Page 3 - Cell Based Meat News Today

The UK is considering novel foods regulation changes that could speed cell-based meat and precision fermentation approvals.

In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.

3D printed cultivated meat firm Steakholder Foods is targeting cost parity with conventional products by 2028, while also exploring new partnerships to boost its 3D printing capabilities, which it hopes to fully commercialise next year.

In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.

3D printed cultivated meat firm Steakholder Foods is targeting cost parity with conventional products by 2028, while also exploring new partnerships to boost its 3D printing capabilities, which it hopes to fully commercialise next year.

Korean start-up TissenBioFarm highlighted greater enthusiasm among local governments to push for regulations and support for the cultivated meat industry, and has set a ‘realistic expectation’ to bring cultivated meat to Korean market by 2025.

Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25% higher than regular beef if a highly refined growth medium is used in its production.

Researchers at the University of Aberystwyth are contributing to a £12m project to produce sustainable alternative proteins.

Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between four and 25 times higher than regular beef if a highly refined growth medium is used in its production.

Cell-based meat? Cultivated meat? Differing views have been put forward by the FAO, WHO and industry players in APAC in defining the product, even though everyone seems to acknowledge that a common language is key for consumer education.