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Aleph Farms shoots for meat making on the moon
Innovative meat cultivation company, Aleph Farms, has launched a pioneering R&D programme that aims to produce real meat steaks in the remotest parts of the world…and even space.
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Cultured Meat
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Generation Z is not ready to accept cultured meat, finds Australian study
The researchers noted that the participants had several concerns relating to cultured meat, including an anticipated taste or disgust, health and safety, and whether it is a more sustainable option.
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Cultured meat – forecasting inventions
Adam Gregory from Mewburn Ellis offers his expert forecast for the types of patent claims we may begin to see as cultured meat innovators devise solutions to current technical challenges.
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Is the future cultivated meat?
Bethan Grylls speaks to stem cell scientist, Dr Elliot Swartz, about the process of lab‑grown meat and why he believes we should embrace this technology.
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Seafood made from the cells of fish should be labelled “cell-based,” study finds
A Rutgers study has examined potential names for seafood package labels made from the cells of fish which best meet both regulatory and consumer acceptance criteria.
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KFC project to create “world’s first laboratory-produced chicken nuggets”
The chicken nuggets will reportedly be as close as possible in both taste and appearance to the original KFC product, while being more environmentally friendly to produce than ordinary meat.
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The rise of hybrid meat
Following a rising demand for meat alternatives driven by health concerned consumers, Senior Research Fellow from the University of Reading, Simona Grasso, outlines the potential of the hybrid meat market.
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A chemical history of food
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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Acceptance of cultured meat increases with information
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
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Aleph Farms commits to eliminate production emissions by 2025
The company, which produces cultivated beef steaks, has also announced that it aims to reach the same net-zero emissions across its entire supply chain by 2030.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Meat and seafood cell lines catalogue to be made available for scientists
Through a partnership between Kerafast Inc. and The Good Food Institute, the catalogue aims to provide information about cell lines, providing research tools for the production of sustainable animal-free meat and seafood.
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The rise of the meat-mimicking market
To gain an understanding of how and why the meat-mimicking market is predicted to continue to grow, New Food’s Sam Mehmet spoke with Naked Glory’s Alison Lees about the rise of the flexitarian and plant-based movements.
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Company produces meat from ‘elements found in the air’
The process is said to use renewable energy and a probiotic production process to convert the elements into a nutrient-rich protein with the same amino acid profile as an animal protein.
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Study finds myoglobin enhances cultured meat growth, colour and texture
Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.
