Top stories in Cultivated Meat – April 2023


  • JBS pushes forward with fresh investment in cell-based meat
    Meat giant JBS has started construction work on an R&D site that will develop cell-based protein, marking its latest investment in the early-stage industry. The Biotech Innovation Centre will be located in the Sapiens Parque innovation park in Florianópolis in south-eastern Brazil. Scheduled to open towards the end of next … Read more
  • Cultivated meat: the future of food or just another fad? – September 28th – 3PM
    This month’s #StartTalking will explore innovations in synthetic, lab-grown meat and other alternative proteins in development and find out how it fits into the wider food revolution. Source: Cultivated meat: the future of food or just another fad? | Euroconsumers
  • La viande cellulaire se fraye un chemin vers nos assiettes
    Le gouvernement néerlandais a intégré la viande in vitro dans sa stratégie agricole, à travers un programme d’investissement de 60 millions d’euros. Israël, le Qatar ou Singapour affichent la défense de leur souveraineté alimentaire avec cette viande de laboratoire. Les États-Unis et la Chine sont aussi dans la course. L’agence … Read more
  • The Future of Protein Production Live – Amsterdam – October 11th & 12th 2023
    Europe’s meeting place for accelerating the commercialization of alternative proteins. The industry-leading conference showcases solutions for cultivated meat, fermentation-enabled proteins, plant-based proteins and insect alternatives. Source: FPP Live | Amsterdam | October 11th & 12th
  • Cultivated meat researchers get €1.8 million to solve commercialisation barriers
    Specifically, the research will target bringing down the cost of cell culture media, one of the key barriers to making cultivated meat commercially available. Cell culture media is the brew, abundant in nutrients, that feeds cells as they grow in a cultivator. It remains the most expensive element of growing … Read more
  • Orthodox Union certifies cultivated meat
    Orthodox Union Kosher — the 100-year-old rabbinic kosher certification agency based in New York — today certified a strain of cultivated meat as kosher for the first time, marking a significant step forward for the food technology’s acceptance under Jewish dietary law. Source: Orthodox Union certifies cultivated meat | Alt … Read more
  • Cultured Meat Symposium 2023 – Thu, Nov 2, 2023 at 9:00 AM – Las Vegas
    The 2023 edition of the Cultured Meat Symposium discusses the role of cultivated meat technology and the future of meat, poultry, seafood. Source: Cultured Meat Symposium 2023 Tickets, Thu, Nov 2, 2023 at 9:00 AM | Eventbrite
  • Regulating the Future of Foods Conference – 23rd-24th November 2023 – Barcelona
    Atova Consulting is the first regulatory consultancy to specialise in alternative proteins & we are passionate about helping companies of all sizes get these vitally important products through regulatory approval in the EU and other global markets. Source: Regulating the Future of Foods Conference | Atova Consulting
  • Beyond Impossible Meat: Governments invested $1 billion toward making better meat alternatives
    The upshot: Governments around the world are more ready to fund alternative proteins in the wake of unstable food prices in 2022, a year that shed light on the effect of geopolitical tensions on food security. By developing an alternative protein sector, countries such as Singapore and Israel aim to … Read more
  • ‘Lab-grown’ meat needs a rebrand. One expert came up with 400 different options
    In his work at some of the world’s largest branding agencies, Jason Hall came up with product names for such companies as Apple, Levi’s, and Netflix. But when he started his own agency a couple of years ago, he took on a personal side project that was a little different: … Read more
  • Sustainable Seafood Startups Are The Catch Of The Day
    The troubled state of the seafood industry today may help explain why we’ve seen quite a bit of capital flowing to startups aiming to improve on the status quo. Seafood-related startups funded in the past couple years have collectively raised nearly $3 billion to date, per Crunchbase data. Source: Sustainable … Read more
  • Top stories in Cultivated Meat – August 2023
    In the fast-paced world of food technology, August 2023 offered a moment of calm reflection for the cultivated meat sector. While the industry is often characterized by rapid advancements and headline-grabbing breakthroughs, this month provided an opportunity to take stock of the significant strides made thus far. It was a … Read more
  • Opinion: Can Lab-Grown Meat Satisfy India’s Growing Food Needs?
