FSA and BBSRC inject £650k into research network to tackle future food safety risks
The partnership with BBSRC and the Quadram Institute will focus on emerging threats like novel proteins, climate change and evolving production methods.
List view / Grid view
The partnership with BBSRC and the Quadram Institute will focus on emerging threats like novel proteins, climate change and evolving production methods.
A new study shows precision fermentation can safely produce brewed chicken protein, offering a novel and sustainable pet food ingredient.
The support service will help UK food innovators navigate regulatory hurdles and bring safe cultivated meat products to market faster.
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
A new report by Systemiq highlights how how strategic investments in the alternative protein market could drive Germany’s economic growth, job creation and sustainability.
Meatly, in partnership with THE PACK and Pets at Home, has launched the world’s first cultivated meat pet treats in UK stores.
This new collaboration aims to revolutionise sustainable plant-based proteins, meeting the growing demands of today’s conscious consumers.
The innovative method developed by engineers from the Hebrew University of Jerusalem could provide a scalable, sustainable solution to the world’s growing demand for meat.
The cultivated meat company can now produce cultivated chicken at $11.79 per pound, marking a milestone in sustainable, commercially viable lab-grown meat production.
The initiative, set to be led by the University of Leeds, will explore whether lab-grown meat or proteins from sources such as insects, plants, or fungi can become part of consumers’ diets.
Gourmey has filed applications in the U.S., Singapore, the UK, Switzerland and the European Union for approval of the sale of its cultivated foie gras.