NEW TECH FOODS

As the food and beverage industry faces regulatory and consumer pressures for greater environmental responsibility, how can it continue to make meaningful progress towards cutting carbon emissions and eliminating waste? 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. Having spent many years working with manufacturers across the F&B sector and around the world, I've never felt the urgency to reduce carbon emissions and resource use more acutely. It clearly remains an industry priority and I see the determination to reach sustainable goals, but 2030's sustainability targets (set using SBTi for example) are fast approaching, and there are many companies – of all sizes – finding themselves behind schedule.  When you look at the numbers – particularly the 55 MtCO2e emissions (scope 1 & 2) from the top 20 F&B companies – there is both progress and missed opportunities. Yes, we've achieved roughly 20% emissions reduction, mainly in scope 2, since 2017 (based on their annual sustainability reports), but as an industry we need to do more and move faster.    Recent conversations I’ve had with food and beverage industry leaders at events have highlighted one key message: we need to stop waiting for the perfect conditions and start acting on sustainability now. To do this though, we have to shift our mindset to one focused on action.   There will never be a ‘right time’   What I hear most often from clients is that sustainability initiatives are proving more complex and resource-intensive than initially planned. Added to that are the financial pressures to deliver results and drive down costs, which are equally challenging for businesses big and small.   Pitted against these financial challenges, the brakes are being pumped on sustainability. People are thinking “maybe we should just take a rain check” and progress green initiatives when the market conditions are fairer and less turbulent.    But those perfect conditions may never arrive, and then what?   In my experience, success in sustainability doesn't require having all the answers – or indeed all the capital up front to deliver everything you want to do. It just needs businesses to develop a ‘can do’ mindset to take that first step and commit funding towards initiatives. Every step has an impact.  Breaking decarbonisation down into manageable steps   Sustainability as a concept can sometimes feel like a mountain to climb. That’s why I think of end-to-end decarbonisation as a journey with clear, manageable steps. It is achievable and it can be done in stages.   The first step on the journey is to focus on reducing consumption. This is where you'll see the biggest impact and it’s also fundamental to future success as it helps you to reduce waste. Figuring out how to reduce consumption relies on having data at your fingertips – you can’t change what you can’t measure, so data is key. We're seeing exciting developments in AI and digital technologies that can transform energy efficiency by giving manufacturers a definitive picture of where their energy is going.     Once you have identified where you can save energy, the next step is to consider transitioning to electrified processes and producing your energy onsite instead of relying on fossil fuels like coal, oil and natural gas, particularly to drive thermal production processes. Depending on the size and location of your facility, you may be able to utilise solar and wind generation, biofuels, or you could electrify your thermal energy using heat pumps powered by green energy.     The final step is to look at clean energy procurement. This can be achieved in a variety of ways such as making an agreement with your power supplier to only buy clean energy, or to collaborate with operators (such as a local solar farm or wind farm) directly.   Each step builds on the last, creating a comprehensive approach to sustainability.  Success in action    Let me share a practical example. We have been working with Heineken on a decarbonisation programme to target significant energy savings and a 50% CO2 reduction over 15 breweries and malt houses worldwide by 2025. A huge undertaking, but one which will both reduce environmental impact and operational costs in the long term.   We started by collaborating on an initial project of consulting, auditing and advisory services, using a digital energy twin of a typical brewery to analyse and identify where the biggest efficiency savings could be made. The digital twin showed that approximately 70% of energy consumption was linked to the heating and cooling necessary for brewing processes.    The end-to-end programme combines operational data in combination with the energy digital twin so that we could work with Heineken to design, engineer and implement a system to electrify the production of heating and cooling, using heat pumps powered by renewable energy. The system also uses Siemens Cooling Plant Optimization algorithms, which use built-in analytics to analyse data from the plant to reduce energy costs and ensure operational efficiency.   The overall solution for Heineken is replicable and scalable for implementation at multiple sites globally.   One of the reasons Heineken's sustainability project has been so successful is that they haven’t done it alone. Partnerships are very important – not only to designing and delivering the initiatives needed to decarbonise, but also in doing it quickly.   Collaboration is also an important thread of partnership, particularly when implementing digital solutions for decarbonisation. The time to act is now    The challenges around achieving Net Zero are complex, and no one has it all figured out – not even the biggest players in our industry. But that's precisely why we need to act now. Start with what you can measure and control. Leverage digital technologies to understand your consumption patterns. Build partnerships that can guide your investments and help you avoid making decisions you later regret.     As an industry we are agreed that the conversation on sustainability must move forward. 2030 is too close now to be saying the same thing year after year and stalling on progress. Let's embrace the complexity of this challenge and move forward together, one step at a time. Because when it comes to sustainability in the F&B sector, the best time to start was yesterday. The second best time is today.

