EU novel food delays. Bureaucracy is choking food innovation
Despite the European Union’s commitment to sustainable food innovation, a new analysis reveals that the authorization process for novel foods…
‘Recreating the whole cow’: Price parity still king in cultivated meat industry
The cultivated meat industry continues to prioritize price parity with conventional proteins as a critical milestone for mass adoption, particularly…
Lab-grown meat is far from perfect, but it could change the world
That’s right, readers; I ate lab-grown meat. And to answer your inevitable follow-up: Yes, it tasted like chicken. It tasted…
Alabama and Florida just outlawed this type of meat. It’s colossally stupid
The laws dealing with labeling are typically justified in the name of “consumer protection.” But in many cases, there are…
Why is good vegan cheese so hard to find?
Vegan cheese usually grosses me out. Bland and rubbery, it makes me thank God I’m not vegan or lactose intolerant…
Threat or opportunity? An analysis of perceptions of cultured meat in the UK farming sector
Farmers expressed complex and considered reflections on cultured meat, raising several perceived opportunities and risks associated with the themes of…
Editor’s choice: Let’s stop making lab-grown meat weird
“Perception is a major concern when trying to introduce the public to new foods,” he writes in a piece for…
La viande in vitro, un mirage pour l’environnement et les consommateurs
Malgré de nombreuses réticences notamment des agriculteurs, le Sénat a publié ce mercredi 15 mars un rapport d’information sur les…
I ate lab-grown meat. Here’s what ‘cultivated’ chicken made in a bioreactor looks and tastes like.
Good Meat served “cultivated” chicken in a three-course meal at the UN climate summit. CEO Josh Tetrick is promoting the…
Editorial: Preparing for the Franken-burger – Texas and Southwestern Cattle Raisers Association
One day in the not-too-distant future, you may walk into your local supermarket and next to the ground beef, you…