The USDA and the FDA have provided more clarity on who will be responsible for what when it comes to regulating cell-cultured meat, but have not – yet – offered their thoughts on appropriate terminology with which to describe it on food labels.
‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’
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...
As recently as a few years ago, the words food and tech were incongruous together, but today they signal a booming industry that is ripe for innovation, and according to the VP of business development at the Israel-based incubator The Kitchen, the combination...
Lean fish could have significant advantages over other aquatic or terrestrial species for cell-cultured protein production, according to the founders of Clean Research, a new open science initiative created to accelerate the research and development of...
No one likes factory farming. But most people still eat meat regardless. Put another way, persuading consumers to change their behavior hasn’t really moved the needle, says cell-cultured meat enthusiast and author Paul Shapiro. Offering a technological...
How will cell-cultured meat come to market, and does it matter in the long-term which companies are first, where they launch, and what kinds of products they come out with?
While it’s hard to visualize what a commercial cell-based meat plant might look like as no player in this embryonic field is yet producing it at scale, delegates at a conference in San Francisco were given some insights into how firms are approaching...
The FDA and USDA recently proposed a joint regulatory framework for cell-based meat, with the FDA to oversee cell collection, cell banks, and cell growth and differentiation, and USDA to oversee the production and labeling of food products from the harvested...
Personalized nutrition? Keto diets? Cell-based meat? FoodNavigator-USA quizzed food & beverage entrepreneurs and CEOs to find out what trends they will be monitoring in 2019 …
San Francisco-based JUST - best-known for its plant-based eggs and mayo – has struck a deal with Japanese Wagyu beef producer Toriyama, and meat and seafood supplier Awano Food Group, to develop, sell, and market cell-cultured Wagyu beef products.
From the “volatile government situation” to the “crazy acts of nature” across the nation and “senseless hate crimes,” many consumers in the US are feeling uneasy and looking for a way to “escape from some of the badness” by visiting hotels, restaurants...
Cargill has unveiled its new 188,000-square-foot North American protein headquarters in Wichita, Kansas, designed to foster employee collaboration and drive innovation in the protein category.
While earlier this year there was talk of a turf war between federal agencies over who should have primary jurisdiction over cell-cultured meat, the FDA and the USDA have now agreed to create a joint regulatory framework, providing clarity for a growing...
‘If we’re lab grown meat, they are lab-grown Doritos’
While no bold new suggestions about how to label cell-based meat emerged from this week’s joint FDA/USDA meeting, start-ups in the field made it clear that the term ‘lab-grown’ should be off the table, and challenged claims that they plan to use antibiotics...
As alternatives to meat become increasingly sophisticated and available and a growing population begins to strain the supply of animal products, consumers are raising the bar for animal proteins in terms of appearance, freshness, processing and price...
