NEW TECH FOODS

Bon Vivant, a company specialising in precision fermentation technology, has announced that its recombinant Beta-Lactoglobulin (BLG) whey protein has achieved self-affirmed Generally Recognized as Safe (GRAS) status. The company has also notified the FDA of this conclusion, enabling it to move forward with commercialisation efforts in the US. Bon Vivant claims to be the first precision fermentation entity to introduce recombinant BLG in two distinct forms, each designed to provide enhanced techno-functional properties while retaining the nutritional benefits associated with traditional dairy proteins. The self-affirmed GRAS status is seen as a significant milestone for the company, reinforcing its commitment to safety and innovation in the food sector. Stéphane Mac Millan, CEO and co-founder of Bon Vivant, said: “Securing the self-affirmed GRAS status is a testament to our commitment to safety, quality and innovation". "Notifying the FDA of this GRAS conclusion not only reinforces our engagement with US regulatory authorities but also positions Bon Vivant to meet the growing demand for sustainable, functional, high-performance dairy proteins.” With the GRAS designation, Bon Vivant is now positioned to commercialise its recombinant BLG in the US market, pending a 'No Questions Letter' from the FDA, which is anticipated later in 2025. The company emphasises sustainability as a core principle of its operations. Bon Vivant's precision fermentation technology reportedly produces high-quality dairy proteins with a significantly reduced environmental impact. A peer-reviewed life cycle assessment indicates that the company’s process achieves a: 72% reduction in greenhouse gas emissions 81% reduction in water consumption 99% reduction in arable land use compared to conventional dairy production. By offering an alternative to traditional dairy farming, Bon Vivant aims to address critical challenges related to population growth and resource constraints, contributing to a more sustainable food system. #GRAS #US #BonVivant #precisionfermentation #recombinantprotein

DMC Biotechnologies, a player in the synthetic biology and precision fermentation sectors, has appointed Dr James (Jim) Flatt as its new CEO, effective immediately. This leadership change comes as the company seeks to enhance its operational capabilities and expand its portfolio of sustainable ingredients and chemicals. Flatt brings over 30 years of extensive experience in biotechnology and biomanufacturing to DMC. His previous roles include co-founder and CEO of Brightseed, where he spearheaded the Forager AI platform, facilitating the discovery and commercialisation of novel bioactive health ingredients. He has also held senior leadership positions at notable organisations such as Hampton Creek, Synthetic Genomics and Martek Biosciences. The appointment is seen as a strategic move to guide DMC through its next growth phase, focusing on scaling operations and commercialising various nutraceutical ingredients. “Jim is an exceptional leader with a significant track record of developing and commercialising innovative biotechnology-based products,” said Matt Lipscomb, founder and board member of DMC Biotechnologies. “I am confident in his ability to take DMC to new heights, and I look forward to supporting him in his new role.” DMC Biotechnologies is recognised for its proprietary Dynamic Metabolic Control platform, which enhances fermentation processes for greater scalability and efficiency. The company aims to leverage this technology to produce a range of sustainable chemicals and ingredients that meet the evolving demands of the food and beverage industry. Rob van der Meij, chairman of the board and managing partner of Capricorn Partners, added: “Jim’s deep expertise in leading teams and strong track record in commercialising numerous biotechnology-based products across multiple industries will be instrumental for DMC’s next commercial phase." He continued: "Under his leadership, we will expand our operational capabilities and drive the launch of several new products leveraging DMC’s proprietary technology”. Flatt holds a PhD in chemical engineering from the University of Wisconsin-Madison, along with degrees from MIT and UC Berkeley. He holds over a dozen patents and receiving multiple industry awards for his contributions to biotechnology. In a statement regarding his new role, Flatt commented: “I am honoured to join DMC Biotechnologies as CEO. The company is uniquely positioned at the forefront of sustainable biomanufacturing, and I look forward to working with the talented team to scale our operations and commercialise impactful solutions that address critical challenges in global supply chains, health and the environment.” #DMCBiotechnologies #appointments #precisionfermentation

