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31 October 2025

Nearly four in ten UK consumers open to trying chocolate made with precision-fermented cocoa, survey shows

Almost four in ten UK consumers (38%) say they would support the development of chocolate made using precision fermentation, according to new research commissioned by science marketing consultancy Diffusion.

1 August 2025

ETH Zurich scientists grow thick lab-cultivated beef muscle for the first time

Researchers at ETH Zurich have developed lab-grown beef muscle tissue with a thickness and structure that closely mimics conventional meat.

11 June 2025

‘World’s largest’ regenerative agriculture study highlights productivity benefits for European agri-food sector

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.

2 June 2025

Cultivated proteins could hit beef and dairy hardest, research finds

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.

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