    In 2022 a report from India indicated that among a population of 1.4 billion, only 16.6 percent of men and 29.4 percent of women between the ages 15 and 49 exclusively followed a vegetarian diet. To meet the surging demand, cultured meat is expected to offer a viable solution that … Read more
  • SXSW : Protein Reimagined: Real Meat without the Animal
    Cultivated meat grown directly from cells is now in select restaurants and will soon be available in grocery stores. In 2023, the USDA approved its sale, marking a historic moment for the industry and the planet. Limited resources and a growing population that will double its meat consumption by 2050 … Read more
  • 🎥 Dr. Mark Post looks back on 10 years in cultivated meat: ‘The ridiculous prices we had in the beginning have come down tremendously…’
    Are you concerned that companies are going to run out of money before this technology has a chance to prove itself? “Not really, and the reason why I’m not concerned is because we see a lot of involvement of large meat companies like Cargill and Tyson and JBS. When small … Read more

Compagnies and key players

  • New Research Collaboration Accelerates Meatafora’s Product Development
    The procurement of research breakthroughs from the leading research university has yielded two pivotal milestones for the company. The first involves the successful development of an oleogel fat substitute that replicates the characteristics of animal-derived fat while offering improved nutritional value. This innovation is poised to bridge the gap between … Read more
  • Insiders Reveal Major Problems at Lab-Grown-Meat Startup Upside Foods
    The facility, Upside says, demonstrates to the world exactly how this novel meat is made. “We’re starting to show, from day one, what this whole industry is about,” Upside Foods cofounder and CEO Uma Valeti said in May 2022. “This is the opposite of very closely guarded food innovations.” But … Read more
  • Inside Hoxton Farms, The First UK Cultured-Fat Pilot Plant And Its Secret Weapon
    Hoxton Farms, the London-based biotech developing cultivated animal fat, opens on September 21st its first pilot facility in the center of London to advance research, enable industry scale-up production and develop prototypes with plant-based companies and supermarkets chains. Source: Inside Hoxton Farms, The First UK Cultured-Fat Pilot Plant And Its … Read more
  • UPSIDE Foods Announces Cultivated Meat Production Plant in Chicagoland
    Situated in the dynamic community of Glenview, Illinois, just north of Chicago, our 187,000-square-foot facility – located adjacent to a nature preserve and also to major transportation corridors – is poised to redefine food industry norms. This factory will start by producing ground cultivated chicken products, with plans to expand … Read more
  • Raleigh biotech startup making protein not sourced from animals raises $3.5M
    Jellatech, a Raleigh-based biotech company, has announced an oversubscribed Seed round with $3.5 million raised. According to the SEC filing, eight investors were involved in the equity-only funding. The company, founded by Stephanie Michelsen in 2020, is focused on protein manufacturing, creating collagen that does not need to be sourced … Read more
  • UK biotech Clean Food Group lands £2.3M funding to halt palm oil-linked deforestation with lab-grown breakthrough
    The UK startup known for its innovative sustainable oils and fats technology, has secured an additional £2.3 million in funding to expedite the advancement of its commercialisation efforts. Noteworthy international investments came from the Doehler Group (that backed Chromologics) and Alianza Team, both renowned industrial food specialists. Source: UK biotech … Read more
  • CellRev and Saint-Gobain Life Sciences partner to reduce price of cell-based meat
    UK-based bioprocessing company CellRev has announced a joint development agreement (JDA) with Saint-Gobain Life Sciences (SGLS), a global provider of fluid management solutions. The JDA aims to create the “industry-first” cell media rejuvenation process for cellular product developers and manufacturers. Source: CellRev and Saint-Gobain Life Sciences partner to reduce price … Read more
  • CULT Food Science partners with Everything But for cell-cultivated chicken