Cult Food Science has announced a new milestone for its pet nutrition brand, Noochies! , with the securing of initial orders from distributors in Singapore, Europe and Canada. This marks a strategic move in the brand's international expansion efforts, responding to a growing global demand for sustainable and high-quality pet food options. The expansion into these markets highlights Noochies!' commitment to ethical innovation, utilising advanced cellular agriculture technologies to produce pet food products that are high in protein and nutrients, while avoiding traditional factory farming practices. This aligns with increasing consumer interest in sustainable food sources, particularly in regions where ethical considerations in food production are paramount. In Singapore, the brand is poised to tap into a market that is increasingly receptive to sustainable food alternatives, supported by the country's initiatives to promote cellular agriculture. Europe, with its robust consumer base focused on environmental responsibility, presents a fertile ground for Noochies! as demand for plant-based and cruelty-free pet food options continues to rise. Meanwhile, in Canada, where the brand already has a presence, this expansion will enhance market penetration and visibility. Noochies! plans to introduce a range of products, including its innovative freeze-dried pet treats and a new line of nutrient-rich toppers known as Noochies! Sprinkles. These products are designed to cater to pet owners seeking healthier and more responsible nutrition options for their pets. Mitchell Scott, CEO of Cult Food Science, noted the significance of this expansion: "This international expansion is a pivotal moment for Noochies! and a testament to the growing global demand for sustainable, high-quality pet nutrition". The partnership with distributors in these key regions aims to make Noochies! products more accessible to consumers who prioritise ethical and innovative pet food solutions. #CultFoodScience #Noochies #petfood #cellularagriculture #Europe #Canada #Singapore

Vow, a cultivated meat start-up based in Sydney, has announced a significant reduction in its workforce, laying off 25 employees – approximately one-third of its staff – as it seeks new funding to extend its operational runway into 2027. This move comes amid ongoing challenges in the cultivated meat sector, where companies must navigate complex regulatory landscapes and an increasingly tight investment climate. Vow was established in 2019 by Tim Noakesmith, a former design lead at Cochlear, alongside George Peppou. The company specialises in the production of lab-grown meat derived from the cells of over 50 different animal species, such as water buffalo, alpaca, kangaroo and various fish. According to Startup Daily , which first reported the news, CEO George Peppou characterised the layoffs as a “painful but necessary decision,” noting that they reflect the strategic needs of the company rather than the performance of those affected. “This process is not a reflection on our departing team members but rather on what Vow needs to achieve in the next two years,” he continued. Despite its expanding international presence, Vow has yet to secure regulatory approval to sell its products in Australia. The company submitted its application to Food Standards Australia New Zealand (FSANZ) in 2023, but the regulatory review has encountered delays, with a second round of public consultation initiated in late 2024. Approval for its cultivated quail cells as a food ingredient would be a crucial milestone for Vow, yet the lengthy approval process underscores the challenges faced by cultivated meat producers. Peppou noted that the rigorous nature of the regulatory process is designed to ensure food safety and oversight in this emerging category. “Given the complexity and novelty of the regulatory process for cultured meat, it has taken far longer than initially expected to secure regulatory approval in the markets which Vow has targeted,” he explained. Vow has gained attention for its innovative lab-grown meat products derived from the cells of over 50 animal species. These include the notable 'woolly mammoth meatball' and more recent offerings like Forged Gras, a cultivated alternative to foie gras , and Forged Parfait, a quail-based dish . In November 2022, the company raised an impressive $49.2 million in a Series A funding round  that it says marked a record for the cell-based meat industry. In 2024, Vow made strides in international markets, receiving regulatory approval to launch its cultivated quail product in Singapore, becoming one of the few companies globally to gain such clearance. However, scaling production and expanding market access remain significant hurdles. Out of over 200 companies in the cultivated meat sector, only three have received regulatory approvals to market their products. The recent layoffs are part of Vow’s strategy to streamline operations and focus on market entry. Peppou acknowledged the contributions of the departing employees and reiterated that the decision was financially motivated. “To continue to grow and thrive, we must get leaner and focus our entire efforts on activities that put our products into more markets,” he commented. Despite these challenges, Vow retains the backing of key investors, including Blackbird Ventures, which expressed confidence in the company's long-term vision. #jobcuts #Australia #Vow #cultivatedmeat

