NEW TECH FOODS

South Korea is set to inaugurate its first research centre dedicated to cultivated meat. This initiative, backed by a public investment of approximately ₩14.5 billion (around $10 million), aims to bolster the country's position as a leader in food technology. The Food Tech Research Support Center, to be located within the Uiseong Bio Valley General Industrial Complex, will span a total area of 2,663 square metres. This facility is part of a broader strategy orchestrated by the Ministry of Agriculture, Food and Rural Affairs (MAFRA) to enhance the development of innovative food technologies in South Korea. The center is expected to commence operations in 2027. The newly established centre will serve multiple functions, including: Infrastructure development: It will provide essential support for the mass cultivation of cell-cultured foods, including the construction of prototype production facilities. Regulatory assistance: The centre will facilitate the safety evaluation and licensing processes necessary for the commercialisation of cultivated meat products. Corporate collaboration: By fostering partnerships with local companies, the centre aims to create a robust ecosystem for the commercialisation of cell-cultured foods. According to Mirte Gosker, managing director of the Good Food Institute (GFI) APAC, the establishment of this centre marks a pivotal step in South Korea's food tech landscape. “Understanding that future food development is big business, Uiseong County submitted a successful bid to MAFRA to host this new facility as a means of boosting its local economy,” she stated. The centre will not only serve local enterprises but is also expected to attract international interest. Eleven companies, including notable names like SeaWith and Micro Digital, have already expressed intentions to establish operations within the facility. Collaborative efforts with academic institutions, such as Yeungnam University, will further enhance research capabilities in cellular agriculture. Location map of Uiseong Food Tech Research Support Center (photo courtesy of Gyeongsangbuk-do) Lee Chul-woo, governor of North Gyeongsang Province, noted the importance of this initiative, describing cellular agriculture as “an innovative solution for the sustainable future food industry.” He noted that the center would provide a vital infrastructure that could propel Gyeongbuk to the forefront of the Korean food tech industry. This initiative is part of a larger framework to develop food tech capabilities within the region. North Gyeongsang Province has previously been designated as a special zone for cell culture food regulation, which has laid the groundwork for empirical research and technological advancements in the field. In addition to cultivated meat, the region is also focusing on advancements in food robotics, with a separate support centre planned for the city of Pohang. These efforts align with national strategies to promote alternative proteins and improve food system efficiency. As South Korea ramps up its investment in novel food technologies, the regulatory landscape is also evolving. The Ministry of Food and Drug Safety has established a framework for the approval of cultivated meat products, with public sentiment indicating strong consumer interest; recent polling suggests that 90% of Koreans are open to trying cultivated meat. Gosker notes that the regulatory approval process for cultivated meat products is expected to advance significantly in 2025, with several start-ups, including CellMEAT and Simple Planet – which recently announced its development of a serum-free cell culture medium derived from probiotics recycling – already in the pipeline for approval.

Re:meat, a company specialising in cultivated meat production, has successfully raised €1 million in an oversubscribed funding round, attracting investments from a diverse group of tech investors, family offices and business angels. This funding will support Re:meat’s mission to transform meat production and enhance food system resilience in the face of global challenges, including climate change and geopolitical instability. The funding round included notable backers such as Kristofer Forss, founder of Bastard Burgers; Judith Wolst, founder of SusTechable; and Erik Rosengren and Jon Persson, co-founders of Söderberg & Partners. The participation of these influential investors highlights a growing commitment within the investment community to support sustainable food technologies. Jacob Schaldemose Peterson, CEO of Re:meat, noted the importance of building resilient food systems to prepare for future crises. Re:Meat team picture “Readiness in SMEs of crisis starts with resilient food systems," he said. "By investing in our technology today, we are building a future where nations are better prepared, more self-sufficient and ready to face whatever geopolitical or climate-related challenges lie ahead.” Re:meat aims to make cultivated meat both tasty and affordable, addressing one of the critical barriers to widespread adoption. The company’s modular, brewing-inspired technology is designed for cost efficiency, making it feasible for food businesses to integrate cultivated meat into everyday meals without the premium price tag typically associated with such products. The funds raised will facilitate the launch of Scandinavia’s first 'Re:meatery,' a facility conceptualised as a 'meat brewery' led by a skilled 'meat master'. This innovative approach aims to streamline the production process and ensure a resilient protein supply for the future. Re:meat is actively inviting food businesses to sign up for the Re:meatery, positioning itself as a key player in the evolving protein landscape. In addition to private investments, Re:meat has received support from STING, a start-up incubator, and was awarded the prestigious Vinnova grant aimed at accelerating deep-tech companies in fall 2024. These accolades underscore the company’s potential to significantly impact the cultivated meat sector and contribute to sustainability goals.

