motion Designer: Alon Karako
Food Truck Supplied by פוד סטיישן

17/03/2022

On , the “Jewish Halloween”, we celebrate, among many other things, the hidden miracles in nature, and are amazed to discover its beauty.
That is what we witness everyday in the industry - nature works perfectly, all the way down to the cellular level, so much so that you don’t need to grow an entire chicken in order to enjoy its meat.

The SuperMeat team wishes you happy Purim full of laughter and joy!

Disclaimer: The chickens in the pictures are not cultivated

21/01/2022

“Cultivated Meat Trumps The Real Thing”, is how TIME magazine summarized the world’s first side-by-side blind tasting of cultivated meat vs. traditional meat, hosted live at SuperMeat’s pilot plant.

We had the honor of hosting top gastronomic figures, including MasterChef judge מיכל אנסקי Michal Ansky, in the blind tasting, which Time's senior correspondent, Aryn Baker, describes as "a seismic shift in food technology."

The event provided a transparent view of 100% cultivated meat when not seasoned, coated, or fried, and resolved the biggest consumer question that had remained open until this week: Is cultivated meat indistinguishable from traditional meat? The answer, according to the experts, is a profound YES!

In a blind tasting, meat grown from stem cells tasted just like chicken, but without the fat that makes chicken taste good.

20/01/2022

“Cultivated Meat Trumps The Real Thing”, is how TIME magazine summarized the world’s first side-by-side blind tasting of cultivated meat vs. traditional meat, hosted live at SuperMeat’s pilot plant.

For the first time in history, cultivated meat was compared to traditionally grown meat, and found to be indistinguishable, demonstrating it can be used in endless meat products.

Watch to see the responses of the professional tasting panel, which included gastronomist, food journalist and MasterChef judge מיכל אנסקי Michal Ansky, award winning channel 12 news reporter, Lee Abramovich, and chef Yair Yosefi of Brut restaurant.

Read Aryn Baker's TIME article about the monumental event here: https://time.com/6140206/cultivated-meat-passes-the-taste-test/

Video Editor: Amit Azumi - Film Editor
Video Photographer: Shaked Moalem
Motion Designer: Alon Karako

08/06/2021

Cultured meat is becoming a favorite for even the harshest culinary critics around the world. Some ferocious carnivores at our farm to fork facility, The Chicken, confirmed that SuperMeat is indeed the cat’s meow!

29/03/2021

We're excited to introduce the world's first plant-to-fork facility, where guests can enjoy cultured chicken meat while observing the production on the other side of the window.

31/12/2020

Wishing us all a safe and happy new year!

17/12/2020

Make an impact on the way the world eats, at SuperMeat. Our diverse team of food technologists, engineers, biologists, and chefs are working to craft the highest-quality poultry products, produced in a sustainable and animal-friendly way. We are looking for sharp and innovative talent in the fields of cell biology, bioprocessing, biochemistry, food engineering, and more!

Apply at

Make an impact on the way the world eats, at SuperMeat. Our diverse team of food technologists, engineers, biologists, and chefs are working to craft the highest-quality poultry products, produced in a sustainable and animal-friendly way. We are looking for sharp and innovative talent in the fields....

04/12/2020

SuperMeat was honored to host Oliver Holmes of The Guardian as its first guest at The Chicken.
"Similar to many chicken burgers, it breaks and flakes when pulled apart and is extremely tender."

Exclusive: At a ‘test restaurant’ in Israel, the meat is grown in vats behind a glass screen. Could it be a taste of the future?

15/11/2020

SuperMeat is excited and overwhelmed by the number of hungry foodies who wish to dine at The Chicken. The Chicken works on an invitation-only basis and once COVID restrictions will allow it, applicants will be invited subject to availability of tables.

www.TheChicken.kitchen 🍔

11/11/2020

Dear foodies,
Due to an overload of applications, The Chicken application server has gone down. We are fixing the problem as we speak, and expect it to be operational soon.
www.TheChicken.kitchen🍔