Steakholder Foods® secures $250,000 in third SIIRD grant installment
Steakholder Foods Ltd. received its third $250,000 installment of a $1 million SIIRD grant, totaling $740,000 to date. The payment…
Fat cells bring the flavor to lab-grown meat
David Kaplan, director of the Tufts University Center for Cellular Agriculture, says that “adipocytes are the holy grail, as most…
BioMush unleashes food tech innovation at London’s Future Food-Tech – “Ready for Industrial Scale Deployment”
BioMush, a Finnish FoodTech innovator, is set to revolutionize the food industry side stream usage with its latest advancement unveiled…
Pink blob to perfect steak: Lab-grown meat gets ‘grilled beef flavor’
The researchers added a special flavor compound into a gelatin-based hydrogel, creating a functional scaffold. This compound stays in the…
Animal-free heme production for artificial meat in Corynebacterium glutamicum via systems metabolic and membrane engineering
Recently, heme has attracted much attention as a main ingredient that mimics meat flavor in artificial meat in the food…