It’s early days, says the Good Food Institute (GFI), but microbial fermentation is rapidly emerging as the “third pillar in the alternative protein industry [alongside cell-cultured and plant-based]," attracting $435m in investment capital in 2020 alone.
Until the COVID-19 pandemic, politicians largely ignored scientists’ health warnings about the meat industry. We must use the knowledge we already have to transform our agricultural and food systems, or face the prospect of a prolonged epoch of contagion, fear, and economic stagnation.
Plant-based meat maker Upton’s Naturals and the Plant Based Foods Association (PBFA) have fired the latest salvo in the battle over the labeling of plant-based products in a lawsuit* challenging Oklahoma’s new ‘Meat Consumer Protection Act.’
Looking back, spring 2020 was not the ideal time to debut in grocery retail, observes Planterra Foods CEO Darcey Macken, who was gearing up to make a splash in the plant-based meat set in mid-April with the OZO brand before a certain pandemic threw a wrench in the works.
Morningstar Farms, which makes vegetarian-friendly alternatives to foods like hamburgers and hot dogs, announced on Thursday that it’s making new Mickey Mouse-shaped meatless “chik’n nuggets” under its Incogmeato brand. The nuggets are made from non-GMO soy. They look and taste like real meat, but contain 57% less fat and 35% less sodium than actual chicken nuggets, according to Morningstar Farms.
- 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.
Clean meat start-ups are mushrooming, but Japanese citizen-science community Shojinmeat is using an alternative home-based DIY approach to accelerate innovation. “I started this whole thing because of science fiction,” says Dr Yuki Hanyu, co-founder of non-profit cultured-meat collective Shojinmeat. “Cell-based meat happens everywhere in manga and anime sci-fi.
Even as thousands of their employees fell ill with COVID-19, meatpacking executives pressured federal regulators to help keep their plants open, according to a trove of emails obtained by USA TODAY. The emails show how a major meatpacking trade group, the North American Meat Institute, provided the U.S. Department of Agriculture with a draft version of an executive order that would allow plants to remain open. A week later, President Donald Trump signed an order with similar language, which caused confusion over whether local health authorities could close plants due to COVID-19 outbreaks.
If the world is to meet its target of limiting global warming to “well below” 2C, some degree of diet shift will be necessary, scientists say. If it is to strive for the most optimistic target of keeping warming to 1.5C, changes to diet may be even more crucial. In this interactive Q&A, Carbon Brief explores how greenhouse gas emissions from meat, dairy and other diets compare, as well as whether changes to the production and transportation of meat could help to stem its climate impact.
- Future Food Asia 2020
September 21 - 25, 2020
- Utilizing grain waste streams for microbial fermentation
September 23, 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 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
Carbon and nitrogen isotope ratios in hair sampled from 65 communities across the central and intermountain regions of the United States and more intensively throughout 29 ZIP codes in the Salt… read more
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