    CULT Food Science Corp., a pioneer in the investment, development, and commercialization of cellular agriculture technologies and products, announced a partnership with Korean pet foods startup Everything But to supply cell-cultivated chicken for the company’s stable of sustainable pet food brands. In collaboration with Everything But, the Company will be … Read more
  • Cultivated Startup Omeat Launches B2B Ethical FBS Alternative
    Plenty is created using regenerative plasma drawn humanely from cows that graze freely on Omeat’s carbon-negative farm. Collected weekly, the process to extract the plasma is similar to human plasma donation. Unlike blood, plasma regenerates quickly, so the cows do not feel depleted. Source: Cultivated Startup Omeat Launches B2B Ethical … Read more
  • Steakholder Foods Reports H1 2023 Financial Results and Provides Business Update
    Steakholder Foods’ CEO, Arik Kaufman, commented: “With a fresh focus on a B2B model and our first multi-million-dollar commercial agreement with a GCC governmental body, Steakholder Foods is accelerating its path from R&D to commercialization. Further bolstered by significant new funding and key technological advancements, the company continues to establish … Read more
  • South African cell-based meat company rebrands as Newform Foods
    Cape Town-based cell-based meat start-up Mzansi Meat has rebranded to Newform Foods. The company was launched in 2020 with the aim to cultivate products specifically tailored to traditional African dishes and cooking methods. Source: South African cell-based meat company rebrands as Newform Foods | The Cell Base
  • Upside Foods CEO on the future of cell-cultivated meats
    Upside Foods is one of three companies to gain regulatory approval to produce and sell lab-grown chicken in the United States. On Tuesday, Aug. 15 at 11:00 a.m. ET, Uma Valeti, founder and CEO of Upside Foods, joins The Post’s Shannon Osaka to discuss the viability of lab-grown meats, the … Read more
  • China’s CellX pilots lab-grown meat production, eyes U.S. market
    “Our costs are at around $100 per pound, but by the time we commercially launch in two or three years, the price could go down 10 times,” CellX CEO Ziliang Yang said. The firm opened a pilot facility in Shanghai this week that Yang said can produce ‘a couple of … Read more
  • UK’s first cultivated meat approval submitted
    Fresh on the heels of its announcement it has submitted​ an application to Swiss regulators to sell cultivated beef in the country, marking the first-ever application to sell cultivated meat in Europe, Israeli cultivated meat company Aleph farms has now revealed it has submitted a dossier to the UK’s Food … Read more
  • Fat from cultivated beef and pork will take plant-based meat to the next level
    CultiFat is derived from cell-cultivated intramuscular beef or pork fat, known for its revered white marbling found in high-quality meats like Wagyu beef. This unique intramuscular fat possesses distinct fatty acids that contribute to an unparalleled taste and aroma. Source: Fat from cultivated beef and pork will take plant-based meat … Read more


  • The next wave: Alternative seafood solutions
    This means future growth cannot rely on incremental growth in wild-caught seafood. And while aquaculture has been the primary source of new fish supply in recent years, it has not been able to keep pace with demand. So-called alternative seafood—substitutes for popular fish and shellfish such as tuna, salmon, and … Read more
  • Sustainable protein in the UK: an ecosystem review
    GFI Europe’s analysis maps hotspots of an emerging UK sustainable protein ecosystem. By implementing our nine recommendations, policymakers can create the enabling environment needed to help plant-based, fermentation and cultivated meat flourish in the UK. Source: Sustainable protein in the UK: an ecosystem review – GFI Europe
  • Investments’ changing alt-meat targets
    Cultivated meat companies have mostly bounced around about 25% of funds invested in the sector, a healthy portion of the available capital considering the product has only just been approved for sale to consumers. Expect that percentage, however, to skyrocket in the near future. Source: Investments’ changing alt-meat targets | … Read more
  • Food Frontier Report: Opportunities Abound as Asia’s Alternative Protein Market Grows
    With meat and seafood consumption in Asia slated for 78% growth by 2050, according to a 2018 report from Asia Research & Engagement, regional consumers are increasingly turning to meat substitutes: data from Statista projects that the Asian alternative protein market will reach USD13.63 billion by 2027 from a current … Read more