New Culture, a player in the animal-free dairy sector, has secured over $5 million in pre-launch demand for its animal-free mozzarella from pizzerias and restaurant operators across the US. This substantial interest underscores a shift in the dairy landscape, as the company prepares to introduce a product that promises to meet consumer expectations for taste and texture more effectively than existing plant-based cheese alternatives. Despite the presence of plant-based cheese options in approximately 25,000 US pizzerias, these products have only captured about half of one percent of the overall cheese market. Many consumers have expressed dissatisfaction with the texture and flavour of traditional plant-based cheeses, which are often described as gloopy and artificial. In contrast, New Culture's mozzarella is engineered to replicate the melt and stretch characteristic of conventional mozzarella, positioning it as a compelling alternative for pizza chefs and operators. The company's animal-free mozzarella is produced using precision fermentation, which replaces the dairy protein casein with a vegan counterpart. This method not only aims to deliver a product that performs well in various cooking environments – ranging from wood-fired to electric ovens – but also significantly reduces the environmental impact typically associated with dairy production. According to New Culture, their process results in over an 85% reduction in greenhouse gas emissions and a 95% decrease in land and water usage compared to traditional cheesemaking. The demand for New Culture's mozzarella spans a diverse range of the pizza industry, from independent pizzerias to large chains. Early adopters include renowned chefs and establishments, with the first to feature the product being Nancy Silverton's Pizzeria Mozza in Los Angeles. Silverton's team has developed two new pizza offerings that highlight the unique qualities of New Culture's cheese. As New Culture prepares for its product launch, it is navigating the regulatory landscape, awaiting approvals from the California Department of Food and Agriculture. The company acknowledges that launching a groundbreaking product can present unforeseen challenges but remains optimistic about its timeline. In February 2024, the dairy start-up self-affirmed that its animal-free casein is ' Generally Recognized as Safe ' (GRAS) following a recent review by an independent panel of qualified scientific and toxicology experts. A world first, the company's self-GRAS determination means its casein can be sold, used and consumed in US like any other food ingredient Matt Gibson, co-founder and CEO of New Culture, noted the importance of early relationships with pizza chefs and operators. “These early interactions are essential as we learn what matters most to those who will be serving our cheese,” he stated. The company’s proactive approach has facilitated a robust dialogue with industry stakeholders, ensuring that their product aligns with market needs. Beyond taste and texture, New Culture's mozzarella offers a health-conscious alternative to traditional cheese. The absence of animal inputs means that the product is free from lactose, cholesterol, and antibiotics, appealing to a growing segment of health-conscious consumers. As the dairy industry faces increasing scrutiny regarding its environmental footprint and animal welfare practices, New Culture's approach aligns with a broader trend toward sustainable food production.

Cai Linton Cultivated meat has the potential to transform the food industry, but its path to commercialisation is hindered by one critical challenge: basal media. This vital nutrient solution, essential for growing animal cells, remains costly, limited in food-grade options and unspecialised for cultivated meat production. To unlock scalability and affordability, the industry must overcome these hurdles. Cai Linton, CEO of Multus Biotechnology, explores how basal media bottlenecks are stalling progress and how innovative solutions can pave the way. Cultivated meat promises to revolutionise the global food system. Despite its potential, the industry faces hurdles that continue to slow its progress towards commercial viability. Basal media is one of the most critical – and often overlooked – challenges. Basal media provides the essential nutrients needed to grow animal cells and is a significant cost driver in cultivated meat production. However, current offerings fall short of industry needs, creating a bottleneck that impedes scalability and affordability. If the cultivated meat industry is to transition from R&D to full-scale commercialisation, addressing the shortcomings of basal media is existential. Why basal media isn’t meeting the mark Basal media is the foundation of cultivated meat production. It contains the vitamins, salts, amino acids, and other nutrients necessary for cell growth and differentiation. Traditionally, it has been used in life sciences to grow animal cells for biomedical research. Because of this, basal media options currently on the market have been developed specifically for the biopharmaceutical industry, not food production. This creates three challenges: 1.The lack of food-grade options Most basal media formulations are designed to meet stringent standards for biomedical research applications and are thus unsuitable for food-grade cultivated meat production. For cultivated meat to reach consumers, these products must be entirely made up of food-grade ingredients and made to food-safe manufacturing standards. Unfortunately, the current market options don’t meet these requirements, forcing cultivated meat companies to buy non-food-grade media and reformulate during the scale-up phase – a costly and time-consuming process. 