NEW TECH FOODS

Solar Foods has collaborated with US flavour developer Sensapure Flavors to create a range of flavoured protein beverage prototypes incorporating Solein, a novel single-cell protein. The initiative is aimed at assessing the ingredient’s adaptability to consumer preferences in the US, particularly within the functional beverage and active nutrition segments. The prototypes include ready-to-mix protein shakes in chocolate and cinnamon roll flavours, each delivering 20g of protein per 10oz serving, and ready-to-drink protein beverages in chai and velvet lemon variants, offering 32g of protein per 12oz. Solein is positioned as a nutritionally complete protein, containing all nine essential amino acids, BCAAs, iron and vitamin B12, while lacking cholesterol and saturated fat. Its neutral taste profile has been cited as a factor enabling broad flavour compatibility. Sensapure, originally part of a nutritional supplement manufacturer before becoming an independent flavour house in 2017, contributed flavour formulation expertise for the US market. Juan Benitez-Garcia, chief sales officer of Solar Foods, said: “What matters most for consumers is their experience with food and nutritional products, and taste plays a key role in this. Taste choices vary across different parts of the world, and partnering with Sensapure gives us valuable insights on the flavour preferences of consumers in the United States, the biggest protein-consuming market in the world. Our product concepts can help our customers accelerate their own innovation paths with Solein." He added: “We constantly explore and discover the various uses of Solein. The flavour is especially interesting as it’s something completely new that hasn’t been tasted before. Thanks to the mild, slightly nutty umami flavour of Solein, it can be used in various combinations without off-notes, bringing creaminess and full-bodied richness to the product." Tony Colalillo, senior VP of sales and marketing at Sensapure, added: “Solein is a very interesting and exciting ingredient which truly has the potential to revolutionise the food industry. It is very easy to work with Solein and, compared to plant-based proteins, it has excellent nutritional values with a minimal environmental footprint. Thanks to its mild taste, Solein gives a clean slate to build delicious flavours that will fit seamlessly with existing products and consumers’ favourite flavours. We are beyond excited to be working with Solar Foods and helping them demonstrate Solein’s capabilities to the food industry."

Cultivated seafood start-up Bluu Seafood has entered into a strategic partnership with Van Hees, a manufacturer of spice blends and functional ingredients, to jointly develop hybrid food products that combine plant-based components with cultivated fish cells. BLUU Seafood welcomed the partnership as a significant milestone in the advancement of cultivated seafood. The company highlighted Van Hees' commitment as a sign of growing interest from established food industry players in next-generation protein technologies. © LinkedIn: Bluu Seafood Robert Becht, managing director of the Van Hees Group, said: "We see great potential in cultivated fish as part of a sustainable protein supply. This cooperation enables us to contribute our innovative strength to a forward-looking segment and actively participate in the transformation of the food system."

The European Commission has announced a new strategy aimed at establishing the EU as a global leader in life sciences, with a strong focus on food innovation. The plan includes €350 million in funding to help scale up fermentation technologies that can support the development of sustainable food ingredients and alternative proteins. The Strategy for European Life Sciences identifies fermentation as a key area of growth, highlighting its potential to create high-value food products using renewable raw materials. It focuses on two main approaches: Biomass fermentation, which uses agricultural byproducts to produce foods that mimic the taste and texture of meat; and precision fermentation, already used in cheese-making, is now being adapted by European startups to produce ingredients such as whey protein, palm oil alternatives and chocolate compounds. The EU sees this as a strategic move to reduce dependence on food imports, cut emissions and support a new wave of biotechnology-led innovation across the continent. While European start-ups are leading research in the field, the Commission acknowledges that scaling production remains a major barrier – one it aims to overcome through public-private partnerships, funding packages and knowledge-sharing initiatives. The strategy is backed by nonprofit group Good Food Institute Europe (GFI Europe), which says the plan could help start-ups commercialise academic research in the alternative protein space. A recent report cited by the group found that with proper policy support, alternative proteins could generate up to €65 billion for Germany’s economy and create 250,000 jobs by 2045. The strategy includes: €150 million in Horizon Europe funding to support sustainable bioeconomy solutions and help commercialise fermentation-made foods. An additional €200 million earmarked for 2026–2027, to drive collaboration between researchers and businesses in biomanufacturing and life sciences. A strategic research agenda on food systems to improve taste, texture, and affordability of next-gen food products. Plans to address public confusion around ultra-processed foods, which is seen as limiting consumer adoption of healthier, more sustainable options like plant-based meat. GFI Europe and the Physicians Association for Nutrition (PAN International) say clearer public messaging is needed, especially as research shows plant-based meat can reduce LDL cholesterol, improve gut health and lower the risk of bowel cancer. Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognising the central role that food innovation can play in boosting Europe’s life sciences sector and proposing measures that can harness the region’s growing expertise in transformative technologies such as fermentation". “With the incoming Danish presidency highlighting the importance of biotech in food production, momentum is building behind innovative ways to develop a more sustainable food system. This strategy is a step towards unlocking the EU’s potential to become an alternative protein world leader, driving growth and reducing reliance on imports.”