  • Meat-Eating In Germany Hits A Record Low
    The central European country is famous for meaty foods like schnitzel and sausages. Its residents, however, are increasingly moving away from these products and towards plant-based alternatives. Figures from the German Agriculture Ministry found that that meat consumption had dropped to 52kg (115 pounds) per person in 2022. This was … Read more
  • From Burgers to Biotech: Navigating the Alternative Protein Business Model Landscape
    In this article, I delve into the world of alternative proteins, exploring different business models that companies adopt and examining how these models are valued. By better understanding the dynamics at play, I seek to shed light on the valuation landscape and unlock insights into the evolving nature of this … Read more
  • Cultivated meat: Foodtech fantasy or the future of meat? ‘None of this stuff makes any commercial sense until everyone’s eating it’
    Speaking at a panel debate moderated by AFN at SynBioBeta, three high-profile cultivated meat startups acknowledged that the media narrative around the technology has changed, with optimistic articles about innovations in the space competing with headlines about cancerous cells, greenwashing, vaporware, and business failures. Source: Cultivated meat: Foodtech fantasy or … Read more
  • ‘There Is No Alternative’: Lidl Announces Plans To Reduce Meat In Stores
    To support its decision to deprioritize animal products, Lidl plans to release a sustainability report later this year. The analysis will focus on the key differences between animal and plant-based foods. From here, it will demonstrate how a switch to more vegan products can lessen environmental impact. This will then … Read more
  • For love of meat: Five consumer trends in China that global meat executives need to understand
    Despite growing awareness of sustainability and the emerging desire to reduce meat consumption, alternative meat has gained little traction in China. Only 6 percent of the consumers surveyed report purchasing alternative meat in the past month, versus 30 to 40 percent of their global peers. More than 70 percent of … Read more
  • Cultivated pet food for cats and dogs
    With a growing interest in more sustainable and healthier pet food, plant-based pet food is expected to move from a niche market to the mainstream in the coming years. Going one step further, companies are now innovating to produce cultivated meat for pet food. In the context of this development … Read more
  • How well is Europe playing the cultured meat game?
    Professor Mark Post of Maastricht University, otherwise known as the ‘Hamburger Professor’, presented the first cultured beef burger back in 2013, it cost over €200,000. In 2019, he claimed it now costs about €9 per burger. Whilst this is still much more expensive than any hamburger you would find in … Read more
  • Lab-grown meat moves closer to American dinner plates
    At UPSIDE’s facility in Emeryville, California, lab coat-clad workers were seen poring over touch screens and monitoring giant vats of water mixed with nutrients during a recent Reuters visit. Meat is harvested and processed in a room that chief executive officer Uma Valeti calls the “slaughterless house,” where it is … Read more
  • GEA New Food Frontiers report on alternative protein industry
    Alternative proteins are making rapid progress. The GEA New Food Frontiers report provides unique insights on the current state of this growing industry from key stakeholder groups. Source: GEA New Food Frontiers report on alternative protein industry
  • GOOD Meat Partners with Huber’s, World’s First Butchery to Sell Cultivated Meat
    GOOD Meat, the cultivated meat division of food technology company Eat Just, Inc., announced today that Huber’s Butchery, one of Singapore’s premier producers and suppliers of high-quality meat products, will become the first butchery in the world to sell and serve cultivated meat. Source: GOOD Meat Partners with Huber’s, World’s First … Read more
  • Are consumers ready for plant-based and cultivated meat hybrids?
    The food awareness organisation surveyed 1,000 participants in the UK in July 2022, revealing that 35% of respondents would probably or definitely eat Source: Are consumers ready for plant-based and cultivated meat hybrids?

