NEW TECH FOODS

uFraction8, a Scottish biotech firm specialising in microfiltration technology, has successfully raised £3.4 million in a funding round led by Foresight Group. This investment is complemented by support from various entities, including the Polish Agency for Enterprise Development (PARP) and the University of Edinburgh’s venture fund, Old College Capital. Founded by Dr Brian Miller and Dr Monika Tomecka, uFraction8 is based in Falkirk, Scotland, with a subsidiary in Poznan, Poland. The company’s innovative microfiltration technology is designed to optimise the production of cells and biomass, offering a sustainable and energy-efficient alternative to traditional methods used in the food, feed and bio-based product sectors. This technology aims to enhance scalability and affordability in bioprocessing, addressing significant challenges within the global biotech landscape. The funding round also attracted investment from Scottish Enterprise, Alwyn Capital and Thia Ventures, indicating strong confidence in uFraction8's potential to disrupt existing processes in the biotech field. Image: © Dr Monika Tomecka The funds raised will be directed towards the commercialisation of uFraction8’s technology, which was initially developed at the University of Edinburgh’s School of Engineering. The microalgae and biopharma markets are particularly promising, with projections indicating growth to $3 billion and over $30 billion, respectively, by 2030. This investment will facilitate advancements in microalgae production processes, potentially reducing costs and increasing efficiency in product manufacturing. Tomecka said: “We’re thrilled to have secured this significant investment, which will drive forward this next stage of our growth. The support from our investors is a testament to the impact and potential of our innovative technology." "These funds will ensure we can bring our solutions to market more rapidly, particularly the microalgae and bio-separation within biopharma sectors, and enable Fraction8 to continue its innovation within the alternative protein sector.” Rubina Singh, senior investment manager at Foresight, highlighted the transformative potential of uFraction8’s continuous bioprocessing technology and its implications for multiple industries. She noted that Foresight is committed to supporting pioneering technologies that align with sustainable development goals. Kerry Sharp, director of entrepreneurship and investment at Scottish Enterprise, added: "The biotech industry is a key opportunity area for growth for Scotland. Companies such as uFraction8 can play a vital role in transforming our economy by scaling-up, creating high value jobs and competing internationally”.

Botanical ingredients specialist Euromed has launched PerFix, a persimmon extract designed to support weight management. PerFix is produced using locally sourced Mediterranean persimmons. According to Euromed, the ingredient has been clinically proven to support fat loss and body contouring. It is manufactured using a gentle, patented extraction process that uses ultra-purified water as the sole solvent, preserving key bioactive compounds such as tannins, polyphenols and carotenoids. Conducted at the Department of Health Sciences, Universidad Católica San Antonio de Murcia (UCAM), Spain, a randomised, double-blind, placebo-controlled trial involved 71 healthy adults aged 18-65 who were all classified as overweight or ‘mildly obese’. They were divided into two groups: one receiving 400mg per day of PerFix, and a placebo group receiving identical capsules without an active ingredient. The study lasted 120 days, during which time the participants maintained their usual diet and activity levels. Over the course of the study, participants in the PerFix group lost an average of 2.2kg compared to an increase of 0.7kg in the placebo group. Fat mass decreased by 2.1kg in the PerFix group compared to an increase of 1.1kg in the placebo group. Furthermore, waist, abdominal and hip circumferences shrank in the PerFix group. Trunk fat mass reduced by 1.1kg, highlighting the persimmon extract’s ability to target abdominal and visceral fat. Importantly, no significant reduction in lean or muscle mass was observed, suggesting PerFix is able to promote fat loss without compromising physical strength or metabolic health. These impacts, in addition to improved mental health scores of participants, were seen at the midway point in the study (60 days). Andrea Zangara, head of scientific marketing and medical affairs at Euromed, said: “Today's health-conscious consumers value natural, holistic solutions that improve quality of life and confidence. The unique ability of PerFix to promote fat loss, preserve muscle and improve body proportions aligns with the dual goals of wellness and appearance.”

