Biokraft Foods

𝐀 𝐒𝐭𝐞𝐩 𝐓𝐨𝐰𝐚𝐫𝐝𝐬 𝐂𝐨𝐥𝐥𝐞𝐜𝐭𝐢𝐯𝐞 𝐆𝐫𝐨𝐰𝐭𝐡! The future of food depends not just on innovation but on 𝐚𝐰𝐚𝐫𝐞𝐧𝐞𝐬𝐬, 𝐭𝐫𝐮𝐬𝐭, 𝐚𝐧𝐝 𝐜𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧. At Biokraft Foods, we believe that knowledge should be shared—not siloed. One key challenge highlighted at #MEVO was the lack of transparency in the cultivated meat sector. Startups often hesitate to share consumer data, leaving researchers, policymakers and industry leaders without the knowledge needed to drive meaningful progress. We decided to change that. Today, we are proud to publicly share our 𝐂𝐨𝐧𝐬𝐮𝐦𝐞𝐫 𝐒𝐮𝐫𝐯𝐞𝐲 𝐑𝐞𝐩𝐨𝐫𝐭 𝐨𝐧 𝐂𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐌𝐞𝐚𝐭 𝐢𝐧 𝐈𝐧𝐝𝐢𝐚, based on an October 2023 study. This report sheds light on consumer awareness, preferences, and concerns, helping the entire ecosystem move forward. 𝐊𝐧𝐨𝐰𝐥𝐞𝐝𝐠𝐞 𝐠𝐫𝐨𝐰𝐬 𝐰𝐡𝐞𝐧 𝐬𝐡𝐚𝐫𝐞𝐝. Let’s use it to shape the future of food together. Explore the findings, dive into the data and join the conversation! 𝐀𝐜𝐜𝐞𝐬𝐬 𝐭𝐡𝐞 𝐫𝐞𝐩𝐨𝐫𝐭 𝐡𝐞𝐫𝐞: https://lnkd.in/dQnyfE2n #CultivatedMeat #Consumer #Survey #India #FutureFoods #Food #Meat

🚀 Biokraft Foods 𝐢𝐬 𝐇𝐢𝐫𝐢𝐧𝐠! 🚀 As we set our sights on the next milestones, we are doing a strategic expansion in our team. If you're passionate about sustainable food, biotechnology, and startups, this is your chance to be part of something game-changing! 💼 𝐎𝐩𝐞𝐧 𝐑𝐨𝐥𝐞𝐬: 🔬 𝐑&𝐃 𝐄𝐱𝐞𝐜𝐮𝐭𝐢𝐯𝐞 – Drive innovation, regulatory processes, and scale-up strategies. (https://lnkd.in/dnsW8R65) 👨🍳 𝐅𝐨𝐨𝐝 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐢𝐬𝐭 + 𝐂𝐡𝐞𝐟 – Develop and validate cultivated meat products.(https://lnkd.in/dkSNXxZ4) 📢 𝐌𝐚𝐫𝐤𝐞𝐭𝐢𝐧𝐠 𝐈𝐧𝐭𝐞𝐫𝐧 – Lead market validation, consumer awareness, and social media. (https://lnkd.in/dmaDMHTN) 🌟 𝐎𝐩𝐞𝐧 𝐀𝐩𝐩𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧 – Don’t see a role that fits? If you believe you can contribute to Biokraft’s journey, we want to hear from you! (https://lnkd.in/dxvX-Fet) 📩 𝐀𝐩𝐩𝐥𝐲 𝐧𝐨𝐰: https://lnkd.in/dF_daZbr 𝐈𝐟 𝐲𝐨𝐮 𝐟𝐚𝐜𝐞 𝐚𝐧𝐲 𝐢𝐬𝐬𝐮𝐞𝐬, 𝐰𝐫𝐢𝐭𝐞 𝐭𝐨 𝐮𝐬: admin@biokraftfoods.com #Hiring #FoodTechnology #Biotechnology #Job #Internship #Marketing

Today, we had the privilege of hosting Dr. Rohan Shirwaiker, Co-Director of the @Bezos Center for Sustainable Protein, North Carolina State University, at our office! Our Founder, Kamalnayan Tibrewal, had an insightful discussion with Dr. Rohan on the advancements in cultivated meat technology in the West and Biokraft's roadmap for the Indian market. The conversation was followed by a tasting session of our cultivated chicken product—an exciting moment to share our innovation firsthand! Such interactions strengthen the global cultivated meat ecosystem, and we look forward to continued collaborations in building a sustainable food future!

