news
Scientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
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Cultured Meat
news
Aloe vera could be the key to cost-effective cultured meat
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
news
Lab-grown food could hit UK supermarket shelves by 2027
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
news
Investing in alternative proteins can secure Germany’s food leadership, new report finds
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
news
World’s first cultivated meat pet food hits UK shelves
Meatly, in partnership with THE PACK and Pets at Home, has launched the world’s first cultivated meat pet treats in UK stores.
news
University of Nottingham partners with Jampa’s to transform the future of plant-based proteins
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
news
Engineers create realistic meat alternatives using metamaterials
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
news
SuperMeat reaches cost parity milestone in cultivated chicken production
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
news
Raising the steaks: new £38m centre to cook up animal protein alternatives
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
news
Gourmey seeks cultivated foods approval in five key markets
Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.
podcast
Episode 55: Diving into cultivated fish developments
Food to Go is back and this episode, Grace Galler sits down with Roee Nir, Co-Founder and CEO of Forsea Foods to find out how the company is using groundbreaking cell-cultivation technology, developing sustainable eel unagi, and their plans for market expansion and future innovations.
news
Meatly makes history with first European cultivated meat sale authorisation
Regulatory approval has been given to Meatly, making it the first European company to be authorised to sell cultivated meat.
article
A look inside the Forsea seafood experience
Here, Roee Nir explains how Forsea's cultured eel meat offers a sustainable solution to the declining wild eel population, while preserving the culinary tradition of unagi.
article
Tackling overfishing with cell-cultivated fish
Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.
whitepaper
PAT for Cultivated Meat: Cost, Consistency, Yield
With a growing population, new protein sources are needed. Cultivated meat offers a sustainable solution, but high production costs are a hurdle. This paper explores how process optimization can improve consistency, yield, and affordability of cultivated meat.
