NEW TECH FOODS

University College London (UCL) biochemical engineering student Ayaan Shah has developed edible hydrogel scaffolds designed to give cultivated meat realistic structure, as part of a summer research project presented at the European Laidlaw Foundation Conference at Durham University.

The Bezos Earth Fund is investing $30 million in projects focused on using AI to protect the planet, including more than $2 million on projects to support sustainable protein development.

A new report from EIT Food’s Consumer Observatory has found that while European consumers recognise biotechnology’s potential to address major food system challenges, concerns persist over fairness, safety and its impact on traditional farming.

The Good Food Institute (GFI), a non-profit focused on advancing alternative proteins, has acquired several bovine cell lines and serum-free media from the former cultivated meat company SCiFi Foods.

The APAC Society for Cellular Agriculture (APAC-SCA) has announced a partnership with Beyond Impact VC and the Beyond Animal investment platform to drive more funding into the cellular agriculture and future food industries.

Shoji Takeuchi and his team at the University of Tokyo are advancing lab-grown meat, using hollow fibers to grow healthy, structured chicken tissue, a key step toward sustainable, ethical protein.

French cultivated food companies Gourmey and Vital Meat have merged to create PARIMA, a new entity focused on developing cell-based animal products including duck and chicken.

Japan is set to host a major international symposium on cultivated food regulation next month, as the government nears the release of its first-ever guidelines for cell-based products.