In a move aimed at protecting the state's agricultural sector, Nebraska Governor Jim Pillen has announced his support for three legislative proposals, including a bill that seeks to ban the production and sale of lab-grown meat within the state. During a news conference this week, Governor Pillen, flanked by State Senators Mike Jacobson and Barry DeKay, articulated his rationale for the proposed ban, emphasising the need to safeguard Nebraska's farming and ranching industries. “It’s important we get on the offense so that Nebraska farmers and ranchers are not undermined,” Pillen stated, highlighting agriculture as a cornerstone of the state's economy. The proposed legislation, known as Legislative Bill 246, defines cultivated protein products as those derived from cell cultures rather than traditional meat processing. While the bill specifically targets lab-grown meat, it does not extend to plant-based alternatives, allowing Nebraskans to purchase such products from outside the state. Pillen's stance reflects a broader concern among some lawmakers regarding the impact of lab-grown meat on traditional agricultural markets. Advocates for cultivated meat argue that it offers environmental benefits, such as reduced land and water use and lower contamination risks. However, the governor expressed skepticism about the market's ability to self-regulate and cited examples like almond milk, which he believes undermines the dairy industry. “Money and advertising can sway the public in a direction that’s not healthy,” he remarked, asserting that aggressive legislative measures are necessary to protect established agricultural practices. Violators of the proposed ban could face penalties under existing Nebraska food safety laws. This legislative effort follows Governor Pillen's executive order from the previous summer, which prohibited state agencies from procuring lab-grown meat and required contractors to prioritise traditional agricultural products. In addition to the lab-grown meat ban, Pillen’s legislative agenda includes proposals aimed at enhancing water resource management and protecting the data of Nebraska farmers from large corporations. In other news On 29 February, the Florida Senate approved a bill banning the sale and consumption of cell-based meat within the US state. The news comes after Florida House Republican Tyler Sirios introduced a bill in November , aiming to make it illegal to manufacture, sell, hold or distribute cell-based meat within Florida state.   The approval of the bill makes Florida the first US state to ban cell-based meat. The Republican-controlled Senate voted 26-10 to pass the bill named SB 1084. Meanwhile, governers in Iowa have passed legislation regulating the labelling of cell-based and alt-meat products back in May 2024. Effective from 1 July, the law states that food products that include cultured meat and plant-based meat alternatives need to be labelled with terms such as ‘fake,’ ‘lab-grown,’ ‘meatless,’ ‘imitation’ or ‘vegan’. Elsewhere, in November 2023, the Italian Chamber of Deputies passed a law in banning the production and marketing of cell-based meat and the use of meat-related names, such as 'salami' or 'steak', for plant-based meat products. Italy made the move in a bid to protect its agricultural history and traditional culinary culture. The stance was first announced in March this year, when Italy’s Agriculture Minister, Francesco Lollobrigida, said that Italy is the first nation to say no to “synthetic” food  as laboratory products do not guarantee quality or wellbeing, nor protect Italy’s culture and traditions. #Nebraska #banning #legislation #US

Two new cellular agriculture scale-up facilities have been launched in the Netherlands, supported by the Dutch government’s National Growth Fund. The independent, open-access facilities aim to further strengthen the Netherlands’ position within the global cellular agriculture industry, marking a significant milestone for the sector as it seeks to accelerate a more sustainable future for food production. They are being developed in collaboration between the National Growth Fund (NGF); the Cellular Agriculture Netherlands Foundation; Nizo Food Research; Mosa Meat; and the government’s Ministry of Agriculture, Fisheries, Food Security and Nature. To support the growth of the cellular agriculture industry, these new advanced facilities will provide companies working in cell culture and precision fermentation with the essential infrastructure to scale up their R&D and production processes. By removing the need for companies to invest in costly, pilot-scale production infrastructure, the new sites aim to drive innovation and accelerate the commercialisation of cell-based ingredients and products.   