Meatly bets on 20,000-L scale to prove cultivated meat economics
UK startup Meatly is developing a production facility to demonstrate the commercial viability of cultivated meat for the pet food…
Top stories in Cultivated Meat – September 2026
Share Cultivated Meat News 🔚 This is the end of the free digest.To continue reading—and access all the latest cultivated…
Foodtech venture studio FOOD FOUNDERS lands $4.5m
Switzerland-based venture studio FOOD FOUNDERS has raised 4 million euros to develop two new startups. The firm focuses on B2B…
Researchers Tout ‘Self-Organising Tissues’ As Future of Cultivated Meat Production
Scientists at the European Molecular Biology Laboratory (EMBL) Barcelona have developed a method to grow self-organizing bovine tissues from embryonic…
The Emerging Regulatory Framework for Cultivated Meat in Thailand
The Thai Food and Drug Administration (Thai FDA) launched a public consultation on September 15, 2026, proposing Good Manufacturing Practice…
Impact of Adipogenic Differentiation on the Nutrition and Sensory Profile of Cultivated Pork Fat Tissue | bioRxiv
A study examined the role of fat in meat, noting that fat content affects juiciness, tenderness, and flavor. Researchers compared…
EU food research strategy puts fermentation scale-up and protein diversification on agenda | PPTI News
The European Commission has outlined a new agri-food research strategy prioritizing protein diversification and expanded fermentation manufacturing capacity, with a…
Can You Tell the Difference Between Cocoa Butter & A Yeast-Derived Substitute?
Consumer research by Oxford Brookes University found that Sun Bear Biofuture’s yeast-derived cocoa butter substitute is nearly indistinguishable from conventional…
China and Netherlands collaborate on alternative proteins – Food & Agribusiness
The Netherlands and China are collaborating on alternative proteins—including cell-based agriculture and cultured meat—as part of a modern, technology-driven agricultural…
EU Research Strategy Ignores Funding for Alternative Protein Despite Scale-Up Goals
The European Commission’s new strategy for food research and innovation highlights the potential of alternative proteins and fermentation to address…