US cultivated seafood producer Wildtype has begun serving its cultivated salmon at a US restaurant, following regulatory clearance from the Food and Drug Administration (FDA). The launch marks the first time a cultivated seafood product has reached consumers anywhere in the world. The San Francisco-based start-up received a “no questions” letter from the FDA on Wednesday 28 May, indicating that the agency had no safety concerns regarding Wildtype’s production process or its final product: a sushi-grade cultivated salmon. The FDA stated: "Based on the safety assessment Wildtype has conducted, it is our understanding that Wildtype has concluded that foods comprised of or containing the cultured cellular material resulting from the production process defined in CCC 000005 are as safe as comparable foods produced by other methods and would not contain substances that adulterate the food." Wildtype uses food-grade bioreactors to grow salmon cells in controlled conditions, producing raw salmon fillets designed to avoid contaminants sometimes found in wild-caught or farmed fish, such as mercury or microplastics. The FDA’s review assessed both the manufacturing process and product safety, concluding the salmon could be legally sold under existing food regulations. The cultivated salmon made its restaurant debut in late May at Kann, a Portland, Oregon restaurant run by chef Gregory Gourdet. It is being served one night per week in June, with plans for daily availability from July. Wildtype aims to expand to four more US restaurants in the coming months. Gourdet said: “At Kann, we take pride in the ingredients we utilise. Introducing Wildtype's cultivated salmon to our menu hits the elevated and sustainable marks we want our menu to offer guests who share a similar value system to ours.”

Protein Industries Canada has announced an additional CAD 15m (approx. $10.9m) in funding, provided by the Canadian government, to help strengthen Canada’s plant-based ingredient supply chain through genomics and artificial intelligence (AI) programmes. The new investment aims to support the advancement of genomics and AI technologies to enable plant breeders, farmers and other companies across Canada’s agri-food sector to build a more resilient, efficient and sustainable food system. This full-value-chain approach is expected to expand the range of Canadian-made ingredient options while creating new economic opportunities and bringing new tools to plant breeders, farmers, ingredient processors and food manufacturers. Through a new five-year Genomics Stream, Protein Industries Canada will invest CAD 7 million (approx. $5m) into the commercialisation of new and improved broad-acre crop varieties, with a focus on pulse and cereal crops. Projects under the stream will apply genomic tools in plant breeding and variety development to meet industry demand, aligning innovation across the value chain. The additional CAD 8 million (approx. $5.8 million) investment into AI programming will boost Protein Industries Canada’s current investment under the government of Canada’s Pan-Canadian Artificial Intelligence Strategy. Projects to be considered may involve the development of tools that accelerate seed genetic work, supply chain optimisation, on-farm information gathering, quality assurance and food safety protocols, and ingredient and food formulation. Robert Hunter, CEO of Protein Industries Canada, said: “This new investment will deliver value across the entire supply chain, starting with enhanced genetics that improve crop functionality and provide farmers with more resilient, high-performing options”. “At the same time, our investment into artificial intelligence will support the development of tools that boost on-farm productivity and sustainability. Together, these advancements – combined with our full value-chain approach – will strengthen Canada’s position as a global supplier of nutritious, functional plant-based food, feed and ingredients, while contributing to our goal of building a $25 billion industry for Canada.”

