Ishika Maheshwari
Aditya deshpande
Kamakshi Jangid
Rahul Sharan
Goa Institute of Management
Divya Singhal
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Biokraft Foods is a Mumbai-based food-tech startup developing cultivated meat using 3D bioprinting and cellular biology to replicate the taste and texture of conventional chicken without the environmental and ethical costs of animal farming. Their solution reduces greenhouse gas emissions, conserves water, and eliminates the need for animal slaughter, directly supporting UN SDGs such as Zero Hunger (SDG 2), Responsible Consumption and Production (SDG 12), and Climate Action (SDG 13)
Biokraft Foods, founded in 2023 by Kamalnayan Tibrewal in Mumbai, is pioneering a breakthrough in the food industry with its cultivated meat innovation. Coming from a vegetarian background, Tibrewal was driven by the ethical and environmental challenges of traditional animal agriculture to find a sustainable alternative that does not compromise on taste or nutrition. His vision, supported by a team of biotechnology experts and food scientists, is to create a food system where meat can be enjoyed without the cruelty, inefficiency, and climate burden associated with conventional livestock farming.
The company’s innovation lies in using 3D bioprinting technology and cellular biology to produce cultivated chicken. The process begins with sourcing immortalized chicken cells, which are then grown in nutrient-rich, antibiotic-free media. These cells are combined with food-grade bio-ink, including algal-based biopolymers, and printed into structures that replicate the texture, flavor, and nutritional profile of real meat. In just two years, Biokraft has unveiled its first cultivated chicken prototype, hosted India’s first formal tasting event in 2024, and expanded into seafood innovation with cultivated rainbow trout by 2025.
By rethinking how meat is produced, Biokraft directly addresses several UN Sustainable Development Goals. It contributes to Zero Hunger (SDG 2) by offering scalable protein alternatives, Good Health and Well-being (SDG 3) through safer, antibiotic-free production, Responsible Consumption and Production (SDG 12) by reducing resource-intensive farming, and Climate Action (SDG 13) by lowering emissions from livestock. With expansion plans across India and the Asia-Pacific region, Biokraft is not only building a profitable business model but also shaping a more ethical and sustainable global food system
The inspiration for Biokraft Foods’ innovation came directly from the personal journey of its founder, Kamalnayan Tibrewal. Coming from a traditional Marwari family, he was a lifelong vegetarian who questioned why he should be deprived of eating meat simply because of the cruelty and unsustainable methods used in conventional meat production
This ethical conflict became the seed of his vision—to create a sustainable, cruelty-free alternative that still delivers the authentic taste and experience of real meat.
During his studies in biotechnology and green technology in 2021, Tibrewal realized that his scientific skills could be applied to solving this global problem. To better understand consumer expectations, he even shifted from vegetarian to flexitarian, experiencing conventional meat firsthand so he could develop realistic solutions that match its texture, flavor, and nutrition.
At its core, his inspiration was rooted in the belief that food is an emotion, and people should not have to compromise between their values, health, and taste. This personal motivation evolved into Biokraft Foods’ mission to revolutionize the food system with sustainable, ethical, and accessible cultivated meat.
The cultivated meat initiative led by Biokraft Foods has already demonstrated measurable outcomes within a short span. By 2024, the company unveiled its first cultivated chicken prototype and hosted India’s first formal tasting event, attended by representatives from organizations such as PETA India and GFI India. Because these early trials were backed by rigorous testing, Biokraft was able to conduct over 400 consumer trials, which confirmed strong acceptance of taste and texture. The company also organized chef competitions, where dishes were created using its products, offering real-world validation and driving enthusiasm among culinary professionals.
In the long term, the innovation has the potential to transform how protein is produced and consumed. By expanding into seafood with cultivated rainbow trout in 2025 and preparing for regulatory approvals, Biokraft is laying the foundation for a scalable and diversified protein supply. This directly supports the UN Sustainable Development Goals, particularly by reducing greenhouse gas emissions (SDG 13), conserving land and water resources (SDG 12), and providing alternative food security solutions (SDG 2). Evidence of long-term impact also comes from the company’s ability to attract ₹2 crore in investment, secure incubation at leading institutes, and establish collaborations across the Asia-Pacific region, where regulatory environments are favorable for adoption.
Overall, the innovation has elevated India’s position in the global cultivated meat landscape, positioning the country as a serious player in sustainable food technology. By combining scientific credibility with consumer engagement, Biokraft has shown both immediate proof of concept and long-term potential to reshape the protein industry.
By proving that cultivated meat can match the texture and flavor of traditional chicken, the company quickly earned industry credibility. Because it showcased working prototypes and hosted high-profile tasting events, it was able to raise ₹2 crore (20 million) in pre-seed funding and attract incubation support from multiple institutions. These achievements gave it both the capital and the networks to expand operations and scale research.
Because of its commitment to advanced 3D bioprinting and cellular agriculture, the startup has been able to hire a talented workforce of scientists, technologists, and food experts. Working in a purpose-driven environment focused on sustainability and impact has strengthened employee wellbeing and motivation, while consistent chef collaborations and consumer trials have led to greater partner loyalty and retention.
Because it targeted the hotel, restaurant, and catering sector, the business opened new markets that are ready for premium and sustainable alternatives. It also created new product lines, such as cultivated seafood, broadening its commercial opportunities and addressing biodiversity concerns. Finally, by positioning itself as a technology licensing platform rather than just a manufacturer, the company has opened fresh investment opportunities and set the stage for international expansion. These combined outcomes highlight how innovation directly translates into revenue growth, talent attraction, and long-term competitive advantage.
Biokraft Foods’ innovation directly addresses the societal and environmental costs of conventional meat production. By using 3D bioprinting and cellular agriculture to grow meat from chicken cells in sterile, antibiotic-free environments, the company provides a safer and cleaner alternative to industrial livestock farming. Because this process eliminates the need for continuous animal slaughter, it creates a cruelty-free food system that aligns with changing consumer values while preserving the emotional connection people have with food.
The environmental benefits are equally significant. Conventional meat production is resource-intensive, consuming vast amounts of land, water, and feed while contributing heavily to greenhouse gas emissions. Biokraft’s model, first demonstrated with cultivated chicken in 2024 and expanded into cultivated seafood by 2025, offers a scalable solution to reduce these pressures. By collaborating with ICAR-CICFR to create cultivated rainbow trout, the company is also addressing biodiversity concerns, providing an alternative to overfished species and reducing reliance on fragile aquatic ecosystems. Evidence from global studies supports that cultivated meat can lower emissions and water usage, while Biokraft’s early pilot batches already suggest measurable improvements compared to traditional farming.
On a societal level, the innovation contributes to multiple UN Sustainable Development Goals: Zero Hunger (SDG 2) by making protein more accessible, Good Health and Well-being (SDG 3) by eliminating antibiotics and contamination risks, Responsible Consumption and Production (SDG 12) by reducing resource strain, and Climate Action (SDG 13) through emission reduction. By situating operations in India, one of the world’s largest and most dynamic food markets, Biokraft is shaping both local and global pathways toward sustainable consumption.
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Kamalnayan Tibrewal, Founder
Biokraft Foods is an Indian food‐tech startup based in Mumbai that develops cultivated (lab-grown) meat products. They use immortalised chicken cells, grow them in nutrient media without antibiotics, and employ food-grade scaffolding and 3D bioprinting techniques to form meat-like structures. Their goal is to make tasty, ethical, and sustainable meat alternatives more widely available.