Cell cultured meat and milk

Thousands of individual muscle fibres combine to form a lab-grown burger / Pic: Mosa Meat

How will Mosa Meat spend its latest $55m injection?

By Flora Southey

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.

GUEST ARTICLE: Lessons that novel proteins should learn from biofuels

GUEST ARTICLE: Lessons that novel proteins should learn from biofuels

By Mark Warner, founder, Warner Advisors LLC

Can 60% of current meat consumption be replaced by novel vegan meat replacements and cultured meat in the next 20 years? That is what AT Kearney has recently projected, but the analysis does not outline a path for achieving the forecast. Is reaching...

The team at JUST, Inc, works on cell-cultured meat (Picture: JUST, Inc)

Barb Stuckey: 'When you talk about cells, you leave the realm of deliciousness...”

‘Cultivated’ meat could be the most-consumer-friendly term for cell-cultured meat, suggests Mattson/GFI research

By Elaine Watson

The term ‘clean meat’ is confusing (and carries the tacit implication that regular meat is 'dirty’), while ‘cell-based meat’ – a more neutral term favored by some startups – doesn’t poll well with shoppers. ‘Lab-grown’ is a food marketer’s nightmare....

Picture: Plant-based ground beef from Beyond Meat

Plant-based and cell-cultured 'meat' labeling under attack in 25 states

By Elaine Watson

Bills to prevent plant-based and/or cell-cultured products from being labeled as ‘meat’ or ‘beef’ have been introduced in 25 US states, and have already passed in states including Mississippi, Oklahoma, Arkansas, Missouri, Montana, South Carolina, North...

Cargill invests in cultured meat business

Cargill invests in cultured meat business

By Aidan Fortune

US processor Cargill is to expand its presence in the alternative proteins market with an investment in cultured meat business Aleph Farms.

Picture: Gingko Bioworks

‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’

Motif Ingredients CEO: 'The idea that technology may need to play a role in food is becoming more and more acceptable'

By Elaine Watson

If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...

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