Finnish biotech company Volare has announced the successful closing of a €26 million ($29 million) funding round aimed at establishing what it claims will be the world's most energy-efficient protein production facility. This initiative is poised to enhance the resilience and self-sufficiency of Europe’s food system by addressing the continent's growing protein gap. Currently, the EU produces only 34% of the protein concentrates it consumes, making it heavily reliant on imports. This dependency not only threatens food security but also exposes the region to supply chain vulnerabilities exacerbated by geopolitical tensions and fluctuating global prices. Volare’s innovative approach utilises black soldier flies ( Hermetia illucens ) to convert food industry waste into high-value protein, oil and fertilisers, significantly reducing reliance on traditional protein sources. Volare’s proprietary process is touted as 30% more energy-efficient than conventional methods, utilising a zero-waste, fossil-free approach that does not require water. This technology enables the company to produce insect protein with up to eight times lower CO₂ emissions compared to soy. The facility, named Volare 01, will be located in Pori, Finland, and is designed to scale rapidly, with the potential to produce protein equivalent to the annual yield of 200 million Baltic herrings – approximately 18% of Finland’s total commercial fish catch. The new funding round includes contributions from notable European venture capital firms such as Maki.vc and Firstminute Capital, as well as public funding from various financial institutions, including the Finnish Climate Fund. As Volare embarks on this ambitious project, the company is also undergoing a leadership transition. Co-founder Jarna Hyvönen is set to take over as CEO in June 2025, bringing a robust commercial strategy background to the role. Meanwhile, founding CEO Tuure Parviainen will shift to the position of chief science officer, focusing on technological advancements and the industrial scaling of their innovative processes. Hyvönen highlighted the importance of this funding in facilitating rapid expansion and operational efficiency. “This investment marks a major step toward full-scale operations and reinforces Volare’s position at the forefront of the global protein transition,” she said. Volare's model has already gained traction in the market, with established partnerships and offtake agreements, including a notable collaboration with Skretting, a leader in aquafeed. These agreements ensure a steady demand for Volare’s products as they move into large-scale production. The company’s pilot programmes, including the feeding of insect-based diets to rainbow trout in Finland, demonstrate the practical applications of its technology and its potential to provide a sustainable alternative to environmentally intensive ingredients like fishmeal and soy.

Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory, supported by the European Innovation Council, to produce its clean label protein made from oats and mycelium. The company, headquartered in Gothenburg, received an initial €2.5 million grant from the European Innovation Council to build the facility, part of a €17.5 million blended finance package. The 2,500-square-metre site – formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production. Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day. The building also houses an advanced fermentation and food laboratory, supporting Millow’s research in mycelium science. Millow’s binder-free, clean label protein is made from just oats and mycelium using a patented, dry-state fermentation process. Each 100g portion supplies up to 27g of complete protein, fibre and natural vitamins and minerals. According to Millow, its protein sears like beef, leaves no after-taste and feels ‘light on the stomach.’ It is free of soya and pea isolates. Staffan Hillberg, chair of Millow, said: “Critics say plant meat failed on taste and transparency; this factory shows we can solve both at industrial scale”. The company’s scientific founder, Mohammad Taherzadeh, added that Millow’s platform can swap grain substrates overnight, allowing any region to grow its own advanced protein with minimal resources. Sustainability has also been a focus for Millow, which said its proprietary S-Unit bioreactors cut energy demand to one-third of conventional fermentation lines. Water use is also 3-4 litres per kg, 95% lower than standard mycelium processes. Millow is currently finalising distribution agreements with food brands, retailers and foodservice distributors, aiming to launch multiple products by the end of 2025.

