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Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers? FoodNavigator investigates.
Ed Steele, an IT businessman who spent eight years cleaning out an abandoned, supposedly haunted police precinct in Detroit, died Wednesday afternoon. He was 54.Steele died at Beaumont Hospital in Royal Oak of undisclosed causes, his son Tim Steele said.Steele spent his career in the managed IT…
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off. Novel ‘blended’ or ‘hybrid’ products, whereby a portion of meat is replaced with plant-based ingredients, have been fighting to gain market share in recent years. In the UK, retail majors Waitrose, Sainsbury’s, Tesco, and M&S have incorporated hybrid meat products into their own-label ranges. Elsewhere in Europe, start-ups are also tapping into the trend. Austrian co...
Cultivating animal fat for plant-based meat: ‘Nobody wants a burger that tastes of coconut’ London-based start-up Hoxton Farms is cultivating animal fat for plant-based meat alternatives. What is the secret to the duo’s competitive edge? Computational biology, the founders tell FoodNavigator. The global meat market is worth some $1.3trn. The newer, plant-based meat alternative market is valued around the $4.3bn mark. Yet despite their sizeable values, entrepreneurs Ed Steele and Dr Max Jamilly say both industries have serious flaws. “The global meat market...