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UC Davis Integrative Center for Alternative Meats and Proteins launches on Jan. 17

The center is a collaboration between multiple departments and institutions that will lead innovation and research in sustainably producing alternative

Jules-madigan , Kraig-brady , Kara-leong , Nick-johnson , Denneal-jamison-mcclung , Integrative-center , Uc-davis-dining-services , Biotechnology-program , Dining-services , Robert-mondavi-institute-for-wine , Good-foods-institute , Meat-consortium

UC Davis Integrative Center for Alternative Meats and Proteins launches on Jan. 17

The center is a collaboration between multiple departments and institutions that will lead innovation and research in sustainably producing alternative

Denneal-jamison-mcclung , Kraig-brady , Jules-madigan , Nick-johnson , Kara-leong , Meat-consortium , Uc-davis-dining-services , Integrative-center , Robert-mondavi-institute-for-wine , Good-foods-institute , Biotechnology-program , Dining-services

UC Davis opens alt protein center to fill 'the impending gap' between meat demand, production

The University of California, Davis (UC Davis) is launching its Integrative Center for Alternative Meat and Protein (iCAMP) this week, as the center brings together various academic groups and industry stakeholders to advance alternative meat science and find ways to meet the increasing global demand for protein, center director David Block told FoodNavigator-USA.

California , United-states , Solano-community-college , America , Natural-resources-division , Meat-consortium , University-of-maryland-baltimore , Us-department-of-agriculture , University-of-california-ag , Culinary-institute-of-america , Maryland-baltimore-county

Is lab-grown meat's carbon footprint bigger than retail beef?

Research from the University of California Davis suggests that the carbon footprint of cell-cultured meat is more extensive than the industry has let on.

Rebecca-barnett , Derrick-risner , Edward-spang , Us-department-of-agriculture , National-cattlemen-beef-association , Department-of-agriculture , Meat-consortium , University-of-california-davis , Inspection-service , Environmental-protection-agency , Drug-administration , California-davis

Lab-grown meat currently uses far more energy than beef, study says

The climate benefits of cultured meat, which is grown in a lab, are questionable, according to a new study.

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Lab-grown chicken nuggets and chocolate? How Calif.'s Yolo County is shaping the future of food

SACRAMENTO, Calif. Melted chocolate whirred around a melanger in California Cultured’s workshop, destined to be poured, hardened and broken into little squares. A tasty dessert, not yet legal to sell

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Will Real Meat Grown in a Lab Be Good for Us?

Produced from a single animal cell, cultivated meat is hailed as a slaughter-free way to feed more people without the environmental harm – and it can be made healthier. But is it too good to be true?

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American National Competitiveness and the Future of Meat

Why the United States Needs to Build Up a Domestic Alternative Proteins Industry

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Why California is the capital of fake meat

Companies are flocking to alt-protein central — California

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Lab to Table

Lab to Table
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