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.