NEW TECH FOODS

New interdisciplinary study, funded by various organisations, will track the impact of cell-based meat on society, politics and law.

Campden BRI and Cellular Agriculture, have won funding for a project that aims to optimise the scalability of hollow-fibre bioreactors.

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.

Quest Meat and the University of Birmingham (UoB), have joined forces on a new R&D partnership to scale-up cell-based meat production.

Multus opens “world’s first” growth media production facility, capable of supporting the annual production of 500,000 kg of cell-based meat.

The UK’s FSA has announced that it is considering future changes to the regulated products approval process across its regimes.

Research into UK farmers’ attitudes towards cell-based meat, lead by teams at two UK universities, reports the views of farmers.