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Tackling overfishing with cell-cultivated fish
Here, Daphna Heffetz outlines how alternative seafood products could mitigate the impact of overfishing, support sustainable practices, and offer nutritious options for consumers.
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Cultured Meat
whitepaper
PAT for Cultivated Meat: Cost, Consistency, Yield
With a growing population, new protein sources are needed. Cultivated meat offers a sustainable solution, but high production costs are a hurdle. This paper explores how process optimization can improve consistency, yield, and affordability of cultivated meat.
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Shape the future of the industry at Food Integrity Global 2024
We're delighted to invite you to join us in Amsterdam from 10 September to 11 September 2024 for this year's instalment of Food Integrity Global. Learn more about some of the leading sessions that are due to take place on Day One of our event - including panels on food…
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Wanda Fish unveils new cell-cultivated bluefin tuna prototype
Considered the pinnacle of tuna species, bluefin tuna is a costly and unsustainable luxury product. But now, Wanda Fish has unveiled a new alternative with its first cultivated bluefin tuna toro sashimi.
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Meatly and Omni unveil “world’s first” cultivated pet food
Working with Omni, Meatly has shared that it has created the “world’s first” pet food made using cultivated chicken.
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Exploring the potential of hybrid novel foods
Katrina Anderson explores the innovation of 'meaty' rice, a fusion of beef cells and grains, heralding eco-friendly protein innovation amid regulatory considerations.
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World’s first cultivated meat scotch egg debuted
Ivy Farm has collaborated with Fortnum & Mason to recreate the brand’s scotch egg using cultivated beef mince.
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Could this cut cultivated meat production costs?
Scientists at Tufts University have created bovine muscle cells, something they claim can remove “costly ingredients from the production process” of cultivated meat.
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Forsea develops its first cultured eel prototype
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
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Aleph Farms makes history as world’s first cutlivated beef is approved for sale
The first non-chicken cultivated meat product has recieved a "no questions" letter from the Israeli Ministry of Health.
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Were food systems just a side dish at COP28?
Dr Lucy Wallace reflects on how the COP28 conference resulted in a landmark deal focusing on climate action but may have fallen short when it comes to transforming food systems.
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Chefs and cultured meat: A recipe for culinary revolution
Sharing insights from CMS23, Philip Saneski reveals the collaborative journey of chefs and cultured meat firms, pioneering innovations and forging a sustainable culinary landscape to spark consumer interest.
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University launches first degree in cellular agriculture
Tufts University has shared that it has launched the world’s first university undergraduate degree in cellular agriculture.
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What is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
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Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