UK-based cultivated meat company Meatly has announced key advancements in its production process, aimed at significantly reducing the cost of cultivated chicken. The company has completed commissioning and the first cell growth run in a 320-litre pilot-scale bioreactor developed in-house. According to Meatly, the patented equipment offers a 95% cost reduction compared to traditional biopharma bioreactors, costing £12,500 versus approximately £250,000. Meatly said the new system meets the requirements for scaling up to industrial production, with plans to develop facilities containing 20,000-litre bioreactors as part of its next funding stage. The company has also reduced the cost of its protein-free growth medium to £0.22 per litre, with an anticipated drop to £0.015-litre at scale. The medium, which does not contain antibiotics, steroids, hormones or growth factors, has supported more than 175 cell doublings, Meatly reported. These developments are expected to bring the price of Meatly Chicken in line with average EU chicken breast prices. The news follows regulatory approval in July 2024 and the February 2025 launch of Meatly’s cultivated pet food product, ‘Chick Bites’ , developed in partnership with The Pack and sold via Pets at Home. To date, the company has invested £5 million in its operations. Helder Cruz, chief scientific officer at Meatly, said: “At Meatly, we have worked tirelessly with the team to bring to reality both our new low-cost bioreactor, as well as a record cheap medium to be used within it". "Many have cast doubt that the industry would ever reach this point – but we’re pleased to prove these critics wrong. We are showing the world that we can produce meat in a kinder, better way, and we can make it at a price which makes it easy for brands to incorporate Meatly Chicken as an affordable ingredient in their existing product range. By reaching price parity, it then becomes a simple and easy choice for consumers to buy better meat for their pets. “ Jim Mellon, executive chairman and co-founder of Agronomics and an investor in Meatly, added: “At Agronomics, we couldn’t be prouder of Meatly’s continued success in driving innovation into the cultivated meat sector. Within the food industry, brands and retailers are looking at ways in which they can make their supply chains more secure, as well as sustainable, all while keeping prices stable.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken. The research, funded by the Research Council of Norway, modelled the potential socio-economic impacts of cultivated proteins and a carbon tax on Norway’s food sector. It is believed to be the first study of its kind. Researchers examined two scenarios – one with a carbon tax and one without – and assessed how the introduction of cultivated proteins could affect conventional livestock sectors and emissions. The findings suggest that beef, lamb, milk and egg production are more likely to lose market share to lab-grown products in both scenarios, while pork and chicken, which are associated with lower greenhouse gas emissions, would be more resilient. The study found that adding a carbon tax caused high-emission products to lose market share more quickly. It also assumed that consumers would largely see cultivated and conventional proteins as substitutes, with price being the main factor influencing their choice. Nick Roxburgh, a social systems simulation modeller at the Hutton, said: “While there are still plenty of uncertainties here – such as whether technologies will ever improve to the point where cultivated proteins are commercially viable – this study suggests that sheep and cattle rearing could be most vulnerable to competition, especially if a carbon tax is introduced. We would expect this to be true in the UK as well as in Norway." “Given the potential for disruption, it will be important to plan carefully for the possible impacts of cultivated proteins on livestock farming and rural livelihoods.”

