NEW TECH FOODS

Researchers at the University of Edinburgh's Roslin Institute have made a significant breakthrough in the field of cultivated meat, developing a reliable and stable source of pig fat cells that could transform the industry. This discovery offers a promising solution to one of the key challenges facing the cultivated meat sector – the ability to produce realistic animal fat at scale. The new cell line, dubbed "FaTTy", is derived from early-stage stem cells that can efficiently produce fat tissue without the need for genetic modification. This is a notable achievement, as most animal stem cells typically lose their ability to reliably generate fat cells when grown in the lab, making large-scale production impractical. "We didn't simply develop a tool, we made a very special discovery," said Tom Thrower, the lead researcher on the project. "The fact that these cells not only grow indefinitely but also retain their ability to become fat at such high efficiency is something we have never seen before in livestock stem cells. It opens the door to new possibilities in cultivated meat and beyond." The development of the FaTTy cell line represents a significant step forward for the cultivated meat industry, which has long struggled to find a reliable and sustainable source of animal fat -– a crucial component in delivering the flavour and texture that consumers expect from traditional meat products. "These fat cells have the potential to be a game-changer in the field of cultivated meat, and help make this a reality in the very near future," added Xavier Donadeu, the principal investigator on the project. The Roslin Institute's breakthrough also offers an ethical and sustainable advantage over traditional animal-based fat production. By growing the fat cells in a laboratory setting, the process avoids the need for genetic modifications or animal-derived additives, making it a more ethical and environmentally-friendly solution. The Roslin Institute is actively sharing the FaTTy cell production line with academic researchers and industry partners to support further advancements in cellular agriculture and fat biology. This collaborative approach aims to accelerate the development of cultivated meat products that can meet consumer demand while addressing ethical and environmental concerns.

Daisy Lab, a New Zealand-based precision fermentation company, has achieved a major milestone in the production of bovine lactoferrin, a valuable bioactive protein with growing global demand. The company has developed a yeast-based system capable of producing multiple grams per litre of lactoferrin, a significant advancement over the low concentrations found naturally in cow's milk. Lactoferrin, known for its antimicrobial, anti-inflammatory and immune-boosting properties, is in high demand for use in infant formula, functional foods, supplements and nutraceuticals. However, extracting lactoferrin from dairy can be challenging due to its low and variable concentrations in cow's milk, typically ranging from 0.02 to 0.2 grams per litre. "This achievement can mean a huge breakthrough for the New Zealand food-tech sector," enthused Irina Miller, co-founder and CEO of Daisy Lab. "We're not only matching – but far exceeding – cow's limits in producing this valuable protein." she continued: "We are still in development, but this gives us real confidence in the path to scaling, with better unit economics and a more sustainable approach compared to traditional methods". Daisy Lab's precision fermentation technology allows the company to produce lactoferrin that is molecularly identical to the naturally occurring protein, without the need for animal-derived sources. This offers a more consistent and abundant supply of the ingredient, addressing the growing global demand. "We don't see ourselves as disruptors of the dairy industry, but rather as enablers, helping the industry to futureproof its supply and to diversify its offerings," said Miller. The breakthrough in lactoferrin production could have far-reaching implications for the food and beverage industry. Precision fermentation-derived lactoferrin can be used as a sustainable, animal-free alternative to traditional dairy-based sources, potentially opening up new opportunities for product development and innovation in infant formula, functional foods and nutraceuticals.

