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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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.
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.
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.
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.
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.
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.
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.
Jessica Clifton gives a brief overview of food history in relation to chemistry, including fermenting, cooking and preservation.
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.
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.
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.
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.
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.
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.
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.