Producing meat that is tasty, nutritious
and respectful of animals and our planet
Reinventing beef
The expertise and science Meatleo® brings to the fore will make for viable production of real meat from muscle and adipocyte stem cells harvested from live cattle. But not just any. We have adopted magnificent calves, including Leonardo,Voltaire,Winston and since November 2023, Jane, Maneka and Albert who are treated with great care.
We will produce our meat in vitro instead of from slaughter
Meatleo's cultivated meat product shows great promise thanks to a unique proprietary process. This involves performing painless biopsies, followed by cell cultivation through advanced tissue engineering techniques. Cells are reproduced in vitro, independently from the animal, by biologically replicating the natural process specific to the organism in order to recreate the same organoleptic properties as meat, with the added possibility of improving nutritional values. Production of our meat will occur inside large bioreactors, using an industrial method similar to the fermentation of beer and yogurt.
Burgers, meatballs, chili, enchiladas, tacos... With meat from Meatleo®, the planet will be able to consume responsible, sustainable, and absolutely tasty beef.
Formed to tackle one of modern society’s greatest challenges now within reach, agrifood biotech company Meatleo® intends to apply its proprietary scientific process to produce delicious, nutritious beef without slaughter animals or harm to our planet.
By means of cell culture and a unique manufacturing bioprocess, we intend to accelerate the necessary and inevitable transition to sustainable meat consumption at scale.
Our holistic approach
The world population consumes more than 327 million tons of meat per year1, which translates into an estimated slaughter of 80 billion animals2. Moreover, with global population slated to reach more than 9 billion inhabitants by 2050, the demand for animal meat protein will escalate. We consume animal meat as we did 10,000 years ago, but we consume 10,000 times more3. It is imperative to bring new sources of proteins that the consumer will crave.
1 Average global data 2018-2020 for beef, veal, chicken, pork and mutton. Organization for Economic Co-operation and Development “OECD”.
2 Data from the United Nations Food and Agriculture Organization “FAO” 2020.
3 World population, 8,000 BC., is estimated at 5 million inhabitants for a consumption of less than 5 kg of meat per person per year.
The environmental stress of producing 1 kg of slaughterhouse beef
Our current lifestyle is clearly unsustainable, placing us at a turning point for what will be a major shift and revolution in the way we consume protein, especially animal protein. Our society will experience profound and spectacular changes that will modify our animal meat consumption habits for the better. Against this backdrop, Meatleo® undertakes the initiative to deploy the full force of its talent today.
Awareness always precedes change. On a positive note, consuming the beef we love and excluding the things we don't – slaughter, damage to our planet, contamination and zoonotic diseases – has become a dream within reach. Cultivated meat heralds the dawn of an unprecedented food revolution and Meatleo® intends to be at the forefront.
For the love of bovines and all animals
From the domestication of certain species 10,000 years ago to current intensive farming, the relationship between humans and animals has always been complex, and at times contradictory.
When we observe animal behaviour, we remain amazed by their power, agility, speed and ability to survive in challenging environments. We marvel at their remarkable feats. And we now realize that many of them, ruminants included, are more affectionate, sensitive and emotional than we once assumed. Understandably, many of us feel growing discomfort about consuming meat that comes from a conscious animal.
Radical innovation, courage and audacity, in tune with Mother Nature
These are the principles guiding us to successfully market our cultivated meat, the tasty beef of Meatleo®.
To bring this enterprise to fruition, Meatleo® is currently building a multidisciplinary team along with an ecosystem of partners composed of scientists and engineers who share our vision and purpose: to produce delicious, nutritious meat that is respectful of animals and our planet.
Our open-minded culture supports and encourages interactions between a wide variety of complementary roles and disciplines. We invite you to meet our team and regularly consult our recruitment objectives, because this is the beginning of a great adventure.
The Meatleo team is committed, talented and ready to grow rapidly with the addition of future collaborators.
We foster development of academic, institutional and private partnerships. Our work with universities
are a prime example of our aim to surround ourselves with women and men in science and engineering of exceptional calibre.
Our approach is multidisciplinary, because the large-scale production of cultivated meat is
a major challenge that requires expanding new technological frontiers. Our scientists, engineers, managers, technicians
and nutrition experts are joining forces to build a sustainable food system. To build Meatleo®
Pierre Normandin
Founder / President & Chief Executive Officer
Founder of Meatleo®, Pierre is a creative entrepreneur and optimist who believes in people and their capacity to grow. He is a visionary willing to leap into the unknown and make the impossible possible. He thrives on bold ideas and revels in bringing them to life with the full potential of what excites him: human, science and innovation.
“I strongly believe that innovation means courageously creating a demand for a new product. Producing cultivated meat is a dream project. I want Meatleo® to be able to offer an exceptional product, a sustainable substitute for slaughter animal meat, one that is loved by consumers.”
To achieve the ambitious goals of Meatleo®, Pierre knew from the outset that he would have to rely on extraordinary people. The future holds great things for those who believe, innovate and rethink the way we consumed. Our products are going to be expressions of our mission and values.
Patrick Vermette, ing., M. Sc. A., Ph.D.
Chief Scientific Officer
Patrick is a Bioprocess Engineer. He has acquired a reputation of expertise in the development and validation of biomaterials and medical devices applied in surgery and regenerative medicine.
For more than twenty years, he has also designed numerous bioreactors as well as several unit operations involving various types of biomanufacturing, both in terms of fermentation bioprocesses and the culture of mammalian cells.
In his role as a university professor, he has been and remains a key player in the technology transfer of biotechnology industries, supervising many students and entrepreneurs in business start-ups. He specializes in technological de-risking, prototyping, and establishing roadmaps leading to the approval of medical devices, thus contributing to the projects commercial success.
"My involvement and commitment to Meatleo® represents a gigantic challenge that adds to my achievements in engineering. It aims for the success of the scaling up of the bioprocess which will make it possible to industrialize the production of cultivated meat, with all the direct and indirect benefits that this brings for our society!"
NOTICE FOR THE SITE:
The masculine references are used in our texts only for the purpose of simplifying their form and facilitating their reading. Meatleo® is a company open to the diversity of genders, races, and aims for both human and animal well-being.
Contribute to building a world of meat consumption that respects animals, while serving sustainability for our planet