The Equipment, Automation and Technology Show for Food & Beverage ( EATS ) will take place at the McCormick Place in Chicago, US, from 28-30 October 2025. Co-owned by the Food Production Suppliers Association (FPSA) and Messe Frankfurt, EATS serve as North America’s only event focused on the full spectrum of the food and beverage processing industry. Representing more than fifteen product categories  across eight key industry segments – from bakery and beverage to dairy and meat – EATS brings together suppliers, processors, engineers, operations professionals and more to connect, learn and explore new technologies shaping the future of food and beverage manufacturing. Constantin von Vieregge, president and CEO of Messe Frankfurt, said: “EATS was built to reflect the evolving needs of the industry. It’s more than just a trade show – it’s a destination for meaningful dialogue, up-close experiences and global expertise, thanks to partnerships with organisations like Drinktec and IFFA.” EATS 2025 will feature a variety of immersive, on-floor programming designed to spark ideas and solve real-world challenges. The EATS Kitchen is a new feature this year, with live celebrity chef demonstrations showing how innovation moves from concept to scalable production. Sector Stages will dive into high-impact themes such as food safety, automation, sustainability and smart packaging, while working production lines will showcase the latest processing and packaging systems in action. The Food for Thought series will also continue to deliver expert-led sessions on sustainability, food safety and emerging industry trends. Chris Lyons, president and CEO of FPSA, added: “Our goal is to make every moment on the show floor meaningful. Whether you're here to discover new equipment or gain practical insights, EATS helps you walk away with strategies that can be implemented immediately.” For exhibitors, EATS offers a powerful platform to showcase innovations, build relationships and grow market visibility. With thousands of food and beverage professionals on-site, it’s an unmatched opportunity to connect with decision-makers from every sector. Exhibitors are also eligible for the show’s Innovation Awards, which recognise technologies and solutions that are reshaping the industry. Whether unveiling a new product or deepening customer engagement, EATS is where meaningful business happens. Registration is now open, with exclusive hotel and flight discounts available directly through the registration platform. Don’t miss your opportunity to be part of this industry-defining event showcasing the future of food and beverage production.

Cultivated meat startup Clever Carnivore has announced progress in its efforts to produce affordable, scalable lab-grown pork. The company says it has reached key technical and cost milestones with just $9 million in funding since its founding in 2021. Clever Carnivore says it has developed a food-grade cell culture medium that costs just $0.07 per litre to produce at pilot scale. This is significantly lower than the $1 to $10 per litre range reported across the industry. The company also claims to have created non-GMO pork cells that double in under 14 hours, allowing for faster and higher-yield meat production. To support these advances, Clever Carnivore designed a low-cost bioprocess system using secondhand and custom-built equipment. Its pilot facility operates two 500-liter stainless steel bioreactors, with a third on the way. By sourcing equipment creatively and working directly with steel fabricators, the company has kept its projected full-scale plant buildout under $4.5 million. It expects the plant to be profitable in its first year of operation. Alongside technical development, the company has created a range of pork products – including sausages, hotdogs and meatballs – that have received positive feedback from chefs and taste testers. The products are designed to cook and taste like conventional pork, and Clever Carnivore aims to sell them at price parity with traditional meat once scaled. Paul Burridge, chief science officer and co-founder of Clever Carnivore, stated: “$0.07 per litre is our current real-world cost of our food-grade cell culture media. That’s what we’re paying today – including our in-house growth factor production, water purification and mixing. We anticipate further reductions as we scale to a production plant with a capacity of thousands of litres. Low media cost is essential for a production plant, as this is one of the larger inputs to our COGS.” “We continuously develop new cell lines in the latest version of our optimised media formula to keep innovation moving and maximise proliferation and robustness.” He added: “When designing a plant, it is important to consider that this is an FDA-and USDA-approvable facility that will operate in a traditional food production manner. We will have a well-validated process, high-level quality controls and equipment that is proven and can be amortised under known schedules." "We can’t have cost cutting result in lack of robustness and diminished uptime in the production plant. That would be penny-wise and pound-foolish. Our factory is designed with all these considerations and more in mind.” Top image: © Clever Carnivore

