Accelerating
the transition towards a
more sustainable, eco-friendly and animal-free food industry.
Luyef is a mission-driven food-tech startup developing the technology to truly disrupt the meat industry by bringing into the market affordable, high quality and highly sophisticated eco-friendly and animal-free products that can really compete with conventional meat.
Luyef is a mission-driven food-tech startup developing the technology to truly disrupt the meat industry by bringing into the market affordable, high quality and highly sophisticated eco-friendly and animal-free products that can really compete with conventional meat.
OUR CUTTING-EDGE TECHNOLOGY
FULLY REPLICATES THE SENSORY PROFILE OF
CONVENTIONAL MEAT.
The best of animal meat
but without animal
suffering!!
Crazy right?
The best of animal meat
but without animal suffering!!
Crazy right?
We expand the capabilities of Cellular Agriculture to make delicious, eco-friendly, and affordable animal-free products that can compete with conventional meat in terms of taste, texture and structure.
These are real animal products but produced in a 100% animal-free way.
We expand the capabilities
of Cellular Agriculture to make delicious
eco-friendly and affordable animal-free products
that can compete with conventional meat in terms of taste, texture and structure.
These are real animal products but produced in a 100% animal-free way.
What is
Cellular Agriculture?
Cellular Agriculture is the use of cell cultures
to produce animal-sourced food products that
at the cellular level are exactly the same
as those harvested from an animal, like
your favorite burger, sausage or beef cut.
Amazing right?
Cellular Agriculture is the use of cell cultures to produce animal-sourced food products that at the cellular level are exactly the same as those harvested from an animal, like your favorite burger, sausage or beef cut.
Amazing right?
WANT TO
KNOW MORE?
WANT TO
KNOW MORE?
What we offer
What we offer
What we offer
Currently we are improving the taste of current plant-based meat alternatives via our secret ingredient that we call TAMEE (The Authentic Meat-Eating Experience).
What we offer
We are also developing unique technology to combat the major obstacles that cultivated meat industry faces as it scales to mass production. We have proprietary technology to provide the taste, texture and structure of conventional meat to cultivated meat products.
We offer healthier, safer, ethical,
sustainable and affordable animal-free and eco-friendly products that can replicate and even improve the sensory profile of conventional meat.
Currently we are improving the taste of current
plant-based meat alternatives via our secret
ingredient that we call TAMEE (The Authentic
Meat-Eating Experience).
We are also producing hybrid plant-based/cultivated meat products with the right texture by using our unique Chilean algae-based scaffolding, and we are working in the technology to produce real cultivated steaks via one of its kind photo-printing technology, which also eliminates the need of growth factors, thus reducing tremendously the production costs of cultivated meat.
We offer healthier, safer, ethical, sustainable, and affordable animal-free and eco-friendly products that can replicate and even improve the sensory profile of conventional meat.
Currently we are improving the taste of current
plant-based meat alternatives via our secret
ingredient that we call TAMEE (The Authentic
Meat-Eating Experience).
We are also producing hybrid plant-based/cultivated
meat products with the right texture by using our unique
Chilean algae-based scaffolding, and we are working in the technology
to produce real cultivated steaks via one of its kind photo-printing
technology, which also eliminates the need of growth factors,
thus reducing tremendously the production costs of cultivated meat.