Laws, ethics and lobbies

  • Why ‘Climate-Friendly’ Meat Is a Myth
    The Brazen Climate Friendly Ground Beef Burger was developed under Tyson’s own Climate Smart Beef Program, supported by taxpayer funds. On its face, this might give the impression that the beef industry is finally doing its part to mitigate the effects of climate change by reducing emissions. But frustratingly, the … Read more
  • France makes fresh bid to ban meat names for plant-based food
    France unveiled on Monday revised proposals banning the use of meat names like “steak” and “spare ribs” for plant-based food made in the country as it seeks to avoid “misleading claims” of some meat alternatives.The first country in the European Union to attempt to impose such a restriction, France had … Read more
  • Public policies and vested interests preserve the animal farming status quo at the expense of animal product analogs
    Research to improve animal product analogs is led by private companies and has only recently been supported by public funds. A shift in food policy is required to improve technologies to produce sustainable alternatives to animal-source products and reduce the environmental impact of the food system. Source: Public policies and … Read more
  • World Farmer’s Org. rejects cultivated meat
    “The WFO strongly opposes replacing farmer-grown food with lab-made food stuff,” the organization said. “Such substitutes dismiss the work and contribution of farmers to sustainability and push consumers toward a homogenous dietary model that undermines the tradition, diversity, richness, quality and uniqueness of regional food systems across the planet.” Source: … Read more
  • Mosa Meat and Meatable welcome agreement with Dutch government to conduct pre-approval tastings of cultivated meat & seafood in The Netherlands
    Today it is being announced that cultivated meat and seafood can soon be taste tested under limited conditions in The Netherlands. The Dutch government, in collaboration with cultivated meat producers Meatable and Mosa Meat and sector representative HollandBIO, successfully created a ‘code of practice’ that would make tastings possible in … Read more
  • EU novel foods regulation ‘hindering innovation’ in meat alternatives sector
    Novel foods regulation is a ‘huge hurdle’ said Leonie Jahn, co-founder MATR Foods, which is producing plant-based meat alternatives based on fungal fermentation. Europe’s approval process is “​highly limiting what can be done and how fast and how viable the business plan is​,”​ she said. “Also​,​ for a university it is … Read more
  • Upside Foods, Eat Just Earn USDA Label Approval for Cultivated Meat: ‘A Major Step Forward’
    California’s Upside Foods earns USDA label approval for its cultivated meat just days after Eat Just earned the same clearance for its cultivated chicken, bringing cell-based meat one step closer to American plates. The label approval for Upside Foods’ cell-cultivated chicken came on Monday, the company said in a statement. … Read more
  • Government mulls fast-track for lab-grown meat approval
    One of Deloitte’s most controversial suggestions is that the UK should adopt a system of “collaborative regulation” under which, instead of the existing approvals process which can take years, the FSA would authorise novel foods to be sold using the evidence base or decisions of food regulators in other countries. … Read more
  • Cruelty-Free Cultivated Meat Just Took a Step Closer to US Approval
    In a post on LinkedIn, Eat Just revealed that Sanah Baig, the USDA Deputy Under Secretary for Research, Education, and Economics had visited its headquarters to witness how it makes both its vegan egg products and cultivated chicken, which is grown from real animal cells in bioreactors. Source: Cruelty-Free Cultivated … Read more
  • Texas governor signs new labeling law for plant-based and cultivated meat
    As for cultivated meat, it’s unlikely that any state labeling law will be enforced. Federal labeling law supersedes that of individual states. The USDA and the FDA, which are jointly regulating cultivated meat, are working toward devising labeling rules for the new category. While there is no specific timeline for … Read more
  • Inside the Battle Between Big Ag and Lab-Grown Meat
    Policymaking in D.C. tends to favor the established folks with entrenched lobbyists. Such a situation can be unfavorable to the cell-based businesses looking to influence the rules that, depending on how they’re crafted, could spell doom or bloom for the cultivated-meat industry. “There are various ways in which Big Meat … Read more
  • Food Innovation In Europe Includes Cultivated Meat, Says EU Commission Official
