Is cultivated meat — essentially, animal protein grown under lab conditions — a nourishing prospect to help feed the world, or is it more sizzle than steak? A consortium of researchers at the University of California, Davis, aims to explore the long-term sustainability of cultivated meat, supported by a new grant of up to $3.55 million from the National Science Foundation Growing Convergence program, in addition to previous support from the Good Food Institute and New Harvest.
Gardein, a brand of Conagra Brands, is taking its collection of plant-based meat alternatives from the freezer case to the soup aisle with the debut of five new Gardein Soups, the first-ever line-up of soups featuring plant-based meat alternatives. Delivering "meaty" taste with 100% plant-based ingredients, the soups are destined to be a cold-weather favorite for anyone seeking an alternative to traditional meat-based soups.
Perfect Day is ranked #1 as the most funded alternative protein fermentation company in a compelling report released by the Good Food Institute, detailing record-breaking investments in the space and establishing the role of fermentation in the alternative protein industry.
When Samir Kaul made the first investment in Impossible Foods, he had one condition for the plant-based meat company’s founder Pat Brown: that he give up his tenured professorship at Stanford University or forgo the chance at funding. Mr Brown agreed, and Mr Kaul made an initial commitment of a few million dollars, making his venture firm, Khosla Ventures, a significant partner in the start-up.
Inside an eight-meter long garden shed behind their suburban house in Ealing, Tiziana Di Costanzo and her husband, Tom Mohan, run Horizon Insects, the only farm in London growing insects for human consumption. On eight sets of wooden shelves and in several large plastic boxes, the couple are breeding more than half a million mealworms and crickets for people to cook and eat.
- By optimizing culture media ingredients specifically for cultivated meat production, and by producing those ingredients at scale, costs may be reduced to as little as $0.24 per liter. This would enable cell-cultured meat produced in bioreactors to reach prices competitive with their animal-based counterparts. But investment and demand needed to reach those economies of scale remain a constraint on lowering cultivated meat production costs.
- Cultured insect meat products might look more like normal burgers and steaks than you’d expect. But what is entomoculture, why might we need it, how does it work, and who’s leading the research? Prodigious young science writer and New Harvest summer intern, Avery Parkinson, answers all your questions.
In a vast, illuminated greenhouse set among Iceland’s otherworldly lava fields, the genetically modified shoots of an ancient cereal crop may hold the key to the food of the future. Using abundant geothermal waters for heating and volcanic ash instead of soil, biotech company ORF Genetics is growing barley here to produce growth factors - one of the most important, and costly, ingredients for producing cell-based meat.
Climate campaigners have spent years pushing for defunding and divestment from fossil fuel companies. Now, as their arguments gain traction, they are taking aim at the emissions-heavy meat and dairy industries. “At some point those companies will no longer generate any revenue due to ecological limits. The financial markets aren’t pricing in those risks,” said Mark Campanale, founder of Carbon Tracker, the think-tank that popularised the notion that global warming would lead to unviable “stranded assets” in the hydrocarbon sector.
Feeding the world with protein made from air or industrial exhaust with minimal use of water and land, and without pesticides, fertilizer, or a thought for weather, seems fanciful. A handful of start-ups, though, say this scenario will become commercial reality in just a few years. Their plan is to mass-produce proteins by using bacteria to ferment various gases. Once dried, the bacterium cell bodies form a flour with a protein content of about 70%.
- Future Food Asia 2020
September 21 - 25, 2020
- Smart Protein Summit 2020
October 6 - 10, 2020
- Virtual 1st Global Plant-Based Foods & Proteins Research Conference 2020
October 7 - 8, 2020
- Virtual 16th Plant-Based Foods & Proteins Summit Europe 2020
October 13 - 14, 2020
- 12th International Conference on Life Cycle Assessment of Food
October 13 - 16, 2020
- Cultured Meat Symposium 2020 Online
October 19 - 21, 2020
Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’… read more
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The global demand for fish is rising and projected to increase for years to come. However, there is uncertainty whether this increased demand can be met by the conventional approaches of capture… read more
Men in the United States have higher rates of life-threatening diseases than do women, in part due to behavioral differences in health practices. We argue that men’s enactment of masculinity in… read more
The technology to create meat from cellular cultures has nearly arrived, with potential environmental, animal welfare, and nutritional benefits over traditional animal agriculture. However,… read more
Lapses from vegetarian and vegan (i.e., veg*n) food choices to meat consumption are very common, suggesting that sustaining veg*nism is challenging. But little is known about why people return to… read more