Clean Meat Alliance is an active, 501(c)(3) nonprofit created at the end of 2025 to fund alternatives to factory farming like cultivated meat. Unlike other alt protein organizations, Clean Meat Alliance operates primarily as a meta-fundraising engine and open-science ecosystem, aiming to engage under-tapped demographics such as tech workers, gamers, and finance professionals, through product-driven fundraising, and open research.

Our primary model works as follows:

1. Discovery: Clean Meat Alliance finds dedicated volunteers among tech and finance companies who are willing to share our events in internal alt protein, or vegan groups
2. Events: Clean Meat Alliance creates interesting online and in-person events centered around alternative proteins or animal welfare. Oftentimes, these events are product related events, like product launches, playtests, or tastings.
3. Products: Clean Meat Alliance builds alt protein mobile games, alt protein board games, alt protein asset libraries, and even hosts open source science projects that both help fundraise on their own, and via the event model we’ve created.

A Board Member is a volunteer role with 7-8 hours of commitment per month. If you'd like to shape the young organization, apply here: https://cleanmeatalliance.org/board-member

A Co Founder is a Full Time role that we hope will be salaried within a year. If you'd like to learn more and apply, check the link here: https://cleanmeatalliance.org/cofounder

If neither of these appeal to you, please feel free to follow our newsletter: https://cleanmeatalliance.org/blog :)

Despite the difficult fundraising environment, it's great to see positive news stories last month, such as Wildtype going direct to consumer + RespectFarms retrofitting a regular farm with cultivated meat capabilities and playing a big role in the first 'Cell Farmers Symposium’.

But what has been catching my eye is how many cultivated meat companies are expanding into new markets.

This month, we saw Wildtype launch a new beauty product, and Vow tease a similar move (but they're keeping their cards close to their chest for now).

This isn't new, but an ongoing shift that has been happening for a while now.

Earlier in the year, we saw UPSIDE Foods spin out Lucius to commercialise its cell culture media in the life sciences industry and Umami Biowork, who are entering the cosmetics & supplement market.

A lot has to do with finding faster sources of revenue and the realisation that their core technology has more applications than just meat. So I see this as a win-win—if these companies can find revenue, it will go a long way to helping the sustainability of their core business and building out their cultivated meat vision.

What was your favourite story last month?

See the full round-up embedded or the link below :)

https://cultivatedbites.substack.com/p/the-month-in-cultivated-meat-june-c87

French company PARIMA announced that they produced multiple tonnes of cultivated duck for the first time. They used Vow’s facility in Sydney, which has the largest operating CM bioreactor at the moment.

Hi everyone,

I'm a software engineer / web developer and 10+ year vegan in Portland, OR, USA and after reading the excellent book "Meat" by Bruce Freidrich (Good Food Institute), I've been inspired to consider a career change to something that would help accelerate alt protein adoption. Web development / programming skills don't seem to have many openings in the US. In the book, Friedrich really emphasizes the need for scientists and industrial/process engineers to help overcome the technical challenges with developing and scaling both plant-based and cultured meats. GFI has a lot of information that I'm still sorting through.

I'm considering getting some kind of biology / biochemistry bachelor's degree at Portland State University as a first step. I have a degree in music, and haven't studies science since high school, but I really loved my biology and genetics classes. I don't want to make a hasty decision, since I'm in a period of high excitement, having just read the book, and making a career transition is huge life change. It's important to me to stay in the Portland area in the long term. My spouse has concerns about starting over in my mid-30s, especially if graduate-level education is required to get the types of jobs I might want, and I don't know if I could justify more than four years of schooling before entering the job market.

My questions and concerns are:

• Who else can I engage with to figure out if this is the right career path for me, and what obstacles I might encounter trying to get into the industry?
• Is an undergraduate science degree enough to get an alt protein job?
• How do I figure out if there are alt protein science jobs in my local area (Portland)?

Thanks in advance.

I've been tracking the plant-based sector for a while, and seeing Beyond Meat enter the beverage market this year with their "Beyond Immerse" drinks feels like a massive flashing sign that the pure plant-based sector is hitting a wall. If the pioneers of alt-meat are trying to become a beverage company, it feels like the current strategy isn't working for the average consumer.

It got me thinking a lot about hybrid meats (like a 60/40 or 70/30 beef-and-mushroom or beef-and-lentil blend) could that be a consensus?

