After Exit: How Food Tech Founders Can Maximize Their Impact
Exiting a company is a milestone—but for mission-driven founders, it’s also a chance to rethink how …
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The Case for Cultured Meat Has Changed
In just four years, leading companies in the cultured meat sector have driven core production costs …
Microalgae as a Protein Source for the Future
Microalgae, those tiny organisms that thrive in water and sunlight, hold immense potential for …
Building Political Will to Fund Academic Research in Cellular Agriculture
By taking the tools of tissue engineering and adapting them to work on a scale as large as …
Designing a Future That Works for All
The general assumption is that technology is intrinsically neutral — it can be used for either good …
Chitin: Providing Structure and Biofunction to Cell-Cultured Meat
Chitin- and chitosan-based scaffolds show promise for improving both the scalability and nutritional …
Reimagining Global Protein Production for the 21st Century
What options are on the food-tech menu for achieving long-term protein security? Cell culture, …
Could Molecular Farming Unlock the Secret of Cheese?
Gene-recombinant biotechnologies aim to produce key animal proteins at a fraction of the cost of …
Seaweed Aquaculture's Untapped Potential
Seaweed is the collective noun for a group of at least 10,000 species of macroalgae, and new species …
Cellular Agriculture's Rising Star: A Conversation With Avery Parkinson
Every now and again a young person comes along whose intellect and wisdom seem to defy their age. …
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