Central to the realm of cell-based meat are bioreactors – engineered systems that are pivotal in scaling up cellular agriculture processes from laboratory to commercial production. These fermentation tanks provide a controlled environment where cells derived from animal sources can proliferate and differentiate into muscle, fat and other tissue types. In this feature, The Cell Base unpacks the latest innovations in bioreactor technology that are poised to stir up the sector. Bioreactors play a crucial role in mimicking the natural conditions essential for cell growth, regulating factors like temperature, pH levels, oxygenation and nutrient supply. In the cultivated meat sector, bioreactors are a relatively new technology. Originally adapted from pharmaceutical and biotech industries, early bioreactors were small-scale and designed for controlled laboratory environments, not large-scale cultured meat production. “Though widely used, [bioreactors] fall short in terms of scalability and efficiency for cell-based meat production,” Illtud Dunsford, CEO of cell-based meat start-up Cellular Agriculture, explained. “They often result in higher costs and slower production cycles, which don’t align with the industry’s growth trajectory or sustainability goals.” As the sector has evolved and scaled up to meet commercial demands, there has been a shift towards developing bioreactors that are specifically tailored for cultivating meat. Bioreactor manufacturers and companies in the cell-ag sector are now focusing on designing larger-scale bioreactors that address the unique challenges of producing meat from cultured cells more efficiently and sustainably Modern bioreactors are now engineered with features that optimise cell growth: 🧫 New bioreactors are larger and capable of accommodating greater volumes of cell cultures compared to their predecessors. Sizes have evolved from tens of litres to bioreactors exceeding 250,000 litres available today. 🧫 Bioreactors are now designed with features that cater specifically to the needs of cultivated meat cells, including systems for precise control of temperature, pH, oxygen levels and nutrient delivery. 🧫 Advances in automation technology have been integrated into bioreactors, allowing for more efficient operation and reducing the need for constant manual oversight. This automation helps in maintaining consistent conditions throughout the cell culture process, enhancing overall productivity and reducing labour costs. 🧫 Bioreactors used in cultivated meat production are designed to meet stringent hygiene and sterility standards to prevent contamination and ensure the safety and quality of the final product. 🧫 Manufacturers now offer bioreactors that can be customised to meet the specific requirements of different types of cultivated meat cells, allowing companies to optimise their processes for different product formulations and market demands. Next up, we highlight some of the key players introducing innovative bioreactor technologies to the cell-based space. ✨ The Cultivated B ✨ The Cultivated B (TCB), a subsidiary of Infamily Food, Germany’s second-largest animal-based sausage manufacturer, was founded after analyses of upstream processes and bottlenecks in cultivated meat production revealed that key tech was missing. “Bioreactors were predominantly designed for pharmaceutical use and capacity demand massively exceeded available supply, contributing to long delivery times and increased costs,” CEO Hamid Noori explained. “We focus on fit-for-purpose machines that are affordable, easy to operate and designed with an emphasis on rapid delivery.” In July last year, the company signalled that its Auxo V industrial-grade bioreactors were ready to start rapid-delivery manufacturing at its plant in Burlington, Ontario, Canada. TCB said that while bioreactor delivery times from other vendors can be as much as two years, its delivery times were only a few weeks. Months later, in November, TCB introduced its new bioreactor monitoring and control software, set to ‘revolutionise’ bioprocessing with user-friendly, remote capabilities. “The software delivers cutting-edge remote and direct monitoring control for any bioprocess and is engineered for precision, efficiency and scalability – allowing for robust data and parameter management,” Noori continued. “Pre-programmed recipes for all sorts of hosts further enhance automation of the process and usability by anyone.” The software enables the bioreactors to be customised by the user. “In the case of cultivated meat, you can for example choose between recipes for cow, chicken and fish cells,” Noori added. “We have assessed and pre-installed all relevant parameters for the selected cell cultivation. As a result, the person who operates the bioreactor does not require a scientific background, allowing the food industry to access this technology more easily.” ✨ FermenteQ ✨ Canada-based specialist manufacturer of custom bioreactors and fermenters, FermenteQ, has made significant strides in enhancing the control systems within its bioreactors. The firm integrates advanced sensors and automation features that allow for precise manipulation of the bioreactor environment. These advancements help maintain optimal growth conditions, thereby increasing yield and reducing production costs. The company’s focus has also been on improving energy efficiency and system modularity to support scalable operations from lab to industrial scale. “What sets our bioreactors apart is the integration of our software system, which brings high