UPSIDE Foods announces its whole-cut, cell-cultivated chicken is launching at Chef Dominique Crenn’s acclaimed Bar Crenn restaurant on July 1st – in what UPSIDE believes is the first-ever consumer sale of cultivated meat in the US. The first customers will be several winners selected from a social media contest held by UPSIDE.
“The chicken was juicy, delicious and better than any supermarket chicken breast I had eaten”
The event follows a historic month for UPSIDE, which recently gained regulatory approval from the US Department of Agriculture (USDA) to sell its cell-cultivated chicken to chefs, restaurants, and consumers. UPSIDE’s chicken is also the first meat product Chef Crenn will offer on her menu since 2018 – when the Crenn Dining Group stopped serving conventional meat out of concern for its environmental impact.
The July 1st event will feature UPSIDE’s cultivated chicken fried in a tempura batter accompanied by burnt chili aioli. The dish will be served in a black ceramic vessel and garnished with edible flowers and greens from Chef Crenn’s Bleu Belle Farm.
![UPSIDE Foods: First-Ever Sale of Cultivated Meat in US Takes Place Today UPSIDE Foods: First-Ever Sale of Cultivated Meat in US Takes Place Today UPSIDE Foods Cultivated Chicken](https://agfundernews.com/wp-content/uploads/2023/06/UPSIDE-Foods-Cultivated-Chicken.jpg)
“It was important to be able to showcase the chicken, and to recognize that this is a whole-cut piece of chicken,” Amy Chen, UPSIDE Food’s chief operating officer, told Food & Wine Magazine. “So that is featured prominently in the recipe, and at the same time, it’s surrounded by different ingredients from her farm. [The recipe] really fit into that broader story about sustainability and artisanship and stewardship. Everything about it is just exquisite.”
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