What were the highlights of 2024 for cultivated meat sector? There are so many ways to choose and, to be honest, it’s impossible to create such a list without some bias. That’s why we’ve chosen to listen to you and classify our 2024 news based on your clicks! Simple, efficient 🙂
So, here is the list sorted by total visits number on Cultivated Meat News:
- Recent advances in scaffolding biomaterials for cultivated meat
- Tufts professor has ‘zero worries’ about viability of cultivated meat
- Cultivated meat co UPSIDE Foods initiates new round of layoffs
- Umami Bioworks Looks to India to Scale Up Cultivated Seafood
- AgFunder VC closes Fund IV oversubscribed on $102m, reveals deep tech portfolio focus
- State of the Alt Protein Job Market July 2024
- Livestock Labs is creating stable cell lines with desirable characteristics to advance commercial production of cultivated meat
- Why the cell-cultivated meat industry needs to change consumer perceptions
- Culture Clash? What cultured meat could mean for UK farming
- Japan Association for Cellular Agriculture Unveils Comprehensive Report on International Trends in Safety and Regulatory Assessment of Cultivated Food
Picture this: you’re at a barbecue, and someone drops the line, “This burger didn’t come from a cow.” Now, that’s not the setup for a dad joke—it’s the cultivated meat industry’s big promise. But 2024 has been less about flipping patties and more about flipping perceptions, tackling scaling issues, and weathering industry storms.
Let’s start with the buzz from the lab. Researchers have been busy perfecting scaffolding biomaterials—the tiny frameworks that help grow structured meat. Think of it as crafting the steak’s skeleton. These advancements are crucial, as they bring us closer to realistic cuts of meat rather than the mushy, ground prototypes we’ve seen so far. Meanwhile, Livestock Labs perfected cell lines designed to produce consistently tasty meat, ensuring that each bite can rival your grandma’s Sunday roast.
The global stage has also been active. In India, Umami Bioworks has set its sights on scaling cultivated seafood, leveraging the country’s massive seafood market. Japan chimed in with a sweeping report on the international safety and regulatory landscape for cultivated food. It highlighted the need for robust consumer trust, something the industry is still grappling with. After all, convincing people that lab-grown meat isn’t just “Frankenfood” is no small task.
But not everything has been sizzling. Upside Foods, once a poster child of the industry, announced another round of layoffs. The job market across alternative proteins is shifting, raising questions about whether the bubble of enthusiasm is bursting or just recalibrating. Still, venture capital seems to think there’s plenty of life left: AgFunder’s oversubscribed $102M fund shows investors are still placing big bets on deep-tech innovation in food.
At the heart of the debate is consumer perception. The cultivated meat sector must not only innovate but also educate. Changing the minds of skeptics—whether they’re farmers in the UK worried about tradition or everyday consumers puzzled by the term “cell-cultured”—remains a daunting hurdle. But as one professor confidently put it, the viability of cultivated meat isn’t in question; the question is whether we can scale it in a way that’s both affordable and delicious.
Our special selection from the site’s redaction spotlights the news from France, where Gourmey has just become the first startup to submit an EU application for cultivated meat. This move signals a turning point in Europe’s regulatory landscape, intensifying the race to bring these lab-grown products to grocery aisles—and dinner tables—across the continent.
This year has been a masterclass in growing pains for an industry trying to redefine what’s on our plates. It’s a thrilling, if occasionally bumpy, journey that could one day make that barbecue burger’s origin story feel completely normal.