NEW TECH FOODS

A new study finds regional differences in Brazil's cultivated meat acceptance, highlighting demographics and culture for alt-protein makers.

Suzi Gerber of the Association of Meat, Poultry and Seafood Innovation explores how cell-based can navigate the road to consumer acceptance.

A survey conducted by cultured seafood innovator Forsea highlights a significant openness among Japanese consumers towards cultured eel.

The USDA has published a report titled The Economics of Cellular Agriculture, which explores the burgeoning sector of cellular agriculture.

Imagindairy has received the greenlight from Israel’s Ministry of Health.

With the cultivated food industry striving to achieve price parity, premium offerings represent the quickest path to profitability.  

Opinion: Reducing cultivated meat production costs through advanced muscle tissue cultivation

Vow launches cultured quail ‘foie gras,' becomes first company to sell multiple cultured meat products in various markets