Multus Biotechnology has introduced Proliferum P, the first commercially available animal component-free (ACF) serum replacement formulated specifically for porcine adipose-derived stem cells (ASCs). Developed using Multus’ AI-driven media optimisation platform, the product supports ASC growth while maintaining key characteristics such as stemness and adipogenic differentiation. ASCs are used in regenerative medicine, therapeutic research and cultivated meat production due to their ability to differentiate into fat, bone and cartilage. The new formulation offers a cost-effective, scalable alternative to fetal bovine serum (FBS), traditionally used in cell culture. Multus claims Proliferum P matches or outperforms FBS, addressing performance, consistency and ethical concerns associated with animal-derived components. Soraya Padilla, project lead for Proliferum P, said: "Traditional approaches typically take two to four years to develop serum replacements. Using our proprietary media optimisation platform, we’ve designed Proliferum P specifically for porcine adipose-derived stem cells." "By combining high-throughput lab automation, AI, and our unique insights in complex ingredient interactions and cell biology, we’ve built a process that not only accelerates the media development process but also customizes it to specific cell types." Cai Linton, co-founder and CEO of Multus, added: "Our platform doesn't just allow us to match industry standards – it ensures we continuously raise the bar. With Proliferum P, we're delivering a superior product to FBS while demonstrating how AI and automation, in the hands of our experienced scientists, can transform biotechnology development timelines." Top image: © Multus Biotechnology

Belgian foodtech start-up Koppie has raised pre-seed funding to develop a new coffee alternative made from fermented and roasted pulses. The investment round was led by Nucleus Capital, with support from Mudcake, Rockstart and several angel investors. The funding will be used to bring Koppie’s product – a single-ingredient 'Koppie bean' made from locally sourced pulses like chickpeas – to commercial scale by early 2026. The company is in talks with European roasters and retailers to market the product as an ingredient for hybrid blends and lower-caffeine alternatives. Koppie uses a fermentation and roasting process to create a brewable bean that mimics the taste and ritual of traditional coffee. According to the company, the Koppie bean has received positive feedback from consumer panels and professional tasters, scoring 70/100 from Q-graders. It is allergen-free and expected to contain little to no acrylamide or mycotoxins. The product is compatible with existing roasting and brewing equipment, making it suitable for integration into current coffee supply chains. Koppie claims it offers environmental benefits including a 70% reduction in CO2 emissions, 60% less land use, and 90% less water use compared to conventional coffee. Daan Raemdonck, founder of Koppie, said: “We’re not here to replace or badmouth coffee. We’re here to future-proof it. With yields under pressure, and prices rising, we believe novel and hybrid solutions will be essential for coffee companies looking to navigate volatile supply chains.” Coffee production is increasingly affected by climate change, with studies predicting a 60% drop in suitable growing regions by 2050. The industry is also a major contributor to deforestation and fertiliser use. The European Forest Institute estimates that coffee accounts for up to 6% of Europe’s deforestation footprint. Coffee prices have quadrupled since 2020, with more volatility expected. Koppie is developing hybrid blends in collaboration with roasting partners. The company sees its product as a way to expand the category with new formats that are lower in caffeine, more sustainable, and aligned with evolving regulations such as the EU’s upcoming deforestation rules.

