NEW TECH FOODS

In this thought leadership piece, Annick Verween, head of biotope by VIB, tells us more about the important role of incubators in cell-ag.

Recovery in sports has evolved beyond basic rest, now focusing on reducing inflammation, oxidative stress and muscle damage. Astaxanthin,...

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

The introduction of the C-label sets a new standard for transparency, as Martin Ranniger, director of ProVeg Czechia, told The Cell Base.

Doug Grant, co-founder and CEO of Atlantic Fish Co, explores the impact of Trump’s economic priorities on the cultivated seafood sector.

Vijay Kumar, senior scientist of cultivated meat at CPI, explores the progress the UK and Australia have made in advancing cultured meat.

As COP 29 unfolds, Che Connon, MD of BSF Enterprise and CEO of 3D Bio Tissues, sees a pivotal moment for cultivated meat to secure support.

Advances in precision fermentation have offered the possibility of creating functional fats. Melt&Marble's Anastasia Krivoruchko unpacks...