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Lab grown meat? Surely it's a matter of taste...

By Nathan Gray

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...

Dr Chassy: ‘None of the animals and plants we eat today exist ‘in nature’, they have all been extensively genetically modified’

Dr Chassy: ‘None of the animals and plants we eat today exist ‘in nature’, they have all been extensively genetically modified’

By Elaine WATSON

What precedent might it set if firms are forced to label foods made using new technologies, even if the end product does not differ in any meaningful way from foods developed by ‘traditional’ methods?

Kevin Klock: 'In the first couple of years, we didn’t spend anything on ads, it sold itself. And we didn’t want to pump it harder as we couldn’t produce it fast enough.'

Big interview: Kevin Klock, CEO Talking Rain (Sparkling ICE)

Talking Rain CEO: We can turn Sparkling ICE into a $1bn brand by 2018

By Elaine WATSON

Want to know what success looks like? Check out Sparkling ICE. In early 2010 it was generating $10m a year. This year, it’s on course to generate $350-400m and CEO Kevin Klock tells FoodNavigator-USA it could be a $1bn brand by 2018.

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