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World’s first cultivated meat scotch egg debuted
Ivy Farm has collaborated with Fortnum & Mason to recreate the brand’s scotch egg using cultivated beef mince.
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Smoke in the water: Kerry’s innovative flavour technology
Marcus Verkerk explains how Kerry’s new smoke technology is a more sustainable way of creating that unique flavour in food products all over the world.
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Could this cut cultivated meat production costs?
Scientists at Tufts University have created bovine muscle cells, something they claim can remove “costly ingredients from the production process” of cultivated meat.
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Ÿnsect granted first approval of its kind
The AAFCO has granted Ÿnsect authorisation to use defatted mealworm proteins in dog nutrition. Find out more here…
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Net zero: A half full or half empty promise in the beverage industry?
With the beverage industry contributing four percent of global CO2 emissions, how can companies adapt with green initiatives and genuine commitment essential amid evolving regulations? Colin Rodgers investigates.
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Forsea develops its first cultured eel prototype
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
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Europe’s first KitKat with Nestlé Accelerator cocoa debuts
Nestlé introduces Europe's first KitKat crafted from cocoa grown by farmer families from its Income Accelerator programme.
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Training future investigators for sustainable industry solutions
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
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Aleph Farms makes history as world’s first cutlivated beef is approved for sale
The first non-chicken cultivated meat product has recieved a "no questions" letter from the Israeli Ministry of Health.
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Eating smart: Innovating food for health, flavour and the planet
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
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Stepping up to the plate: Leigh Keith
In this series, we speak to dynamic voices in the food industry, showcasing individuals who are embracing new responsibilities.
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Chefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.
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Clean Food Group awarded £1M for low-emission systems project
The UK Government has awarded £1 million in funding to the Clean Food Group for a project to advance novel low-emission food production systems in the UK.
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Making raw chocolate mainstream
New Food’s Grace Galler speaks to Kris McGowan about the birth of The Raw Chocolate Company and its mission to create chocolate that is “better for our tummies, better for farmers and better for the environment”.
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University launches first degree in cellular agriculture
Tufts University has shared that it has launched the world’s first university undergraduate degree in cellular agriculture.
