Upside Foods CEO highlights scaling opportunities in cultivated meat production in California

Under the bright lights of the California State Assembly, a pivotal discussion unfolded on June 25, 2025, as members of the Assembly Select Committee on Alternative Protein Innovation gathered to explore the future of cultivated meat. The atmosphere buzzed with a mix of curiosity and determination, as industry leaders sought to demystify this innovative approach to food production.

A key voice in the conversation was a representative from Upside Foods, a trailblazer in the cultivated meat sector. With a background in cardiology, the speaker passionately explained how cultivated meat is not a science experiment but a scalable solution to meet the growing demand for sustainable protein. Founded in 2015 by Dr. Uma Valetti, Upside Foods has made significant strides, including the establishment of a state-of-the-art production facility in Emeryville, California, known as EPIC. This facility is capable of producing millions of pounds of cultivated meat annually, with plans for expansion already in the works.

The representative emphasized the importance of scaling production to make a meaningful impact on climate change and food security. "In Silicon Valley, we say 'scale or fail,'" they noted, highlighting the necessity of large-scale operations to ensure both environmental benefits and business viability. However, funding remains a challenge, and the company is actively seeking support from the state, including grants and low-interest loans, to facilitate further growth.

As the discussion progressed, the speaker took time to clarify misconceptions surrounding cultivated meat. They likened the production process to traditional animal growth, explaining how cells are nurtured in a controlled environment that mimics natural conditions. This approach not only ensures a safe product but also addresses concerns about pathogens commonly associated with conventional meat production.

The meeting also touched on the broader implications of cultivated seafood, with another speaker from Wild Type discussing the urgent need for sustainable seafood alternatives. With commercial salmon fishing facing closures in California, the demand for innovative solutions in seafood production is more pressing than ever.

As the session concluded, it was clear that the Assembly Select Committee is poised to play a crucial role in shaping the future of alternative proteins in California. With a commitment to fostering innovation and addressing food security challenges, the state is on the brink of a culinary revolution that could redefine how we think about and consume protein. The path ahead is filled with potential, and the discussions held in this meeting may very well pave the way for a more sustainable and resilient food system.