Cultivating the future of food – Interview with Maarten Bosch, CEO of Mosa Meat
Reaching meat parity in taste, structure and nutritional profile will define the commercial potential of cultivated meat. In addition to…
From cells to real meat
Reaching meat parity in taste, structure and nutritional profile will define the commercial potential of cultivated meat. In addition to…
To support its decision to deprioritize animal products, Lidl plans to release a sustainability report later this year. The analysis…
The MOU signals the formation of a cellular agriculture cluster across the country with the goal of addressing climate and…
The fact of the matter is that many people just don’t like the plant-based meat options we currently have. Studies…
“It didn’t taste like beef, though it had umami and was chewy,” Takeuchi, a professor at the University of Tokyo’s…
British cultivated meat company, Ivy Farm Technologies, has partnered with Dennis Group to develop engineering plans and designs for its…
Despite growing awareness of sustainability and the emerging desire to reduce meat consumption, alternative meat has gained little traction in…
Chicago-based food tech start-up Aqua Cultured Foods has begun building a new manufacturing facility for its plant-based seafood products in…
Based at the University of Alberta’s Agri-Food Discovery Place, the Institute of Cellular Agriculture’s goal is to provide space and…
Cultivated meat has come a long way in the past decade, but significant challenges remain as the industry carves a…