levels of automation and precision monitoring to the bioprocesses,” Srinivas Reddy, president and CEO of FermenteQ Innovations, pointed out. “Our software is tailored to meet our clients’ specific needs, offering features FermenteQ that are fully automated along with thorough validation capabilities.” “This software ensures precise monitoring of all bioprocess parameters and integrates AI technology to dynamically adapt to changes, guaranteeing consistent quality and efficiency. This level of customisation and technological integration, along with cybersecurity features, provides our clients with a competitive edge in the rapidly evolving field of cell-based manufacturing.” ✨ A&B Process Systems ✨ JBT-owned A&B Process Systems designs, builds, automates and installs stainless steel process systems for various industries. The company can adapt these process systems for bioreactor technology in the cultivated meat industry. A&B’s bioreactor designs are robust and adaptable, specifically engineered to optimise production efficiency and maintain product integrity. They integrate advanced control systems and scalable configurations, tailored to meet the precise needs of large-scale cultivated meat production. “Designed to reduce the historically high cost of capital expense associated with cell culture bioreactors, our ReadyGo bioreactor meets the necessary needs of the cell-based meat market without unnecessary added expenses,” Dave Mitchell, JBT’s product line director of pharma and life sciences, told The Cell Base. “We designed this platform specifically to allow customisation and tailoring of the features based on a client’s specific requirements for cultivated meat products.” A&B manufactures its own vessels, performs its own process piping and develops and integrates its own controls. “As a result, we are constantly honing our skills in all areas of our operations and maintaining our certifications and compliance with global standards organisations, including the American Society of Mechanical Engineers, the US Department of Agriculture and the US Food and Drug Association,” Mitchell said. ✨ Cellular Agriculture ✨ Cellular Agriculture, founded in 2016 as the ‘UK’s first’ cell-based meat start-up, designs capital-efficient bioreactors and bioprocess technologies. The company’s approach utilises hollow fibre membrane technology and is specifically designed to address the gaps in the market. Hollow fibre membranes consist of small, tubular structures with porous walls that allow for the exchange of gases, nutrients and waste products between the culture medium and the cells. This design mimics the natural extracellular matrix found in tissues, providing a conducive environment for cell attachment and growth. “By applying principles of tissue engineering, our bioreactors are designed to efficiently replicate the body’s vascular system, creating an environment that nurtures cell growth more naturally and effectively,” Dunsford highlighted. “Our bioreactors are engineered to significantly lower both capital and operational expenditures, enabling our clients to scale production effectively and bring products to market more quickly.” As well as performance, Cellular Agriculture’s focus is on designing equipment for user-friendly operations that is as universal as possible with respect to cell types, from species to phenotype. User-friendliness requires focus on the design of hardware, the software and particularly how these aspects interface with the user. “We have made large strides in testing our systems with non-expert users,” Dunsford added. “A combination of robust, simple operating protocols and automation are helping us deliver this.” Another design aspect Cellular Agriculture is working on is how it can support retrofitting into existing bioprocesses. “Many of our customers are struggling with yield and quality in stirred tank systems, but often have already made sizeable investments in vessels and ancillary equipment. Our aim is to be able to fit our system into their facility with as much common ground as possible, being complimentary to their existing ways of working whilst minimising costs of overhauling their process.” ✨ Pluri ✨ Israeli biotech firm Pluri identified a critical gap in scalable adherent cell production technologies. This drove the development of its advanced bioreactor systems, specifically designed with scaffold and packed bed configurations. These innovations create a conducive 3D environment for cell growth, enhancing productivity and quality across various cell types. In the context of bioreactors for cultivated meat production, a packed bed typically consists of scaffold materials that provide a substrate for cell attachment and growth. These scaffolds are arranged densely within the bioreactor, allowing for efficient use of space and optimal interaction between cells and the growth medium. The packed bed configuration helps to maximise surface area for cell adhesion and nutrient exchange. Pluri’s proprietary bioreactor system provides a 3D micro-environment for cells that can mimic various cell growth environments using scaffolds in a packed bed bioreactor. When the cells adhere to the scaffolds, they extract extracellular matrix components and expand rapidly, transforming into products and solutions. “Since the cells are attached to scaffolds, we created a design of packet bed flow chambers connected to a feeding bioreactor,” a spokesperson for Pluri told The Cell Base . “The flow to each chamber is controlled in order to maintain low shear and laminar flow