It was while working as a management consultant to supermarkets that Dr Russ Tucker first came across challenges of efficiency and sustainability in the meat industry.
That’s when Russ asked himself, what if we could produce better meat, and in a better way?
Hailing from generations of farmers and butchers on both sides of his family, Dr Russ was now ready to swap the cleaver for the culture dish. To help raise the bar in an industry he knew and loved.
Russ returned to his alma mater, Oxford University, and teamed up with Professor Cathy Ye. There, Cathy and her team created the novel biotechnology needed to deliver the big breakthrough the meat industry
desperately needed. And that was how Ivy Farm Technologies first began in 2019.
One day you might be able to. For now, our name isn’t so much a place as a play on words.
‘Ivy’ stands for ‘in vitro’. Which means a process that takes place outside of a living organism, aka in vitro meat.
And, because of our founder’s family heritage, we combined Ivy with Farm. To create a company culture committed to upholding animal welfare from the very first sausage.
Ivy Farm licenses its technology from the University of Oxford. And as a holder of a founding stake, the University provided seed funding and is represented on the Board of Directors.
But more than that, Oxford is where Professor Cathy and Dr Russ first met. It’s where Ivy Farm was founded. And it’s where our research and development team works every day.
We want to become the UK’s leading producer of cultivated meat. In fact, meat in general. And we want to use breakthrough technology to help Britain lead the world in meeting the challenges of sustainable meat production in the 21st century, plate first.
Ivy Farm is privately owned. We employ some of the country’s most esteemed scientists and consult with some of the best advisors in the world in their field. We currently have patents pending in 12 countries relating to our technology.
This technology grounding sets us up as a business to grow three streams of revenue around cultivated pork, beef and chicken.
In the short term: We will licence our unique biotechnology to other businesses.
In the medium-term: We will sell the muscle and fat we produce as raw ingredients to other food producers.
In the long term: We will develop our own range of cultivated meat products and create a brand for consumers to enjoy.