Aleph Farms, an Israeli pioneer in cell-based beef production, has announced a drastic reduction in its valuation by 73% as it embarks on an emergency funding round to secure its financial future. The news was first reported by tech platform Calcalist . The company aims to raise $25 million but is currently projected to secure only $10 million, underscoring the growing financial pressures faced by food technology firms. Aleph Farms, founded in 2017, has raised over $140 million to date, with its last funding round in 2021 valuing the company at approximately $300 million. However, recent reports indicate that the firm is now seeking a valuation between $80 million and $100 million, a stark reflection of the changing landscape in the alternative protein market. This adjustment comes as Millennium Food-Tech, a shareholder, slashed its stake in the company by 75%, citing insufficient cash reserves to sustain operations through the upcoming year. The cultivated meat industry has seen a considerable decline in investment, with global funding for such start-ups plummeting from $1.3 billion in 2021 to just $137 million last year. Factors contributing to this downturn include inflationary pressures stemming from geopolitical tensions and a pervasive misinformation campaign from traditional meat industries. In light of these challenges, Aleph Farms is pivoting its strategy to focus on three core priorities: optimising production processes, commercialising its initial product and achieving profitability. The company has already implemented significant cost-cutting measures, including a 30% reduction in its workforce last summer, as part of an 'asset-light' operational strategy. Despite these setbacks, Aleph Farms remains committed to advancing its technology and expanding its market presence. The company recently received approval from the Israeli Ministry of Health to market its cultivated beef steak, a product that it plans to launch in collaboration with renowned chef Eyal Shani. Additionally, regulatory approvals are being pursued in several international markets, including Singapore, the UK and Switzerland. Aleph Farms has made strides in reducing production costs by 97% compared to 2022 and has signed commercial agreements with major global food corporations. However, the road to widespread commercialisation remains fraught with challenges, as the company must navigate regulatory landscapes and consumer acceptance.

Dutch ingredients start-up Vivici has raised €32.5 million in Series A funding to expand its precision fermentation dairy protein business. The funding round was led by APG on behalf of pension fund ABP and Invest-NL, with additional backing from InnovationQuarter and existing shareholders DSM-Firmenich and Fonterra. Vivici plans to use the investment to enter new international markets, launch its second dairy protein ingredient and build long-term manufacturing capabilities. The company has already secured its first customer offtake agreements for its dairy proteins, produced using precision fermentation – a biotechnology-driven process that replicates traditional fermentation without relying on animals. The company’s first commercial product, Vivitein BLG, is an isolated whey protein ( beta-lactoglobulin ) designed to supplement dairy industry protein production, supporting the growing global demand for high-quality protein. The ingredient claims to offer significant environmental benefits compared to conventional dairy protein production, including 86% lower water usage and a 68% reduction in carbon footprint. Stephan van Sint Fiet, CEO of Vivici, said: "With this investment, we will continue on our path to turning the promise of precision fermentation into a commercial reality. This fundraise demonstrates the confidence investors have in both our mission and our capabilities. With our Vivitein protein platform, we're bringing a new standard of protein to the market – one that will become a mainstay of consumer protein products." Lodewijk Meens, senior portfolio manager at APG Netherlands Energy Transition & Biodiversity fund, added: "The Vivitein protein platform offers a compelling package of sustainability, consumer and commercial benefits. This makes it a strong proposition for food companies looking to unlock new potential, now and in the long term." The company intends to expand its product portfolio, with the launch of lactoferrin (Vivitein LF) expected later this year.

A recent study published in Plos One reveals significant regional differences in consumer acceptance of cultivated meat in Brazil, noting the importance of understanding local demographics and cultural contexts for manufacturers in the burgeoning alt-protein market. The research, conducted by a team from the Federal University of Paraná, surveyed 809 participants from São Paulo and Salvador – two cities that starkly contrast in economic status, educational levels and cultural backgrounds. The study aimed to assess the intention to consume cultivated meat and the factors influencing consumer opinions. Key findings The results indicated that 32.8% of respondents expressed a willingness to eat cultivated meat, with 40.6% of participants from São Paulo indicating interest compared to just 24.4% from Salvador. This disparity is attributed to higher levels of familiarity with cultivated meat in São Paulo, where 44.6% of respondents had heard of the product, compared to 31.5% in Salvador. The researchers noted that these differences correlate with access to information and educational resources, which are more prevalent in the economically advanced São Paulo. The study highlighted a clear demographic divide, with São Paulo respondents generally showing higher education levels and income, which correlates with greater acceptance of alternative proteins. In contrast, Salvador, the capital of Bahia, faces economic challenges, including higher unemployment rates and lower educational attainment, factors that may hinder awareness and acceptance of cultivated meat technologies. For manufacturers of cultivated meat, these findings underscore the necessity of tailoring marketing and educational strategies to resonate with local populations. The study suggests that efforts to increase consumer acceptance must consider regional identities, socioeconomic factors, and cultural attitudes toward food. As the global population is projected to reach 9.7 billion by 2050, the demand for sustainable food sources is expected to surge. Alternative proteins, including cultivated meat, present a viable solution to address the environmental and ethical concerns associated with traditional meat production. However, the success of these products hinges on consumer acceptance, which varies significantly within diverse markets like Brazil. The study highlighted the following actions as key to gaining consumer acceptance: Targeted education campaigns: Manufacturers should invest in educational initiatives that address specific regional concerns and misconceptions about cultivated meat. Tailoring messages to reflect local values and traditions can enhance consumer understanding and acceptance. Cultural sensitivity: Understanding the culinary traditions and food preferences of different regions is crucial. Manufacturers should engage with local communities to foster trust and acceptance of new food technologies. Collaboration with local institutions: Partnering with local universities and research institutions can facilitate better outreach and education efforts, ensuring that information about cultivated meat reaches a broader audience. Monitoring consumer sentiment: Continuous research into consumer attitudes and acceptance levels will be essential as the market for cultivated meat evolves. This data can inform product development and marketing strategies. The study's findings serve as a reminder for manufacturers in the cultivated meat sector: understanding regional disparities in consumer acceptance is vital for successful market penetration.

