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	<title>Cultivated Meat News</title>
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	<description>From cells to real meat</description>
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		<title>Foodtech venture studio FOOD FOUNDERS lands $4.5m</title>
		<link>https://cultivated-meat.maubon.com/2026/10/02/foodtech-venture-studio-food-founders-lands-4-5m/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Fri, 02 Oct 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Compagnies and key players]]></category>
		<category><![CDATA[development]]></category>
		<category><![CDATA[fund]]></category>
		<category><![CDATA[studio]]></category>
		<category><![CDATA[switzerland]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8998</guid>

					<description><![CDATA[Switzerland-based venture studio FOOD FOUNDERS has raised 4 million euros to develop two new startups. The firm focuses on B2B food technology by identifying specific industry challenges before building companies to address them. Unlike traditional models that prioritize technology development, this approach ensures corporate customers are engaged from the start. The studio sources ideas from [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8998</post-id>	</item>
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		<title>Researchers Tout &#8216;Self-Organising Tissues&#8217; As Future of Cultivated Meat Production</title>
		<link>https://cultivated-meat.maubon.com/2026/10/01/researchers-tout-self-organising-tissues-as-future-of-cultivated-meat-production/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Thu, 01 Oct 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Research]]></category>
		<category><![CDATA[organisation]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[tissu]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8992</guid>

					<description><![CDATA[Scientists at the European Molecular Biology Laboratory (EMBL) Barcelona have developed a method to grow self-organizing bovine tissues from embryonic stem cells, aiming to improve the texture of cultivated meat. Current techniques struggle to recreate the complex structure of meat like steak, often requiring separate preparation and assembly of different cell types. The new approach [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8992</post-id>	</item>
		<item>
		<title>The Emerging Regulatory Framework for Cultivated Meat in Thailand</title>
		<link>https://cultivated-meat.maubon.com/2026/09/30/the-emerging-regulatory-framework-for-cultivated-meat-in-thailand/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Laws, ethics and lobbies]]></category>
		<category><![CDATA[approval]]></category>
		<category><![CDATA[regulation]]></category>
		<category><![CDATA[thailand]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8995</guid>

					<description><![CDATA[The Thai Food and Drug Administration (Thai FDA) launched a public consultation on September 15, 2026, proposing Good Manufacturing Practice (GMP) requirements for foods derived from cultured animal cells, also known as cultivated meat. These rules aim to address unique food safety challenges in production, such as aseptic conditions and cell quality, which are not [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8995</post-id>	</item>
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		<title>Impact of Adipogenic Differentiation on the Nutrition and Sensory Profile of Cultivated Pork Fat Tissue &#124; bioRxiv</title>
		<link>https://cultivated-meat.maubon.com/2026/09/28/impact-of-adipogenic-differentiation-on-the-nutrition-and-sensory-profile-of-cultivated-pork-fat-tissue-biorxiv/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Mon, 28 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Research]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[taste]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8990</guid>

					<description><![CDATA[A study examined the role of fat in meat, noting that fat content affects juiciness, tenderness, and flavor. Researchers compared conventional pork fat with cultivated pork fat, finding similar consumer preferences. They then explored whether differentiating cultivated cells into fat cells enhances flavor. While differentiation improves resemblance to animal-derived fat, it increases production time and [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8990</post-id>	</item>
		<item>
		<title>EU food research strategy puts fermentation scale-up and protein diversification on agenda &#124; PPTI News</title>
		<link>https://cultivated-meat.maubon.com/2026/09/25/eu-food-research-strategy-puts-fermentation-scale-up-and-protein-diversification-on-agenda-ppti-news/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Fri, 25 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Other alternatives to meat]]></category>
		<category><![CDATA[europe]]></category>
		<category><![CDATA[fund]]></category>
		<category><![CDATA[strategy]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8984</guid>

					<description><![CDATA[The European Commission has outlined a new agri-food research strategy prioritizing protein diversification and expanded fermentation manufacturing capacity, with a focus on securing private and public investment for emerging food technologies. The strategy aims to support healthy and sustainable diets while raising public awareness of biotechnology-derived ingredients. It highlights a funding gap—termed the &#8220;second valley [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8984</post-id>	</item>
		<item>
		<title>Can You Tell the Difference Between Cocoa Butter &#038; A Yeast-Derived Substitute?</title>
		<link>https://cultivated-meat.maubon.com/2026/09/24/can-you-tell-the-difference-between-cocoa-butter-a-yeast-derived-substitute/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Thu, 24 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Other alternatives to meat]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[taste]]></category>
		<category><![CDATA[yeast]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8987</guid>

