One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).
UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.
The first government sanction in the EU for how cultivated meat tastings can be conducted has received national government approval in the Netherlands.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
3D printed cultivated meat firm Steakholder Foods is targeting cost parity with conventional products by 2028, while also exploring new partnerships to boost its 3D printing capabilities, which it hopes to fully commercialise next year.
Positioning cell cultured meat as a critical climate mitigation solution could help the nascent industry unlock much-needed additional funding – and engage a more diverse set of investors – at a time when traditional resources are ebbing and competition...
A study published in the journal Nature Food outlining key production metrics at cultivated meat co Believer Meats, “shatters” some of the assumptions made in a high-profile article in The Counter, which argued that cell-cultured meat faced “intractable”...
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
What’s the most efficient way to make meat, outside of an animal, at scale? Startups in the nascent cultivated meat space are deploying multiple approaches from hybrid strategies combining cell biomass and plant-based protein, to tissue engineering and...
A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.
Cultivated meat – made from animal cells grown in bioreactors instead of living breathing animals – has edged one step closer to commercialization in the US after the FDA sent Berkeley-based UPSIDE Foods a ‘no questions’ letter affirming the safety of...
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. But it’s never been done...
Europe is at risk of falling behind in the race to commercialise cultivated meat, heard the first ever European Parliament debate about cultivated meat, held on Wednesday 13 July.
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
Israeli startup Future Meat Technologies has opened what it claims is the first ‘industrial’ cell-cultured meat facility, capable of producing 500 kilos of meat a day (the equivalent of around 5,000 hamburgers), as it gears up for a US launch next year,...
[UPDATE NOV 22, 2021: The authors of this report have just issued a corrigendum*] Cell-cultured meat could be cost competitive with some forms of conventional meat within a decade, according to two new studies from Dutch consultancy CE Delft using data...
For cell-cultured meat to be commercially viable, we’ll need to see significant movement in the price and availability of growth factors (signaling proteins that stimulate cell growth and differentiation) says UK-based CellRx, which says it can produce...
What do you get when you cross chicken cells with plant-based ingredients and 3D printing technology? KFC collaborates with biotech research lab 3D Bioprinting Solutions in Moscow to bring hybrid nuggets to the Russian market.
While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free...