2.High costs Traditional basal media is prohibitively expensive. Academic research, often backed by large funding bodies and grants, can absorb these costs during small-scale R&D. However, these costs become untenable for businesses transitioning to commercial production. Unlike academic labs, early-stage cultivated meat companies must navigate financial pressures without the same funding support, making cost-efficient solutions essential for commercial scaling. Though serum is the most expensive component of a complete media formulation, basal media costs are still too high for large-scale production. For example, a standard liquid DMEM-F12 basal media formulation costs approximately $50/L without the addition of a serum replacement. To achieve commercial viability, the total cost of complete media must fall below $1/L, most of which comes from the serum replacement, not the basal media. In reality, the cost of basal media should be as close to zero as possible. Despite this, early-stage cultivated meat companies are forced to overpay for standard basal media as they have no alternative, driving up production costs and delaying the industry’s progress towards price parity. Without a clear path towards cost competitiveness, attracting investors who see cultivated meat as a viable alternative becomes increasingly difficult – further slowing the industry’s path to mainstream adoption. 3.Limited specialisation Most basal media formulations available today are generic, designed to support a wide range of cell types rather than optimising growth for specific applications. Take DMEM F12, the most widely used basal medium formulation, first developed in the 1950s. It contains several ingredients in excess, adding complexity and cost. At the same time, DMEM F12 is deficient in other ingredients that directly improve growth rates and viability for cultivated meat cells. While the flexibility of generic formulations is helpful in research settings, it presents a challenge for commercial-scale production where tailored formulations are necessary. For cultivated meat companies, using generic basal media means compromising on cost and performance. This leads to lower productivity and limited cell functionality. Take cultivated beef as an example – bovine muscle cells have specific metabolic and nutritional requirements that differ from those of porcine cells. Without specialised basal media formulations, cultivated meat companies will struggle to optimise their products, leading to wasted resources and extended development timelines. Without a supply chain that can produce specialised, reliable basal media solutions, cultivated meat risks remaining a niche innovation rather than a mainstream food revolution. The path to commercial-ready cultivated meat Addressing the basal media bottleneck is about more than just improving one component of the production process; it’s about enabling the entire industry to move forward. The existing supply chain for cultivated meat companies was built to facilitate life sciences research and development. There is a clear need to create a supply chain specifically for cultivated meat companies that can provide affordable, food-grade ingredients. This starts with food-grade basal media. Optimising the primary input into cultivated meat will allow companies to begin focusing on innovation rather than formulation. It will reduce the time and cost of bringing products to market and help drive us towards market parity – making cultivated meat accessible to consumers.

Finnish food technology company Solar Foods has signed Memorandums of Understanding with two international partners for the commercialisation of 6,000 tonnes per year of its novel microbial protein, Solein. The agreements mark a significant step toward scaling up production, with the company targeting industrial-scale manufacturing by 2030. The non-binding agreements outline key principles for collaboration, including research, product development, and market entry strategies. If finalised into binding contracts, the 6,000-tonne volume would account for approximately half of the planned full production capacity of Solar Foods’ future manufacturing facility, Factory 02 , which is currently in its pre-engineering phase. Factory 02, expected to be fully operational by 2030, is set to produce up to 12,800 tonnes of Solein annually – nearly 100 times the capacity of the company’s existing pilot facility, Factory 01. Solar Foods plans to construct the plant in three phases, with the first phase coming online in 2028, followed by subsequent expansions in 2029 and 2030. A final investment decision is slated for 2026. “These agreements serve as compelling proof of Solein’s commercial outlook,” said Pasi Vainikka, CEO of Solar Foods. “We are deepening our collaboration with customers to develop and commercialise food, beverages and nutritional consumer products, with initial product launches expected in the United States.” Solar Foods also recently announced the appointment of Rami Jokela as its new chief executive officer, effective April 1 2025. The specific product applications and launch timelines will be announced by Solar Foods’ partners in due course. The agreements also play a strategic role in supporting the final investment decision for Factory 02. Solein is a microbial protein produced via a proprietary fermentation process that utilises carbon dioxide, air, and electricity instead of traditional agricultural inputs. The company claims the protein is a highly versatile ingredient that can serve as a replacement for conventional proteins in a wide range of food products or as a nutritional fortifier. Solar Foods, founded in 2017, has been positioning Solein as a sustainable alternative protein source that is independent of climate and weather conditions. The company is listed on the Nasdaq First North Growth Market Finland and has been expanding its global partnerships to drive commercial adoption. The MoUs signal growing industry interest in fermentation-based proteins as the sector seeks scalable, sustainable alternatives to traditional agriculture amid rising concerns over food security and environmental impact. If successful, Factory 02 could become one of the largest microbial protein production facilities in the world, reinforcing Finland’s role as a hub for alternative protein innovation.

