NEW TECH FOODS

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.