We sit down with Emily Farrar, co-founder at Genuine Taste, a startup tackling one of the biggest limitations in plant-based food: flavour.
Genuine Taste are developing cultivated animal fats grown from cells in compact bioreactors. Their goal? Deliver the taste, texture, and nutritional profile of real fat - without the emissions or animal suffering.
About Emily: With a background in climate tech consulting and civil engineering, Emily co-founded Genuine Taste alongside a biophysics expert to define the future of food and build a more sustainable alternative to animal agriculture. They’ve already secured early partnerships and are scaling toward commercial pilots.
We talk about:
- Why fat is key to unlocking adoption in plant-based foods
- Lessons they’ve taken from the first wave of alt-protein companies
- How they’re able to produce fats lower costs and 100x smaller footprint than competitors
- Navigating regulations and their decision to enter the pet food market first
- Positioning cultivated fats and proteins with consumers
- How Canada’s biotech ecosystem is giving them an edge
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