    The European Commission is ready for innovation in food production including cell-based foods, said Bruno Gautrais, EC’s head of unit dealing with Novel Foods, during the 27th scientific colloquium on cell culture-derived food organized on May 11 by the European Food Safety Authority (EFSA). “We have no preconceived ideology around … Read more
  • Inside big beef’s climate messaging machine: confuse, defend and downplay
    The US beef industry is creating an army of influencers and citizen activists to help amplify a message that will be key to its future success: that you shouldn’t be too worried about the growing attention around the environmental impacts of its production. Source: Inside big beef’s climate messaging machine: … Read more
  • Italy wages war on lab-grown food in drive to protect tradition
    Italy’s government on Tuesday approved a bill banning the use of laboratory-produced food and animal feed as it aims to safeguard the country’s agri-food heritage, its agriculture minister told a news conference after a Cabinet meeting. If the proposal is passed by parliament, Italian industry will not be allowed to … Read more
  • Precision fermentation startups team up to tackle ‘black box’ EU novel foods process
    The challenge is that the European Food Safety Authority (EFSA), has not spelled out exactly what information is required to secure approval under the EU Novel Foods Regulation, Formo director of global public affairs and sustainability Christian Poppe told AFN. Source: Precision fermentation startups launch Food Fermentation Europe


  • Environmental life cycle assessment of recombinant growth factor production for cultivated meat applications
    Life cycle inventories were developed for four recombinant growth factors (IGF-1, FGF, TGF-β, and PDGF) produced using a novel bench-scale process. The functional unit was selected as 1 mg of produced growth factor. The results indicate that recombinant growth factors can have significant environmental impacts within cultivated meat systems, despite being … Read more
  • Scientists reprogram connective tissue cells into muscle stem cells without genetic engineering
    Finally, Bar-Nur and his team would like to incorporate their new findings into their ongoing work with cow cells—another research stream of the lab. They hope this method would assist current efforts to culture animal muscle stem cells for cultivated meat production, an alternative method to produce meat for consumption. … Read more
  • Are You Sceptical About Cultivated Meat? A New Study Explains The Reason Why
    The research found that food technology neophobia strongly impacts consumer acceptance of cultured meat. It has negative effects on their behavioural intentions – but even then, participants indicated they are likely to embrace cultivated meat. Source: Are You Sceptical About Cultivated Meat? A New Study Explains The Reason Why – … Read more
  • Do Consumers Perceive Cultivated Meat as a Sustainable Substitute to Conventional Meat? Assessing the Facilitators and Inhibitors of Cultivated Meat Acceptance
    Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what factors explain U.S. consumers’ intention to purchase cultivated meat as a sustainable substitute for conventional meat … Read more
  • Cultured Meat and Farmers
    In a two-year study, a team led by the RAU is asking what farmers think of cultured meat, then modelling how real farm businesses might fare if it becomes part of our diets.  Will cultured meat impact UK farmers?   Tackling and adapting to climate change will change the way we … Read more
  • Interest in Alternative Protein Products Is Growing, but Taste and Price Are Its Biggest Barriers
    Many Americans said they’ve never heard of newer alternative proteins, including mycoprotein (71%); cell-cultured (60%), cell-based (55%), and cultivated (48%) meat; and fermented protein (59%). But once they were provided with definitions for these products, IFIC found that interest in cell-based/lab-grown protein had grown to 42% since their 2021 survey … Read more
  • Eating less meat ‘like taking 8m cars off road’
    Prof Peter Scarborough, of Oxford University, who led the new research, told BBC News: ”Our results show that if everyone in the UK who is a big meat-eater reduced the amount of meat they ate, it would make a really big difference.” “You don’t need to completely eradicate meat from … Read more
  • Co-culture approaches for cultivated meat production
    The need and demand for sustainable, nutritious and animal-welfare-conscious meat substitutes has spurred research into cultivated meat production. Meat mainly contains muscle and fat tissue, which can be fabricated using various tissue engineering strategies, including monoculture and co-culture approaches in different scaffolds. Source: Co-culture approaches for cultivated meat production | … Read more