𝐅𝐫𝐨𝐦 𝐌𝐄𝐕𝐎 𝐭𝐨 𝐆𝐎𝐎𝐃 𝐌𝐞𝐚𝐭: 𝐀 𝐂𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐄𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞! After attending MEVO, the second most exciting thing I wanted to do in Singapore? 𝐆𝐞𝐭 𝐦𝐲 𝐡𝐚𝐧𝐝𝐬 (𝐚𝐧𝐝 𝐭𝐚𝐬𝐭𝐞 𝐛𝐮𝐝𝐬) 𝐨𝐧 𝐭𝐡𝐞 𝐰𝐨𝐫𝐥𝐝’𝐬 𝐟𝐢𝐫𝐬𝐭-𝐞𝐯𝐞𝐫 𝐜𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐜𝐡𝐢𝐜𝐤𝐞𝐧 𝐩𝐫𝐨𝐝𝐮𝐜𝐭 𝐛𝐲 𝐆𝐎𝐎𝐃 𝐌𝐞𝐚𝐭! 🔥🍗 So, with my partner-in-crime Mariel Alem-Fonseca, we made our way to 𝐇𝐮𝐛𝐞𝐫𝐭 𝐁𝐮𝐭𝐜𝐡𝐞𝐫𝐲 to grab this historic bite. But the journey didn’t end there—I flew it all the way back to India (maybe for the 𝐟𝐢𝐫𝐬𝐭 𝐭𝐢𝐦𝐞 ever in the country?!) and gave it the Biokraft Foods 𝐭𝐰𝐢𝐬𝐭 in our own recipe. 𝐓𝐡𝐞 𝐫𝐞𝐬𝐮𝐥𝐭? 𝐀𝐛𝐬𝐨𝐥𝐮𝐭𝐞 𝐩𝐞𝐫𝐟𝐞𝐜𝐭𝐢𝐨𝐧! ✅ The taste and texture were spot on—just how real meat should be. Massive appreciation to Josh Tetrick and the GOOD Meat team for their relentless efforts in making cultivated meat a reality. Your work is paving the way for the rest of us, and it was amazing to hear Josh share some insightful takeaways at #MEVO (even remotely!). The cultivated meat industry owes a lot to pioneers like you! 👏🔥 P.S. Mariel Alem-Fonseca have you tried it yet, or is the suspense still building? 😆 #CultivatedMeat #GOODMeat #FoodInnovation #FutureOfFood #Singapore #MEVO

Biokraft Foods Pioneers India’s Cultivated Meat Revolution Biokraft Foods has made history by hosting India’s first-ever public tasting event for cultivated meat in Mumbai! Attendees, including representatives from PETA India, The Good Food Institute India, and Chamber for Advancement of Small & Medium Businesses (CASMB), enjoyed cultivated chicken dishes like burgers and chili chicken, praising the startup's innovation and commitment to sustainability. Highlights from the event: 🔹 Tech-Driven Innovation: Biokraft uses advanced 3D bioprinting and hybrid inks of chicken cells and algal biopolymers to replicate the taste, texture, and nutrition of chicken. 🔹 Regulatory Progress: With support from the Food Safety and Standards Authority of India (FSSAI) and other institutions, Biokraft Foods plans to launch its cultivated chicken products in 2025. 🔹 Global Vision: CEO Kamalnayan Tibrewal aims to put India on the map for sustainable food technology, blending tradition and innovation for a better planet. The overwhelmingly positive feedback underscores Biokraft Foods’s potential to redefine meat production in India and beyond. At C-Label, we celebrate such milestones as they align with our mission to promote sustainable, ethical, and innovative food systems. Read more here: https://lnkd.in/d4x59YTN #clabel #cultivatedmeat #sustainability #cellularmeat #alternativeprotein #cleanmeat #foodtech #plantbasedinnovation #biotech #smartprotein #foodrevolution #meatalternatives #innovativefood

