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.

In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Max Jamilly, co-founder of Hoxton Farms.

A study has investigated the potential of non-allergenic wheat protein glutenin to act as a scaffold in the production of cell-based meat.

Fermentation start-up Superbrewed Food has announced the approval of US Patent Application Publication for its postbiotic protein ingredient

Ginkgo Bioworks and Phytolon have completed the first development milestone of their partnership, achieving the full colour palette.

Bioproduction company 21st.Bio is granting access to its precision fermentation platform to food and beverage ingredient manufacturers.

India’s Central Marine Fisheries Research Institute (CMFRI) has launched a pioneering project to produce cell-based fish in India.

Researchers at TUCCAhave created bovine muscle cells that produce their own growth factors, a step that can significantly cut costs.