NEW TECH FOODS

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.