The Canadian government has pledged $1 million to launch a cellular agriculture initiative in the Prairies, aiming to transform regional agricultural outputs into biomanufacturing inputs while addressing gaps in talent and infrastructure. The project, dubbed the Cellular Agriculture Prairies Ecosystem (CAPE), is led by non-profit New Harvest Canada and supported by matching contributions from both industry and academic partners. CAPE will establish a three-year applied research ecosystem across Alberta, Manitoba, and Saskatchewan, leveraging Canada’s Prairie farming backbone. The initiative builds on a 2022 partnership between New Harvest and the University of Alberta to create an Institute of Cellular Agriculture. 12 organisations – including the Alberta Sugar Beet Growers, biotech firm Stelo Biotechnology, and universities such as Dalhousie and Lethbridge Polytechnic – will collaborate to commercialise sustainable alternatives to imported goods. A cohort of PhD and postdoctoral researchers will join the program in May 2025, focusing on valorising agricultural byproducts like canola waste into cell-culture media and exploring underutilised crops such as sugar beets. “Alberta’s farmers and producers work hard to feed our communities and drive our economy,” said the Honourable Terry Duguid, Minister for PrairiesCan. “This investment in New Harvest Canada is about supporting innovation that builds on that strength – creating new opportunities for producers, making our food system more resilient, and ensuring a strong, sustainable future for Alberta’s agriculture sector.” The project aims to reduce food production emissions by up to 20% in pilot regions by 2028 through circular agriculture models. Early-stage ventures include lifecycle assessments to guide start-ups in commercialising lab-grown dairy and meat alternatives. CAPE aligns with Canada’s $2.1 billion Biomanufacturing and Life Sciences Strategy, which prioritises reducing reliance on imported food ingredients. Analysts note the Prairies’ existing canola and pulse crop infrastructure could lower production costs for cellular agriculture by 30-40% compared to coastal hubs.

V-Label, an international trademark for the labelling of vegetarian and vegan products, has introduced the F-Label, the world’s first certification dedicated to precision fermentation and other innovative animal-free production technologies. This initiative, unveiled in Zurich, Switzerland this week, aims to enhance consumer transparency and trust in food products derived from advanced fermentation techniques, including biomass fermentation, syngas fermentation and cell-free synthesis. The recently established C-Label Building on the success of C-Label The launch of F-Label comes on the heels of the successful introduction of C-Label , a globally recognised certification for cultivated meat. By establishing a clear framework for labeling cultivated products, C-Label has set a precedent for transparency in the alternative protein sector. The introduction of F-Label further strengthens this commitment by focusing specifically on precision fermentation, which is poised to play a crucial role in the future of food production. According to V-Label, the F-Label will help accelerate the transition to a more ethical and sustainable food system by ensuring that consumers can easily identify products that align with their values. This two-pronged approach – first with C-Label and now with F-Label – reflects a comprehensive strategy to foster consumer trust in innovative food technologies. The Evolution of fermentation Fermentation has been a cornerstone of food production for millennia, with applications ranging from kimchi to cheese and alcoholic beverages. Precision fermentation, however, represents a significant evolution in this age-old process, enabling the production of animal-derived compounds without the use of animals. The F-Label certification seeks to verify these animal-free production processes, providing consumers with a science-based assurance that products are free from animal sources. Clarifying consumer choices The F-Label certification is particularly relevant in a landscape where the definitions of terms like 'vegan' can vary widely based on individual beliefs regarding animal welfare, environmental impact and health. While F-Label products are guaranteed to be animal-free, they may not always fit the traditional vegan definition. This distinction is crucial, as it allows consumers to make informed choices about the nature of the products they consume, whether they prefer plant-like or animal-like attributes. Kris Blanchard, founder and CEO of Luyef Biotechnologies, the first company to receive F-Label certification for its precision-fermented myoglobin, highlighted the importance of transparency in the alternative protein sector. “Achieving the very first F-Label license for our myoglobin is a testament to our dedication to transparency, innovation, and meeting the highest standards of quality,” he stated. The role of precision fermentation in F&B Precision fermentation technologies hold the potential to transform food production by recreating essential animal-derived ingredients without animal involvement. Luyef’s myoglobin, for instance, enhances the sensory profile of plant-based and cultivated meat products, bridging the gap between conventional and alternative proteins. This development is particularly significant as consumer acceptance of alternative proteins often hinges on their sensory resemblance to traditional meat products. The F-Label is designed to establish a new standard for transparency in food innovation. It includes strict criteria that ensure animal-free production, non-GMO status, and antibiotic-free processes, providing both consumers and manufacturers with clarity and confidence in their food choices. Industry implications and future prospects The launch of the F-Label marks a pivotal moment for the food industry, particularly for stakeholders in the cellular agriculture and alternative protein sectors. Renato Pichler, founder of V-Label, said: "Fermentation has the power to replace animal-based ingredients without compromise. With F-Label, we ensure that companies producing these innovations can demonstrate their commitment to ethical and transparent food production while giving consumers the confidence to support these advancements." Lubomir Yotov, head of F-Label, added that this certification represents more than a label; it signifies a movement towards a future where animal-free production is mainstream. By collaborating with companies like Luyef, F-Label aims to reshape consumer perceptions and support innovations that prioritise ethical and sustainable practices.

