NEW TECH FOODS

A new Centre for Alternate Protein Research has been inaugurated at Aspire-BioNest, the University of Hyderabad’s life sciences bioincubator, with support from Cytiva under its Corporate Social Responsibility (CSR) programme.

New global data compiled by the Good Food Institute (GFI) highlights China’s deepening commitment to scaling cultivated meat, positioning the country as a potential global leader in the sector.

Researchers from the Brazil's Federal Center for Technological Education of Minas Gerais and the Federal University of Minas Gerais have introduced a novel solution to one of the biggest challenges in alternative protein development: replicating the fat characteristics of conventional meat.

A joint research project between James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating seaweed as a sustainable, low-cost replacement for conventional cell culture media used in cultivated meat and seafood production.

A new study launched by the European Alliance for Regenerative Agriculture (EARA), funded by EIT Food, has found that farmers can produce ‘significantly more food for less’ by transitioning to regenerative practices.

A new study by the James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has found that beef, lamb, milk and eggs are more exposed to market competition from lab-grown protein alternatives than pork and chicken.