Food Brewer, a Zurich-based start-up specialising in cocoa production through plant cell culture technology, has successfully closed a CHF 5 million ($5.6 million) seed extension funding round. This round was bolstered by investments from renowned chocolate manufacturer Lindt & Sprüngli and Sparkalis, the corporate venture arm of Puratos, a producer of bakery ingredients and chocolate. This latest funding brings Food Brewer’s total investment to CHF 10 million ($11.1 million), as the company seeks to scale its innovative approach to cocoa production amid growing concerns about supply shortages exacerbated by climate change. CEO Christian Schaub told AgFunger : “The commitments of Lindt & Sprüngli and Sparkalis validate our business and the market need for what we’re building”. The cocoa industry faces increasing pressures from climate change, which threatens traditional growing regions and could lead to significant supply shortfalls. In response, Food Brewer is pioneering a method that cultivates cocoa biomass in controlled environments using plant cell culture techniques. This innovative process involves growing plant cells in bioreactors, where they are nourished with sugars, vitamins and minerals, rather than relying on conventional agricultural methods. The startup’s approach is part of a broader trend in the food and beverage sector, where companies are exploring alternative methods for producing key ingredients. The plant cell culture method is already established in pharmaceutical production, notably for producing the breast cancer drug Taxol, and is now being adapted for agricultural commodities like cocoa and coffee. Food Brewer aims to position itself as a business-to-business (B2B) supplier of cocoa ingredients. The company is currently operating at a pilot scale with an 800-litre bioreactor and is working towards larger demo-scale production by retrofitting existing brewing facilities or partnering with clients that have adaptable production capabilities. The collaboration with Krones, a beverage production equipment manufacturer, is pivotal for Food Brewer. By adapting brewing technology rather than biopharma systems, the company aims to reduce costs and enhance operational efficiency. Unlike precision fermentation, which requires costly downstream processing, Food Brewer's technique allows for the harvesting of the entire biomass, significantly lowering production costs. The company reports that its media costs are minimal, primarily consisting of inexpensive sugars and essential nutrients. With a targeted entry into the US market, Food Brewer plans to submit GRAS notifications to the FDA this year, aiming for market launch by late 2026.

