A new study led by scientists at Hubbs-SeaWorld Research Institute (HSWRI) in San Diego, California, showed that omega-3-rich algae oil can successfully replace fish oil in the diet of farm-raised juvenile California yellowtail (Seriola dorsalis) without compromising growth or survival. The results also revealed that algae oil can produce fish with levels of two important omega-3 fatty acids—DHA and EPA—roughly three times higher than in fish fed fish oil.
Can milk be made in a laboratory instead of from cows or humans - and can it taste just as good? Local biotech start-up TurtleTree Labs certainly thinks so, and it impressed the judges of the Entrepreneurship World Cup 2020 enough to walk away with the top cash prize of US$500,000 (S$678,000). The challenge to uncover the next generation of entrepreneurs saw 175,000 participants from 200 countries compete virtually for the award, which was hosted by the Riyadh-based Misk Global Forum on Oct 19.
Meat-Tech 3D Ltd. (TASE: MEAT), a developer of industrial-scale cultivated meat production technologies based on advanced 3D bioprinting, today announces that it has confidentially submitted a draft registration statement to the U.S. Securities and Exchange Commission relating to the potential U.S. initial public offering of American Depositary Shares representing its ordinary shares and listing of the ADSs on the Nasdaq Stock Market.
Archer Daniels Midland Co. and Marfrig received regulatory approval for its PlantPlus Foods joint venture. It will offer a range of finished plant-based food products across North America and South America. Marfrig is a beef and beef patty producer that owns 70% of the PlantPlus Foods joint venture and will be responsible for finished product production and distribution, utilizing its facilities in South America, mainly in Várzea Grande, in the Brazilian state of Mato Grosso, and its facilities in the United States.
From food irradiation to freeze drying, supply-chain technologies have enhanced the safety and sustainability of foods. Since 1961, global food supply per capita has increased more than 30 per cent. However, public acceptance of new technologies might prove a tricky obstacle to building a more sustainable food supply chain.
- Scientists prove cell-cultured meat products can offer enhanced nutrition compared to conventionally produced meat. A group of researchers at Tufts University have genetically engineered cow muscle cells to produce plant nutrients not natively found in beef cells. Using the same carotenoid pathway exploited in golden rice, they coaxed bovine cells into producing beta carotene—a provitamin usually found in carrots and tomatoes. In doing so, they demonstrated that cell-cultured meat might be able to surpass the nutritional profile of conventionally farmed meat.
Three late-stage PhD candidates from Western Australian universities have been accepted into an industry internship program to undertake cultivated meat research. The internships are funded by the Government of Western Australia, a first for the Australian cellular agriculture sector. The project will involve growing meat cells on Cass Materials' proprietary ingredient derived from nata de coco cellulose, and researching the socio-environmental impacts of scaling its production.
When outbreaks of COVID-19 at meat processing plants in the U.S. slowed production, American wholesalers and grocery chains turned to foreign beef suppliers. Producers in the small country of Nicaragua were happy to fulfill U.S. demand — but doing so has come at a high cost for local communities. Nate Halverson of the Center for Investigative Reporting’s Reveal has the story.
The European Parliament voted on Friday on proposals that would have banned products without meat from being labeled burgers or sausages. After a decisive vote against the measure, it seems veggie burgers will still be on the menu. But a proposal to expand a ban on descriptions such as “yogurt-style” or “cream imitation” for nondairy replacements did pass, extending previous limitations on the use of words like “milk” and “butter” on nondairy alternatives.
The growth of meat and dairy alternatives is stirring up the food industry, as an increasing number of meat and dairy companies enter the plant-based market to cater to shifting consumer demand. At ING, our latest Report finds that the plant-based alternatives market in the EU and the UK will be worth €7.5 billion by 2025, compared to €4.4 billion in 2019.
- A colloid science approach to next-generation plant-based milks
October 28, 2020
- Seafood Webinar & Informal Mixer (SWIM)
October 29, 2020
- 2020 Emerging Meat Alternatives Conference
November 12 - 14, 2020
- Virtual 2nd Annual Research Spotlight Meeting
November 17, 2020
- Developing a bioprocess for the scalable production of cultivated meat
November 18, 2020
- Sustainable Foods Conference
November 18 - 20, 2020
- Clara Foods is currently seeking a talented and innovative Process Engineer to join our R&D Manufacturing department located at our South San Francisco, CA. As a process engineer, you will have the…
- Clara Foods is looking for a Process Associate I-II who is passionate about changing the food space to join the Fermentation Engineering team. As a Process Associate, you will help implement novel upstream…
- Do you have a passion for using biotechnology to build sustainable new sources of animal-free protein? Then we are looking for you. Do you want to join a new community of entrepreneurs, activists and…
- Clara Foods is bringing an egg white to the table that is produced completely animal-free using fermentation technology, that uses less land and water inputs, while matching the taste, nutritional value, and…
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… 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