NEW TECH FOODS

Re:meat has rebranded as Curve, marking a strategic shift toward enabling scalable and cost-efficient biomanufacturing of proteins across multiple industries.

The company, originally focused on cultivated meat, said the new identity reflects its broader mission to provide modular production systems that bridge the gap between basic food-grade fermenters and expensive pharmaceutical set-ups.

Curve’s platform aims to make industrial-scale protein production commercially viable for applications in food, health, materials and cosmetics.

Jacob Schaldemose Peterson, co-founder and CEO of Curve, said: “Scaling biotech is the next industrial revolution – but it demands tools built for this century, not the last. With Curve, our ambition is to unlock scalable biomanufacturing – at cost points that finally make industrial deployment possible.”

Curve’s core technology, known as Biobric, is designed to lower capital expenditure by up to 70%, accelerate process optimisation and support commercially viable precision fermentation and cultivated meat production.

According to Torbjörn Sahlén, investor and board member, the rebrand expands the company’s potential beyond cultivated meat. “Cost-efficient cultivated meat production has always been the ambition for Re:meat,” Sahlén stated. “However, experience shows that if we focus exclusively on that, we are not maximising our ability to scale and leave significant potential untapped. This shift – and consequently the name Curve – reflects this strategic opportunity.”

Curve collaborates with precision fermentation and biotech firms to conduct joint scale-up trials, optimising strains, media and processes before licensing validated systems to industrial producers.

The company said the rebrand marks both a strategic and technological milestone as it transitions from a single-sector focus to a wider protein platform supporting multiple industries.