Wild Type Raises $12.5M Series A to Accelerate Production of its Cultured Salmon
Wild Type, a startup developing cultured salmon (that is, fish grown from cells outside the animal), announced today that it…
Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008,…
HigherSteaks’ cultured pork should be ready in three years
And that is what UK-based startup HigherSteaks is betting on. Co-founded in 2017 by Benjamina Bollag, a 26-year-old with a…
Survey: Are consumers warming up to the idea of cell cultured meat?
Just over 40% of those surveyed described the concept of products created with these new technologies as “scary,” with no…
Consumers should do homework before buying meat alternatives
As a starting point, manufacturers of plant-based and lab-grown products should not be labeling their imitations as “meat.” In a…
Scientists Find Myoglobin Improves Cultured Meat
The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin…
The In Vitro Meat Cookbook
The In Vitro Meat Cookbook presents 45 recipes that explore and visualize what in vitro meat products might be on…
We were at the kick-off meeting of ScaLABle-MEAT european project
Last week, it was a great pleasure to meet our partners during the kick-off meeting of ScaLABle-MEAT project, funded by…
Automation In Lab-Grown Meat Could Strongly Impact The Food Industry
However, the industry needs to scale up to make those prices attractive to consumers. That will require large manufacturing facilities…
Harvard Scientists Make Lab-Grown Meat Breakthrough
Led by bioengineering research associate Luke A. MacQueen, the team induced cow and rabbit muscle cells to grow on gelatin…