Key takeaways Legislative momentum: Mississippi joins Florida and Alabama in banning cultivated meat, with penalties including fines and jail time. Industry resistance: NAMI and startups challenge bans as anti-competitive, while FDA approvals signal regulatory progress. Funding challenges: Sector investments plummeted 75% in 2023 amid skepticism, though key players secure partnerships. Consumer sentiment: Safety concerns persist, but retail launches aim to normalise cell-based products. National divide: Some states reject bans, highlighting disagreements over innovation vs. traditional agriculture. Mississippi has become the third US state to prohibit the production and sale of cultivated meat after lawmakers unanimously approved HB 1006, a bill now awaiting Governor Tate Reeves’ signature. The ban follows similar legislation in Florida and Alabama , intensifying a nationwide debate over the role of cell-based proteins in food systems. The bill’s provisions and political backing The bill, introduced by Republican representatives Bill Pigott and Lester Carpenter, passed the Mississippi House 116-0 (with four absentees) and cleared the Senate without opposition. If enacted, violators face misdemeanor charges, including fines up to $500 or jail terms of up to three months. Retailers selling cultivated meat could also lose business licenses. Key supporters include Agricultural Commissioner Andy Gispon, who framed the ban as a defense of traditional livestock farming. Gispon noted that "farmers and ranchers know more than anyone that their livelihood depends on the way they work their land and treat their livestock,” dismissing cultivated meat as a “science experiment”. Industry pushback and legal challenges Critics argue the legislation stifles innovation and consumer choice. The North American Meat Institute (NAMI), representing 95% of US meat producers, condemned similar bans as “bad public policy” in a 2024 letter to Florida Governor Ron DeSantis, warning against precedents that could harm free markets. Cultivated meat start-ups, already grappling with a 75% funding drop in 2023 and a 40% decline in 2024, face heightened uncertainty. National context: A divided legislative landscape While Mississippi’s bill advanced swiftly, other states have rejected similar measures. South Dakota’s HB 1109 and Wyoming’s HB 0168 failed in Senate votes, and Nebraska’s LB 246 faced farmer-led opposition over concerns about limiting competition. Proponents of cultivated meat emphasise its potential to address climate and food security challenges. “Cell-based meats offer a sustainable alternative without compromising taste or affordability,” said a spokesperson for the Good Food Institute, a nonprofit advocating for alternative proteins. The sector’s struggles reflect broader skepticism. A 2024 survey by the International Food Information Council found that 62% of US consumers remain wary of cultivated meat, citing safety and “unnatural” production methods. Challenging convention Companies like Mission Barns continue to innovate, partnering with Sprouts Farmers Market to launch cultivated bacon and meatballs later this year. The California-based start-up recently secured FDA approval for its cultivated pork fat products , signaling regulatory progress despite headwinds. Meahwhile, Upside Foods, which won federal clearance for cultivated chicken in 2023 , is challenging Florida’s ban in court as unconstitutional. Here’s a look at some of the innovative cultivated meat and seafood companies making waves in the US. 1. Mission Barns Recent achievement: Secured FDA’s "no questions" letter in March 2025 for its cultivated pork fat, the first such approval since 2023. Partnered with Sprouts Farmers Market to launch bacon and meatballs blended with its cell-based fat – a retail first in the US – scheduled for Q3 2025. Why it matters: Mission Barns’ hybrid approach (combining plant-based proteins with cultivated fat) addresses cost and scalability barriers, targeting price parity with conventional meat. 2. Upside Foods Recent achievement: Filed a federal lawsuit in February 2025 challenging Florida’s ban as unconstitutional, arguing it violates interstate commerce protections. Pursuing FDA clearance for a second cultivated chicken product optimised for foodservice partnerships. Context: Upside, which gained historic FDA approval for its chicken in 2023, remains a legal and technical trailblazer. Its Emeryville, California, facility can produce 50,000 pounds of meat annually, signaling industrial-scale potential. 3. Eat Just (Good Meat) Recent achievement: Launched cultivated chicken nuggets in Singapore’s public schools in January 2025, leveraging its 2020 Singaporean regulatory win. Engaged in confidential talks with US retailers for a 2026 market re-entry if federal labeling disputes resolve. Strategic shift: With US state bans complicating domestic sales, Eat Just is prioritising Asia and Europe, where regulations are more favourable. 