allowing us to preserve the cells’ quality.” “In this design, we can scale the feeding bioreactor to any size, apply the needed forces for mixing and homogenisation, and connect it to several flow chambers. This design leads to the ability to scale the system to different industries, including the cultivated meat sector.” ✨ Ever After Foods ✨ Ever After Foods, a subsidiary of Pluri, has emerged as a trailblazer in the cultivated meat industry, leveraging Pluri’s bioreactor technologies for scalable and efficient production. Founded as a strategic partnership between Pluri and Israel’s largest food producer Tnuva Group, Ever After Foods has developed a bioreactor system tailored for natural cells. The start-up uses edible plant-based scaffolds within its bioreactors, maximising cell attachment and proliferation and achieving ‘unparalleled’ efficiencies in meat production. “The scaffolds are packed in columns and can be sterilised and seeded inside the bioreactor in a scalable way,” CEO Eyal Rosenthal pointed out. “As these scaffolds are very porous with a high surface-to-volume ratio, we’ve been able to create an ideal environment for efficient cell attachment and proliferation.” He continued: “By ensuring natural biological conditions for natural cells, we can advance tissue formation and cell differentiation to yield more nutritional- and flavour-value from cells. In fact, we can get 6x more protein and 25x more collagen from a cell before differentiation. Upon cell differentiation, we can get 80x more muscle-related proteins and 700x more lipids.” Ever After Foods’ edible-packed bed bioreactor is said to facilitate the production of cell-based meat at an extremely high scale. “While the cultivated-product-to-bioreactor-working-volume ratio for stirred-tank is limited to only 2-5%, our system can produce inefficiencies of 40-50%,” Rosenthal highlighted. This is because cultivated meat is solid and sensitive to shear stress. When increasing the solid phase in stirred-tank bioreactors, the stirring mechanics are no longer effective and can damage the cultivated product. “In our system, the cultivated meat products are fixed and decoupled from the media, thus protecting them from mechanical stresses generated by any agitation,” Rosenthal added. “With such efficiencies, our current pilot system produces more than 10kg of cultivated meat from only 25 litres of edible-packed beds.” ✨ GEA ✨ GEA, one of the world’s largest tech suppliers for food processing, has made its foray into the realm of cell cultivation. “The move is a strategic extension of GEA’s core competencies,” Frederieke Reiners, the company’s VP of new food, told The Cell Base . “The initiative harnesses our comprehensive in-house technology portfolio and extensive experience in processing food and beverages at the highest levels of food safety and efficiency.” This allows GEA to offer manufacturing customers essential support in product development and scaling up to industrial levels. GEA’s bioreactor designs are distinguished by their focus on regulatory compliance, scalability and operational efficiency. Tatjana Krampitz, GEA’s head of technology management for new food, discussed the challenges faced when designing bioreactors for cell-based applications. “These particularly arise due to the shear sensitivity of cells and the critical need for maintaining uniform conditions throughout the culture environment,” she explained. “At GEA, we address these complexities through our ‘GEA Virtual Bioreactor Testing’ using advanced computational fluid dynamics modelling in a digital twin, combined with decades of experience in designing bioreactors for mammalian cell applications from the pharma business.” “Our highly specific and accurate process control systems play pivotal roles in managing and preventing gradients of concentration, pH, dissolved oxygen and temperature,” Krampitz continued. GEA opened its New Food Application and Technology Center of Expertise in Hildesheim, Germany, last year. The centre has space for customers to conduct proof-of-concept tests before investing in industrial systems. This facility supports the transition from lab to pilot plant and is designed to optimise process conditions through virtual bioreactor testing. GEA also employs software mitigation strategies that ensure continuous operation, preventing the loss of entire batches if a component fails. Its fully automated bioreactor systems minimise manual supervision, reduce production costs and enhance response times through remote monitoring and alerts sent directly to the mobile devices of controlling personnel. ✨ Krones ✨ Germany-based firm Krones designs, develops, manufactures and installs machines and lines for the food processing, filling and packaging industries. Leveraging its technical knowledge in fermentation, the firm has developed various specialised bioreactors. Krones uses a circulation system instead of a traditional agitator in its bioreactors. This system is designed to maintain a sterile environment while minimising shear forces, crucial for cell culture survival. The circulation system, equipped with aseptic valve technology and low-shear pumps, ensures that cells are evenly distributed and adequately supplied with nutrients, enhancing cell vitality and proliferation. The company’s holistic approach to plant engineering includes considerations for downstream processes, such as cell harvesting and purification. By integrating these processes seamlessly, Krones ensures that the entire production line operates efficiently, reducing downtime and production costs. The evolution of bioreactor technology from small, generic designs to larger, specialised systems tailored for cultivated meat reflects the industry’s maturation and marks a pivotal advancement in the scalability and efficiency of cell-based meat production. From tailored designs that mimic natural cell environments to advanced automation and control systems, start-ups and legacy companies alike are pushing the boundaries of what is possible in bioprocessing. #bioreactors #cultivatedmeat #culturedmeat #TheCellBase #feature