The Biotechnology Fermentation Factory Ede The Biotechnology Fermentation Factory in Ede, Netherlands, is led by contract research organisation Nizo and focuses specifically on precision fermentation. It will offer direct connection to the existing Nizo food-grade DSP pilot plant and food application research, built on Nizo’s experience with analytical, regulatory and commercialisation services. The facility is designed to enable fast product and process development, product optimisation and seamless scaling. It is supported by a €12.5 million grant provided by the NGF, a €5 million in-kind co-financing commitment from Nizo, and investment from Oost as fund manager of Perspectieffonds Gelderland. Construction of the large-scale facility is already underway, while smaller-scale production needs are being served by Nizo’s existing facilities. Nikolaas Vles, CEO of Nizo, said: “This new facility on the Nizo premises fits seamlessly with our existing food-grade infrastructure and expertise in fermentation and proteins. By expanding to include larger-scale Genetically Modified Organism (GMO) processing, we are accelerating the protein transition and enabling a more sustainable food chain and a healthier future. This complements our existing services for scaling up plant-based alternatives and downstream processing.”   Cultivate at Scale Another facility, Cultivate at Scale, has been set up in Maastricht, Netherlands, to advance cell culture bioprocessing. This site is supported by Dutch cultivated meat start-up Mosa Meat, which is headquartered in Maastricht and was founded in 2016. Supported by Mosa Meat’s expertise in cell-based meat production, the facility is already fully operational and welcoming new customers. Its workforce has successfully managed production batches for multiple cellular agriculture companies and its operations are supported by renowned suppliers of advanced cell-ag equipment, including bioreactors, cell lines and cell feed. Advanced quality control processes are in place at the site, which has supported the creation of multiple Novel Foods submission dossiers previously. In a statement shared on its LinkedIn page, Mosa Meat said Cultivate at Scale will lower barriers to entry for companies innovating in cellular agriculture by bridging the gap between research and scalable production and stimulating a thriving ecosystem. Jaco van der Merwe, managing director of Cultivate at Scale, said: “This groundbreaking initiative, made possible by the financial support of the Dutch government, Mosa Meat’s expertise in cultivated meat production and the collaboration of partners across the cellular agriculture ecosystem, represents a major step forward for our industry”. “Together with our dedicated team, we look forward to helping companies bridge the gap from research to scalable production, accelerating the global transition to sustainable and innovative food systems.” Top image: © Cultivate at Scale #TheNetherlands #MosaMeat #NizoFoodResearch #NationalGrowthFund #CellularAgricultureNetherlandsFoundation

Britvic is investing £1.15 million in its Rugby, Warwickshire, factory to reduce carbon emissions and save energy. Supported by a £305,000 grant from the government’s Industrial Energy Transformation Fund, the project will upgrade the factory’s centralised chilling system with more efficient cooling towers. The new cooling towers will reduce electricity consumption on the chiller units, cutting up to 650 tonnes of carbon dioxide equivalent emissions annually. The cost savings from the upgrade are expected to cover the investment within four years. The enhanced chilling system will also improve 'reliability and efficiency', particularly during peak summer months, ensuring uninterrupted production of popular brands like Robinsons, Tango and Pepsi Max. The system removes heat from pasteurised drinks and products like Pepsi Max before carbonisation, preventing foaming and waste. Paul Graham, managing director for Britvic's Great Britain, said: “Britvic is proud to be at the forefront of our industry when it comes to sustainable manufacturing practices. This project is an important step forward in our carbon reduction efforts as well as improving the efficiency of our operations." “Supported by the government's Industrial Energy Transformation Fund, this initiative not only signifies our dedication to environmental stewardship but also showcases Britvic’s commitment to our Healthier People, Healthier Planet sustainability goals.” The project, which began in November 2024, is set to be completed by next month.