4. Wildtype Recent achievement: Closed a $40m Series B round in November 2024 to scale production of its cultivated salmon, praised by chefs for its texture and flavour fidelity. Partnered with Pokéworks and Sweetgreen for limited pilot menu items in Los Angeles and NYC. Differentiator: Wildtype focuses on premium seafood alternatives, bypassing direct competition with beef and poultry bans. 5. BlueNalu Recent achievement: Received USDA label approval in December 2024 for its cell-based yellowtail, marketed as 'crafted from bluefin tuna cells'. Collaborating with Sysco to supply cultivated seafood to high-end restaurants in Hawaii and California. Became first cell-based seafood company to join the US' National Fisheries Institute . Market strategy: BlueNalu emphasises species threatened by overfishing, aligning with sustainability trends. While these companies innovate, broader hurdles persist Funding: Sector investments fell to $200m in 2024, down from $800m in 2022 (GFI data). Consumer perception: 58% of Americans remain skeptical of cultivated meat’s safety (IFIC 2024 survey). Regulatory patchwork: Federal standards lag behind state-level bans, creating market fragmentation . Looking ahead Mississippi’s ban underscores the tension between agricultural preservation and technological disruption. As Governor Reeves – a longtime critic of alternative protein labeling – prepares to sign HB 1006, the cultivated meat industry faces a critical juncture. Legal battles, shifting investor sentiment, and evolving consumer attitudes will shape its trajectory in 2025 and beyond.

Toronto-based Cult Food Science, a company specialising in lab-grown meat and cellular agriculture, has successfully finalised debt settlement agreements totalling $149,850. This strategic move aims to enhance the company’s financial stability while preserving cash for operational needs. Under the terms of the settlement agreements, Cult issued a total of 2,997,000 shares at a deemed price of $0.05 per share. Notably, 1,017,000 of these shares will be subject to a hold period of four months and one day, in accordance with National Instrument 45-105 – Prospectus Exemptions. The remaining 1,980,000 shares are exempt from such restrictions under Ontario Securities Commission Rule 72-503, which governs distributions outside Canada. The board of directors determined that this debt settlement was in the best interests of the company, allowing it to conserve cash for working capital purposes. This decision reflects a proactive approach to managing the company’s financial resources amidst a challenging economic landscape. Cult Food Science is positioned as a disruptive player in the food technology sector, focusing on the commercialisation of lab-grown meat and cellular agriculture. The company’s robust investment portfolio includes a variety of cutting-edge, venture-backed firms within this rapidly evolving field. By addressing its debt obligations, Cult aims to bolster its operational capacity and continue its commitment to reshaping the global food industry. The lab-grown meat sector has garnered significant attention as consumer demand for sustainable and ethically produced food alternatives grows. Companies like Cult are at the forefront of this movement, leveraging innovative technologies to produce meat without the environmental and ethical concerns associated with traditional livestock farming. The completion of these debt settlements comes at a critical time for the cellular agriculture industry, which is navigating both regulatory hurdles and market uncertainties. As companies strive to bring lab-grown products to market, maintaining a solid financial foundation is essential for operational success and investor confidence.

The UK Food Standards Agency (FSA) has officially launched a regulatory programme focused on ensuring the safety and efficacy of cell-cultivated products (CCPs). This initiative, backed by the Department of Science, Innovation and Technology’s Engineering Biology Sandbox Fund , aims to provide a structured framework for the assessment of these innovative food products, which are increasingly viewed as viable alternatives to traditional meat sources. The FSA's new programme is designed to address the growing interest and investment in cellular agriculture, which leverages biotechnological advancements to produce meat without the environmental and ethical concerns associated with conventional livestock farming. The two-year programme will involve a collaborative effort among scientists, regulatory experts, academic institutions and industry stakeholders to gather rigorous scientific data on CCPs. The key objectives on the programme include: Comprehensive safety assessments: The FSA has committed to conducting full safety assessments of at least two CCPs during the programme's timeline. This process will involve evaluating the production methods, nutritional content, and potential health impacts of these products to ensure they meet stringent safety standards before they enter the consumer market. Clear regulatory guidance: By establishing clearer guidelines, the FSA aims to streamline the application process for CCP producers. This includes addressing critical regulatory questions such as labeling requirements, marketing claims and consumer safety protocols, thereby facilitating a smoother transition from development to market readiness. Enhancing