CaroMeats

Evolved Meats, formerly known as CaroMeats, is a Canadian biotechnology firm established in 2021, operating in the cultivated meat sector of the food and agriculture market. The company was co-founded by CEO Alireza Shahin-Shamsabadi and COO John Cappuccitti. Shahin-Shamsabadi's academic and professional journey is deeply rooted in biomedical and tissue engineering, having earned a Ph.D. from McMaster University where his research laid the technical foundation for the company. His work focused on developing novel biofabrication techniques, including cell sheet engineering, to create 3D in-vitro tissue models. Cappuccitti previously served as the director of the University of Waterloo's Velocity Incubator and Velocity Ventures before co-founding Evolved Meats.

The company focuses on producing whole cuts of meat by growing them directly from animal cells, positioning itself as a sustainable alternative to conventional animal agriculture. Its business model initially involves co-developing products with established meat companies, with a potential long-term plan to enter the direct-to-consumer market. Evolved Meats caters to consumers who enjoy meat but are seeking alternatives to traditional and plant-based options.

The core of Evolved Meats' operation is a species-agnostic platform that utilizes a proprietary and provisionally patented tissue engineering technology. This method, developed from Shahin-Shamsabadi's doctoral research, enables the creation of functional tissues that are structurally and biochemically identical to conventional meat cuts. Unlike many competitors that require external scaffolding or binders, Evolved Meats' technology allows animal cells to produce their own fibrous texture and structure by forming myofibers and integrating fat cells directly. This process of stacking thin sheets of cultivated muscle and fat cells allows for precise control over variables like marbling, texture, and fat content to replicate any cut of meat from any species.

In May 2022, the company secured CAD 2 million in a seed funding round led by Maple Leaf Foods. The round also saw participation from Big Idea Ventures, Garage Capital, Saltagen Ventures, and the University of Waterloo's Velocity Fund. This capital was allocated to accelerate product development and begin scaling up production capabilities. The company’s initial product focus has been on pork, with plans to demonstrate a perfected piece of pork belly.

Keywords: cultivated meat, cell-based meat, tissue engineering, whole-cut meat, food technology, sustainable protein, alternative protein, cellular agriculture, biofabrication, cell sheet engineering, Alireza Shahin-Shamsabadi, John Cappuccitti, Maple Leaf Foods, Big Idea Ventures, lab-grown meat, food innovation, meat alternative, biotechnology, scaffold-free, sustainable food