Aleph Farms

From the macro scale of feedlots to the micro scale of our cell cultures, density is a critical factor in determining the efficiency of growing animal products, including beef, milk, and cells. https://lnkd.in/dfUikKzj

We were thrilled to host Adeena Sussman for an exclusive tasting of Aleph Cuts! Adeena, a distinguished food writer celebrated for her in-depth exploration of Israeli and Middle Eastern cuisines, is the author of over 15 influential cookbooks, including the award-winning 𝘚𝘢𝘣𝘢𝘣𝘢 and the New York Times bestsellers 𝘊𝘳𝘢𝘷𝘪𝘯𝘨𝘴 and 𝘊𝘳𝘢𝘷𝘪𝘯𝘨𝘴: 𝘏𝘶𝘯𝘨𝘳𝘺 𝘍𝘰𝘳 𝘔𝘰𝘳𝘦. During her visit, Adeena delved into the transformative quality and innovative technology behind Aleph Cuts, experiencing firsthand how our new take on steak is shaping the future of food. Discover her captivating insights and reflections on this culinary journey, now featured on her Instagram: https://lnkd.in/dikNNwm8

We are excited to deepen our collaboration with two of our existing strategic partners in the APAC food industry through new offtake agreements. This next phase in our partnership validates the market demand for 𝐀𝐥𝐞𝐩𝐡 𝐂𝐮𝐭𝐬, the world’s first cultivated beef steaks, and mitigates risks associated with scaling up production. As global meat demand grows, driven primarily by urbanization and shifting diets in Asia, there is an increasing need for new sources of animal-based nutrition to address food security challenges arising from adverse climate conditions, land shortages, and aging farming populations. Our strategic roadmap for market development in Asia will initially focus on Southeast Asia, with launches planned in Singapore and Thailand, followed by expansions into Japan, South Korea, Hong Kong/China and Australia.

As we prepare to roll out Aleph Cuts globally, balancing revenue and production costs is crucial for achieving long-term growth. Our team is reducing a key variable cost in our cell-cultivation process by optimizing growth media with more effective, food-grade ingredients.

Last week, the Aleph Farms team enjoyed a day of bonding in the Judean Lowlands, where we explored the artistry of cheese-making at the 'Iza Pziza' dairy farm and the craft of beer-making at Srigim Brewery 🧀 🍺 These hands-on experiences highlighted the curiosity and creativity at the heart of our work, helping us draw meaningful parallels between time-tested food-making techniques and our innovative cellular agriculture technologies. Sivan Vinokoor Orit Berman

In an in-depth story, The New York Times highlights the APAC region's leadership in advancing cultivated meat as a key component of food security. We are thrilled to share our insights, our plans, and to see beautiful images of Aleph Cuts, our cells, and our pilot facility featured prominently in the article. ✍️ Sui-Lee Wee 📸 Amit Elkayam Check it out: https://lnkd.in/dBBqZgPk

We are proud to share our team's latest research paper on #3DBioprinting of thick and marbled cuts of cultivated meat, thanks to our exceptional collaboration with the Levenberg Lab 🥩🔬 Neta Lavon Shulamit Levenberg Noa Afik Moran Hendel Iris Ianovici Yedidya Zagury Faculty of Biomedical Engineering, Technion Technion - Israel Institute of Technology

This morning, Aleph Farms officially joined the Maala community and was incorporated into its annual ESG Index. This index serves as a benchmark for growth companies that are held accountable for the reporting and continuous improvement of their Environmental, Social, and Governance (ESG) practices. Didier Toubia Lee Recht, PhD Zach Teplitzki

Hillel Fuld's thoughts on his recent visit to Aleph Farms, as shared on Facebook: "I have to share an experience I had today. Ya know, having worked in the tech world for a decade and a half, I’ve had the opportunity to see some pretty incredible innovations, some of which went on to change the world. However, there have only been a few instances in which I felt, at that moment, like I was living in the future. One such event was when I went to Professor Amnon Shashua house to experience the next generation of Mobileye’s autonomous driving technology. We rode in this car in rush hour and touched nothing. Not even once. 100% autonomy. I felt like I was sitting in a car in the future. Today, I had the same feeling. I went to visit a company called Aleph Farms. I originally heard of Aleph Farms from one of their investors, Amir Weitmann of Champel Capital. He introduced me to the CEO, Didier Toubia, and I did a short interview with him. This was a while back… Today, I went to their headquarters. The visit began when I met Dr. Ayelet Maor-Shoshani, Senior Director of Cell Line and Media Development. She showed me around the labs and explained to me how it all works. I had to ask her to dumb it down a few times, but I think I grasped about 90% of it. They take cells from a cow, work their magic, and produce a piece of meat that I would say is most comparable to a minute steak. Then I sat with Didier, the CEO. We talked tech, we talked investment, and of course we talked marketing. So let me drill down a little and then I’ll tell you how the steak was when the in house chef prepared some unique dishes for me. Ok and now to the big question. How did it taste? I gotta be honest. I had low expectations. The team kept telling me that they don’t compare their product to regular steaks. They even made the analogy to a regular car and an electric car. They are similar but not the same. So I didn’t expect much. I kinda imagined it would be like tofu. So I sat down and the company chef explained that he was going to prepare me three different dishes with their meat. The first was a piece of steak with salt and pepper. A regular steak. The second was going to be coated with bread crumbs. Think veal shnitzel. And the third, he asked me what I want and I said Asian. He explained to me that unlike regular steak, their meat can be on the fire for extended periods and it doesn’t dry up. It retains the juices. I was skeptical. Just being honest… And then I took the first bite. Holy actual cow. (Sorry, had to.) It was incredible! Like really really good! Super juicy. Super tasty. And I don’t know what they were talking about. It totally tasted like a steak to me. I was blown away. Today, I spent a few hours in the future, and it was a very very delicious future! Watch this space. Watch this company!" 🔗 Link to Hillel's original Facebook post in the comments below!

It’s an honor to have our collaborative project with BOND awarded Gold at the European Design Awards ✨