Cultured Meat Adobe Stock 558281546

Dutch Cultured Pork Company Meatable Will Launch in Singapore, Eyeing U.S.

Aug. 11, 2023
Meatable and Mosa Meat also have approvals from the Dutch government to start tastings in the Netherlands.

Meatable, one of the Dutch companies developing cultured meat, expects to launch its pork product “in selected restaurants and retailers” in Singapore next year. “The company is also making solid progress on expanding to the United States and beyond, boosted by recent regulatory developments,” the company said in an announcement this week.

The food tech company also announced it raised $35 million in new funding to bring the company's total funding so far to $95 million. Led by Agronomics, the close saw Invest-NL, a Dutch impact fund, coming on board as a new investor. The round also drew significant renewed support from existing investors, including BlueYard, Bridford, MilkyWay, DSM Venturing and Taavet Hinrikus.

The funding will be used to further scale its processes and accelerate commercial launch of its cultivated meat products. “The scale up and process optimization reduce the production costs to become cost competitive with traditional meat and reach production to commercial volumes.”

Meatable has produced samples of pork sausages and ground pork in dumplings.

Also of note, a month ago the Dutch government allowed cultivated meat and seafood to be taste-tested under limited conditions in The Netherlands. Meatable and Mosa Meat, the other Dutch company in this sector, will follow a “code of practice” that would make tastings possible in controlled environments. That will make the Netherlands the first country in the European Union to make pre-approval tastings of food grown from animal cells possible, even before an EU novel food approval.

Singapore has already approved cultured meats, and in June USDA granted its first approvals, for cultured chicken from both Eat Just and Upside Foods.

About the Author

Dave Fusaro | Editor in Chief

Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.

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