US cultivated meat startup Fork & Good has signed a strategic collaboration with Nutreco and Extracellular to scale up its beef and pork in a cost-efficient manner.
Weeks after acquiring fellow cultivated meat producer Orbillion Bio to strengthen its global footprint, Fork & Good has notched a new partnership aimed at scaling up its operations and keeping costs down.
The New Jersey-based startup has teamed up with animal feed company Nutreco and biotech contract manufacturer Extracellular to bring together their complementary strengths in future food R&D and scale-up processes and make alternative proteins more widely accessible.
Fork & Good develops value-added ingredients for B2B purposes, delivering cost-efficient cultivated red meat. Extracellular builds the biomanufacturing infrastructure and R&D necessary for industrial deployment of such proteins. And Nutreco advances scalable future food systems with next-gen nutritional solutions.
“Fork & Good already boasts one of the most efficient cultivated meat platforms in the industry,” said Fork & Good co-founder and CEO Niya Gupta. “With Nutreco’s food-grade cell feed innovation and Extracellular’s CDMO-scale R&D, we are building the supply-chain foundation necessary to deliver cost-effective cultivated beef and pork at scale to our customers.”
Media formulations, streamlined costs, and ingredient innovation in focus
“Fork & Good’s headquarters in Jersey City includes our pilot plant, which is capable of producing several tonnes of cultivated meat per year at full capacity,” Patricia Bubner, co-founder and COO of Fork & Good, told Green Queen, without disclosing specific numbers. In addition, the company now maintains a subsidiary in Abu Dhabi.
The partnership will initially focus on high-performing media formulations, ingredient innovation, and dedicated workstreams to streamline cost drivers. It also lays the groundwork for a future supplier relationship for media manufacturing, supporting a resilient, long-term supply chain for cultivated meat.
“Working with Nutreco and Extracellular advances our ability to deliver a cost-effective, scalable manufacturing platform,” said Jon Lee, bioprocess director at Fork & Good. “We’re excited to solve together a major lever in our platform that delivers a highly efficient cultivated meat production process.”
The collaboration builds on Nutreco’s Innovation Roadmap, which stresses that progress in cell nutrition requires bold ideas, technical depth, and strong partnerships. As part of the deal, the company will advance cell nutrition, ingredient systems, and scalable feed strategies.
“This collaboration underpins Nutreco’s commitment to Feeding the Future. We’re very excited about this partnership and proud to work with our partners in the cultivated protein space,” said Vincent Krudde, head of Nutreco’s alternative protein division.
“This type of partnership is exactly what the cultivated meat industry needs to accelerate progress toward a viable commercial process,” added Lee. “By working together to solve shared challenges, we significantly de-risk manufacturing not only for Fork & Good, but for producers and vendors across the entire sector.”
Fork & Good is targeting a cost of $5 per lb of biomass at commercial levels, eventually bringing it to parity with commodity pork at $2 per lb.
Fork & Good teases blended meat and 2026 plans
According to Bubner, who founded Orbillion in 2019, the brand’s integration into Fork & Good is “going very well”. “Our teams have been working together for months already, delivering to our customers in a combined effort and expanding our offering,” she said.
“It’s been a smooth, productive integration that’s accelerating our roadmap. The expansion of the leadership team is commensurate with our commercial traction.”
Bubner remained tight-lipped on the firm’s regulatory plans, target locations, or timelines until there are more “concrete updates to share”.
Fork & Good was already working with customers in North America and East Asia, and has since brought Orbillion’s European and Middle Eastern relationships online too. “We are working on our partners who will be the ones launching products, as we are a B2B provider, focusing on providing value-added ingredients to them,” she said.
In 2024, it became the first startup to host a public tasting for cultivated meat in Europe, serving dumplings with 30% cultured pork in Davos. “We have tested, and tasted, a variety of product options, from dumplings and sausages to tacos, and our cultivated meat blended with conventional meat has always been a crowd pleaser, so maybe this will be one of the first products on the market,” Bubner said.
Looking forward to 2026, Fork & Good’s focus remains squarely on commercial progress. “We’re closing the commercialisation gap by continuing to drive down cost through our three-way partnership with Nutreco and Extracellular, while expanding strategic partnerships across the value chain,” she added.
“You’ll see us increasing revenue, deepening customer traction, and moving firmly into the early phases of market launch. It’s all about turning technical success into commercial scale while staying true to our approach of proving unit economics.”
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