Multus seeks to innovate through supplying environmentally sustainable and ethically sourced media components to the cultivated meat industry. Our products provide low-cost solutions to other animal-based competing formulations, allowing our customers and their consumers to enjoy truly socially responsible products at an accessible price-point.
In an exponentially growing population, demand for a continuous, reliable supply of meat steadily grows. The livestock agriculture industry already does not keep up with demand. This industry single-handedly uses 70% of our agricultural land (1), 50% of our antibiotics (2), and 27% of our freshwater (3). Furthermore, 15% of greenhouse gas emissions are caused by this industry alone, more than the entire transport sector combined (4). Such an industry is clearly not sustainable, yet the demand for meat never lessens. As such our team is dedicated to supplying and supporting the budding cultivated meat industry, the definitive answer to the shortcomings of traditional meat (Fig.1)
Figure 1: Relative climate impact of cultivated meat compared to
conventional livestock farming (Data from: 5, 6, 7)
Using genetically engineered microorganisms, Multus produces growth factor proteins critical for growing meat. Through close collaboration with our customers, the cultivated meat companies, our team is developing these products to meet the specific needs of the cultivated meat industry.
Our novel technology will allow our customers to produce competitively-priced, high-quality meat products. The ultimate goal for our products and our team is to facilitate the entry of cultivated meat into general markets while simultaneously competing with conventional meat industries.
by the Multus Media team
1.) (2016), Livestock Primary, electronic dataset, Food and Agriculture Organization of the United Nations, Available from: <‘faostat/en/#data/QL> [Accessed: 16 Apr 2020]
2.) Ventola CL. The antibiotic resistance crisis: part 1: causes and threats. P T. 2015 Apr;40(4):277-83. PubMed PMID: 25859123; PubMed Central PMCID: PMC4378521. Available at:
3.) Hoekstra, A. and Mekonnen, M. (2012). The water footprint of humanity. Proceedings of the National Academy of Sciences, [online] 109(9), pp.3232-3237. Available at: [Accessed 30 April 2020].
4.) Poore, J. and Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, [online] 360(6392), pp.987-992. Available at:
5.) (Accessed: 17 November 2019)
6.) Taulli, T. (2019) Beyond Meat: The Keys To Disrupting An Enormous Market. Forbes. Available from: <> [Accessed: 23 May 2019]
7.) Emery, I. (2018). GROWING MEAT SUSTAINABLY: THE Cultivated Meat REVOLUTION. [online] Gfi.org. Available at: [Accessed 30 Apr. 2019].