Dutch businesses and academics – including TU Delft, DSM, VIVOLTA, and cellular meat start-up Meatable – have been awarded an Open Technology Program grant of €1 million by the NWO (the Dutch Research Council) for research into the use of protein- based biopolymers for potential food and healthcare applications, including soft tissue repair. The grant … Read more
Danish businesses and academics – including TU Delft, DSM, VIVOLTA, and cellular meat start-up Meatable – have been awarded an Open Technology Program grant of €1 million by the NWO (the Dutch Research Council) for research into the use of protein- based biopolymers for potential food and healthcare applications, including soft tissue repair. The grant … Read more
23 Nov 2022 — Hybrid protein food products are retaining their position as an attractive market opportunity, as more consumers reduce their animal ingredient intake. Suppliers believe that hybrid products meet the demand for sustainable, healthy nutrition while offering authentic flavors and familiar textures that meat-eaters know and love. FoodIngredientsFirst explores the space of hybrid … Read more
22 Nov 2022 — Molecular farming start-up Bright Biotech has captured a US$3.2 million investment to bring down costs for cultivated meat alternative proteins and help drive cell-based companies production to scale. The business also replaces fetal bovine serum (FBS), used in the cultivated meat sector and procured from the blood of unborn calves, reducing … Read more
31 Oct 2022 — More than 30 Asia-Pacific stakeholders in the novel foods space have come to an agreement on using “cultivated” as the standard descriptor for novel cell-based products. Working toward regulatory standardization and building public trust, they will use the common term “cultivated” as the English language descriptor to identify meat and other … Read more
24 Oct 2022 — The acceleration of antimicrobial-resistant bacterial strains threatens to set back industry by “decades,” warns the Good Food Institute (GFI). But even while conventional meat is the predominant driver of antimicrobial resistance, the GFI poses the question of whether cultivated meat will help solve this problem – or if it is potentially … Read more
Has plant-based meat hit a technical hurdle that only cell-cultured meat can overcome, or is the issue less about the products themselves than market issues such as price, cultural barriers, the economy, supply chain woes, and the competitive environment? Join Ethan Brown, CEO and co-founder at plant-based meat company Beyond Meat; Dr. Lisa Dyson, founder … Read more