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.
If you’re making cultivated meat in a bioreactor instead of a living, breathing animal, and you want to introduce it to consumers for the first time, what’s the best launch vehicle? A chicken nugget or fillet, a thin beef steak, a high-value item such...
Japanese cultured meat firm Integriculture has highlighted its co-culture technology as one of the fastest ways to bring down the cost of cellular agriculture and allow more F&B industry players to become part of the cultured meat sector.
China cultivated meat firm CellX has revealed both its short-term and long-term strategies to bring its novel products to the commercialisation stage, with plans to build its own facility some time in 2023 to facilitate its focus on cost reduction and...
Indonesia’s National Research and Innovation Agency (BRIN) has developed a solution to turn fish waste into protein hydrolysate, a raw material that can be used to manufacture peptone for the cultured meat sector.
South Korean food technology firm Seawith is planning to launched a lab-grown steak in two years and aims to bring prices down to as low as US$3 per kg by 2030.
The rapidly growing number of food firms emerging in the cultivated products space in China, along with imminent product launches, is expected to speed-up the regulatory process in the country, according to the national working group.
Israeli cultured meat firm Future Meat Technologies has its eye on Asia as a major market for its products with China and India as key targets, after notching-up two successes in significantly lowering production costs this year.
Hong Kong’s cultivated meat biotechnology firm Avant is aiming to produce its first cell-based fish maw and fillet products for consumption by late 2022, and wants products to be commonplace in supermarkets by 2025.
Government buy-in will be crucial for cultured meat firms looking to hit cost parity for their products by 2030, with experts claiming that it will be an uphill battle go head-to-head with traditional meat products in terms of price by the end of this...
Plant-based seafood firm Sophie’s Kitchen is now producing food-grade protein from microalgae, with firm confident it can become a long-term and more sustainable solution to animal and traditional plant-based proteins.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
Milk or not milk? In the US, the debate continues regarding beverages made out of plants. In Japan, a cultured meat start-up raises US$2.5m, while members of the French parliament are calling for stricter food safety controls. Here are last week’s top...
