Meatable, an industry-leading food company developing cultivated pork and beef with groundbreaking technology, has announced the appointment of a number of industry leaders to key management roles.
This follows a successful Series A funding round in March 2021 which raised $47M. These new appointments will help accelerate its product development and put it in pole position for bringing its revolutionary product to market. Each of these new appointments speaks to Meatable’s ambition to be a leader in its field and each brings a wealth and diversity of experience.
Former Fonterra Europe & Africa president Hans Huistra has been appointed as Meatable’s COO. Huistra started his career at Unilever at a meat processing plant for the Unox brand. Hans has over thirty year of international leadership experience in the FMCG and food industry within Europe, Asia, the Middle East, Africa and the U.S. In his new role, Huistra will focus on preparing the organization for its commercial launch.
Hans Huistra, COO at Meatable, said: “I’m thrilled to be joining Meatable, a company that is truly at the forefront of food tech innovation. The company, and its groundbreaking product, is poised to have a long-term impact on the environment and sustainable development and I am looking forward to helping bring this revolutionary food innovation product to the world.”
Jef Pinxteren joins Meatable as VP of Development. With over 25 years of experience as a biochemist across academia and industry, Pinxteren is perfectly placed to manage the development of the company’s product portfolio, including Meatable’s pork sausage and its beef product, as well as the first tastings of the products.
Jef Pinxteren, VP of Development at Meatable, said: “Switching from pharma to biotech and food is a natural progression for me, as there is a lot of synergy between them and they both offer opportunities to be part of life changing technological advancements.”
Meatable has also appointed a new Chairman of the Board, former Chr. Hansen President and CEO Cees de Jong. With an illustrious track record that includes his role as COO of Crucell and as senior executive in global food and pharma organisations, he is uniquely positioned to guide Meatable forward. He will be working closely with CEO and co-founder Krijn de Nood and Meatable’s management team.
Cees de Jong, Chairman of Meatable, said: “We are all aware that the current way of producing protein is unsustainable. Meatable is at an exciting inflection point in its journey to change the way we eat. I’m proud to be joining this world-class team that has the talent, drive and technology to make a lasting, impactful contribution to building a sustainable future for the planet.”
Krijn de Nood, Co-founder and CEO of Meatable, said: “These exciting hires are the ultimate vote of confidence in our mission and I look forward to working with them to bring our vision to life.”
Meatable is paving the way for a new approach to meat. Its innovative technology will revolutionize how cultivated meat is created in what is predicted to become a $25 billion industry by 2030. Current regulation in the US and Europe means cultivated meat cannot be sold yet to consumers, however both regulators have taken steps in recent months to pave the way forward to approving this new food type. Huistra, Pinxteren and de Jong will be integral in supporting and advising Meatable as it develops its first product ahead of regulatory change as the market opens up to new audiences.
Meatable is an innovative, Dutch food company, aiming to deliver, at scale, the new natural, cultivated meat that looks like, tastes like, and has the nutritional profile of traditional meat. Its proprietary opti-ox™ technology enables Meatable to produce meat rapidly, sustainably, and without harming animals. Founded in 2018 by Krijn de Nood (CEO), Daan Luining (CTO), and Dr. Mark Kotter (principal inventor of opti-ox technology), Meatable has brought together a team of experts with unique knowledge in fields including molecular biology, chemistry, tissue engineering, bioprocess development, food safety, and food science to create the new natural meat.