German food-tech start-up Formo has received a €35m loan from the European Investment Bank (EIB), to accelerate the production of its animal-free cheese products. The EIB quasi-equity debt loan will enable Formo to further develop and scale its fermentation processes for producing alt-dairy and egg-based products. Founded in Berlin, Germany, in 2019, Formo uses micro-fermentation and precision fermentation technologies to create its products. Micro-fermentation involves using naturally occurring microorganisms, such as Formo’s Koji mushrooms, to produce tasteless proteins without modifying the microorganism itself. Formo’s work in precision fermentation has also enabled it to develop biodentical milk proteins, particularly caseins, with good melting properties. It combines traditional fermentation with the latest synthetic biotechnologies to produce these caseins efficiently and on an industrial scale. Formo is currently undergoing the approval process for marketing its precision fermentation products in the US. It is also working toward conducting the regulatory process in its European home market. As a first step, Formo has already launched its micro-fermentation product line, with several flavours of its Frischhain product distributed via Metro and Rewe supermarkets in Germany and Austria since September 2024. Other cheese alternatives, such as Greek feta and blue cheese, are currently in the scaling process alongside a scrambled egg substitute and baked goods. Raffael Wohlgensinger, founder of Formo, said: “We are very pleased that the EIB is confident of the strength and scalability of our innovation. We want to show that innovative European companies can move from smart ideas to scaling up and successfully marketing their technologies.” He added: “We also know that fermentation processes will make a decisive contribution to the resilience of the European food system. This financing sends a strong signal across Europe and confirms our strategy.” The EIB loan is supported by the InvestEU programme, expected to unlock €372 billion of additional investment in new technologies by 2027. It follows Formo’s successful €61 million Series B funding round in September 2024, bringing the company’s total funding to over €135 million. #Formo #EIB

A recent review conducted by Korean researchers, published in Food Chemistry , explores how 3D bioprinting is developing as an essential step in creating alternative foods like cultured meat and seafood. Here, The Cell Base examines the finds on their research and what it could mean for the sector. Recent advancements in 3D bioprinting technology are set to transform the landscape of food production, particularly for cell-based food manufacturers. This approach combines biological materials with traditional 3D printing techniques to create complex, three-dimensional structures that mimic the texture and flavor of conventional meat and seafood. As concerns over sustainability and ethical food production grow, this technology offers a promising solution to meet the demands of the modern food industry. 3D bioprinting represents a significant evolution from traditional food manufacturing methods. Unlike conventional 3D printing, which typically uses non-biological materials, bioprinting employs bioinks – a mixture of living cells, growth factors and biomaterials. This allows for precise, layer-by-layer construction of food items that closely replicate the structure and sensory characteristics of animal-derived products. The technology has its roots in tissue engineering and has gained traction in food production due to the increasing demand for ethical and sustainable alternatives to meat and seafood. Recent research by Nisansala Chandimali, Seon-Gyeong Bak, Eun Hyun Park, Sun Hee Cheong, Sang-Ik Park and Seung-Jae Lee sheds light on the potential of this technology to shake up the cultivated meat and seafood sector. Key findings of the research The researchers conducted a comprehensive review of the current state of 3D bioprinting in food production, focusing specifically on its application in cultivated meat and seafood. Their findings highlight several critical aspects: Customisation of texture and flavour: One of the standout advantages of 3D bioprinting is its ability to create highly customised food products. The technology allows for precise control over the texture and flavour profiles of cultivated meat and seafood, enabling manufacturers to cater to consumer preferences more effectively. Sustainable production: The research emphasises that 3D bioprinting can significantly reduce food waste by using only the necessary materials. This efficiency not only minimises environmental impact but also aligns with the growing demand for sustainable food production methods. Nutritional optimisation: The ability to formulate bioinks with