					<description><![CDATA[Consumer research by Oxford Brookes University found that Sun Bear Biofuture’s yeast-derived cocoa butter substitute is nearly indistinguishable from conventional cocoa butter, with participants only correctly identifying the alternative in one of five tested products, including food and cosmetics. Independent testing by the University of the Arts London’s Cosmetics Science Department confirmed no performance difference [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8987</post-id>	</item>
		<item>
		<title>China and Netherlands collaborate on alternative proteins &#8211; Food &#038; Agribusiness</title>
		<link>https://cultivated-meat.maubon.com/2026/09/22/china-and-netherlands-collaborate-on-alternative-proteins-food-agribusiness/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Tue, 22 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[china]]></category>
		<category><![CDATA[collaboration]]></category>
		<category><![CDATA[Netherlands]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8978</guid>

					<description><![CDATA[The Netherlands and China are collaborating on alternative proteins—including cell-based agriculture and cultured meat—as part of a modern, technology-driven agricultural strategy. In the Netherlands, the Ministry of Agriculture has presented a 10-year framework for agri-food innovation, highlighting the role of alternative proteins in addressing future shortages. The country is home to the world’s first experimental [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8978</post-id>	</item>
		<item>
		<title>EU Research Strategy Ignores Funding for Alternative Protein Despite Scale-Up Goals</title>
		<link>https://cultivated-meat.maubon.com/2026/09/18/eu-research-strategy-ignores-funding-for-alternative-protein-despite-scale-up-goals/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Fri, 18 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Market, investment, prospective]]></category>
		<category><![CDATA[europe]]></category>
		<category><![CDATA[regulation]]></category>
		<category><![CDATA[strategy]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8968</guid>

					<description><![CDATA[The European Commission’s new strategy for food research and innovation highlights the potential of alternative proteins and fermentation to address climate change, food security, and sustainability. It recognizes the benefits of these technologies but does not allocate specific funding to improve their taste, texture, and cost. The strategy aims to scale up fermentation capacity and [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8968</post-id>	</item>
		<item>
		<title>BeneMeat puts UK cultivated meat plans on hold over EU regulatory uncertainty &#124; PPTI News</title>
		<link>https://cultivated-meat.maubon.com/2026/09/17/benemeat-puts-uk-cultivated-meat-plans-on-hold-over-eu-regulatory-uncertainty-ppti-news/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Thu, 17 Sep 2026 15:00:00 +0000</pubDate>
				<category><![CDATA[Compagnies and key players]]></category>
		<category><![CDATA[clarity]]></category>
		<category><![CDATA[hold]]></category>
		<category><![CDATA[regulation]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8972</guid>

					<description><![CDATA[Czech biotechnology company BeneMeat has paused its UK expansion plans due to uncertainty over a proposed UK-EU sanitary and phytosanitary (SPS) agreement and its potential impact on cultivated meat regulation. The company, which has already invested in the UK, submitted a novel food application, and prepared tastings and production discussions, now awaits clarity on whether [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8972</post-id>	</item>
		<item>
		<title>Top stories in Cultivated Meat &#8211; August 2026</title>
		<link>https://cultivated-meat.maubon.com/2026/09/11/top-stories-in-cultivated-meat-august-2026-2/</link>
		
		<dc:creator><![CDATA[Grégory Maubon]]></dc:creator>
		<pubDate>Fri, 11 Sep 2026 14:51:22 +0000</pubDate>
				<category><![CDATA[News watch]]></category>
		<category><![CDATA[veille]]></category>
		<category><![CDATA[watch]]></category>
		<guid isPermaLink="false">https://cultivated-meat.maubon.com/?p=8965</guid>

					<description><![CDATA[September is here, and with it comes the return of cultivated meat to the headlines—no longer just a lab experiment, but a sector that’s growing, stumbling, and occasionally making regulators scratch their heads. Let’s dig in. 🔚 This is the end of the free digest.To continue reading—and access all the latest cultivated meat news, along [&#8230;]]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8965</post-id>	</item>
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