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production. The initiative, titled SeaToMeat – Optimizing Seaweed Proteins to Cultivate Meat , aims to convert seaweed proteins into high-value hydrolysates – mixtures of amino acids, peptides and bioactive compounds created by breaking down proteins. These hydrolysates could feed animal cells in cellular agriculture, replacing expensive and ethically problematic inputs like fetal bovine serum. Researchers from JCU’s Tropical Futures Institute (TFI) and SIT are using enzymatic hydrolysis and protein analysis to identify effective breakdown methods across different seaweed species. The project supports circular economy principles and seeks scalable, cost-effective applications in cultivated meat and seafood production. “Simply put, we are exploring avenues to turn seaweed into delicious cultivated meat and seafood,” said Thimo Ruethers, research fellow at TFI. “By breaking down seaweed and its proteins into smaller components, we can create a more affordable and sustainable way to feed the animal cells used in cellular agriculture,” explained SIT’s principal investigator associate professor, Juan Du. The research is funded by the Good Food Institute and involves collaboration with Umami Bioworks, IPB University in Indonesia and seaweed farms in Indonesia and Australia. JCU and SIT bring expertise in protein science, food safety, and food processing, while Umami Bioworks contributes industry insights into the application of seaweed-based media in cultivated seafood systems. TFI’s head of health sciences professor, Andreas Lopata, added: “If successful, the project could reduce the cost of cultivated meat production and lower dependence on conventional ingredients, supporting a more sustainable and ethical food system".

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have launched a new business support service to help companies developing cell-cultivated food products navigate the authorisation process. These products, often called “lab-grown meat,” include items like chicken fillets and beef burgers made from animal cells. The sector is expanding, and regulators have begun receiving applications, with more expected in the near future. The support service offers direct access to FSA and FSS staff before an application is submitted. Companies will receive guidance on key requirements such as data collection, hazard identification and food safety standards. Post-submission, businesses can access further help to address any gaps identified during the review process. Thomas Vincent, deputy director of Sandbox and Innovation at the FSA, said: “The FSA’s role is to make sure all foods are safe before they are sold in UK. As cell-cultivated products are now being developed in new and innovative ways, it’s vital they continue to meet our high safety standards. This new service will help businesses understand what is needed to prove their products are safe, and guide them through the authorisation process." "By making it easier for companies to get things right from the start, we can support growth in the cell-cultivated product sector while giving consumers a wider choice of safe food.” The FSA and FSS will also use the process to gather evidence on emerging technologies to improve future evaluations. Plans are in place to expand the service to producers of precision-fermented foods, such as those using microorganisms to make dairy proteins or rennet.

Alberta Innovates has committed $500,000 to support the Cellular Agriculture Prairie Ecosystem (CAPE) Project, a $2.4 million initiative led by Edmonton-based New Harvest Canada. The three-year program aims to strengthen the Prairie region’s food biomanufacturing sector by transforming agricultural byproducts into new food products using cellular agriculture technologies. CAPE focuses on economic development, food sovereignty and sustainability by supporting commercialisation, applied research and talent development. The initiative includes a fellowship programme, an open-access research database and plans to establish a regional research institute. Mark Summers, VP of agriculture and environment at Alberta Innovates, said: "Cellular agriculture presents a transformative opportunity for sustainable food production, addressing the global demand for protein. New Harvest's work to create a cellular food institute, along with Alberta's expertise in agriculture, will help put Alberta on the map in this emerging technology." The provincial funding follows a $1 million federal contribution from Prairies Economic Development Canada (PrairiesCan) .