UK sports nutrition brand Warrior has launched its new Creatine+ range, following record sales of its Creatine Monohydrate Powder. This expansion responds to the rising consumer demand for creatine products, known for their cognitive and physical health benefits, including enhanced strength and improved performance. The Creatine+ range is exclusively available on Amazon, and features five distinct products designed to cater to various health and fitness goals. Each product combines creatine with complementary ingredients to offer multifaceted benefits, appealing to a diverse consumer base. Warrior Creatine+ Electrolytes:   This powder combines 4g of creatine with an electrolyte booster, promoting hydration and providing essential minerals that enhance energy and focus, making it suitable for both gym enthusiasts and everyday consumers. Warrior Creatine+ Collagen:  With 3.4g of creatine and 5.5g of collagen peptides, this formulation targets consumers interested in health and beauty, offering benefits for physical performance alongside improvements in skin, hair and nail health. Warrior Creatine+ Energy:   This variant includes 4g of creatine and 80 mg of caffeine, fortified with Vitamins B3, B6, and B12, designed to provide an energy boost for fitness enthusiasts prior to workouts. Warrior Creatine+ EAA:  Featuring 3.2g of creatine and 5.5g of essential amino acids (EAAs), this blend is targeted at those looking to optimise health and enhance training recovery. Warrior Creatine+ Vitamins:   This product combines 3.5g of creatine with a multivitamin blend, aiming to address nutritional gaps and support immune health. All five products are available in Mixed Berry flavour or unflavoured, allowing consumers to mix them into any beverage of choice. This flexibility is designed to facilitate daily intake and enhance overall performance. Kieran Fisher, founder of Warrior and KBF Enterprises, noted that modern consumers are becoming more price-conscious and are seeking multifunctional products that deliver multiple health benefits. This trend is reflected in the development of the Creatine+ range, which integrates proven supplements like electrolytes and collagen with creatine. The launch comes at a time when the sports nutrition market is experiencing rapid growth, with KBF Enterprises reporting an annual growth rate exceeding 45%. The company has established a robust B2B channel, distributing over 1,200 SKUs across multiple brands to more than 25 countries.

GEA has introduced Kytero 10, claimed to be the ‘world’s smallest’ single-use disc stack centrifuge, for use in food product development as well as the biopharmaceutical industry. The solution is designed to separate bacteria, cell cultures and yeasts as well as applications in cell and gene therapy. It is the smallest model in the GEA range for cell separation and recirculation, and is suitable for volumes from one to ten litres. Other models of the Kytero series cover ranges from 500 to 2,000 litres. High cell visibility with continuous cell harvesting and perfusion processes, by use of centrifugal separation, is possible thanks to the solution’s low shear design – from labatory scale up to production size. The separator is ideal for the smallest batch and perfusion fermenters. GEA’s proven disc stack technology has been implemented in compact machines with units containing all parts that come into contact with the product. These are exchanged after a production run to provide maximum safety against contamination. Gamma-treated exchangeable units are available as standard. The new single-use perfusion separators offer the same advantages as classic disc stack separators, but without the need for cleaning processes CIP (cleaning-in-place) and SIP (sterilisation-in-place). According to GEA, they are ready for the next process run within several minutes and require no media other than electricity and air. The compact design and easy operability are designed to enable simple operation, while the non-contact drive system Breeze Drive offers safe operation under high biocontainment requirements. The new Kytero 10 separators enable continuous operation over the perfusion period and continuous clarification of the fermentation broth. The clarified liquid, which usually contains the product, is continuously removed from the process and fed to the next process stages. Exceptions are bacterial processes and new food applications where the cells are the valuable product. The concentrated biomass is gently returned to the bioreactor, ensuring productivity. Continuous processing reduces the size of the bioreactor and lowers costs, as operators no longer need wait for the end of a batch run to separate cells and recover the target protein. Instead of discarding or harvesting cells at the end, they are returned to the bioreactor and only discharged partially so that production can run continuously for weeks. This makes it possible to bring new products to market faster and more cost-effectively.