specific nutritional profiles presents a unique opportunity for the cultivated meat and seafood sector. By incorporating various plant-based proteins and nutrients into the bioprinted products, manufacturers can create healthier alternatives to traditional meat and seafood. Scalability challenges: While the potential is vast, the researchers also identified scalability as a significant challenge. Current bioprinting technologies are primarily suited for small-scale production, and transitioning to large-scale manufacturing requires further innovation and investment. Regulatory and safety considerations: The study highlights the need for robust regulatory frameworks to ensure the safety and quality of bioprinted foods. As the technology evolves, establishing clear guidelines will be crucial for consumer acceptance and market growth. Implications for the cultivated meat and seafood sector The findings of this research carry profound implications for the cultivated meat and seafood industry. As consumers become increasingly aware of the ethical and environmental implications of their food choices, 3D bioprinted products offer a unique selling proposition. By emphasising customisation and sustainability, companies can differentiate themselves in a competitive market. In addition, the ability to replicate the sensory qualities of traditional meat and seafood through bioprinting could enhance consumer acceptance of cultivated products. As taste and texture improve, more consumers may be inclined to try and adopt these alternatives. With the potential for innovation in nutritional optimisation and sustainable production, investors may find lucrative opportunities in companies leveraging 3D bioprinting technology. This could lead to increased funding for R&D in the sector. The complexity of 3D bioprinting necessitates collaboration between food scientists, engineers and regulatory experts. Such interdisciplinary partnerships can drive advancements in technology and address challenges related to scalability and safety. #3Dprinted #cultivatedmeat #cultivatedseafood #Korea #research

BettaFish, a start-up specialising in fish alternatives derived from regeneratively cultivated seaweed, has emerged as a dual winner at the EIT Food Marketed Innovation Prize. The company secured accolades for both the Best Alternative Protein-based Solution and the Woman in Innovation award for its managing director and co-founder, Deniz Ficicioglu. The EIT Food initiative aims to recognise start-ups that have made significant strides in bringing innovative food products and services to market, contributing to a healthier and more sustainable food system. This year, eight start-ups were honoured across various categories, highlighting advancements in alternative proteins, sustainable packaging and food waste reduction. BettaFish's recognition underscores the growing demand for sustainable protein sources within the food industry. As traditional fisheries face increasing pressures from overfishing and environmental degradation, BettaFish's approach offers a viable alternative. By using seaweed, which requires no freshwater or fertilisers and can be cultivated with minimal environmental impact, the company aims to address both food security and sustainability challenges. Deniz Ficicioglu, BettaFish Deniz Ficicioglu expressed her gratitude for the awards: "We are beyond honoured to receive the 'Best Alternative Protein-based Solution' and 'Woman in Innovation' awards from EIT Food. These accolades fuel our mission to build a new ocean economy – one that eases the burden on overused land-based agriculture and preserves precious resources for future generations." "The ocean feeds billions, produces half of our oxygen, and holds the key to a truly sustainable future – yet it receives just 1% of climate investments. This must change. With EIT Food’s incredible network amplifying our message and the financial support these awards provide, we’re empowered to create the awareness that our oceans so urgently deserve." She continued: "By transforming seaweed into zero-input, nutrient-rich food solutions and collaborating with traditional industries like fishing and food production, we’re not just raising awareness of our oceans – we’re building a regenerative food system that nourishes both people and the planet." The Marketed Innovation Prize is part of EIT Food’s broader initiative to support food start-ups in Europe. The recognition of BettaFish reflects a shift towards diversifying protein sources and enhancing sustainability within the food supply chain. Image credit: © BettaFish website #EITFood #BettaFish #altproteins #awards #seaweed

