NEW TECH FOODS

Ivy Farm has collaborated with UK department store Fortnum & Mason to create the "world's first" scotch egg using cultured beef mince.

Remilk has received Health Canada’s ‘Letter of No Objection,’ enabling the use and sale of its animal-free beta-lactoglobulin protein .

A new EU-funded think-tank, FEASTS (Fostering European Cellular Agriculture for Sustainable Transition Solution), launched last week.

Fork & Good hosts hybrid cell-based meet tasting in Switzerland, which saw 40 people blind taste-test the hybrid products.

US Senators have proposed a bill to amend various school lunch acts, banning the use of cell-based meat in US school meals.

Finnish food company Fazer has introduced a limited-edition snack bar in Singapore, containing Solar Foods’ novel Solein protein ingredient.

CANS has launched an independent expert committee to evaluate requests by companies to conduct tastings of cell-based meat and seafood.

NGO ProVeg International has stated that the EU is "primed to become a new Silicon Valley” for cell-based meat companies.