- What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?
- Gene-recombinant biotechnologies aim to produce key animal proteins at a fraction of the cost of conventional animal husbandry. The implications for research, medicine, food systems, and the climate could be huge. But can these emergent technologies scale quickly enough to spur system-wide change?
- 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.
- Food Innovation & Investment Summit
May 18-19, 2022
San Francisco, United StatesFeatured
- CMS Astro 2022
May 16-20, 2022
- AltProteins 22
May 17, 2022
- Plant-Based Proteins & Foods Course Europe
May 31-June 2, 2022
- New Harvest 2022
June 9-10, 2022
New York, United States
Ruminant meat provides valuable protein to humans, but livestock production has many negative environmental impacts, especially in terms of deforestation, greenhouse gas emissions, water use and… read more
A growing number of consumers indicate that they are reducing the amount of meat they eat or are completely abstaining from meat consumption. Some of them have partly shifted to meat substitutes.… read more
Cultivated meat harnesses tissue engineering (TE) concepts to create sustainable, edible muscle tissues, for addressing the rising meat product demands and their global… read more
This article reports results from four studies determining the US market potential for plant-based meat alternatives in different contexts and settings. The first study shows that a pair-wise… read more
Currently, there is an ongoing debate about whether ‘in-vitro meat’ (IVM) should be labelled and communicated differently from conventional meat. Naming and labelling IVM can… read more
Cultured meat (also referred to as cultivated meat or cell-based meat)—CM—is fabricated through the process of cellular agriculture (CA), which… read more
Protein alternatives are crucial for a sustainable food production in future. Cultured meat is presented as a good alternative for consumers who want to be more sustainable but do not wish to… read more
Animal agriculture contributes significantly to global warming through ongoing emissions of the potent greenhouse gases methane and nitrous oxide, and displacement of biomass carbon on the land… read more