NEW TECH FOODS

Cell AgriTech has announced that its new pilot plant in Singapore will become operational by August 2025.

Bluu Seafood has entered into a strategic partnership with Van Hees to jointly develop hybrid food products that combine plant-based components with cultivated fish cells.

Cultivated meat startup Clever Carnivore has announced progress in its efforts to produce affordable, scalable lab-grown pork.

Multus Biotechnology has introduced Proliferum P, the first commercially available animal component-free (ACF) serum replacement formulated specifically for porcine adipose-derived stem cells (ASCs).

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have launched a new business support service to help companies developing cell-cultivated food products navigate the authorisation process.

Following the news that Simple Planet, a food-tech start-up based in Seoul, has announced its strategic initiative to pursue Halal certification for its cell-based food products, New Tech Foods spoke to Simple Planet’s Dominic Jeong to learn more about the certification and how moving into the global Halal market can help the cultivated meat industry gain more traction.

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities.

Australian biotech company Vow has announced that cultivated Japanese quail products under its brand, Forged, have been officially approved for sale in Australia and New Zealand.

Scotland’s biotechnology sector has launched the country’s first open-access 300-litre fermenter, designed to help early-stage companies scale up the production of bio-based products.

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour.

Australian cultivated meat start-up Magic Valley is raising $3 million to support the construction of its first manufacturing facility.

Australia’s first official tasting of cultivated meat took place on Thursday 29 May at the New South Wales Parliament, with Magic Valley serving samples of its lab-grown lamb meatballs and pork dumplings to MPs and government officials.

UK cultivated meat company Ivy Farm Technologies has appointed Rebecca Wright as its new chief legal officer, as the company moves closer to regulatory approval for its cultivated Wagyu beef.

Alt-seafood start-up Efishient Protein has successfully developed its first plant-based prototype of a grouper fish fillet.

French cultivated food company Gourmey has received independent validation confirming that its production model can deliver cultivated meat at a cost-competitive scale.

US cultivated seafood producer Wildtype has begun serving its cultivated salmon at a US restaurant, following regulatory clearance from the Food and Drug Administration (FDA).

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.

UK-based cultivated meat company Meatly has announced key advancements in its production process, aimed at significantly reducing the cost of cultivated chicken.

As the term ‘ultra-processed food’ (UPF) becomes a catch-all for health concerns, experts like Tufts University’s Suzi Gerber urge caution – warning that not all new food innovations, like cultivated meat, belong in the same category.