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Transforming Meat Protein Production with Plants
Meir Wachs, CEO
"Heme iron proteins that transport oxygen are the proteins that give meat its meaty, umami flavor. They are what makes meat taste to us like meat. That is the crucial ingredient."
Animal agriculture takes up 77% of all agricultural land on Earth despite supplying only 17% of humanity’s food supply.

Alternatives to animal protein include plant-based, fermentation-based, and cellular agriculture-based options, but all suffer from a lack of true ‘meatiness.’ Kyomei is using a novel strategy to scale production of meat myoglobin produced in plants. Their patented ingredient will be the foundation of truly satisfying umami plant-based burgers, powering the next generation of tasty plant-based protein.