Israel’s Aleph Farms has submitted an application for regulatory approval to the Swiss Federal Food Safety and Veterinary Office (FSVO) with the goal of selling Aleph Cuts in Switzerland.
The first government sanction in the EU for how cultivated meat tastings can be conducted has received national government approval in the Netherlands.
The Dutch food tech pioneer is working with regulators to bring cultivated meat to Europe. But in the meantime, Meatable is focused on Singapore, where a regulatory exemption was recently achieved to hold the ‘first of many’ tastings.
Cell-based meat? Cultivated meat? Differing views have been put forward by the FAO, WHO and industry players in APAC in defining the product, even though everyone seems to acknowledge that a common language is key for consumer education.
While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.
Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.
The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.
German start-up Innocent Meat is developing plug-and-play technology that allows conventional meat processors to produce cultivated pork. We catch up with co-founder and CEO Laura Gertenbach to find out how.
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator.
In a plausible scenario for the future of dairy, food majors worldwide source dairy ingredients from fermentation factories, say researchers from Lund University.
A Tetra Pak-funded research project, undertaken by Lund University, has detailed four plausible scenarios for the future of dairy. These include a ‘policy-driven food system change’ in the Green Dairy scenario and a business-as-usual approach in Dairy...
Fresh research reveals substantial markets for cultured meat and plant-based meat alternatives in France and Germany, where acceptance of non-meat diets is on the rise. FoodNavigator speaks with Gourmey and ProVeg International for their take on the findings.
Cultured meat company Mosa Meat has closed a $55m (€47m) Series B funding round. FoodNavigator asks the start-up’s Head of Operations, Sarah Lucas, exactly how it plans to use the money.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
'We’re fast approaching a crunch point in how we feed ourselves. Between 2016 to 2027 human consumption is projected to nearly double from $4.3 trillion to $8.2 trillion. It is already greater than at any point in human history and demand is growing...
Cultured meat innovator Aleph Farms has successfully completed the first ‘slaughter-free meat’ experiment in space through a joint experiment on the International Space Station.
