Cultured meat

Paul Shapiro: 'An incumbent industry being threatened by new technology is hardly new...'

GUEST ARTICLE: Food fight over the M-word

By Paul Shapiro

American regulators have wrestled over how to deal with musicians’ use of the F-word in songs. News organizations have debated how to cover President Trump’s use of the S-word when talking about certain countries. But these days, the big debate seems...

Wild Type co-founders (L-R) Aryé Elfenbein and Justin Kolbeck:

'We’ve spoken to large and small food companies that are interested in partnering with us'

Is cultured meat ready for prime time? In conversation with Wild Type

By Elaine Watson

It’s not hard to see why cell-cultured (aka ‘clean’) meat is beginning to attract some serious attention – and investment. The addressable market is huge, and the product – if it delivers on its promise – could ensure meat does not become a luxury only...

Picture: Mosameat

'It makes no sense to mandate that an agency create new food regulations in a spending bill'

GFI ‘surprised and dismayed’ as ag appropriations bill tasks USDA with issuing new regulations for clean meat

By Elaine Watson

The Good Food Institute (GFI) - a non-profit representing players in the burgeoning plant-based and cell-cultured (aka ‘clean’) meat arena – says it’s baffled by language in a draft spending bill that tasks the USDA with issuing new regulations covering...

CEO Dr Uma Valeti (center) and CSO Nicholas Genovese (right) test Memphis Meats' latest innovations

'We can produce up to 10,000 cows’ worth of meat with a single biopsy'

Memphis Meats: ‘What’s common in Silicon Valley is that you move fast and break things, but that's an awful way to approach making food’

By Elaine Watson

Excitement is building as cultured meat approaches commercialization, but “science does not occur in a cultural vacuum” and bringing consumers and regulators with you on the journey is more important than being first to market, says clean meat start-up...

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