consumer trust: Central to the programme is the commitment to consumer safety. By prioritising rigorous assessments and transparent communication about the safety of CCPs, the FSA seeks to bolster public confidence in these new food technologies, which is essential for their acceptance and success in the marketplace. The FSA has selected eight prominent CCP companies to participate in this groundbreaking programme. These companies were chosen through a meticulous selection process that reflects a diverse array of technologies and methodologies in the production of cell-cultivated foods. The participating companies include: Hoxton Farms (UK): Specialising in cultured fat, Hoxton aims to enhance the flavour and texture of plant-based products. BlueNalu (US): Focused on cell-cultivated seafood, BlueNalu is working to provide sustainable alternatives to traditional fish products. Mosa Meat (Netherlands): A pioneer in lab-grown beef, Mosa Meat is committed to reducing the environmental impact of meat production. Gourmey (France): This company specialises in producing gourmet cell-cultivated duck, aiming to combine luxury with sustainability. Roslin Technologies (UK): Utilising advanced cellular agriculture techniques, Roslin is involved in various meat alternatives. Uncommon Bio (UK): Focused on producing cell-cultivated chicken, Uncommon Bio aims to make sustainable poultry more accessible. Vital Meat (France): This company is dedicated to developing cell-cultivated pork products, addressing consumer demand for various meat types. Vow (Australia): Vow is known for its innovative approach to cultivating a variety of meats, including exotic options, using cellular agriculture technology. These companies represent a broad spectrum of innovation in cellular agriculture, contributing to the programme's goal of establishing a robust regulatory framework. The FSA's initiative will also involve partnerships with notable academic institutions and organisations, enhancing the programme's credibility and effectiveness. Key collaborators include: Cellular Agriculture Manufacturing Hub (CARMA): Led by the University of Bath, CARMA focuses on advancing research and development in cellular agriculture. National Alternative Protein Innovation Centre (NAPIC): NAPIC aims to foster innovation in alternative proteins, providing resources and support for emerging technologies. Bezos Centre for Sustainable Protein: This centre is dedicated to research and advocacy for sustainable protein sources, aligning with the FSA's goals for CCPs. Additionally, the Alternative Proteins Association (APA) will represent the broader industry, while the Good Food Institute Europe (GFI), a non-governmental organisation, will provide advocacy and support for the development of alternative proteins. Professor Robin May, chief scientific advisor at the FSA, noted the programme's commitment to safe innovation: “By prioritising consumer safety and ensuring new foods like CCPs are safe, we can support growth in innovative sectors. This initiative is about more than just regulation; it’s about paving the way for the future of food.” Science Minister Lord Vallance highlighted the significance of the initiative for the UK’s position in global sustainable food production, noting: “By supporting the safe development of cell-cultivated products, we’re giving businesses the confidence to innovate and accelerating the UK’s position as a global leader in sustainable food production". He added: "This work will not only help bring new products to market faster but also strengthen consumer trust, supporting our Plan for Change and creating new economic opportunities across the country”. Commenting on behalf of the news, Jim Mellon, executive chairman of Agronomics , said: “It’s great to see the UK making another positive step forward in becoming a leader in the cell-cultivated sector. The country has proven over the last 12-15 months that we have the talent and the technology, and the next step to unleash its potential will be expediting and modernising its regulatory process." "However the sandbox will only be considered a success if the FSA also receives the support and funding to complete its assessments within faster timelines. Without this speed, it risks losing out on creating a competitive homegrown industry which can power low-carbon economic growth, boost food security, and ensure the UK becomes a leader in net-zero within the food industry. He continued: "We’ve seen in a recent report that the UK is falling behind in terms of AgriTech funding, yet houses leading companies in this industry like Meatly and Clean Food Group. At Agronomics, we’re certain that with a modern and efficient regulatory framework, we could easily match if not surpass rival markets and the reward will be increased food security from a sustainable and durable source." The FSA's proactive approach not only aims to expedite the approval process for CCPs but also seeks to cultivate consumer trust in these emerging food technologies. By addressing safety concerns and providing regulatory clarity, the FSA is positioning the UK as a leader in the global shift towards sustainable food production.