  • Iron bioavailability should be considered when modeling omnivorous, vegetarian, and vegan diets
    To lower environmental impact of human food consumption, replacement of animal proteins with plant-based proteins is encouraged. However, the lower iron bioavailability of plant-based foods is rarely considered when designing healthy and sustainable diets by using diet modeling. The estimated absorbable iron content of vegetarian and vegan menu plans might … Read more
  • Cultivated meat could emit 25 times more CO2e than conventional beef, finds research
    “Cell culture media ingredients can be sourced in a variety of ways. The US Davis authors assume in their study that media ingredients would be produced and purified on an individual basis, as in the pharmaceutical industry,” ​noted the GFI. But if the cultivated meat industry were to pursue this … Read more
  • Life-Cycle Assessment Shows Cultivated Meat’s Benefits for a Sustainable Food System
    Cultivated meat has the potential to have a lower environmental impact than ambitious conventional meat benchmarks, for most environmental indicators, most clearly agricultural land use, air pollution, and nitrogen-related emissions, the researchers say. “While CM production and its upstream supply chain are energy-intensive, using renewable energy can ensure that it … Read more
  • Emissions Impossible: Methane Edition
    This report for the first time estimates the methane emissions of five of the largest meat corporations and ten of the largest dairy corporations. Their combined methane emissions are roughly 12.8 million tonnes, which equates to over 80% of the European Union’s entire methane footprint. Source: Emissions Impossible: Methane Edition
  • Cultured meat: creative solutions for a cell biological problem
    Cultured meat is an emerging technology that could address environmental, health, and animal welfare concerns associated with meat production. Development of cultured meat represents an exciting challenge for cell biologists and engineers, but it requires effective, open approaches for knowledge sharing to establish a fertile scientific field alongside a competitive … Read more
  • Cultured meat: creative solutions for a cell biological problem
    Cultured meat is an emerging technology that could address environmental, health, and animal welfare concerns associated with meat production. Development of cultured meat represents an exciting challenge for cell biologists and engineers, but it requires effective, open approaches for knowledge sharing to establish a fertile scientific field alongside a competitive … Read more
  • Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80%
    Replacing animal-source foods in current diets with novel foods reduced all environmental impacts by over 80% and still met nutrition and feasible consumption constraints. Source: Incorporation of novel foods in European diets can reduce global warming potential, water use and land use by over 80% | Nature Food

Other alternatives to meat

  • Study: Animal-Free Milk Generates 96% Fewer Emissions Than Dairy
    The results show that Bon Vivant’s milk generates 96% fewer emissions than cow’s milk, while using 99% less water, 92% less land, and 50% less energy. According to Bon Vivant, the dairy sector is responsible for 2.7% of global greenhouse gas emissions — more than aviation. Consequently, a shift to … Read more
  • Carrefour, Unilever & Danone Lead Plant-Based Coalition in France
    The French government has proposed a law banning meat-related terms like ‘steak’, ‘ham’ and ‘beef’ on plant-based alternatives made and sold in France, which is currently under consideration by the EU Commission. In light of this, the new coalition involves Carrefour, Unilever, Danone, Bel, Savencia, Andros, Bonduelle and Nutrition & … Read more
  • Jimi Biotech successfully develops “world’s first” deer antler stem cell line
    China-based cell-ag company Jimi Biotech has announced the successful development of the “world’s first” deer antler stem cell line, making it the first company globally that is capable of mass-producing deer antler stem cells through cellular cultivation. Source: Jimi Biotech successfully develops “world’s first” deer antler stem cell line | … Read more
  • Making Food with Microbes: Precision Fermentation Market to Reach $34.9 billion by 2031magazine