𝐖𝐡𝐚𝐭 𝐡𝐚𝐩𝐩𝐞𝐧𝐬 𝐰𝐡𝐞𝐧 𝐲𝐨𝐮 𝐛𝐫𝐢𝐧𝐠 𝐚𝐥𝐥 𝐭𝐡𝐞 𝐜𝐮𝐥𝐭𝐢𝐯𝐚𝐭𝐞𝐝 𝐦𝐞𝐚𝐭 𝐩𝐢𝐨𝐧𝐞𝐞𝐫𝐬 𝐭𝐨𝐠𝐞𝐭𝐡𝐞𝐫? Endless debates on cell culture, scaffold talk that sounds like fashion trends, and a shared wish for lightning-fast regulatory approvals. #MEVO’25 𝐢𝐧 𝐒𝐢𝐧𝐠𝐚𝐩𝐨𝐫𝐞 was an incredible experience, reaffirming that as a community, we’re not just building the future of food—we’re securing it. Huge appreciation to Patrick Basanez, the mastermind who made it all happen. From keeping us engaged (even post-lunch!) to fostering real collaboration, your energy was infectious. As you rightly said, “𝘛𝘩𝘦 𝘧𝘶𝘵𝘶𝘳𝘦 𝘯𝘦𝘷𝘦𝘳 𝘦𝘹𝘪𝘴𝘵𝘴, 𝘢𝘯𝘥 𝘪𝘵 𝘥𝘰𝘦𝘴𝘯’𝘵 𝘮𝘢𝘬𝘦 𝘴𝘦𝘯𝘴𝘦 𝘸𝘰𝘳𝘳𝘺𝘪𝘯𝘨 𝘢𝘣𝘰𝘶𝘵 𝘵𝘩𝘦 𝘱𝘢𝘴𝘵. 𝘐𝘵’𝘴 𝘢𝘭𝘭 𝘢𝘣𝘰𝘶𝘵 𝘵𝘩𝘦 𝘱𝘳𝘦𝘴𝘦𝘯𝘵 𝘮𝘰𝘮𝘦𝘯𝘵 𝘢𝘯𝘥 𝘩𝘰𝘸 𝘸𝘦 𝘤𝘢𝘯 𝘩𝘦𝘭𝘱 𝘦𝘢𝘤𝘩 𝘰𝘵𝘩𝘦𝘳 𝘨𝘳𝘰𝘸 𝘣𝘦𝘺𝘰𝘯𝘥 𝘰𝘶𝘳𝘴𝘦𝘭𝘷𝘦𝘴.” Also, your 𝐬𝐞𝐧𝐬𝐞 𝐨𝐟 𝐡𝐮𝐦𝐨𝐫 𝐢𝐬 𝐥𝐞𝐠𝐞𝐧𝐝𝐚𝐫𝐲—an underrated skill in a room full of serious scientists! Looking forward to what you cook up next, Patrick Basanez! #MEVO2025 #CultivatedMeat #FutureOfFood

We had the pleasure of capturing insights from Sneha Singh, Managing Director of The Good Food Institute India, during our recent cultivated meat-tasting event. Her perspective reaffirms the transformative potential of smart protein in India and the role Biokraft Foods is playing in accelerating this movement. A huge thank you to GFI India for their continued support in driving this movement forward! #CultivatedMeat #FutureOfFood #Innovation #Sustainability #TastingEvent #Chicken

Maybe countries will just be feeding themselves and 'exports' / 'imports' of animal protein as we know it will be condemned to human history? India’s Meat Shake-Up as Biokraft Foods 3D Printed Cultivated Chicken About to Land on Dinner Plates #cultivatedchicken #cultivatedmeat #3Dprintedchicken #biokraftfoods Biokraft Foods Kamalnayan Tibrewal Mrunal Gund #planetfoodnews https://lnkd.in/gu8pgvTU

We had the privilege of capturing insights from Mr. Nilesh Lele, President of the Chamber for Advancement of Small & Medium Businesses and our valued advisor, during a brief conversation at our recent tasting event. His words echo the immense potential and promise that cultivated meat holds for India and the world. As we celebrate this milestone, it’s leaders like him who inspire us to keep pushing boundaries and shaping the future of food innovation. Thank you, Mr. Nilesh Lele, for your unwavering support and guidance on this journey! 🙌✨ #CultivatedMeat #FutureOfFood #Innovation #Sustainability #TastingEvent #Chicken

Yesterday was a special day at Biokraft Foods as we had the privilege of hosting Professor Helen Rogers and her team at our R&D center. It was an honor to share insights, exchange ideas, and showcase the incredible work our team has been doing in the cultivated meat space. A heartfelt thank you to our dear friend Sruthi Sadanand for joining us in these engaging conversations and experiencing our cultivated chicken meat product firsthand. We deeply value your support and look forward to further strengthening this partnership as we work towards reshaping the future of food together. Mariel Alem-Fonseca Deepesh Jayasekara Technische Hochschule Nürnberg Georg Simon Ohm Cambridge Industrial Resilience Group International Hellenic University University of Cambridge The Cambridge University Alt Protein Project Siddhartha Chandra SP-TBI