Yacine Ghalim’s Post

PARIMA (creators of Gourmey), formed as VitalMeat joins GOURMEY! Cultivated meat has always carried a big promise: real meat without animals. But making it scalable and affordable has proven hard. High costs, complex regulations and limited production capacity have kept most projects grounded. PARIMA changes that. Born from a shared mission and approach to scaling cultivated proteins, PARIMA unites Gourmey’s cultivated foie gras, endorsed by Michelin-starred chefs and backed by an independently validated model scaling at the world’s lowest cost of $3.43/lb, with VitalMeat’s cultivated chicken technology, built on 25 years of avian cell research. The two teams have known each other for years and share a simple philosophy: make cultivated meat practical, not performative. One focused on premium dining and profitability, the other on chicken (the world’s most eaten protein). Together they have built Europe’s most advanced cross-species platform, with three species in development, 15 patent families, nine active regulatory filings and a growing global network of partners. When we first partnered with Nicolas and Victor in 2021, they were among the few founders in the space combining deep science with industrial realism. PARIMA is the natural continuation of that, turning cultivated protein from a lab vision into an industry reality. Congratulations to the newly formed Parima team! This one makes sense scientifically, economically, and, dare we say, culinarily. 😋 Read full announcement here: https://lnkd.in/e7acDj_5 cc: Nicolas Morin-Forest, Victor SAYOUS, Etienne Duthoit, Yacine Ghalim