A miniature laboratory containing yeast microbes, designed to produce proteins and other food ingredients in space, has been launched into Earth orbit this week. The project aims to assess whether yeasts can produce food as well as pharmaceuticals, fuel and bioplastics in the microgravity of space. It involves collaboration between researchers at UK universities Imperial College London and Cranfield University, alongside space-tech companies Frontier Space and Atmos Space Cargo. Dr Rodrigo Ledesma Amaro and Dr Aqeel Shamsul © Imperial College London According to Imperial, the cost of feeding astronauts aboard space flights can reach around £2,000 per day. The research team aims to help reduce these costs by taking yeasts onboard, which can be engineered to produce food through precision fermentation – a biotechnology method that uses microorganisms as hosts to produce specific functional ingredients, like proteins and fats. The fully automated miniature microbe laboratory was successfully launched aboard Europe’s first commercial returnable spacecraft, Phoenix, via SpaceX on Monday 21 April at 20:48 ET (Tuesday 22 April at 01:48 BST). Rodrigo Ledesma-Amaro, from Imperial College’s Department of Bioengineering, said: “We dream about a future where humanity heads off into the dark expanses of space. But carrying enough to feed ourselves on the journey and at our destination would be unimaginable in cost and weight.” He added: “We’re excited that this project makes use of academic and industry expertise in physics, engineering, biotech and space science – converging on this challenge. If just a handful of cultivated cells could provide all our food, pharmaceuticals, fuels and bioplastics using freely available resources, that would bring the future closer.” The miniature ‘lab-in-a-box,’ developed using Frontier Space’s technology, transported the microbe specimens to space and will return them to Earth for analysis. This will provide important data about microgravity, long-term storage and the effects of space transportation. Aqeel Smamsul, CEO of Frontier Space, commented: “This mission represents a major milestone in democratising access to space research. Our SpaceLab Mark 1, 'lab-in-a-box' technology enables researchers to conduct sophisticated experiments in microgravity without the traditional barriers to space-based research.” Scientists hope that the experiment will accelerate developments in space-based manufacturing and sustainable food production for long-duration missions.

Integriculture, a player in the burgeoning field of cellular agriculture, has announced a significant financial milestone with the acquisition of a ¥100 million (approx. $700,000) overdraft facility from Mizuho Bank. This funding is poised to accelerate the company's efforts in producing cell-cultured foods, marking a pivotal step in the commercialisation of alternative protein sources. The financing from Mizuho Bank, recognised for its strategic investments in innovative sectors, underscores the growing recognition of cellular agriculture as a viable solution to address global food challenges. Integriculture's proprietary technology, notably the CulNet System, has been highlighted as a transformative approach in the manufacturing of cultured meat, which could potentially reshape the food and beverage manufacturing landscape. Yuuki Hanyu, CEO of Integriculture, highlighted the significance of this financial support, stating, “This transaction represents a crucial step towards the social implementation of cellular agriculture. With Mizuho Bank's backing, we aim to expedite our journey towards mass production of cell-cultured foods.” The funds will be allocated primarily towards two key areas: Production development: Enhancing the processes necessary to scale up the production of cell-cultured foods. Business development: Expanding the customer base and forging partnerships within the food industry to facilitate market entry. This strategic investment aligns with Integriculture’s vision of becoming a leader in the cellular agriculture sector, not only in Japan but globally. The company aims to pioneer the commercialisation of cell-cultured foods, thereby addressing critical issues such as food security and sustainability. Junichi Yamada, director of the Hongo Corporate Affairs Department at Mizuho Bank, remarked on the potential societal impact of Integriculture’s technology. He noted, “Integriculture is at the forefront of cell culture research, and its innovations are crucial in tackling pressing social issues like protein shortages. Our investment reflects a commitment to supporting companies that are dedicated to developing sustainable food solutions.”

