Microbial

May 27, 2025

For the first time, agricultural innovation may align with both the economics of venture capital and the urgency of supply disruption

April 22, 2025

In just four years, leading companies in the cultured meat sector have driven core production costs dramatically below what the Humbird TEA—and its surrounding media coverage—deemed possible.

March 7, 2023

The general assumption is that technology is intrinsically neutral — it can be used for either good or bad and the outcome depends on the person or group who uses it. However, history has shown us time and again that this is not entirely true.

March 15, 2022

What options are on the food-tech menu for achieving long-term protein security? Cell culture, plants, microorganisms, algae, and fungi may all have roles to play. But from a sustainability and resilience perspective, is there a clear winner?

January 20, 2021

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. The greatest beneficiaries of this investment wave will be cultured and plant-based foods.

June 3, 2020

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.