Forsea has officially unveiled the world’s first cultured eel, known as Unagi, in Japan – an important market where eel holds significant cultural and culinary importance. This launch, announced by Forsea via LinkedIn, represents a pivotal moment for the food-tech industry, as the company aims to redefine traditional seafood consumption with its sustainable offering. The introduction of cultured Unagi comes at a time when the demand for sustainable seafood alternatives is on the rise. Japan, renowned for its culinary artistry and deep appreciation for eel, provides an ideal backdrop for this innovation. Japan is the world's largest consumer of freshwater eel ( Anguilla japonica ), accounting for nearly 50% of global consumption, with a market valued at approximately $10 billion. Forsea's product development was closely aligned with local culinary traditions, ensuring that the cultured eel meets the high standards expected by Japanese consumers. The company’s initiative is supported by strategic partnerships, including collaborations with the Economic and Trade Mission of the Embassy of Israel in Japan and the Israel Export Institute. This backing underscores the importance of international cooperation in advancing food technology and promoting sustainable practices. Eel appeal A recent survey conducted by Forsea highlights a significant openness among Japanese consumers towards cultured eel alternatives. The survey indicates that 25% of respondents are eager to try cultured eel, regardless of price, signaling a potential shift in consumer behaviour amidst rising concerns over sustainability and food security. Read more about the study here . The launch of cultured eel is poised to address several challenges facing the seafood industry, particularly overfishing and environmental degradation. As traditional eel populations decline due to unsustainable fishing practices, Forsea's cultured alternative provides a viable solution that aligns with global sustainability goals. Cultivated seafood products like Forsea's Unagi are not only designed to be delicious and nutritious but also aim to minimise the ecological footprint associated with conventional seafood production. Initial reactions from stakeholders and consumers have been positive, highlighting the potential for cultured eel to capture market interest. Forsea’s commitment to innovation and sustainability positions the company as a frontrunner in the alternative protein sector, particularly within the seafood category. As the company moves forward, it plans to leverage feedback from this launch to refine its offerings and expand its market presence. Forsea is dedicated to working with local partners and culinary experts to ensure that its products resonate with consumers while adhering to cultural preferences. Image credit: Forsea

Researchers from The Hebrew University of Jerusalem have identified a promising alternative to traditional antibiotics in the production of cultured meat. The study, published in Food Chemistry: Molecular Sciences , explores the use of random antimicrobial peptide mixtures (RPMs) as effective agents against microbial contamination, a persistent challenge in cellular agriculture. Antibiotics have been a common tool in cell culture settings to prevent bacterial contamination. However, their use raises critical concerns regarding antibiotic residues in food products and the potential for developing antibiotic-resistant bacteria, which poses a significant public health threat. With the cultured meat industry poised for growth, addressing these concerns is essential for ensuring consumer safety and regulatory compliance. The research team investigated the efficacy of RPMs – synthetic peptide cocktails that exhibit broad antimicrobial activity. The study revealed several key findings: Bactericidal activity: RPMs demonstrated strong antibacterial effects against both Gram-positive bacteria, such as Listeria monocytogenes, and Gram-negative bacteria, including Escherichia coli. The RPMs effectively inhibited bacterial growth without compromising the viability of mesenchymal stem cells (MSCs), which are crucial for cultured meat production. Safety profile: The RPMs did not induce significant toxicity in MSCs, even at concentrations effective against bacterial pathogens. This indicates a favorable safety profile for potential incorporation into cultured meat production systems. Resistance development: Unlike conventional antibiotics, RPMs exhibited a low occurrence of bacterial resistance. This characteristic is vital for the long-term sustainability of antimicrobial strategies in food production. Digestibility: The RPMs were rapidly digested in simulated gastrointestinal conditions, suggesting they would not pose risk of bioaccumulation or adverse effects on human health. The findings from this study present a compelling case for the adoption of RPMs in the cultured meat industry. As food manufacturers increasingly focus on sustainability and food safety, the ability to utilise non-antibiotic antimicrobial agents could enhance product integrity while addressing regulatory and consumer concerns. The application of RPMs could significantly streamline the production process by minimising the risks associated with microbial contamination, ultimately supporting the scalability of cultured meat operations. This development aligns with the broader industry trends toward cleaner, safer food production methods that prioritise both environmental sustainability and public health. The research team, led by Professor Zvi Hayouka, is exploring the industrial applications of RPMs and the regulatory pathways necessary for their integration into commercial cultured meat production. The goal is to facilitate broader adoption of this innovative antimicrobial strategy within the alternative protein sector.

