The rise of ‘new’ raw materials such as insects and lab-grown meat has placed further demands on food safety testing services already wrestling with improving current analytical methods to offer faster turnaround times.
'Reducetarian' eaters are bringing plant-based foods from the niche to the mainstream. But is industry doing enough to tap into this trend, and does it have an interest in doing so? We caught up with the president and founder of the Reducetarian...
Scientists, businesses, consumer groups and activists are welcoming the rise of lab grown meat as the answer to the meat industry's environmental woes and even a solution to world hunger. But who are the pioneers behind this new technology, and where...
Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.
FoodNavigator will host an interactive twitter chat with the man behind the €250,000 lab grown burger, Professor Mark Post, next Wednesday 23rd July. What would you like to ask?
I think everybody agrees that in vitro production of meat could have big potential in solving world hunger. But the technology will not be to everybody's tastes ... and until the technical challenges of flavour are addressed I imagine it will be...
Wider interest and backing from the food industry could help boost developments in lab grown meat technology, but for now the idea may be 'too revolutionary' for manufacturers to gamble on, said experts at the launch of the world's first...
Two volunteers will taste the world's first lab-grown meat later today when the test-tube burger made from stem cells is served in front of an invite-only audience in London today.
An international group of scientists has taken a step closer to its goal of producing cultured meat by agreeing on important common positions about how to bring the research forward.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
Facing an ever-increasing population, and a growing demand for meat products, the world’s first in vitro meat may offer the beginning of a new solution to the problem, say researchers.
