- Seaweed is the collective noun for a group of at least 10,000 species of macroalgae, and new species are being discovered each year. Although seaweeds have been consumed for millennia, they’re increasingly (and rightly) viewed as a hero ingredient. With only half a dozen species cultivated at scale right now, seaweed’s potential for the alt-protein industry is only just starting to unfold.
- Every now and again a young person comes along whose intellect and wisdom seem to defy their age. Over the past year, we’ve had the privilege of working closely with one such individual. If you haven’t yet heard of her, you probably soon will. Meet cellular agriculture’s rising star, Avery Parkinson.
- Much attention has been given to the innovators producing plant- and cell-based alternatives to traditionally animal-based foods, but less recognized are the ones developing serums and mixes in which those proteins can grow. Some of the most creative are using ancient and simple components—including algae and mycelia—to make the foundations for animal protein alternatives.
- 7th International Scientific Conference on Cultured Meat
November 29-December 1, 2021
- A quantitative approach to alternative seafood prioritization
December 1, 2021
- ThinkTech! - Alternative Proteins
December 8-9, 2021
- Cellular Agriculture: End of the Year Summit 2021
December 9, 2021
- Characterization of cultivated mackerel muscle cells with Michael Saad
December 15, 2021
- 2nd Fermentation-Enabled Alternative Protein Innovation Summit
January 18-20, 2022
San Francisco, United States
Conventional off-shore and on-shore cultivation methods for marine macroalgae are both inadequate to pitch macroalgae as scalable renewable feedstock that can be grown across all coastal … read more
Cultivating meat from stem cells rather than by raising animals is a promising solution to concerns about the negative externalities of meat production. For cultivated meat to fully mimic… read more
New plant-based meat alternatives that aim to mimic the taste and texture of beef could have significant economic, environmental, and animal welfare impacts if they replace animal-based meats and… read more
The current process of meat production using livestock has significant effects on the global environment, including high emissions of greenhouse gases. In recent years, cultured meat has attracted… read more
Despite rising interest in and sales of innovative non-animal-based protein sources, there remains a lack of information about consumer demand for these new foods and their ultimate market… read more
With the current interest in cultured meat, mammalian cell-based meat has mostly been unstructured. There is thus still a high demand for artificial steak-like meat. We demonstrate in vitro… read more
We have developed a new global food emissions database (EDGAR-FOOD) estimating greenhouse gas (GHG;… read more
Cell-cultured meat offers the potential for a more sustainable, ethical, resilient, and healthy food system. However, research and development has been hindered by the lack of suitable serum-free… read more