OC Duo Driving Food Innovation

Ed Steele (HG 2010) and Max Jamilly (WG 2010), co-founders of Hoxton Farms, are leading the charge in cultivated fat technology - a breakthrough that could reshape global food systems. 

Hoxton Farms has filed its first regulatory dossier with the Singapore Food Agency (SFA), aiming to introduce its cultivated pork fat, Hoxton Fat, to the Asian market. This move positions the London-based startup at the forefront of the alternative protein revolution and highlights Singapore’s role as a global leader in food innovation. 

The Singapore filing is just the beginning. Hoxton Farms plans to seek approvals in the UK, North America, and other Asian markets, supported by partnerships with major food manufacturers and corporations like Sumitomo and Mitsui Chemicals. 

Why It Matters 

• Climate impact: Lower reliance on animal agriculture 

• Food security: Resilient supply chains 

• Taste: Authentic flavour without compromise 

As Max says: 

 "Fat is what makes food taste delicious. Our mission is to deliver that taste sustainably and at scale." 

Ed and Max’s journey from School to co-founders is a story of collaboration and vision. Combining Ed’s engineering expertise with Max’s background in biology, Hoxton Farms leverages cell science, AI, and bioprocess engineering to create a scalable solution for cultivated fat.