Steakholder Foods wins grant for 3D-printed, cultivated fish
In Singapore, Steakholder Foods has received a grant to develop 3D-printed structured eel and grouper in collaboration with Umami Meats. Under the terms of...
Company making food from air announces seed funding
In Vienna, carbon dioxide-to-food-ingredients startup Arkeon Biotechnologies has added €4 million (US$4.3 million) to a €6.5 million seed funding announced last March.
The company...
BELIEVER breaks ground on cultivated meat mega-facility
Israeli lab-grown meat company BELIEVER Meats has broken ground in North Carolina on what it claims will be the largest cultivated meat production facility...
Lab-grown meat sold at butcher shop for the first time
In Singapore, lab-grown meat has recorded another world’s first: availability in a local butcher shop.
GOOD Meat says Huber’s Butchery, one of Singapore’s premier...
Novozymes and Chr. Hansen announce “perfect match” merger
In Denmark, Novozymes and Chr. Hansen have agreed to merge in a deal that would create a bioscience giant with over €3.5 billion ($3.7...
Unilever eyes 2023 for precision-fermented dairy launch
In London, Unilever executives have publicly called dairy “problematic” as it invests in R&D to produce alternatives via precision fermentation. The consumer goods giant,...
Cultivated and cultured: Hybrid yoghurt unveiled in Israel
In Israel, foodtech startup Wilk has developed the world’s first yoghurt using both cell-cultured and conventional milk fat.
The hybrid product has been validated...
Oatly offers Thanksgiving emotional support hotline for vegans
In New York, alternative dairy major Oatly has announced the “Oatly Emotional Support Hotline for Plant-Based Eaters Attending Traditional Meat and Dairy-based Thanksgiving Dinners.”...
UPSIDE secures FDA approval for cultivated chicken
In California, cultivated meat maker UPSIDE Foods has received a “No Questions” letter from the US FDA, which amounts to confirmation that UPSIDE’s cell-based...
Modern-age cookbook includes whisky from pee, 3D-printed tiger penis
In Massachusetts, MIT Press has published the Anthropocene Cookbook, replete with cutting-edge—if not always palatable—food tech innovations for sustainably feeding a growing world population...