Researchers at James Cook University (JCU) have unveiled findings that could transform the landscape of seafood consumption for millions with allergies. At the World Allergy Congress 2025, the team presented research indicating that lab-grown fish, specifically cultivated Japanese eel (unagi), shows markedly reduced allergenic properties compared to conventional seafood. Led by Professor Andreas L Lopata, the research focused on the allergenic proteins present in cultivated eel cells. Seafood allergies are a leading cause of food-induced anaphylaxis, affecting an estimated 1% of the global population. The study analysed 12 fish allergens recognised by the World Health Organization and the International Union of Immunological Societies, particularly focusing on parvalbumin, the predominant allergen in fish. The researchers cultivated eel cells in a controlled laboratory environment, utilising stem cell technology to grow the cells to an edible size. “We aimed to understand whether the allergenicity of cultivated fish would mirror that of traditional fish,” Lopata explained. “What we found was surprising: the levels of allergens present in the cell-cultivated fish were significantly lower, with reductions of up to 1,000-fold in parvalbumin.” To validate their findings, the team conducted tests with a databank of over 100 children who had confirmed fish allergies. The results indicated minimal to no reactivity to the known fish allergens in the cultivated eel, suggesting a promising avenue for safe seafood consumption. The implications of this research extend beyond allergy management; they signal a potential shift in consumer behaviour and food production practices. With global investments in alternative proteins reaching approximately $10-12 billion in recent years, the introduction of safer seafood products could cater to a demographic that has historically been excluded from enjoying fish-based dishes. The first products anticipated to enter the market include cultivated fish and seafood dumplings, which aim to replicate the taste and nutritional benefits of traditional seafood. These products are expected to retain essential omega-3 fatty acids and other beneficial components found in natural fish. Despite promising findings, the path to market for lab-grown seafood is not without obstacles. Several regions, including parts of the US, Italy and France, have enacted bans on lab-grown meat, citing concerns over safety, environmental impact and consumer acceptance as key factors. Conversely, countries like Singapore have embraced cultivated meat, approving its sale to the public. The US has also seen some states, such as California and New York, moving towards regulatory frameworks that facilitate the introduction of lab-grown products. The JCU team is actively collaborating with the Good Food Institute and Singapore-based Umami Bioworks to navigate these regulatory challenges and expedite the approval process for their cultivated seafood products. “Our focus is on ensuring food safety and regulatory compliance, which are paramount for consumer trust,” Lopata added. As consumer awareness and demand for sustainable and safe food options continue to rise, the potential for cultivated seafood to reshape the market is significant. The findings from JCU not only promise a safer alternative for seafood lovers but also highlight the broader implications of cellular agriculture in addressing food security and allergy management.

AI solutions provider Source.ag has announced a partnership with Axia Vegetable Seeds to enhance cultivation strategies through data-driven technologies. Based in the Netherlands, Axia is an innovative company specialising in creating vegetable seeds for protected crops, focusing on taste and healthy ingredients with a high yield, with a state-of-the-art research centre in Naaldwijk. Currently, it is running a major tomato breeding programme across the world with branches in China, Thailand and Italy. By integrating Source.ag’s technology, Axia will be able to support and advise growers on how best to maximise yield. The system will allow for the digitisation and visualisation of crucial data. Cees Maan, cultivation coordinator at Axia’s Demo Greenhouse, said: “With a shared vision of continuous innovation, this partnership supports Axia’s Vegetable Seeds’ internal Demo by enabling high-quality data analysis.” Rien Kamman, CEO and co-founder at Source.ag, added: “Axia is pushing the boundaries of vegetable breeding and we are thrilled to welcome such an innovator on board. By combining our advanced technologies with Axia’s world-class breeding expertise, we will empower growers to achieve unprecedented yields through high precision and data-driven insights.” Source.ag ’s technology is currently used in over 300 commercial greenhouses across 19 countries, allowing growers to simulate thousands of potential crop cycles to identify risks and optimise outcomes. This collaboration aligns with Source.ag’s mission to feed the world in a climate-resilient and resource-efficient way.

Multus Biotechnology, a producer of growth media solutions for the cultivated meat sector, has announced the launch of its new food-grade basal media, named DMEM/F12-FG. This innovative product aims to address the unique challenges faced by the cultivated meat industry by providing a scalable and regulatory-compliant solution for cell growth. The development of DMEM/F12-FG was achieved through collaborations with several global food and feed ingredient companies, which have helped to streamline the supply chain and ensure the formulation is suitable for large-scale production. This initiative reflects a growing trend within the cellular agriculture sector to leverage partnerships for enhanced supply chain resilience and operational efficiency. The DMEM/F12-FG formulation is designed to deliver essential nutrients, including sugars, salts, minerals, and vitamins, that are critical for optimal cell growth in cultivated meat production. Notably, Multus has integrated AI into the formulation process. The use of AI allows the company to identify functionally equivalent ingredients from the food industry, replacing those traditionally utilised in biopharmaceutical production. This approach not only enhances the performance of the media but also aligns with food-grade standards required for regulatory approval. Cai Linton, Co-founder and CEO of Multus, highlighted the significance of