As we work to build a healthier and more sustainable food system – one where everyone can access nutritious, safe and responsibly produced food – it's no surprise that we are paying more attention to how our food is made. The way we make food has gotten increasingly complex over the last several centuries, and terms like 'ultra-processed food' (UPF) are gaining traction, often used as shorthand for poor nutrition and chronic disease. But when it comes to novel foods like cultivated meat, it’s time we stop lumping everything new into this vague and often misleading category. Accurate science, not fear or confusion, must drive our conversations. Suzi Gerber, researcher at Tufts University, and executive director of the association for Meat, Poultry and Seafood Innovation (AMPS), explains. What is ultra-processed food? UPF is a short and simple concept, and the easy-to-notice term has helped increase interest in  improving healthy diets – but because it is poorly defined, it has also led to confusion. Of note, many experts dispute that the concept of UPFs is as useful as once believed. The concept of UPF was popularised by a classification system called Nova, developed by researchers in Brazil . Nova groups foods into four categories based on aspects of their composition and use: Group 1: Unprocessed or minimally processed – (e.g. fresh fruit, vegetables, milk and unseasoned meat) Group 2: Processed culinary ingredients  – (e.g. refined cooking oils including seed oils, salt, sugar, flour and even refined white flour and starches) Group 3: Processed foods  – (e.g. canned vegetables, juice, breakfast cereal, cheese and bread) Group 4: UPFs  – typically combinations of foods from the other groups or foods with industrial additives like flavourants, colourants, emulsifiers and preservatives According to this framework, many familiar foods – such as yogurt, crackers and most packaged foods (including much conventional animal-sourced meat or plant-based meats) – are classified as UPF. More than 70% of the total US food supply falls into this category today . In the US, UK and the EU, 40-67% or more of daily calorie intake comes from UPFs. While many UPFs, like sugar-sweetened beverages (like colas) and processed meats, are linked to chronic disease , not all so-called UPFs are created equal – in fact more and more evidence shows the opposite – that there are healthy UPFs and unhealthy UPFs. The culprits driving negative health for UPFs are nearly always high salt, sugar, and saturated fat we’ve known that we should limit for decades. The Nova system oversimplifies the complex field of nutrition – experts know that formulation, nutrient quality and dietary context matter more than processing alone, or the presence of incredibly small quantities of some additives. Interestingly, Nova also fails to recognise some of the processed foods  with strong evidence of harm , like bacon. For example, bacon is automatically a Nova category three  processed food but not a UPF. Thus, the system is confusing and misleading as a metric of both processing and dietary health. So, is cultivated meat ultra-processed? In short: no, not inherently. Cultivated meat is meat made from animal cells – in other words, it is meat made from other meat, just grown in a controlled environment. Rather than raising and slaughtering an entire animal, producers of cultivated meat grow only the edible parts, using a mix of amino acids, sugars, vitamins and minerals to nourish the cells. These nutrients get metabolised (digested) by the cells and then grow into the muscle and fat that we eat, just as they would inside an animal. This also means every aspect is able to be carefully screened and controlled, which isn’t usually the case on farms. The nutrients fed to cells are digested just like they are by a cow, chicken or  pig, and like those animals what they eat is not carried over into the final product. For example, when a cow eats soybeans the steak produced is not made of soy. We don’t label farmed salmon as a UPF because their diets are fortified with synthetic carotenoids to enhance colour. Nor do we call beef UPF when cows are fed growth hormones. These pre-harvest additives are common in traditional agriculture but are metabolised by the animals before slaughter. Just the same, cultivated meat can be made into minimally processed or ultra-processed foods after harvest just like conventional meat can be made into steak or jerky and bacon. The UPF status applies to what happens post-harvest and post-slaughter : If cultivated meat is breaded, seasoned and formed into nuggets with stabilisers and preservatives, it may be considered a UPF – just like conventional chicken nuggets. But a cultivated tuna loin served raw for sashimi? That’s a minimally processed food, not a UPF. The bigger picture: Processed ≠ Bad All foods can have a range of processing applied after harvest. Nutrition scientists know that health outcomes depend on the final food formulation and the role the foods play in the overall diet. Interestingly, other alternative proteins like plant-based meats, which are often classified as UPF, have been shown to have neutral or positive associations with health – markedly different than the ample evidence of risk linked to processed meat. As with other emerging technologies, cultivated meat invites us to re-evaluate food. Technology has improved our ability to feed ourselves safely and effectively. From pasteurisation and fermentation to flash freezing and nutrient fortification, nearly everything we eat today has been shaped by science and technology. Tomatoes have been bred for size, colour and shelf life – in fact, tomatoes only existed in the Americas until a few hundred years ago and thanks to human intervention they’re now a staple of cuisine worldwide. What we know as “whole wheat flour” is ground up components that are selectively industrially reconstituted. Milk is often used as an example of a whole, natural, single ingredient food but it is  in fact  pasteurised, homogenized and fortified with vitamins – all of which are industrial processes that change its molecular structure. These processes make milk safer, more visually appealing, and nutritionally enriched, but they do alter its natural state – and thus we benefit! Cultivated meat is no different: it’s a modern advancement in how we make food, not a break from nature. It is real animal protein, with the potential to eliminate antibiotics in meat, increase food safety and availability, and reduce the environmental impact of food. It can also help keep food systems resilient as growing conditions change and world events impact trade. Along with keeping an open mind about novel foods, the conversation about UPFs itself must evolve. Instead, we should evaluate what’s in a food, how it’s made, and its role in a healthy diet. Cultivated meat is not inherently ultra-processed. Like all meat, it depends on what we do with it after it’s made. It’s time we separate science from stigma and focus on what really matters: how food nourishes people and sustains the planet.

