Tasting Cultivated Seafood in London’s East-end
Alex Crisp attended an exclusive tasting hosted by Umami Bioworks, sampling cultivated white fish and caviar. The fish, served beer-battered,…
Self-Healing Scaffolding Technology with Strong, Reversible Interactions under Physiological Conditions for Engineering Marbled Cultured Meat
This study introduces a self-healing hydrogel scaffolding technology for engineering marbled cultured meat, addressing challenges in replicating natural intramuscular fat…
A recipe for success: beefing up the taste of cultured meat with amino acids
Researchers from the Institute of Industrial Science, The University of Tokyo, have made strides in enhancing the flavor of cultured…
Cultivate at Scale, Sartorius partner to advance cultivated meat
Cultivate at Scale, a Netherlands-based open-access cellular agriculture facility, has partnered with German bioprocessing firm Sartorius to accelerate cultivated meat…
Extrait de l’actualité du secteur de la viande cultivée – Mai 2025
Abonnez-vous sur Substack 🧪 Vous lisez notre résumé concis : une sélection des temps forts du monde de la viande…
Nordic Foodtech VC announces first close of second fund at $45m
Nordic Foodtech VC has announced the first close of its second fund at €40 million, targeting a final size of…
FDA clears Wildtype’s cell-cultivated salmon for US debut
Wildtype, a San Francisco-based company, has secured FDA approval for its cell-cultivated salmon, marking the first cultivated seafood launch in…
Modelling the effect of a carbon tax on the development of a cultivated protein industry: a Norwegian case study
This study examines how a carbon tax could influence the cultivated protein industry’s development in Norway using agent-based modeling. Cultivated…
Is Europe leading in alternative proteins?
Europe is emerging as a leader in alternative protein investments, defying global AgriFoodTech funding declines. DigitalFoodLab’s report highlights Europe’s surge,…
Extract from Top stories in Cultivated Meat – May 2025
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