The Science of Alt Protein: Cultivated meat science and product development – February 23 @ 1:00 pm – 2:15 pm EST
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated…
From cells to real meat
Join Dr. Jess Krieger, CEO and Co-Founder of Ohayo Valley, to learn about her research and perspective on the cultivated…
In September 2021, as part of efforts to address this challenge, the United States Department of Agriculture (USDA) awarded a…
Criticism of the cultivated meat industry’s use of FBS has existed for more than a decade. In 2012, for example,…
Renowned Israeli gastronome Michal Ansky knows her food. She’s a professional taster and a Master Chef judge. So when she…
Meet our hackathon teams who have spent the last two months working on huge challenges this industry faces. Celebrate and…
‘A lot of consumers are interested, they’re curious,’ Weston says. ‘To get a food product going, all you really need…
2021 was a breakthrough year for plant-based foods, cultivated meat and fermentation. Where previously these sectors were dominated by pioneering…
Michelin-starred celebrity chef and humanitarian José Andrés plans to serve cultured chicken at one of his U.S. restaurants. However, when…
To be clear, food security is national security. Today approximately 2 billion people live on a meat-based diet, while 4…
The protein sector is at a crossroads. On the one hand, global demand for animal protein has never been higher.…