NEW TECH FOODS

A survey conducted by cultured seafood innovator Forsea highlights a significant openness among Japanese consumers towards cultured eel.

Stämm, an Argentinian biopharmaceutical manufacturer, is partnering with SuperMeat to enhance biomanufacturing processes for cultivated meat

The European Commission has officially launched a new Biotech and Biomanufacturing Hub aimed at supporting companies, start-ups and SMEs.

Four UK alt-protein centres have come together under an MoU, aiming to drive innovation and tackle common challenges for the sector.

Recent advancements in 3D bioprinting technology are set to transform the landscape of food production, particularly for cell-based food man

UK parliament has approved a new research initiative aimed at examining the opportunities and challenges of cultivated meat production.

The Good Food Institute (GFI) has outlined its ongoing commitment to advancing protein innovation in the CEO's latest website blog post.

Tufts University in Massachusetts is set to convene industry leaders and researchers for its 3rd annual Cellular Agriculture Innovation Day.

A new study published in Nature Communications highlights the use of autoclaved vegetables as scaffolds for muscle and adipose cell growth.

The USDA has published a report titled The Economics of Cellular Agriculture, which explores the burgeoning sector of cellular agriculture.

Japanese researchers have developed growth factor-secreting liver cells and photosynthetic microorganisms that can be grown together.

A recent study published in Frontiers highlights the potential of peanut hulls as a valuable high-fibre ingredient for cultivated meat.

A new study from the University of Surrey, UK, and the University of Aberdeen, Scotland, has revealed that vertical farming could...

A new study by Believer Meats and the Hebrew University of Jerusalem demonstrates how cell-based meat can be produced cost-effectively.

Researchers at Técnico Lisboa at the University of Lisbon, have successfully produced cultured sea bass using 3D bioprinting.

The UK Department for Science, Innovation and Technology and Israel's Ministry of Innovation, Science and Technology have opened a new fund.

A 2,032-person survey by YouGov has revealed that as the cell-ag industry has advanced, so has consumer perception of it.

A report from the RAU in the UK has shown how using by-products from farming could scale up cell-based meat production and bring down costs.

Scientists at Yonsei University in South Korea, discover a gelatine-based hydrogel that improves the flavour and aroma of cultured meat.

The traditional Sunday roast and fish & chips may soon be replaced by lab-grown steaks, cricket salads and azolla burgers on British tables.