Making Chicken... Without the Bird

It’s time to re-frame the conversation about quality, meaty protein.
"Scalable, sustainable plant-based poultry, packed with flavour"

We’ve kept all the interesting bits in like protein content and texture, then weaved in some jaw dropping flavour and animal like fat. Tell us what you would do to make this product even better

A unique challenge

So many people have their own unique reasons and motivation for choosing plant based options.

Some people don’t eat meat, some eat less than they used to, both usually want to have that familiar taste and texture.

The products

The Mighty Chick*n.

We use data, food science and biochemistry to make deliciously fibrous plant-based poultry products and ingredients.. First up, chicken.

As the team masters poultry, it will make ingredients developed via its novel Fats Platform available for use in other food applications. Structured functional fats could be one of the most impactful ways to create unique eating experiences for customers everywhere

Sharing a mission
The People
I’m a scientist, a problem solver and an animal lover. I started with an inner motivation to improve my everyday cooking routine then I bumped into these two. Since then the question has been 'how do we improve the entire food system?'
Louiza Sophocleous
Product Development and Data Management
Being a food chemist I tend to focus my attention on making food safer. The alternative protein space is fascinating to me because meat production in general has so much room for improvement. This feels like a good place to start.
Maria Chatzidaki
Lipid Production and Food Safety
I tried going fully plant based years ago and it worked well for me. Along the way though, I kind of missed certain food textures, so being an entrepreneur, I naturally thought ‘how can we make that?’. There's a lot of work that needs to be done to fix the current food system, but this is a start.
George Vou
Strategy & Operations
Why we do this..

We know that we can do so much better than the food system that exists right now.

It quite literally comes down to food production efficiency. If we can eat the same great tasting thing, that starts at the same source, but skips the super inefficient part of the process, why wouldn’t we?.

This crazy simple diagram says it best..

What would you choose?
Jump into this TED talk from our CEO to take a better look at the maths of meat and where we can take the future of food.
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