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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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Cultured Meat
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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Acceptance of cultured meat increases with information
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
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Aleph Farms commits to eliminate production emissions by 2025
The company, which produces cultivated beef steaks, has also announced that it aims to reach the same net-zero emissions across its entire supply chain by 2030.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Meat and seafood cell lines catalogue to be made available for scientists
Through a partnership between Kerafast Inc. and The Good Food Institute, the catalogue aims to provide information about cell lines, providing research tools for the production of sustainable animal-free meat and seafood.
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The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
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Company produces meat from ‘elements found in the air’
The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
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Study finds myoglobin enhances cultured meat growth, colour and texture
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
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Researchers use centrifugal force to fabricate edible meat fibres
Researchers have grown rabbit and cow muscle cells on edible gelatine scaffolds that are said to mimic the texture and consistency of meat.
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Meat produced in space
Aleph Farms has produced "slaughter-free" meat on the International Space Station, 248 miles away from any natural resources.
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Cell-based/cultured meat, poultry and seafood alliance formed
Companies looking to bring cell-based/cultured meat, poultry and seafood to restaurants and retail shelves in the US have formed an alliance.
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Issue 6, 2018
In this issue: exploring nutrigenomics and what they could mean for the future of food, developments in cell cultured meat and their implications, and how the Nestlé Quality Assurance Center sets standards worldwide.
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Why new GMO regulations could be a blessing for US retailers
Pending new labelling, legislation that requires brands to disclose GMOs on their products is already causing major headaches for American retailers. The new rules are set to be announced at any time but it's clear much work must be done to ensure private brand retailers, in particular, are ready. Here,…
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Cultured meat could be commercialised within three years
Mosa Meat plans to initially construct a pilot production plant, with aims for a premium product to hit the market in 2021.