Swiss food innovation company FoodYoung Labs has acquired California-based MeliBio, the start-up behind what is claimed to be the world’s first plant-based honey, Mellody. The strategic asset acquisition includes MeliBio’s brand, first-generation technology and intellectual property, as FoodYoung Labs aims to strengthen its position in sustainable and science-driven food innovation. MeliBio launched Mellody using proprietary plant-based technology as an alternative to conventional honey, removing the need for honeybee involvement and addressing sustainability concerns in the apiculture industry. The product gained early recognition through its debut at Eleven Madison Park, a three-Michelin-starred restaurant, and has since expanded into mainstream retail, including Aldi. FoodYoung Labs, which operates a full-stack innovation centre in Balerna, Switzerland, develops snacks, baked goods, spreads and frozen products with an emphasis on clean ingredients and transparent sourcing. Its house brands include ZAZ, Kakoo, Bonnap, FRŸZE, Mani and CimaNorma, serving markets in both Europe and the US. The acquisition will allow FoodYoung Labs to accelerate the development of bee-free honey and expand the Mellody brand across its portfolio. Both companies said the partnership reflects growing demand for sustainable and scalable food solutions. Abouzar Rahmani, founder and CEO of FoodYoung Labs, said: “At FoodYoung, the future of food is about blending culinary art with science and ethical sourcing. With our Swiss full-stack innovation lab and US commercial powerhouse, we’re taking MeliBio’s bee-free innovation to the next level – making Mellody truly clean-label and unrefined. The new generation of food must taste amazing, look great, and be uncompromisingly good for people and the planet. That’s the high standard we’re setting.” Darko Mandich, co-founder and CEO of MeliBio, commented: “Established food companies are essential to advancing foodtech innovation, and MeliBio is excited to leverage the next chapter with FoodYoung Labs to create a meaningful, lasting impact in the industry". Aaron Schaller, co-founder and CTO of MeliBio, added: "We look forward to the evolution of MeliBio's technology under FoodYoung Labs, which is uniquely poised to take the innovations behind Mellody forward through their proven expertise, ability to scale and success in the market". Top image: © MeliBio

Dutch cultivated meat company Meatable has entered a strategic partnership with TruMeat to accelerate the global commercialisation of cultivated meat. The collaboration will focus on process optimisation, media development and the construction of a new production facility in Singapore using Meatable’s technology. The facility, to be operated by TruMeat, will be the first in Singapore capable of producing cultivated meat at volumes and cost levels suitable for commercial-scale manufacturing. It will support partners in developing and launching products for the market. TruMeat brings expertise in scaling up cultivated meat production through process and media optimisation, while Meatable aims to make its products cost-competitive with conventional meat. Jeff Tripician, CEO of Meatable, said: "This is the next step in our journey to make cultivated meat accessible and affordable. We have full trust in TruMeat's expertise, and together, we are confident in our ability to optimize processes and scale efficiently. This collaboration brings us closer to providing the meat industry with the solutions it needs to deliver great tasting, sustainable meat to customers and consumers worldwide." James Chui, chairman of TruMeat, added: "We recognise that Meatable is a clear leader in the cultivated meat space, and we have been waiting for a technology with this potential. We are very confident that by combining our strengths, we can achieve the necessary cost reductions and the commercial scale to make cultivated meat a viable option for global markets." The partnership highlights both companies’ efforts to support the transition to more sustainable protein sources by bringing cultivated meat closer to widespread adoption.