Following the news that Simple Planet, a food-tech start-up based in Seoul, has announced its strategic initiative to pursue Halal certification for its cell-based food products , New Tech Foods spoke to Simple Planet’s Dominic Jeong to learn more about the certification and how moving into the global Halal market can help the cultivated meat industry gain more traction. What motivated Simple Planet to pursue Halal certification for its cultivated meat products, and how do you see this move impacting your growth in the global market? Our core mission is to make sustainable and ethical nutrition available to everyone. Pursuing Halal certification is a direct extension of that goal. Many Muslim-majority regions are in climate-vulnerable zones where livestock production is increasingly unsustainable. Halal-certified cultivated meat could offer not only ethical assurance but also food system resilience in regions like the Middle East, North Africa and Southeast Asia. We recognised early on that without Halal validation, a large segment of the global population – nearly two billion Muslims – could be excluded from the benefits of cultivated meat. By ensuring our products meet Halal requirements, we’re addressing both inclusion and market expansion. This opens up new opportunities in Muslim-majority regions and strengthens our ability to serve diverse global consumers. Can you explain the significance of your collaboration with the Halal Science Center at Chulalongkorn University in Thailand and how it will facilitate the certification process? Partnering with the Halal Science Center at Chulalongkorn University is part of our strategy to establish strong, science-backed certification processes. This collaboration sends a clear message: we are committed to meeting Halal standards and doing so in a transparent, verifiable way. Their expertise in Halal science helps us gain new insight and speed up the process by providing technical and religious guidance early in development, reducing uncertainties later on. How does your serum-free culture medium, derived from probiotics, meet the requirements for Halal certification, and what advantages does it offer over traditional methods? Our proprietary serum-free medium is entirely animal-component-free, eliminating concerns related to blood-derived or animal-slaughter ingredients – both of which are highly sensitive in Halal contexts. Using probiotic-based culture medium not only ensures compliance with Halal principles but also offers better scalability and cost efficiency compared to traditional fetal bovine serum (FBS)-based methods. The Korea Muslim Federation’s Fatwa has acknowledged cell-based foods as Halal. What does this recognition mean for Simple Planet and the cultivated meat industry as a whole? The Fatwa is an important recognition. While not globally binding, it sets a precedent by showing that cultivated meat can be compatible with Islamic laws when the right practices are in place. For Simple Planet, it validates the direction we’ve taken with our technology – especially our focus on using serum-free, animal-free culture mediums. For the broader industry, it marks an entry point for more structured engagement with Islamic scholars and regulatory bodies worldwide. Can you describe the process involved in obtaining Halal certification for your products? What specific steps need to be taken, and how does this process vary from traditional food certification? Halal certification for cultivated meat involves several layers beyond standard food safety checks. It starts with confirming that the source of the initial cells is Halal. Then, the composition of the culture medium must be verified to ensure there is no inclusion of non-permissible (haram) substances. The production process itself must also follow Islamic principles regarding cleanliness and separation. Unlike traditional food products, the process here includes both scientific review and religious consultation, which makes it more complex. But that also makes the outcome more meaningful, especially in terms of consumer trust. What are the main challenges faced by cultivated meat companies when it comes to meeting Halal standards, and how have you addressed these challenges? The biggest challenge is the absence of a unified standard. Cultivated meat is still a new category, and different Halal authorities as well as Islamic scholars have different views. That creates uncertainty. We’ve addressed this by being proactive – engaging directly with scholars, certification bodies and research institutions to build a shared understanding. Our use of a probiotic-based, serum-free medium from the beginning helps reduce friction by eliminating the need for animal serum, which is often a barrier in Halal and ethical approval processes. How do you ensure that your production facilities and processes adhere to Halal principles, and what kind of inspections or audits are required before you receive certification? Simple Planet implements various measures to ensure that its production facilities and processes strictly adhere to Halal principles. All of our R&D is now ‘Halal-ready by design,’ meaning we incorporate compliance checkpoints starting at cell isolation through to media formulation and production, minimising reformulation later. Firstly, the bovine tissues we use for initial cell isolation are sourced from Halal-certified slaughterhouse in Korea. We are planning to apply the same sourcing standards to our future production facilities in Southeast Asia. We have also developed and use a proprietary serum-free culture medium derived from probiotics, which contains no animal-based or non-Halal components. This innovation replaces the traditionally used fetal bovine serum (FBS), thereby addressing ethical and religious concerns. We work closely with food regulatory bodies and Halal certification authorities in key markets including Indonesia, Thailand, Korea and Singapore. Our production processes and products are regularly reviewed to ensure compliance with Halal standards. Notably, we have engaged in joint research and certification efforts with organisations such as