NEW TECH FOODS

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.

It’s easy to get swept up in the news and activities of the industry’s global titans, but what about the smaller firms that are out there...

Vijay Kumar, senior scientist of cultivated meat at CPI, explores the progress the UK and Australia have made in advancing cultured meat.

Opinion: Reducing cultivated meat production costs through advanced muscle tissue cultivation

As COP 29 unfolds, Che Connon, MD of BSF Enterprise and CEO of 3D Bio Tissues, sees a pivotal moment for cultivated meat to secure support.

Advances in precision fermentation have offered the possibility of creating functional fats. Melt&Marble's Anastasia Krivoruchko unpacks...

Robots are rapidly transforming the food and beverage industry by boosting efficiency and precision across various operations. From...

Andrew Tindall, patent attorney at Potter Clarkson, explores how companies can safeguard their alt-protein innovations for lasting success.

Oliver Tufft, founder of Red TaiL, explores how farmers can play a role in the evolving cultivated meat landscape.