Researchers at Ocean University of China have developed edible macroporous microcarriers (EPMs) that aim to revolutionise the production of cultured fish fillets. This innovation addresses the pressing challenges of protein scarcity and environmental sustainability, key concerns as global demand for alt-protein sources continues to rise. Published in Nature Communications , the study reveals that these new microcarriers enable the large-scale expansion of muscle satellite cells and adipose-derived stem cells, achieving an impressive 499-fold increase in muscle cells and a 461-fold increase in fat cells. This capability is crucial for meeting the increasing consumer demand for sustainable seafood alternatives. Photographs of scaled-up and matured microtissues as raw material for cultured fish fillets product manufacturing. For ( a, b, d, e ), n  = 3 independent experiments, error bars indicate means ± SD. Credit: Ocean University of China Highlights from the research Scalable production: The EPMs facilitate a highly efficient cell cultivation process, which is vital for the commercial viability of cultivated meat. The study demonstrated that these microcarriers support cell densities that largely exceed those achieved with traditional methods. 3D printing capabilities: Leveraging the matured microtissues, researchers successfully utilised 3D printing technology to create cultured fish fillets that closely replicate the texture and flavor of conventional fish. This breakthrough could pave the way for more diverse and appealing products in the cultivated meat market. Nutritional benefits: The cultivated fish fillets produced using this method exhibited reduced fat and cholesterol levels compared to their traditional counterparts, while also providing higher levels of essential amino acids. This aligns with the growing consumer preference for healthier protein options. Sustainable practices: The use of fish gelatin sourced from food processing waste as the microcarrier matrix underscores a commitment to sustainability. This approach not only reduces food waste but also mitigates the environmental impact associated with conventional aquaculture. Photograph of biotech-5JGC-7000ASC System (Baoxing bio-engineering, China) with a 5 L glass vessel. Credit: Ocean University of China Industry implications The findings from this study represent a pivotal moment for cultivated food manufacturers, offering a scalable solution that meets both market demands and sustainability goals. As the industry continues to evolve, the integration of innovative technologies like EPMs could enhance production efficiency and product quality, ultimately transforming how consumers access protein-rich foods. This research not only highlights the potential of cultivated meat but also sets the stage for future advancements in cellular agriculture, positioning it as a viable alternative to traditional animal farming. #research #cultivatedfishfillets #microcarriers #stemcells #cellularagriculture

Ever After Foods has announced a strategic collaboration with food-tech company Bühler aimed at enhancing the production and distribution of cultivated meat, and addressing the pressing need for sustainable protein sources amidst growing global food demands. The collaboration will focus on the development of a commercial-scale cultivated meat production system that promises to operate at a scale ten times lower than current technologies. This advancement is expected to facilitate more efficient and accessible production processes, enabling manufacturers to meet the rising consumer demand for alternative protein sources. Ian Roberts, chief technology officer at Bühler, said: “The global food chain faces significant challenges if we are to successfully and sustainably feed our growing population. How we produce and consume protein will continue to change, and requires a transition of our protein system to deliver this." He continued: "Powering cultivated meat production at scale with a patented production system, Ever After Foods will help the food industry keep pace with the protein demands of a growing global population”. Ever After Foods will leverage its innovative edible packed-bed (EPB) technology platform, which is specifically designed to optimise cultivated meat production. Eyal Rosenthal, CEO of Ever After Foods, highlighted the necessity of moving away from pharmaceutical-based technologies in favour of tailored solutions for food production. Rosenthal added: "The cultivated meat industry must move beyond relying on pharma-based technologies and adopt solutions specifically designed for food production. Our strategic collaboration with Bühler...is a critical step toward delivering scalable and efficient technologies that empower cultivated meat producers and food companies to bring their products to market.” The implications of this partnership extend beyond production efficiency. Ever After Foods claims that its platform can reduce production costs by over 90%, while enhancing the nutritional value and flavour of cultivated meat products. The technology has already demonstrated success in producing muscle and fat tissues from various animal cells, including beef, chicken, duck and fish, thereby replicating the taste and texture of conventional meat. In March 2024, Ever After Foods secured $10 million from strategic investors , to propel its cost-advantageous and scalable technology platform, positioning it as a technology enabler. Ever After Foods is Pluri's majority-owned joint venture with Israeli food giant Tnuva Food-Tech Incubator, and has exclusive licensing rights to use Pluri's technology and intellectual property to develop, manufacture and commercialise cultivated meat.

