Report: European alternative protein research has tripled since 2020
New analysis reveals that Europe’s alternative protein research has seen a rapid increase in both public funding and scientific publications…
Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production
This article reviews the core technologies underpinning cultured meat (CM) production, including cell line development, serum-free media, scaffold fabrication, and…
Pooled CRISPR screens identifies key regulators of bovine stem cell expansion for cultured meat
Researchers are addressing the slow growth and limited lifespan of bovine mesenchymal stem cells (bMSCs), key obstacles in cultured meat…
Cultivated meat researchers lay it on thick
Researchers at ETH Zurich have developed a new process to improve the texture and flavor of cultivated meat by creating…
Study: What Factors Influence Consumer Acceptance of Cultivated Meat in Italy?
A recent study in Italy explored consumer acceptance of cultivated meat using the Theory of Planned Behaviour with 836 consumers.…
Influence of Juiciness on In Vivo Aroma Release and Perception of Plant-Based Meat Analogue and Beef Patties
A new study from Wageningen University & Research challenges the common belief that the juiciness of plant-based meat affects its…
Can blockchain revolutionize meat production? Addressing transparency, trust, and compliance in conventional and cultured meat
A scoping review, using the PRISMA protocol, investigated the role of blockchain technology in both conventional and cultured meat supply…
Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality
This review focuses on the use of hybrid gel-based scaffolds as a sustainable and edible solution for cultured meat production.…
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…