NEW TECH FOODS

Revo Foods has revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run last year. We spoke to the company’s CEO, Robin Simsa, to find out more.

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.

Lucas van der Zee, scientist and co-founder of the Plant Cell Institute, talks to New Tech Foods about how the evolution of plant cell culture has reached this exciting turning point and why collaboration is essential for sustained industry success.

Sandra Perletti, global head of food and beverage at Siemens Smart Infrastructure, believes change is still possible – but it all starts with a shift in mindset.

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.

Hosted at the Underground Cookery School in central London, Umami Bioworks' first UK tasting event offered a behind-the-scenes experience of what may well become the future of seafood.

With the gap between food and medicine narrowing, the nutraceuticals market is exploding with innovative, flavour-packed solutions that...

Artificial intelligence (AI) is no longer the stuff of sci-fi – it’s in your warehouse, your supply chain and maybe even your cheese. As...

We explore the impact of V-Label's new certifications for foods made with advanced cell cultivation and fermentation technologies.

The Cell Base spoke to Renato Pichler, V-Label founder, to find out more about the implications of this new fermentation labelling system.

The agri-food-tech sector has seen a steep decline in investment, with funding down 73% from its 2021 peak, according to 2024 FoodTech 500.

Will cultivated meat find its place on consumers’ plates, or is the industry facing an uphill battle? The Cell base explores.

As the need for sustainable food systems intensifies, regenerative agriculture emerges as a promising solution. Ethan Soloviev (left),...

In this ‘Start-up Spotlight,’ we speak with Mohammad Khalil El Hajj, CEO of Bright Biotech, a firm pioneering the use of plant chloroplasts.

Cai Linton of Multus explores how basal media bottlenecks are stalling progress and how innovative solutions can help cultivated meat thrive

In this thought leadership piece, Annick Verween, head of biotope by VIB, tells us more about the important role of incubators in cell-ag.

We speak to Lars Langhout of NoPalm, a Dutch biotechnology company on a mission to produce palm oil without palm trees.

Suzi Gerber of the Association of Meat, Poultry and Seafood Innovation explores how cell-based can navigate the road to consumer acceptance.

The introduction of the C-label sets a new standard for transparency, as Martin Ranniger, director of ProVeg Czechia, told The Cell Base.

Doug Grant, co-founder and CEO of Atlantic Fish Co, explores the impact of Trump’s economic priorities on the cultivated seafood sector.