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Exploring the potential of hybrid novel foods
Katrina Anderson explores the innovation of 'meaty' rice, a fusion of beef cells and grains, heralding eco-friendly protein innovation amid regulatory considerations.
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Cultured Meat
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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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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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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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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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Were food systems just a side dish at COP28?
Dr Lucy Wallace reflects on how the COP28 conference resulted in a landmark deal focusing on climate action but may have fallen short when it comes to transforming food systems.
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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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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.
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What is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
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Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
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UPSIDE Foods makes history with first consumer sale
Cultivated meat company UPSIDE Foods has made history by making its first consumer sale of cultivated meat in the US.
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USDA approves cultivated chicken for consumers
UPSIDE Foods and GOOD Meat are now able to start commercial production and sales of cultivated chicken for US consumers.
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More myths busted around cellular meat?
In his latest column for New Food, Professor Chris Elliott questions climate claims around cellular agriculture and its potential impact on our food system.
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Aston University labelled “leading light” in cultured meat research
Aston University has been named one of the UK’s “leading lights” in cultured meat research.
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UPSIDE Foods updates industry on cultured meat developments
UPSIDE Foods has announced a range of follow-on products made using animal cells after the FDA approved its cultured chicken in 2022.
