Here at Ivy Farm, we’re an inquisitive bunch of bioengineers and scientists who love animals, love the planet, but also love bacon sandwiches. What we don’t love is the scary and damaging effects of industrialised farming. When we realised that tasty, sustainable meat didn’t exist, we decided to make it.
We use novel technology created at the University of Oxford to grow real mince meat that’s free from slaughter, free from GMO and free from antibiotics. It’s called cultured meat. It’s high in protein, low in saturated fat and tastes fantastic in sausages, meatballs or a spag bol.
With global demand for meat only set to grow, this is big news for animals, people and planet. So watch this space – because science just got juicy.
In order to feed the world’s growing appetite for a sustainable protein source, traditional farming methods alone won’t cut it. We either need another planet, or another plan.
Because we control the process, we know exactly what is and isn’t in our cultured meat and where it comes from. There’s confidence in every bite. No antibiotics, no nitrates, no GMO. Now that is satisfying.
British technology can change the world
Our story began at Oxford University, where our biotechnology
originated. We want to fly the flag for British innovation in food
Our technology has been developed by PhD engineers at the University of Oxford and we have complete control over how it works. We hold ourselves to high standards and strive to make meat that’s free from slaughter, free from GMO and that uses cells sourced from animals reared organically.
All this innovation only makes sense when people love the bite and savour the chew. It’s got to score high in the ‘yum’ factor. Our British mince meat is made from quality muscle and pure fats. Not a lot of today’s meat products can breeze the quality test as easily.