    The global precision fermentation market size was valued at $1.3 billion in 2021 and is estimated to reach $34.9 billion by 2031, growing at a CAGR of 40.5% from 2022 to 2031, according to Valuates Reports.Also known as microbial fermentation, this tech uses genetically modified microbes (bacteria, yeast, algae, or … Read more
  • Saudi officials ink deals to develop plant-based food alternatives
    Officials from the Saudi Ministry of Environment, Water, and Agriculture recently signed two agreements to transform agricultural plant products into plant-based foods with animal protein flavor. A ministry research center focused on advancing agricultural product development will also be established, the Saudi Press Agency reported. Source: Saudi officials ink deals … Read more
  • Molecular farming: IngredientWerks grows heme protein in corn at ‘unprecedented low cost’
    Spun off from biotech firm AgriVida last year, Woburn, Massachusetts-based IngredientWerks has filed patents covering the expression of myoglobin, leghemoglobin, and casein in genetically engineered corn crops. It announced seed funding from Open Prairie and ARCH Venture Partners in February and is currently raising a series A round. Motif is a … Read more
  • Gelatin Substitute Made From Peas Emerges From University of Alberta
    The Univeristy of Alberta team says the discovery occurred by accident during an experiment when the team realized that certain conditions, like changes in pH, resulted in creating the gelatin. The team says it boasts industrial applications that mimic conventional gelatin, which is made from animal cartilage and bones. Source: … Read more
  • ProVeg Incubator Seeks Cultivated Octopus – “It’s What the World Needs Now”
    ProVeg’s startup Incubator programme is inviting founders, whether those who may be able to cultivate octopus or those offering another solution to the problems in our food system, to apply to its twice-yearly programme. The Incubator is designed to accelerate innovative alternative protein products to the market by providing them … Read more
  • How a more ethical “faux” gras could change fine dining
    Demetrius Simms at Robb Report also published an article about Borgel’s faux gras in December 2022, stating that “the combined result appears similar to traditional foie gras, but has a creamier texture.” Simms also argues that there is a health benefit in the trade-off, as the vegan alternative contains less … Read more
  • Agronomics investee Galy bags USD50 million deal for lab-grown cotton
    Cellular agriculture and cultivated meat-focused venture capital investor Agronomics said Suzuran will use Galy’s lab-grown cotton, which is grown from cells instead of plants, in products such as cosmetic cotton and cotton sheets, and medical products such as gauze and absorbent cotton for medical and consumer use. Source: Agronomics investee … Read more
  • Insect protein giant Ÿnsect targets profitability with a new CEO and new company strategy
    Hubert founded Ÿnsect in 2011 and has so far been involved in all aspects of the company’s development, from research to the construction of its production facility in Amiens, France. The company currently operates its vertical mealworm farms in France and the US, and has plans for expansion to other … Read more
  • Japan Looks To Attract Vegan Tourists With More Plant-Based Food
    It’s been found that 89.5 percent of foreign visitors to Japan say that eating Japanese food is a primary motivation for their trip. But for plant-based or vegan tourists, navigating the meat and fish dominant Japanese cuisine can be tricky or even frustrating. That’s why Tokyo and other major cities … Read more
  • USDA aims to tighten ‘humane,’ antibiotic-free meat labels
    The effort comes as USDA’s Food Safety and Inspection Service faces pressure to tighten oversight of marketing claims on packaged food. Consumers often pay a premium for “humanely raised” or “antibiotic-free” meat because they view it as healthier, better for the environment or kinder to animals. But critics say the … Read more
  • US meat-alternatives maker Meati Foods cuts jobs
    US-based meat-alternatives company Meati Foods has laid off 5% of its workforce having opened a new production facility in Colorado in January. Meati Foods revealed in a statement that it has eliminated 17 positions but claimed to be “as bullish as ever” about its future. Christina Ra, vice president of … Read more
  • Plant-based fat mimics the texture of animal fat in bakery products
    FaTRIX offers a protein-based alternative to butter and other animal fats found in pastries and bakery products. According to CEO and co-founder Itai Cohen, previous attempts at replacing fat in these products with vegetable fats ‘cannot match’ the taste and texture of their animal counterpart. The fat substitute FaTRIX is … Read more