this launch: “The food-grade DMEM-F12 basal media marks an important milestone in supporting cultivated meat companies as they strive towards commercialisation.” He noted that the product combines industry-standard formulation with the affordability and scalability necessary for real-world production. As the cultivated meat sector continues to evolve, the availability of high-quality, food-grade media is crucial for reducing development cycles and accelerating market readiness. Multus' DMEM/F12-FG not only meets these needs but also provides fully transparent performance data, empowering companies to innovate with confidence. The product will be available in 500ML and 1L bottles from Multus’ FSSC22000-certified manufacturing facility, allowing industry players and academic researchers to conduct their own evaluations of the media's effectiveness in various processes. This accessibility is expected to foster further research and development within the cultivated meat space. Multus has strategically aligned itself with a network of global food and feed ingredient suppliers to ensure consistent quality and scalability of its DMEM/F12-FG media. This collaboration is vital for maintaining stable supply chains, which have become increasingly important in the wake of recent disruptions across various industries. Image credit: Multus Biotechnology

Dutch biotechnology company Meatable and Singapore-based TruMeat have announced a strategic partnership aimed at accelerating the commercialisation of cultivated meat. Meatable specialises in developing advanced cultivated meat technologies, particularly for pork, that enable the sustainable production of meat without the need for traditional animal farming. TruMeat, meanwhile, focuses on the industrialisation of cultivated meat technologies and contract manufacturing, providing essential infrastructure and expertise for large-scale production. This collaboration, unveiled on 30 April 2025, will focus on optimising production processes and developing media solutions, with plans to establish a cutting-edge facility in Singapore. The partnership aims to address one of the industry's most pressing challenges: achieving cost-effective production of cultivated meat at a scale that can compete with conventional meat. Meatable, recognised for its advanced cultivated meat technology, will leverage TruMeat's expertise in contract manufacturing to enhance efficiency and reduce production costs. 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 optimise 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." The new facility in Singapore is poised to be a pivotal player in the cultivated meat landscape. It will be the first in the region dedicated to producing cultivated meat at the necessary cost levels and volumes for commercial partners to formulate, test and launch products effectively. James Chui, chairman of TruMeat, noted the significance of this development: "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."

Researchers from Tufts University have successfully established a non-adherent insect cell line derived from the Tobacco hornworm ( Manduca sexta ). This innovative development could transform the landscape of sustainable meat production, addressing both environmental concerns and the demand for alternative protein sources. The study highlights the advantages of utilising insect cells, which are known for their robust growth characteristics and adaptability to various culture conditions. Insect cells present a promising alternative to traditional livestock sources, potentially offering a more sustainable and cost-effective solution for large-scale cultivated meat production. The researchers isolated cells from M. sexta embryos and adapted them to a single-cell suspension culture, achieving cell densities exceeding 20 million cells per millilitre in shake flasks – significantly higher than many mammalian cell lines. "This research builds upon previous entomoculture studies, providing a comprehensive framework for future investigations into the use of insect cells as viable ingredients in cultivated meat products," said lead researcher Sophia M Letcher. The findings suggest that insect cells could help mitigate the pressing environmental and ethical concerns associated with conventional animal agriculture. The research team employed a systematic approach to isolate and characterise the non-adherent insect cell line, referred to as MsNACs. Key methodologies included: Cell Isolation: Cells were isolated from M. sexta embryos and adapted to animal-free growth media, demonstrating a significant capacity for proliferation and resilience under various conditions. Nutritional analysis: A preliminary nutritional profile revealed that MsNACs contain approximately 77% protein, 13% fat and all nine essential amino acids, suggesting a favorable nutritional composition comparable to existing cultivated meat sources. Spent media analysis: The study included an analysis of metabolic processes, revealing insights into nutrient consumption and waste production that could inform future media optimisation for enhanced growth and viability. The implications of this research are profound, particularly as the cultivated meat industry grapples with challenges such as high production costs and regulatory hurdles. The ability to utilise insect cells could streamline operations, reduce reliance on animal-derived components, and lower overall production costs. The study aligns with the growing interest in entomoculture, which aims to harness the nutritional benefits of insects while minimising the environmental footprint associated with traditional livestock farming. Despite the promising results, integrating insect cells into cultivated meat products may face consumer acceptance challenges, particularly in Western markets where eating insects is less common. Previous studies indicate that while consumers may be hesitant to accept visible insect components, products incorporating insect-derived protein in less conspicuous forms – such as processed or blended products – could receive a more favorable reception. Furthermore, ongoing research is needed to optimise growth conditions and assess the bioavailability of nutrients in MsNACs compared to traditional meat sources. The authors of the study emphasise the importance of consumer education and innovative marketing strategies to facilitate acceptance and integration of insect-based proteins into diets.