SICK has launched a new safety solution – the End of Arm Safeguard (EOAS) – designed to enhance the safety and efficiency of collaborative robots (cobots). Developed in partnership with Universal Robots, a Danish manufacturer of cobots, the EOAS enables closer collaboration between humans and machines. The EOAS, which is described as a first-of-its-kind device, is mounted directly onto the robot’s arm and moves with it. By mounting the sensor directly on the robot arm, unnecessary stops are minimised, enhancing productivity while maintaining safety during tasks such as pick and place, machine tending and assembly. The device uses a category two laser to create a protective field around the robot's tool at the end of its arm. This allows the EOAS to move with the robot, enabling safe operation in smaller, more defined spaces with a hazard range of up to 400mm. If a human enters this protective field, the system triggers an immediate stop, halting the robot’s movement and ensuring the safety of nearby workers. The new safety solution is designed for easy installation and operation. With a plug-and-play set-up, it can be installed in as little as 15 minutes. The system is compatible with robots from Universal Robots and is automatically recognised as an accessory. It integrates with existing operations through EOAS URCap software, which also provides continuous software updates. The EOAS is suitable for a wide range of industries, including food and beverage, packaging, plastics, metal, pharmaceuticals and more. Matthew van den Braak, product manager of robotic and mobile platforms at SICK UK, said: “The EOAS ensures worker safety by helping to minimise risk in collaborative robot applications. We are immensely proud of the new EOAS, and it is so easy to install and configure. Our partnership with Universal Robots has seen the EOAS jointly developed and robustly tested in the field. As the first device of its kind on the market, the EOAS helps remove physical and psychological barriers in human/robot collaboration across a wide range of applications."   David Lievesley, UK&I technical support engineer at Universal Robots, added: “One of the great things about the EOAS is it’s fully patented plug and play technology developed in partnership with SICK. It sits inside our safety system, operating as one device. When you alter the parameters on the sensor, it alters it on the robot, enabling full human-robot collaboration. The EOAS is ideal for small environments, adding an extra element of safety to what is on the end of the robot and enabling the tool to work in a fully collaborative way.”

The race to commercialise cell-based meat is heating up, with the UK and Australia emerging as key players in this transformative industry. As global demand for sustainable food sources grows, cell-based meat promises significant environmental and economic benefits. In this opinion piece, Vijay Kumar, senior scientist of cultivated meat at British tech and innovation company CPI, explores the progress both nations have made in advancing cultivated meat technology. Summers in the UK and Australia are often seen through the lens of great sporting rivalries – whether in the pool at the Olympic Games or on the cricket field during the prestigious Ashes series. Yet these two nations are also racing to commercialise what could become a foundational industry of the future: cultivated meat. The environmental and economic promise of cultivated meat Cultivated meat offers well-documented benefits, from advancing net-zero goals to bolstering food security. In Europe, meat, eggs and dairy account for approximately 83% of greenhouse gases produced by the food sector. Additionally, the UK's Independent Committee on Climate Change recommends reducing meat and dairy consumption by 20% to meet the national net-zero target by 2050, contributing to food security, healthy diets, biodiversity and resilience. The alt-protein market is projected to grow significantly in the coming years, with Europe and the UK expected to reach £6.8 billion by 2025. Currently, meat and dairy alternatives only represent a small fraction of the market share (0.7% for meat and 3% for dairy), indicating a substantial growth opportunity. This sector’s expansion presents the UK and other nations with the chance to lead in a new industry, boosting exports and creating jobs. UK and Australia: Different strengths, common goal How close are the UK and Australia to commercialising cultured meat? Having worked with innovative start-ups in both countries, I’ve seen their distinct approaches firsthand. The UK stands out for its world-class academic institutions and research talent, while Australia’s entrepreneurial spirit and drive to market new technologies, especially in cultivated meat, are equally impressive. Vow's foie gras made from cultivated Japanese quail Last month, Australian start-up Vow became the world’s third to sell cultivated meat , with approval from Singapore’s regulatory authorities. In Australia, I worked at Magic Valley, a company pioneering the use of induced pluripotent stem cell (iPSC) technology and bioreactors to create cultivated meat free from animal-derived additives. This technology can produce multiple tissue types from a small animal skin sample and enables large-scale production, with iPSCs able to proliferate indefinitely at fast rates. In the UK, progress has been significant too, with Meatly's cell-based pet food approved for sale in July – the first such approval in Europe. While it’s not yet cultivated burgers, this marks a meaningful step forward. The challenge of scaling up and the path forward With over 100 UK companies working on cultured meat, regulatory authorities are gearing up for the influx of products entering the market. The UK’s established food producers and unparalleled research infrastructure make it an exciting place to be as the sector advances. But the challenge lies in scaling up production for mass consumption. Resources like CPI’s Novel Food Innovation Centre provide critical support, but industrial-scale production remains a complex task. A competitive future with everything to play for To unlock cultivated meat’s potential, collaboration is essential. While the race to commercialise is competitive, success will require combining investments in advanced science, equipment, and expertise. Currently, Australia may lead in getting products to market, but the UK’s potential is vast. In the race for cultured meat, we could call it a 'dead heat' for now. Like in a tied cricket match, there’s still everything to play for as both nations work towards making cultivated meat a mainstream reality. #opinion #exclusive #UK #CPI