Standing Ovation, a French biotech company specialising in alternative proteins through precision fermentation, has announced a strategic partnership with Ajinomoto Foods Europe (AFE). This collaboration aims to leverage AFE's industrial fermentation expertise to produce milk proteins, particularly caseins, at its biomanufacturing facility in Nesle, France. The partnership highlights a growing trend in the food industry towards sustainable protein sources. Casein, the primary protein found in milk, is essential for creating a variety of dairy products such as cheese, ice cream and yogurt. Standing Ovation has developed Advanced Casein, an animal-free casein powder that maintains the functional and sensory properties of traditional dairy proteins while significantly reducing environmental impacts. Since its inception in 2020, Standing Ovation has positioned itself as a leader in fermentative casein production, aligning with broader goals of food sovereignty in France. The partnership with AFE, which has over 50 years of experience in industrial fermentation and is part of the Japanese Ajinomoto Group, is expected to enhance Standing Ovation's capacity to meet the increasing demand for sustainable dairy alternatives. AFE's facility in northern France is strategically located near Standing Ovation's key customers in the dairy sector, facilitating efficient supply chain operations. The Nesle site uses local raw materials and renewable energy sources, underscoring both companies' commitment to sustainable manufacturing. By combining Standing Ovation's patented fermentation technology with AFE's industrial biotechnology capabilities, the partnership aims to produce high-quality, fermentation-enabled caseins without reliance on animal breeding. Hiroshi Kaneko, president of Ajinomoto Foods Europe, said: "We are delighted to partner with Standing Ovation, as our shared commitment to creating economic, sustainable and social impact is deeply rooted in both our organisations. With food innovation at the heart of Ajinomoto Group's legacy, we are eager to leverage our expertise in precision fermentation to support their large-scale manufacturing efforts.” Ajinomoto Foods Europe is recognised for its biomanufacturing capabilities and production of specialty food ingredients, including amino acids. The company's facility in Nesle is equipped with advanced bioreactors and extensive downstream processing capabilities, positioning them as a formidable player in the industrial biotechnology space. Standing Ovation plans to commercialize its Advanced Casein in the US by 2025, aiming to establish itself as a global leader in the transformation of food production and environmental sustainability. #StandingOvation #Ajinomoto #altprotein #precisionfermentation #France

The UK parliament has approved a new research initiative aimed at examining the opportunities and challenges associated with the production of cultivated meat. This project is part of a broader effort to address food security and explore innovative protein sources in response to growing global demand. Cultivated meat, which is produced from animal cells grown in nutrient-rich solutions, has gained traction in several countries, including Singapore, the USA and Israel, where it has been approved for human consumption. Notably, in July 2024, the UK became the first European nation to permit the sale of cultivated meat in pet food , signalling a progressive stance towards alternative protein sources. In October, the UK government also announced that it will create Europe’s first cultivated meat regulatory sandbox to improve the Food Standards Agency’s (FSA) scientific knowledge about the novel food. The forthcoming parliamentary research, set to conclude with a publication in May 2025, will delve into various aspects of cultivated meat, including its environmental, social, nutritional and economic impacts. It aims to address critical challenges such as production costs, scalability, regulatory frameworks and public perception, which are essential for the successful integration of cultivated meat into the market. The research project will also gather insights from stakeholders across the food and beverage industry, including manufacturers, policymakers and consumer advocacy groups. Contributions to the study are welcomed until February 21 2025, with specific guidelines provided for participants. As cultivated meat emerges as a potential sustainable alternative to conventional meat, its role in enhancing food security is becoming increasingly relevant. However, industry experts caution that overcoming the existing hurdles will require collaborative efforts and innovative solutions to ensure that cultivated meat can compete effectively with traditional protein sources. The outcomes of this research could have significant implications for manufacturers and consumers alike, shaping the future landscape of protein production and consumption in the UK. #UK #UKparliament #UKgovernment #research #cultivatedmeat