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. Led by CEO Mihir Pershad, the event brought together industry guests and media in an intimate setting to sample the company’s cultivated white fish and caviar. The session wasn’t just about flavour, it offered a comprehensive briefing on Umami’s long-term vision, technological approach and the challenges of scaling cultivated seafood from pilot phase to plate. Founded in 2020, Umami Bioworks is focused on solving what Pershad described as one of the world’s most urgent protein supply challenges – overfishing and the declining viability of wild-caught seafood species. “Unless we solve how to make these kinds of products a different way, they may well disappear from our plates in the next 10 to 15 years,” he said, citing Japanese eel and bluefin tuna as prime examples. The company’s platform is built around optimising and industrialising cell culture for seafood. Using mesenchymal stem cells, the team can differentiate between fat and muscle cells to achieve desired nutritional and sensory profiles. Blending cultivated cells with plant-based components, they aim to offer structured whole cuts rather than only minced formats. Pershad explained that Umami’s strategy focuses on creating ingredients that perform and taste like conventional seafood, while avoiding the environmental and health drawbacks. “Nobody really goes out of their way to eat microplastics and heavy metals,” he said. “If we can remove some of those negatives and still produce an experience people already enjoy, that’s compelling.” The company’s manufacturing strategy does not rely on building massive factories. “We don’t want to be the manufacturer ourselves,” he said. Pershad highlighted that Umami’s strategy is to work with co-manufacturing partners, because customers will need help to actually make production work at scale. The start-up has already partnered with Malaysia-based Cell AgriTech for pilot-scale (200-litre) production runs and is aiming to eventually scale to 10,000 tonne-scale distributed sites. The tasting experience The highlight of the session was the tasting itself – offering guests the chance to try Umami’s cultivated white fish in a fish-and-chips format and two samples of cultivated caviar, one plain and one served canapé-style. White fish The white fish, served with chips and tartare sauce, came close to traditional fillets in appearance – clean, neutral-toned and gently golden. Its taste was impressively mild and versatile, with none of the overtly 'oceanic' or artificial notes. However, I felt the texture could benefit from further refinement. While the flavour and aroma of the cultivated white fish were on point, the fillet didn’t quite replicate the flakiness of conventional white fish. The texture leaned more towards being slightly rubbery, rather than naturally breaking apart under the fork. That said, the Umami Bioworks team acknowledged this as an area for improvement, sharing that texture remains a key development focus and that work is ongoing to achieve better fibre alignment and a more familiar mouthfeel. “Texture is the biggest thing," a team member admitted. "We’re still trying to get a little bit flakier, more alignment of fibres… definitely a work in progress." "We're looking into a novel process using existing machinery that can create the fibre alignment needed for that natural flakiness." Caviar While the white fish highlighted Umami’s focus on creating a versatile, everyday option, the caviar gave a taste of what the company can do at the premium end of the market. The caviar avoided the dense, popping texture typical of plant-based imitations and instead mimicked the soft and creamy mouthfeel. “We’ve retooled it… using a different mix of ingredients and a different production process to give you that same melty texture you get with conventional caviar,” explained Lou Kutzler, Umami Bioworks’ culinary lead. Pershad also stated that caviar is trending among Gen Z – driven in part by TikTok influencers pairing it with unconventional snacks like Doritos. “People are buying it for the experience,” he observed. “They want indulgence, but they also care about the ethics and traceability.” Strategic outlook Despite the buzz around cultivated meat and seafood, regulatory hurdles remain a significant barrier – particularly in the UK and EU. While cultivated chicken and beef have received approvals in the US and Singapore, seafood is still waiting its turn. Umami is already in review for pet food products in Europe and sees that route as a faster-to-market pathway – leveraging the novelty and nutrition of cultivated seafood for premium treats. For human food, the route to market will likely be through the foodservice channel first, in line with the company’s go-to-market strategy. Restaurants offer a more flexible and feedback-rich environment, allowing rapid iteration, limited batch runs and direct consumer engagement. If the London tasting was any indication, fish counters of the future might look very different – and at the same time, very familiar – as innovative start-ups like Umami Bioworks continue to make waves, changing the game for seafood as we know it.

