cultivated-meat
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Gabriel Tremblay
Gabriel Levesque-Tremblay is the CEO and co-founder of HexemBio, a New York and Berkeley biotech building what it calls the first scalable blood stem cell rejuvenation therapy. A synthetic biologist with a PhD from UBC and a postdoc at UC Berkeley, he is a two-time founder and Y Combinator alumnus who earlier co-founded the cultivated-meat startup Orbillion Bio. At HexemBio he turns aged hematopoietic stem cells young again by passing them through a recreated embryonic 'Synthetic Yolk Sac' before returning them by IV. The company closed a $10.4M seed round led by Draper Associates in April 2026 and is targeting first-in-human trials by 2027.
Niyati Gupta
Niyati Gupta is the co-founder and CEO of Fork & Good, a Jersey City cultivated-meat startup betting against the rest of its industry. While competitors chase ever-bigger bioreactors, Gupta builds small ones, arguing that the way to make cell-grown pork as cheap as the real thing is to copy the efficiency of a pig, not the scale of a brewery. A Yale economist and Harvard MBA who advised Nigeria's agriculture ministry and ran a rooftop farm in Singapore before being 'bullied' into starting Fork & Good, she has raised roughly $30M, earned the industry's first cultivated red-meat revenue via a deal with an $8B food manufacturer, and held a public tasting at Davos where half the tasters could not tell her blend from conventional pork.
Josh Tetrick
Josh Tetrick is the co-founder and CEO of Eat Just, Inc., the San Francisco-based food technology company behind JUST Egg (a mung bean-based egg substitute) and GOOD Meat (the world's first commercially sold cultivated chicken). Starting with $37,000 of personal capital in 2011, he has raised over $456 million to build a company that simultaneously cracked the plant-based egg market and won the world's first regulatory approval for lab-grown meat in Singapore in 2020. A former Fulbright Scholar, UN initiative leader, and Cornell-educated lawyer turned food disruptor, Tetrick has made it his life's work to prove that removing animals from the food system doesn't mean sacrificing flavor or scale.