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 cultivated 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 cultivated 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. Brussels-based startup Tiamat Sciences believes their technology platform could become the best option to bridge that gap
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
It’s a sick and tragic sight. Across the US, dairy producers are currently dumping tens of thousands of gallons of milk into fields and lagoons, as demand continues to plummet. It makes me think about the country’s more than 9 million dairy cows, forced to live out their highly unnatural lives, in dark, cramped milk-making prisons, often sick and in pain — just to keep pumping out a useless commodity. The same could be said of the US meat industry, which slaughters 9.59 billion land animals a year. To make matters worse, President Trump ordered slaughterhouses to stay open despite the clear danger to public health. This is something we can fix.
In an eponymous book published in 1968, Stanford University Professor Paul R. Ehrlich noted that the rate of population growth would outpace agricultural production, leading to widespread famine and subsequent suffering in the 1970s and 1980s. Many now look back at that prediction and shame it as another example of fear-mongering about a Malthusian catastrophe that has been often repeated throughout history but never come to pass. This post comes from my upcoming book, Cultivated Abundance, which will be published by New Degree Press in July 2020.