Hoxton Farms has announced a partnership with Sumitomo Corporation aimed at introducing Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. The collaboration aims to address public health and food security challenges, marking a step toward the broader adoption of innovative fat alternatives in food manufacturing. The Asian food landscape is undergoing a number of changes, driven by increasing meat consumption and shifting dietary patterns that have raised alarming obesity rates. Recent reports indicate that over 40% of adults in the Asia-Pacific region are classified as overweight or obese, with substantial healthcare expenditures – up to 12% of total spending – attributable to obesity-related conditions. Asia's demand for meat is anticipated to escalate by 78% by 2050, fuelled by rising incomes, urbanisation and population growth. This surge in demand has already resulted in heightened food prices and exacerbated concerns about supply chain stability, particularly in light of climate change and disease outbreaks. For instance, the 2018 African Swine Fever epidemic led to the culling of 225 million pigs in China, representing roughly 25% of the global pig population, and incurred an economic loss of $111 billion. As a response, both consumers and manufacturers are increasingly seeking healthier, sustainable alternatives that do not compromise on taste or culinary traditions. Hoxton Farms, a London-based start-up, aims to meet this demand through its flagship product, Hoxton Fat. This cultivated pork fat is produced from pork stem cells and is designed to offer a healthier profile compared to traditional animal fats. Hoxton Fat is versatile, customisable and scalable, providing food manufacturers with a drop-in solution for various applications, including soups, sauces and processed meats. The innovation pipeline at Hoxton Farms includes ongoing research to enhance the nutritional profile of Hoxton Fat, focusing on reducing saturated fat content and increasing beneficial components such as omega-3 fatty acids. These efforts are directly aligned with addressing the public health issues associated with rising obesity rates and inadequate nutritional quality in many diets across Asia. Before Hoxton Fat can be commercialised in Asia, it must navigate the regulatory landscape. Hoxton Farms and Sumitomo Corporation are committed to collaborating with food safety regulators and consulting with the Japan Association for Cellular Agriculture (JACA). This non-profit think tank plays a pivotal role in shaping policies and industry guidelines for the responsible implementation of cellular agriculture technologies in Japan. JACA president Megumi Avigail Yoshitomi highlighted the partnership's potential benefits: “The collaboration between the Sumitomo Corporation and Hoxton Farms presents significant benefits for Japan, as it enables Japanese stakeholders efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply". She continued: "We hope that this partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK in the field of food technology”. Read The Cell Base's ‘ Start-up spotlight ' with Max Jamilly, CEO and co-founder of Hoxton Farms. The partnership leverages Sumitomo’s extensive expertise in agri-food and supply chain management to facilitate the integration of Hoxton Fat into existing food products. Both companies are also dedicated to promoting educational initiatives that underscore the importance of cultivated fats in enhancing food quality, nutrition, and sustainability. Max Jamilly, CEO and Co-founder of Hoxton Farms, commented: “This partnership with Sumitomo represents a huge step forward in our mission to create a deliciously fatty future. With Sumitomo’s unmatched expertise and network, now is the time to bring our cultivated fat to Asia and set a new standard for food innovation.” Takeo Kojima, head of Sumitomo Corporation’s Agri-Innovation Unit, added: “Cell-based foods are an innovative source of protein that can help address future food security challenges without the need for animal sacrifice and with a lower environmental impact". "We see Hoxton Farms’ cultured fat as a groundbreaking ingredient that contributes not only to better taste but also to sustainability. We look forward to continuing our collaboration to accelerate R&D in Asia, including regulatory development and supply chain expansion.” Collaborating with industry leaders, regulators and consumers, Hoxton Farms and Sumitomo Corporation are committed to building a more resilient and responsible food system that meets Asia's increasing demand for healthy, delicious and sustainable food.