Meet the team
Dr. Kris Blanchard
Co-founder and CEO
Biotechnology Engineer
Ph.D in Cellular and Molecular Biology from the University of Chile
Ph.D in Neurosciences from Paris Descartes University
Pamela Barroso
Co-founder and CBO
Business Administrator from the University of Chile
Customer experience specialist
Certified Scrum Master
Dr. Andrea Villanueva
Co-founder and CTO
Biotechnology Engineer
Ph.D in Cellular and Molecular Biology from the University of Chile
Dr. María Soledad Gutierrez
Co-Founder and Head Scientist
Ph.D in Molecular, Cellular and Neuroscience from the University of Chile
Dr. Carolina Quezada
Molecular biology and bioprocess
Senior Scientist
Ph.D in Biotechnology from the University of Manchester
Dr. Stephanie Brain,
Molecular biology and regulatory
Senior Scientist
Ph.D in Pharmaceutical Sciences from the University of Chile
Jorge Rojas
Cell culture and Bioengineering
Research Assistant
Civil Biotechnology Engineer from the University of Chile
Felipe Sánchez
Cell culture and materials
Intern
Bachelor in Civil Biotechnology engineering from the University of Chile
Dr. Kris Blanchard
Co-founder and CEO
Biotechnology Engineer
Ph.D in Cellular and Molecular Biology from the University of Chile
Ph.D in Neurosciences from Paris Descartes University
Pamela Barroso
Co-founder and CBO.
Business Administrator from the University of Chile
Customer experience specialist
Certified Scrum Master
Dr. Andrea Villanueva
Co-founder and CTO.
Biotechnology Engineer
Ph.D in Cellular and Molecular Biology from the University of Chile
Dr. María Soledad Gutierrez
Co-Founder and Head Scientist
Ph.D in Molecular, Cellular and Neuroscience from the University of Chile
Dr. Carolina Quezada
Molecular biology and bioprocess
Senior Scientist
Ph.D in Biotechnology from the University of Manchester
Dr. Stephanie Brain
Molecular biology and regulatory
Senior Scientist
Ph.D in Pharmaceutical Sciences from the University of Chile
Jorge Rojas
Cell culture and Bioengineering
Research Assistant
Civil Biotechnology Engineer from the University of Chile
Felipe Sánchez
Cell culture and materials
Intern
Bachelor in Civil Biotechnology engineering from the University of Chile
Dr. Kris Blanchard
Co-founder and CEO
Biotechnology Engineer from the University of Chile
PhD in Cellular and Molecular Biology from the University of Chile
PhD in Neuroscience from Paris Descartes University
Dr. Andrea Villanueva
Co-founder and CTO
Biotechnology Engineer from the University of Chile
Ph.D in Cellular and Molecular Biology from the University of Chile
Dr. María Soledad Gutierrez
Co-Founder and Head Scientist
Biotechnology Engineer from the University of Chile
PhD in Microbiology from the University of Chile
Dr. Carolina Quezada
Senior Scientist
Expertise: Molecular Biology and Protein engineering
Bs. In Biochemistry from the University of Chile
PhD in Biotechnology, University of Manchester
Advisors
Dr. Ka Yi LING
Entrepreneur-Scientist
CTO & Co-founder of Shiok Meats
Dr. Mariana Casas
Ph.D. In Cellular and
Molecular Biology rom Université Pierre et Marie Curie (Paris VI)
Expert in muscle metabolism and differenciation
Dr. Ziomara Gerdtzen
Ph.D in Chemical Engineering from the University of Minnesota
Expert in bioengineering and cell culture
Diego Belmar
Biotechnology Engineer
Phage Technologies S.A. Cofounder
Portfolio manager The Ganesha LAB
Expert in Innovation and business
Dr. Mariana Casas
Ph.D. In Cellular and
Molecular Biology rom Université Pierre et Marie Curie (Paris VI)
Expert in muscle metabolism and differenciation
Dr. Ziomara Gerdtzen
Ph.D in Chemical Engineering from the University of Minnesota
Expert in bioengineering and cell culture
Dr. Verónica Palma
Ph.D in Biomedical Sciences from the University of Chile
Expert in cell biology and stem cells
Diego Belmar
Expert in Innovation at The Ganesha Lab/Phage Technologies
Dr. Valentina Emiliani
World Pioneer in the use of wavefront shaping for neuroscience
Dr. Ziomara Gerdtzen
Expert in Mammalian Cell Culture and Bioengineering
Dr. Dimitrii Tanese
Expert in nonlinear-optics and holographic microscopy
Dr. Mariana Casas
Expert in Cell muscle Physiology and Biophysics
