Launch Pad: Uma Valeti, Founder of Memphis Meats

Memphis Meats

Meat grown directly from animal cells. It sounds like science fiction, but like so much else in this age of marvels, this hopeful fiction is turning into actual science, at Memphis Meats.

A former cardiologist, founder Uma Valeti was part of a study that was trying to inject cells into patients’ hearts to regrow heart muscle, and he took that idea of growing muscle cells… and ran with it.

Meat grown in a laboratory, rather than raised as livestock, addresses the environmental, ethical, and health issues that plague our current means of getting meat on the table. As Uma explains: “We’re detaching slaughter from meat production.”

This is a true moon shot, a potential disruptor of global proportions. According to Uma, 90% of the world’s population eats meat, and in order to supply that meat, 57 billion land animals are slaughtered every year. What if that all just—stopped?

Listen to Uma and Karl dig in to the scientific, cultural, and business challenges that Memphis Meats faces. And keep an eye out: Uma’s goal is to get Memphis Meats products on the market, in grocery stores and restaurants, within five years. Will you try it?

Read more Launch Pad: Uma Valeti, Founder of Memphis Meats

Launch Pad: Neel Premkumar WG’08, Founder of Stur and Forto

Forto and Stur

With a background at Nestle, starting a company in packaged foods was a natural fit for Neel Premkumar—but it wasn’t until his pregnant wife needed something more fun to drink than water to keep her hydrated that he got the idea for Stur.

She wanted something truly natural and organic, but also tasty, so Neel developed Stur, a liquid concentrate that uses real fruit extracts and some stevia leaf extract for sweetness; 2 ml flavors an 8 oz glass of water.

However, the way Neel built his company didn’t match the Nestle model. He explains: “how I built the business was more like a software company, less like a packaged goods company.”

Read more Launch Pad: Neel Premkumar WG’08, Founder of Stur and Forto

How a Taste of Tahini Fueled the Business Plan for Soom Foods CEO Shelby Zitelman, W’07

By Colleen Mullarkey

Living just across the bridge in the Graduate Hospital area, Shelby wanted to reconnect with Penn and share some of the knowledge that she and her sisters have learned from building their business. She found the perfect opportunity through participating in Penn Wharton Entrepreneurship’s Entrepreneur in Residence Program.

Shelby Zitelman, Wharton entrepreneur Read more How a Taste of Tahini Fueled the Business Plan for Soom Foods CEO Shelby Zitelman, W’07