Indonesia’s Badan Riset dan Inovasi Nasional (BRIN)/National Research and Innovation Institute, the National Food Institute of Thailand and the Halal Science Center at Chulalongkorn University. In Korea, we have partnered with the Korea Muslim Federation (KMF) to share technical data and engage in in-depth discussions, which recently led to a Halal fatwa specifically addressing cell-cultured foods. To obtain Halal certification, we must submit comprehensive documentation of raw materials, manufacturing processes and equipment management. This is followed by on-site inspections assessing hygiene and operational standards, along with ingredient analysis of product samples. After certification is granted, regular audits and monitoring are conducted to ensure continued compliance with Halal requirements. How do you anticipate the growing demand for Halal-certified cultivated meats will influence the future of food production and sustainability, particularly in Muslim-majority markets? We expect it to create a strong push for alternative proteins that meet both environmental and religious standards. In many Muslim-majority regions, meat consumption is high, but supply is increasingly strained by climate issues, cost and logistics. Cultivated meat, if Halal-certified, can offer a reliable and locally produced alternative. It is not going to replace conventional meat overnight, but over time, it can help improve food security and reduce pressure on land and water resources. It’s a long-term shift, but one that’s already starting. What role do you see Halal certification playing in promoting accessibility to cultivated meats, especially in regions where Halal food is a significant part of the diet? Halal certification is more than a regulatory requirement – it’s a foundation of trust. In regions where Halal standards are a requirement for the community, certification ensures that cultivated meat is not only available but also accepted and embraced by the community. It lowers the barriers to entry for new food technologies and helps us reach underserved populations with sustainable nutrition that aligns with their values. What are your plans for scaling production to meet the growing demand for Halal-certified cell-based products, and how will your partnerships and certifications help you achieve this goal? Simple Planet is actively scaling up its production infrastructure. We are currently utilising 1,000-litre bioreactor scale with a monthly production target of up to 3.2 tons of cell-based proteins. To support this scale-up and ensure compliance with global quality standards, we are in the process of securing Good Manufacturing Practice (GMP) certification for our facilities. Partnerships and certifications are critical to our strategy for producing Halal-certified, cell-based products. In particular, our collaboration with the Korea Muslim Federation (KMF) has helped advance Halal rulings on cell-based foods. These developments, along with our expanding production capacity and close collaboration with certification and research institutions, are key to enabling Simple Planet to reliably supply Halal-compliant cultivated foods and become a trusted global brand in this space. What impact do you believe your serum-free medium and Halal certification will have on consumer perceptions of cell-based meats, particularly among Muslim consumers? Both elements are critical to building trust. Using a serum-free, animal-free medium directly addresses one of the most common concerns around cultivated meat – its reliance on animal-derived components. When paired with Halal certification, it offers clear assurance that the product complies with Islamic dietary laws. Together, they make cultivated meat both scientifically credible and religiously acceptable. We believe this combination will help shift perceptions and encourage adoption, particularly among Muslim consumers who may have been uncertain or cautious about new food technologies. You have emphasised the role of cell-cultured foods in addressing the global food crisis. How does Halal certification fit into your broader mission of food security and sustainability? Our broader mission is to support a food system that is sustainable, ethical and inclusive. Halal certification ensures that Muslim populations – one of the largest global consumer groups – are not left out of this transition. By aligning cultivated meat with Halal standards, we are making sure these products are accessible where they are needed most, including in regions facing supply chain stress or protein scarcity. It is a key part of ensuring that food security solutions reach all communities, not just a few. Are there any future developments or innovations in your product line that could further strengthen your position in the Halal market? To strengthen our competitiveness in the Halal market, Simple Planet continuously pursues technological innovations. One key advancement is our development of a serum-free culture medium derived from probiotic recycling. This innovation not only eliminates ethical concerns but also ensures compliance with Halal standards. By overcoming the challenge of using animal-derived serum in traditional cultivated meat production, we have positioned ourselves to stand out in the global Halal market. Looking ahead, we plan to expand our Halal-certified offerings beyond proteins and fats to include various functional ingredients and other cell-based food components. From the early stages of R&D, we integrate Halal certification requirements in collaboration with certification authorities, ensuring that our innovations support long-term sustainable growth in the global Halal food sector. How do you plan to educate and build trust within the Muslim community regarding the safety and acceptability of cultivated meats, and what role will Halal certification play in this process? We’re building trust by working closely with ethical, religious and food safety bodies, as well as universities and research institutions, such as the Halal Science Center at Chulalongkorn University. These collaborations help ensure that our processes are transparent, scientifically