Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector,...
After launching out of stealth mode in June, Omeat continues to improve price points for cultivated meat with the recent development of its fetal bovine serum (FBS) replacement, Plenty, Ali Khademhosseini, Ph.D., founder and CEO, Omeat, explained to...
Since Omeat raised $40 million in Series A funding in 2022, the company enters the cultivated meat category with founder and CEO Ali Khademhosseini at the helm. Backers include the prominent VCs S2G Ventures, Google Ventures (GV), Bold Capital Partners,...
The Vegan Women Summit featured a wide range of perspectives from industry professionals and thought leaders on shifting the food narrative in the United States to an industry of partnership, particularly between meat and plant-based food producers, organizations...
Cult Foods, an investor of cellular agriculture technology and products, and Peqish Food Co., a ready-to-eat culinary medicine food brand, are joining forces to develop and commercialize cellular agriculture food products within the medical foods framework.
The delegation hosted policymakers, regulators and media on Capitol Hill this week to discuss the future of plant-based ingredients and cell-cultured meat production through “diversified, innovative agricultural tools and foods that utilize technological...
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
The Tufts University Center for Cellular Agriculture (TUCCA) has launched a new consortium of industry and nonprofit members to support research and development in the burgeoning field of cellular agriculture.
Forsea Foods has developed cell-cultured fish leveraging its patented organoid technology. FoodNavigator hears how this novel approach is simplifying the process of growing animal cells in bioreactors and assembling them into whole cuts and fillets.
Finnish confectioner Fazer is working to secure a sustainable future cocoa supply. The company believes cellular agriculture could be part of that vision.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
Givaudan, Bühler and Migros have formed a new company, The Cultured Food Innovation Hub, with the aim of accelerating the development and market penetration of cellular agriculture.
Even as the animal protein sector nears $3 trillion dollars, it is falling short of demand while simultaneously straining limited resources – a problem that will compound in the next 20 years as the global wealth and the population grows, according to...
The authors of a 2019 report from RethinkX predicting that the US dairy and cattle industry would collapse by 2030 as microscopic microbial protein factories disrupt the food system as we know it were dismissed by some as living in a ‘vegan fantasyland.'...
New research from strategic marketing and communications Charleston|Orwig firm suggests that younger consumers are open to the idea of cell-cultured meat, and milk and ice cream made from microbes rather than cows, even when they are described with far-from-neutral...
This year, cell cultured meat vied with chickpea protein, animal-free gelatin and almond protein for the spotlight at the IFT annual meeting and expo in Chicago, while the clean label trend continued to gather pace. Check out part one of our gallery of...
If plant-based ‘milk’ is keeping some parts of the dairy industry – and the FDA commissioner – awake at night, what might milk producers make of the latest innovation to emerge from Silicon Valley: animal-free dairy (casein and whey made without cows)?...
