• A PhD in genetics might seem like an unusual requirement for the role of head chef. It makes more sense when the man running the kitchen is not just in charge of frying your chicken burger – he created the meat himself. “This burger takes something between two to three days to grow,” says Tomer Halevy as he chops red onions, iceberg lettuce and avocado. He proceeds to batter what appears to be a strip of raw chicken before dipping it in breadcrumbs.

  • Imagine sitting down to a meal with all the sights and textures of a meat-based one, except the beef strips in your stir fry, which happens to be super-charged with flavor, are not actually beef. Only you don’t have to imagine it. The meat of the future is here and it’s alive—but not in the way you might think. It’s a product of the push by a growing number of technology companies to tap into the vastness of microscopic diversity to recreate complex animal-based products, such as steak and bacon. The hope is to meet global protein needs in an environmentally friendly way.

  • The Singapore Food Agency (SFA), the lead agency for food-related matters in Singapore, has approved the sale of a cultivated meat product in the city-state. Eat Just Inc. appears to be the first company to have secured approval. According to SFA, Eat Just’s cultivated chicken was recently allowed to be sold in Singapore as an ingredient in the company’s chicken bites. Other products reportedly in the pipeline include Shiok Meats’ cultivated shrimp and Ants Innovate’s cultivated meat.

  • Founded in 2018, Future Meat stayed under the radar until last fall when their Series A funding round raised $14 million—including a sizable investment from Tyson Ventures. Now, just two years in, the Israeli start-up is expecting a major scale up in early 2021 and is optimistic about being among the first to gain FDA approval thanks to an uncommon cellular approach.

  • Food scientists and marketers are creating healthy, plant-based, imitation tuna, crab, and shrimp that look and taste like the real thing. Better yet, switching to faux seafood will help curb our reliance on an international fishing industry that has become an environmental and human-rights disaster.