5 June 2025
Opinion: The F&B industry needs to go faster, aim higher and deliver together to meet its decarbonisation targets
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.
29 May 2025
Opinion: Cultivated meat isn’t an ultra-processed food – it’s just another way of making meat
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.
23 May 2025
Tasting tomorrow: Inside Umami Bioworks' UK cultivated seafood tasting
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.
9 May 2025
A new prescription? Innovations from the booming nutraceuticals sector
With the gap between food and medicine narrowing, the nutraceuticals market is exploding with innovative, flavour-packed solutions that...
20 April 2025
Opinion: With so many ‘flavours’ of AI, food and beverage brands must choose wisely
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...
31 March 2025
Podcast: Exploring the impact of the new C-Label and F-Label
We explore the impact of V-Label's new certifications for foods made with advanced cell cultivation and fermentation technologies.
28 March 2025
The F-Label: Bridging the gap between innovation and consumer trust in animal-free fermentation
The Cell Base spoke to Renato Pichler, V-Label founder, to find out more about the implications of this new fermentation labelling system.
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