Nicosia, Cyprus. Cyprus-based FKM Eats said it is planning to produce cultivated meat on the island, citing disease pressures on farmers and uncertainty in global supply chains. CEO Fitos Agapiou said the company aims to contribute to future food security.
Company plans and product focus
Agapiou said the company is moving forward with plans to produce cultivated meat in Cyprus, describing it as a future-oriented approach driven by concerns about factory farming and climate change. He said he decided to speak publicly now so that, in a worst-case scenario, people can be reassured about future food security.
He said the scale of producing cultivated meat means FKM Eats will initially focus on traditional Cypriot favourites, aiming to produce souvla and souvlaki cuts using lamb and pork DNA. He said chicken cuts may be added later.
Funding and terminology
Agapiou said the company has secured backing from a U.S. tech investor with existing investments in cultivated meat, but said he is not willing to identify the investor at this stage.
He said he rejects the labels “lab meat” and “fake meat,” describing them as not consumer-friendly, and said the European Union prefers the terms “cultured meat” or “cultivated meat.”
Branding and timeline
Agapiou said the company is considering branding options, including “I can’t believe it’s not meat,” and said another idea could be “Veganlaki” if the company cannot use “Vegan Souvlaki.” He said it is still early in the process.
He said that with new technologies and the advent of AI, FKM Eats could begin producing within the next two years.
Expected support and consumer acceptance
Agapiou said he expects support from the government and the European Union, as well as from vegan and vegetarian communities.
He said he believes cultivated meat is a clean option for consumers seeking to live in good conscience, adding that some meat eaters may not like the idea at first but could find it more appealing than eating crickets and mealworms, which have been approved for consumption in the EU in recent years.
How do you think consumers in Cyprus will respond to cultivated versions of traditional souvla and souvlaki cuts?
