PARIMA: bringing cultivated meat closer to commercial scale
From cultivated duck to chicken, the French startup behind Gourmey is combining regulatory progress with larger-scale production to expand the possibilities for protein diversification.Â
Can cultivated meat deliver the culinary experience people expect while changing how animal protein is produced? French startup PARIMA is working towards that goal by growing meat directly from animal cells. Founded in 2019, the company develops cultivated foods across different species, bringing together cellular agriculture, food science and bioproduction.
Supported in its early stages by EIT Food through the EIT Food Accelerator Network programme, PARIMA has leveraged Europe’s leading agrifood ecosystem to accelerate its growth.Â
Why protein needs alternative solutions
Growing global demand for meat (1) is adding pressure to a food system already facing resource constraints, greenhouse gas emissions (2) and animal welfare concerns. Cultivated meat (3) offers a different approach: producing animal-based food directly from cells rather than raising and slaughtering animals. Yet technical promise alone is not enough. Companies must demonstrate food safety, develop efficient production processes, achieve viable costs and earn consumer confidence in taste and quality. These remain important challenges for the commercial development of protein diversification. Â
PARIMA is addressing these challenges by developing cultivated duck and chicken as alternatives to conventional meat production. By scaling up production and progressing through regulatory approvals, the company is working to make cultivated meat commercially viable and support more sustainable, animal welfare-conscious food choices.Â
Milestones for cultivated meat
PARIMA became the first company to submit a cultivated meat application under the EU Novel Food framework. Â
In 2025, it acquired French startup Vital, bringing together duck and chicken production platforms. Singapore approved its cultivated chicken in October 2025 and cultivated duck in April 2026, making PARIMA, according to the company, the first to secure approvals for two species. An Australian safety assessment was cleared in May 2026. Â
The company also reports completing a 20,000-litre scale-up in April 2026, reaching multi-tonne production capacity with what it describes as viable unit economics.Â
The potential environmental impact of cultivated meat
PARIMA aims to make animal protein production more resource-efficient and reduce reliance on conventional livestock systems. Its source material estimates potential reductions of up to 92% in greenhouse gas emissions, 90-95% in land use and 66-96% in water use compared with conventional meat production.Â
How EIT Food supported PARIMA
During its early development, PARIMA participated in the EIT Food Accelerator Network (EIT FAN) with its culinary brand, Gourmey, focuses on premium dining and collaborations with Michelin-starred chefs and culinary experts. The programme provided mentoring, investor exposure and connections to industry, research and investment partners across Europe. Â
The EIT Food network and resources have helped us acquire insights and industry connections. Being part of the programme enabled us to bring cultivated foods one stop closer to go-to-market.
4 lessons for food innovators working in protein diversification
1. Start with a clear product experience, not technology alone.Â
2. Build regulatory readiness alongside product development.Â
3. Design production processes with scale in mind.Â
4. Use specialist networks to access expertise and partners.
Cultivated meat reaching new marketsÂ
PARIMA's next challenge is turning technical and regulatory progress into wider market access. The company is pursuing approval in the EU and UK, where authorisation remains a key step before commercial sales. Further scale, competitive production costs, chef and industry collaboration, and consumer trust will help determine whether cultivated meat can become a meaningful part of a more diverse protein system.Â
About EIT Food’s Protein Diversification Think and Do Tank
Bringing protein diversification to the mainstream for the people and planet is one of EIT Food's three priority areas, cross-cutting EIT Food Missions to deliver system change. Established in 2022, the EIT Food Protein Diversification Think and Do Tank convenes selected stakeholders and partners, fostering broad and inclusive participation to overcome barriers to innovation in the field of protein diversification.Â
If you are interested in taking part in entrepreneurship programmes, discover how EIT Food's entrepreneurship programmes support startups and innovators working to advance protein diversification.Â
Learn about the latest opportunities, research and innovations shaping the food industry.
References
- Organisation for Economic Co-operation and Development, & Food and Agriculture Organization of the United Nations. (2025). Meat. In OECD-FAO agricultural outlook 2025-2034. OECD Publishing. https://www.oecd.org/en/publications/oecd-fao-agricultural-outlook-2025-2034_601276cd-en/full-report/meat_5462e384.htmlÂ
- Food and Agriculture Organization of the United Nations. (2023). New FAO report maps pathways towards lower livestock emissions. https://www.fao.org/newsroom/detail/new-fao-report-maps-pathways-towards-lower-livestock-emissions/Â
- Food and Agriculture Organization of the United Nations, & World Health Organization. (2023). Food safety aspects of cell-based food. https://www.who.int/publications/i/item/9789240070943Â
