GOURMEY

GOURMEY ranks #22 in the 2024 FoodTech 500 by Forward Fooding, up from last year! Proud to be recognized among the world's most innovative food tech companies for our work in cultivated proteins and sustainability. It's an honour to stand alongside an array of visionary entrepreneurs selected from over 1,400+ applicants across more than 80 countries. ⭐️ Thank you Forward Fooding for the recognition. #FoodTech500 #Innovation #CultivatedFood

🇬🇧 Exciting news! GOURMEY is thrilled to be among the few industry leaders chosen by the UK’s Food Standards Agency (FSA) to join its pioneering regulatory sandbox for cell-cultivated products. The programme, backed by £1.6 million from the Department for Science, Innovation and Technology’s Engineering Biology Sandbox Fund, brings together scientists and regulatory experts to gather essential scientific evidence on cell-cultivated products in collaboration with academic institutions, industry, and trade organisations. The research will support the FSA and Food Standards Scotland (FSS) in shaping regulations and ensuring product safety. For GOURMEY, this brings us one step closer to bringing our products to the UK market! This is a major milestone for cultivated food, and we’re excited to be part of it. More details in the comments.

Last week, we had the pleasure of hosting a truly special event in Tokyo. We brought together an incredible group of friends and partners from Japan’s vibrant ecosystem—corporations, startups, investors, commercial partners, and the public sector—to exchange ideas, build connections, and explore how Japan is uniquely positioned to benefit from advancements in cultivated proteins and food innovation more broadly. We were honored to be welcomed by our partner chef, Daniel Calvert (3 Michelin stars) at his home in the Four Seasons Hotel Tokyo at Marunouchi, where he crafted an outstanding menu that seamlessly blended French and Japanese influences. Our CEO Nicolas Morin-Forest had the chance to share how GOURMEY is contributing to the future of cellular agriculture in Japan, and we were thankful to hear from Megumi Avigail Yoshitomi of the Japan Association for Cellular Agriculture (JACA) 細胞農業研究機構 Agriculture, who provided an insightful update on Japan’s accelerating progress in cultivated protein regulation. A huge thank you to the Four Seasons Hotels and Resorts team and to all our partners who made this event possible—and to everyone who joined us for a special evening. Looking forward to sharing more updates on Gourmey’s plans in Japan soon! Adrien Langeard, Esther Bureau, Victor SAYOUS, Hannah Lester, Clémentine Papon.

🇸🇬 Exciting discussions at the 3rd MEVO conference, in Singapore. Our CEO, Nicolas Morin-Forest, joined fellow leaders at the Meat Evolution Leaders Summit to explore collaborative solutions for the cultivated proteins industry. During the Leaders panel, they tackled topics like accessing non-dilutive funding and leveraging climate bonds to support sustainable growth. Thanks to Susanne Wiegel, Kenzie Barnett, Patrick Basanez and GBX EVENTS for fostering these vital conversations. #cultivatedfoods #cellularagriculture #MEVO2025

🔬 Last month, 3 bioprocess engineer Gourmates represented GOURMEY at the Sartorius Food Biotech summit - an event that brought together leaders from around the world to shape the future of proteins, including cultivated foods. This summit was a great opportunity to engage in insightful discussions on process optimisation and scale-up strategies to bring cultivated foods to the market. We appreciated the collective drive for innovation in sustainable food production. Special thanks to Érica Schulze and Romain Carcone for putting it together. Thanks also for the hands-on sessions at the Sartorius Application Center showcased cutting-edge tools for accelerating progress in cultivated meat. 💪🏼 James Walsh, Juliette Saffroy, Nico de Jongh #bioproduction #cultivatedfood

🇸🇬 Next trip to Singapore, Feb 2025. Our CEO Nicolas Morin-Forest will be taking the stage at the Meat Evolution Leaders Summit (#MEVO), a premier conference dedicated to cultivated meat innovation. Don't miss this talk on Elevating taste, preserving tradition: The premium path of our flagship cultivated product. 📆 February 12-13 📍 Raffles Singapore. Thanks to Kenzie Barnett, Patrick Basanez, and GBX EVENTS for bringing together the ecosystem once again. #cultivatedfoods

🇸🇬 In November, our CEO Nicolas Morin-Forest represented GOURMEY on stage at the Asia-Pacific Agri-Food Innovation Summit, major food event gathering industry leaders, innovators and policymakers, in a panel on marketing strategies for cultivated meat. Meanwhile, our Head of regulatory strategy Hannah Lester facilitated the insightful Singapore Food Agency roundtable on Novel foods regulation. French Chamber of Commerce in Singapore (FCCS) The Good Food Institute APAC , Vireo Advisors, LLC, Future Ready Food Safety Hub @ NTU (FRESH). 🇫🇷 👋🏼 French cell ag ecosystem present at the event Eden Banon-Lagrange (Nūmi), Etienne Duthoit (VITAL MEAT). Thanks Rethink Events for bringing together this rich ecosystem once again! #cultivatedfoods #agrifood #regulatory

This is one of our most exciting announcements yet. Today, GOURMEY is sharing in The Times the launch of the world’s first-ever Culinary Board in the cultivated meat industry, featuring three of the best Michelin-starred chefs across three continents: ⭐️ Rasmus Munk (2 Michelin stars, Copenhagen) ⭐️ Claude Le Tohic (3 Michelin stars, San Francisco) ⭐️ Daniel Calvert (3 Michelin stars, Tokyo) Since day one, the Gourmey team has focused on crafting top-quality products to inspire the world’s finest chefs while supporting a sustainable future. With chefs Rasmus, Claude, and Daniel onboard, we’re proving that cultivated meat can achieve culinary excellence. Rasmus Munk is the visionary founder of Copenhagen’s avant-garde Alchemist (ranked 8th worldwide), Claude Le Tohic set up the culinary concept ONE65, and Daniel Calvert is the innovative mind leading Sézanne in Tokyo (ranked 1st in Asia). This marks a significant milestone in our journey ahead of upcoming regulatory approvals for our first creation: a new choice for everyone who loves the artistry and heritage of foie gras. The trio will continue to play a pivotal role in shaping the characteristics of our future products, curating pairings and flavors, and pushing the boundaries of creative and sustainable cuisine. This is just the beginning! Congratulations to all Gourmates for their incredible work in making this happen. > Read our press release: https://lnkd.in/gfxTCuJA > Read more in The Times: https://lnkd.in/gn2bJYtE

Exciting opportunity! Join us as Head of People 🦆 🏭 At GOURMEY, we’re building a passionate team that’s redefining the future of food through cultivated proteins. We’re looking for an inspiring leader to join our People team to help us scale globally while continuing to foster Gourmeys inclusive and innovative work culture. You will be working directly with CEO Nicolas Morin-Forest on key missions such as: 💼 Develop and lead a strategic People roadmap to drive global growth and nurture a high-performance culture. 🚀 Attract, onboard, and retain top talent to build strong teams across R&D, operations, and production. ✅ Ensure HR operations, compliance, and workplace safety as we expand into new markets and industrial sites. 🌟 Join a fast-growing startup in the heart of Paris and make a lasting impact on the future of food.

🔥 This week, our Head of R&D Remy Kusters shared insights about GOURMEY's approach to integrating data science and modelling at the heart of R&D and production, at the Paris.AI event. This 3rd edition was co-organized by our early-stage investor Nathan Benaich (Air Street Capital), Alexandre Flamant (HCVC) and Google Cloud Venture Capital Business Development (VCBD). #data #cultivatedproteins