NEW TECH FOODS

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.

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.

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.

A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble...

Researchers at James Cook University have unveiled findings that could transform seafood consumption for millions with allergies.

The global agri-food-tech sector has seen a steep decline in investment, with funding plummeting by 73% from its 2021 peak, according to...

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.

McKinsey's new report, Ingredients for the Future, explores key strategies for the alternative protein industry, focusing on fermentation.

Researchers at the University of Bologna have released a systematic literature review that scrutinises the cultivated meat value chain.

South Korea is launching its first cultivated meat research centre with ₩14.5B ($10M) public funding to strengthen its food tech leadership.

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

The Canadian government has pledged $1 million to launch a cellular agriculture initiative in the Prairies.

The UK Food Standards Agency has launched a regulatory programme focused on ensuring the safety and efficacy of cell-cultivated products.

GFI Europe has revealed a staggering 960% increase in patent publications related to alt-proteins over the past decade.

Researchers have found that guanylhydrazone-based small molecule TCB-32 could serve as an alternative to basic fibroblast growth factors.

Solis Agrosciences, a provider of specialised agricultural research services, has completed of a funding round led by Cultivation Capital.

Research from The Hebrew Uni of Jerusalem highlights the innovative use of aloe vera as a scaffold material for cultivated meat production.

A new study finds regional differences in Brazil's cultivated meat acceptance, highlighting demographics and culture for alt-protein makers.

A team from The Hebrew University of Jerusalem have identified an alternative to traditional antibiotics in the production of cultured meat

A team at Ocean University China has developed edible macroporous microcarriers that revolutionise the production of cultured fish fillets.