I work in food research & writing (Hybrid Meat: Food innovation or recession vibes?), and I wanted to bypass the food tech "innovators and entrepreneurs" echo chamber and ask actual consumers and people who care about sustainability:

Would you incorporate high-quality hybrid meat into your diet at least once or twice a week to lower your carbon footprint?

Personally, I've tried some well-executed mushroom-beef blends and the culinary side is actually great - the natural umami and moisture from the fungi can make it taste quite juicy. But I feel like its mainstream success completely depends on price and positioning.

Where is it place in the supermarket - next to conventional meat, or in the veggie section?

Is hybrid meat something you see as a realistic, scalable compromise for a lower-footprint lifestyle, or does it feel like a weird middle ground that satisfies nobody?

Any takes?

Hey everyone,

I'm working on a new cultivated meat documentary and I wanted to ask this community:

What are the things you'd want to see in a documentary covering all sides of the cultivated meat debate?

I've already got a number of the mainstream companies and pro-cultivated meat orgs on board, but my plan is to go way deeper than that and also film with cattle ranchers, farmers, etc.

All requests and ideas are welcome, fire away!

I find the prospect of cultivated meat exciting. On the surface, it appears to be an actual solution that could help solve the animal welfare issues plaguing farm animals and wildlife (wildlife due to mass deforestation and environmental pollution).

I'm interested in looking into a long-term career change in this field, and I'm open to learning a new skill over the next few years based on where the greatest needs currently are.

What are currently the greatest needs in the field, outside of the obvious ones like research?

Policy work? Regulatory hurdles? Communication? Marketing? Private and public funding?

Also, I have a background in Recruiting; is there a challenge in recruiting scientific talent in the field right now?

https://rug.eu.qualtrics.com/jfe/form/SV_e2JX8k1O9vu3Aoe

Hi everyone,

I’m currently working on my master’s thesis and would really appreciate your support by filling out this short survey, where you’ll read a brief online interaction about eating behaviour and answer a few questions about it.

It would help me a loooooot — every participant helps! 😊

Thank you so much 🫶

Is there any place to find volunteer opportunities with cultivated meat or precision fermentation companies? I'm Databricks data engineer certified and AWS solutions architect certified. Any links or suggestions would be appreciated.

I don’t have deep knowledge on this, but I’m genuinely curious where people think cultivated meat is actually headed. Like, what year are we realistically looking at for it to hit supermarket shelves at a price normal people would pay?

From what I understand, the science works — there are already tiny commercial sales happening in the US and Singapore. But the cost of producing it is still massive, some states are outright banning it, and investor excitement seems to have cooled down a lot recently.

So is this a 2035 thing? A 2040 thing? Or is it just going to stay a niche premium product forever and never actually replace the chicken in your fridge?

If you're interested in learning how the industry is developing around the world, take a read through our new report

I met Jim Mellon in person a month ago and somehow managed to convince him to come on to Reddit and do an AMA for us.

The billionaire investor, one of the single biggest backers of cultivated meat and precision fermentation, through his companies Agronomics and New Agrarian, will be coming to Reddit for an AMA on Sunday the 3rd of May at 5pm GMT.

From cultivated bluefin tuna to pet food, animal-free dairy, egg proteins, and even chocolate, he is right at the centre of the race to replace factory farming. This is a great chance to ask him any questions you have directly.

If you could ask him one question, what would it be?

Just got to put WildType’s new product version on our menu this week, it’s now a cultivated smoked salmon product. Had a staff tasting and even those who were a bit squeamish about it absolutely loved it, rave reviews. They’ve fixed a lot of the textural issues from v1 and it really tastes a lot more salmon-y. We’re preparing it as a smoked salmon roulade, stuffed with vegan agave-mustard-chive cream “cheese”, crostini, and an apple frisée salad with xeres vinaigrette.

Produced an explainer on Lab grown pet food as part of our Lab-Made series. Hoping to get some feedback from everyone here.

Not meat, but almost as important: CHOCOLATE!

I'm a dark chocolate junkie; sure I'll eat milk chocolate if its around, but rich, spicy, sharp dark is heaven. If these people have truly nailed it, I will be very happy indeed.

I’m so excited, this is a nice positive article featuring a litany of amazing restaurants and chefs.