sound and aligned with Islamic principles. Halal certification plays a key role in this effort – it represents our commitment to compliance and respect for religious values, and it reinforces the safety and acceptability of cultivated meat for Muslim consumers. What do you see as the biggest opportunities for the cultivated meat sector in terms of Halal certification, and how do you plan to capitalise on these opportunities moving forward? The biggest opportunity is to become the first mover. We are the first company in Korea to reach out to the Korea Muslim Federation regarding our technology, which resulted in the approval of Halal Fatwa regarding cultivated meat from the institution. Halal-certified cultivated meat is still in its early stages, and companies that move first can help define consumer expectations, regulatory pathways and product standards. We plan to continue to lead by combining scientific innovation with ethical, cultural and religious norms. That means building strong relationships with Halal authorities, Food and Drugs Safety authorities and co-creating products with local partners who know their communities best. Anything else you would like to add? We believe that creating a sustainable solution is not just about how we produce food, but how we make that food available to everyone. Halal certification is a vital part of that journey. It is about more than compliance; it is about inclusion. We are committed to making sure that no community is left behind as the future of food takes shape. You say Balboa Kitchen will enter global markets this year, including Southeast Asia and Japan. But this brand uses your cell-based ingredients, right? How do you plan to enter the market without regulatory approval, which will likely take at least a year after the application? And does that also mean you've applied/will apply in Japan? Currently, Balboa Kitchen is entering global markets such as Southeast Asia and Japan with premium ready-to-eat meals, including granola, Korean-style oatmeal porridge and cup mashed potatoes. These products do not yet contain cell-based ingredients. The brand is initially focusing on expanding brand awareness and distribution networks through conventional ready meals, while strategically developing cell-based food products that can be launched immediately once regulatory approval is secured. Regarding regulatory approval, we are closely monitoring the requirements of key markets, including Japan, and do plan to submit an application there. In the meantime, we are developing localised product plans and distribution strategies tailored to each market to lay the groundwork for the eventual launch of cell-agriculture-based foods.

The UK government has announced its Digital & Technology Sector Plan as part of its broader Industrial Strategy, including a £184m Engineering Biology Scale-up Infrastructure Programme to build and upgrade facilities. The plan, published this week, highlights engineering biology as a key frontier technology for the UK. Engineering biology encompasses a broad range of technological approaches to producing new sustainable products, or developing existing products in more sustainable ways. Within the F&B industry, technologies that fall into this category include precision fermentation, cellular agriculture – such as cultivated meat and seafood technologies – and advanced bioengineering of plants. The government is investing up to £2.8 billion over five years in advanced manufacturing and R&D. It is allocating an initial an initial £196 million for a National Engineering Biology Programme to fund researcher-led projects. Driving targeted critical R&D for ‘transformative applications’ of engineering biology, it will support investment into engineering biology monitored through metrics such as R&D collaborations and investment leveraged. The sector plan also supports innovation in crop genetics and breeding to improve UK-grown plant protein sources, such as peas and fava beans. It highlights that the Genetic Technology (Precision Breeding) Act (2023) will create a new regulatory framework and enable a route to market for precision-bred products, encouraging investment and innovation in agri-tech. The plan sets out how it will support networks of researchers, innovators and larger companies in the country through new schemes like the UKRI Engineering Biology Innovation Network. It highlights a timeline of its plans through to 2035, which includes the completion of the Food Standards Agency’s cultivated meat regulatory sandbox, a first-of-its-kind initiative in Europe, announced last year. The government has pledged to join the newly formed Regulatory Innovation Office to build on its success and pave the way for companies in the space to bring products to market. Cell-based meat start-up Multus, based in London, is highlighted within the plan as an example of the UK’s growing regional clusters of expertise. Industry think tank the Good Food Institute Europe (GFI Europe) welcomed the government’s plan, noting its potential to support researchers and scientists developing fermentation-based and cell-based foods. According to a report shared by the Green Alliance, foods made with these technologies could add £6.8 billion each year to the UK’s economy and create 25,000 jobs by 2035 if supported by regulatory reforms and sufficient public investment. GFI highlighted that while research into protein diversification has seen a significant increase in the UK, lack of infrastructure is a key barrier to British businesses in commercialising researchers’ findings. Linus Pardoe, senior UK policy manager at GFI Europe, said: “It’s positive to see the government recognise the UK’s many strengths in engineering biology and commit to boost this sector through a new Industrial Strategy”. He added: “The UK has everything it takes to become a world leader in developing and commercialising alternative proteins, and initiatives like the new infrastructure funding promised today could be an excellent way of unlocking new opportunities, boosting our food security, helping grow the economy and creating future-proof jobs”.