Reporting and perspective
Reporting and analysis on science, policy, and business in food, agriculture, and biotechnology
Investor and author Jim Mellon talks one-on-one with Doug Grant, host of the Brave New Meat podcast, to discuss his new book, Moo’s Law, and the investment opportunity in cultivated meat.
Fresh commentary
The confluence of the coronavirus pandemic of 2020, the rapid development of new food technologies and the rising global demand for protein mean that we are on the cusp of a huge and profitable investment wave into new forms of agriculture
What I’ve learned through my first eleven Brave New Meat podcast interviews with founders and investors in the cultured meat industry
Cultivated ground meat has the potential to unravel the business model of the beef industry.
Chronological feed
An aquaculture researcher from the University of the Sunshine Coast (USC) has secured a seed grant from US-based research institute New Harvest to develop cell-based crayfish meat
Three late-stage PhD candidates have been accepted into a government-funded industry internship program to undertake cultured meat research
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
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?
As global demand for protein grows steadily, our sources of animal protein must diversify to keep up. And Australia is well placed to become an international powerhouse for an emerging research field that could transform the way we produce and eat meat: cellular agriculture.
A recently founded startup from Australia has developed a novel edible scaffold for cultivated meat production, addressing one of the key challenges facing the cellular agriculture industry
Cellular agriculture companies are racing to bring their products to market, but they are still missing a key ingredient: affordable culture media available in large quantities
This article is an excerpt from BILLION DOLLAR BURGER: Inside Big Tech's Race for the Future of Food by Chase Purdy
While most grocery stores now stock a seemingly endless variety of dairy alternatives derived from nuts, seeds, or grains, what most consumers don’t yet know is that a new kind of real milk—created not by cows but scientists—will likely be joining them on the shelves very soon
Outdated meat and dairy subsidies are propping up overproduction, waste, and environmental harm while holding back a healthier, more sustainable food system.
The unlikely story of how a plant pathologist from Iowa helped wheat outrun the age of famine
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