Mosa Meat’s New Cell Feed Supply Chain Will Bring Cultivated Meat Prices Closer to Conventional
The announcement builds on a REACT-EU grant Mosa Meat and Nutreco received in 2021 for their collaborative Feed the Meat…
Food safety considerations and research priorities for the cultured meat and seafood industry
Cell-cultured meat and seafood offer a sustainable opportunity to meet the world’s increasing demand for protein in a climate-changed world.…
Finnish scientists create ‘sustainable’ lab-grown coffee
“It’s really coffee, because there is nothing else than coffee material in the product,” Heiko Rischer tells AFP, pointing to…
Meat no longer requires animal slaughter
It is not hard to see why investors are excited. Demand for meat and fish is soaring, particularly among the…
Cultured meat: will Europeans eat it?
Consumer acceptance will be crucial to the success of cellular agriculture. But will Europeans be willing to try and buy…
Under Discussion: Aristotelian Temperance and Cultured Meat
Admittedly, I’m taking for granted here that the currently standard system of raising creatures in captivity and subjecting them to…
HCS Pharma is part of the European consortium ScaLABle-MEAT with the BIOMIMESYS® technology
The ScaLABle-MEAT project, founded by Eurostar program, will develop a technology to produce lab-grown meat based on Nobel prize winning…
Baby pangolins on my plate: possible lessons to learn from the COVID-19 pandemic
In particular, a crucial role may have been played by the bushmeat-euphoria and attached elitist gastronomies and conspicuous consumption phenomena. The COVID-19…
What Is Lab-Grown Shrimp?
Shiok Meats grows its product by taking shrimp cells and keeping them at a temperature of 28 degrees Celsius. They…
Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008,…