Mission Barns has announced its upcoming retail launch and first restaurant partnership for its cultivated bacon and meatballs. This development follows the company’s recent regulatory clearance from the US Food and Drug Administration (FDA) for its cell-cultivated pork fat, marking a significant milestone in the quest for sustainable food sources. Mission Barns received a 'no questions' letter from the FDA, confirming that its cultivated pork fat is as safe as comparable food products. This approval not only establishes Mission Barns as the first company globally to receive regulatory clearance for cell-cultivated pork fat but also sets a precedent in the cultivated meat sector, which has faced significant challenges in securing funding and regulatory support. Eitan Fischer, founder and CEO of Mission Barns, said: “Food security and the health of our food system is a big challenge we are tackling. We need to innovate to find more efficient ways to produce delicious food products to feed the world.” He highlighted the fat-first approach as a key strategy, noting that fat is crucial for flavour and juiciness and is less costly and faster to produce than lean meat. The company’s products, Italian Style Cultivated Meatballs and Applewood Smoked Cultivated Bacon, will be available in partnership with Fiorella, an Italian restaurant group based in San Francisco. This collaboration represents Mission Barns' first restaurant launch partner, showing its commitment to integrating cultivated meat into mainstream dining. In addition to the restaurant partnership, Mission Barns plans to sell its products at a national supermarket chain, making it the first grocery store in the US to offer cultivated meat. These venues will be significant as they become the first places worldwide to sell cultivated pork products, marking a historic moment in the food industry. Brandon Gillis, co-founder of Fiorella, expressed his enthusiasm for the partnership, stating: “I’ve been keeping tabs on the cultivated meat industry as a potential solution to the vulnerabilities of our global food supply chain. After tasting Mission Barns’ products, I wanted to ensure we created a partnership for this historic moment.” Mission Barns aims to improve food security through its innovative production methods, which require only a single harmless sample from a pig to produce cultivated pork fat. This approach enables the company to generate the equivalent meat output of millions of farm animals, significantly reducing greenhouse gas emissions, land and water usage, and the risks associated with livestock disease outbreaks. Fischer continued: “By advancing cultivated meat production, we are helping to create a more reliable food system and reinforcing American leadership in food innovation.” The cultivated products are designed to meet the growing consumer demand for delicious, healthy, and responsibly produced meat alternatives. The FDA’s approval of Mission Barns’ cultivated pork fat is a notable advancement in the regulatory framework governing cultivated meat in the US. Under a joint oversight model, the FDA manages the cell collection and growth processes, while the USDA oversees the production and labeling of the final food products. This regulatory clarity is expected to pave the way for further innovations and investments in the cultivated meat sector. Image credit: Mission Barns

Researchers from The Cultivated B and various academic institutions have identified a novel guanylhydrazone-based small molecule, TCB-32, that could serve as a synthetic alternative to basic fibroblast growth factor (bFGF) in cell culture applications. This discovery holds potential implications for the scalability, consistency and cost-effectiveness of cell-based products, including cultivated meat and cell therapies. bFGF is a critical component in cell culture media, facilitating cell proliferation and differentiation. However, its use presents challenges related to variability, sourcing and cost. The introduction of a synthetic replacement could alleviate these issues, enhancing the reproducibility of cell culture processes essential for large-scale production. Discovery of a highly potent small molecule to replace bFGF in serum-free medium. The research team, led by Mikhail Feofanov and a consortium of scientists including Gerrit Martin Daubner, Andrea Saltalamacchia and others, used structure-based virtual screening to identify TCB-32 as an FGFR1 agonist. This molecule mimics the action of bFGF, activating the FGFR1 signaling pathway to promote cell proliferation. Notably, TCB-32 demonstrated enhanced thermal stability, maintaining its activity over several days, a significant improvement over bFGF. Through extensive structure-activity relationship studies, the team was able to refine TCB-32, leading to the development of three highly potent agonists: TCB-494, TCB-541, and TCB-621. These compounds exhibited decreased effective concentration (EC50) values, indicating increased potency and efficacy in stimulating cell growth. The findings suggest that these synthetic molecules could effectively replace bFGF in serum-free media, potentially addressing bottlenecks in large-scale cell production. The ability to maintain consistent cell growth without reliance on animal-derived growth factors aligns with the industry's shift towards more sustainable and ethical production methods. The implications of this research represent a paradigm shift in how cell culture can be approached within the cellular agriculture sector. As the demand for cultivated meat and advanced cell therapies continues to rise, the ability to use synthetic alternatives that offer greater stability and consistency could significantly enhance production capabilities. (A) Molecular representation of the FGF2/FGFR1 complex model used for simulation. FGFR1 in cyan, FGF2 in green. (B) Relevant hot spot residues (depicted as sticks) of FGFR1 in the FGF2/FGFR1 interaction site encapsulated by the docking box (magenta). (C) Most stable position of TCB-32 (magenta) after MD simulations on the FGF2/FGFR1 interaction site at FGFR1. The study, funded by The Cultivated B GmbH, reflects a growing trend within the industry to innovate and optimise cell culture methodologies. As companies seek to scale operations, the adoption of synthetic growth factors may become increasingly essential to meet market demands while ensuring product quality. The discovery of TCB-32 and its analogs presents a promising avenue for enhancing cell culture practices. This research not only addresses existing challenges associated with bFGF but also underscores the potential for synthetic molecules to revolutionise the production of cell-based products. Continued exploration and validation of these findings will be crucial for their integration into commercial applications, paving the way for a more sustainable and efficient food future.