Meatable hosts distinguished guests for EU’s first cultivated meat tasting

In the Netherlands, Meatable has hosted the European Union’s first cultivated meat tasting. Michelin-starred chef Ron Blaauw; Constantijn van Oranje, Prince of the Netherlands...

Nuritas collaborates with BASF for on-demand discovery of new peptides

In Ireland, Nuritas announced a collaboration with BASF Human Nutrition that grants BASF an exclusive, royalty-based license to commercialize one of Nuritas’s existing peptides...

GOOD Meat breaks ground on cultivated meat mega-facility

In Singapore, GOOD Meat has broken ground on Asia’s largest cultivated meat production facility.  The complex, scheduled to open in the first quarter of 2023...

3-D printing of customized food is on the horizon

In South Korea, new research aimed at using 3-D printing to create customized food has demonstrated turning powdered ingredients into food that meets individual...

Breaking nugget news: Japanese scientists create lab-growth chicken with circulatory system

In Tokyo, researchers have created the world’s largest, and most advanced, lab-growth chicken nugget. Featuring “veins” that deliver nutrients and oxygen, the new nugget...

Re:meat raises $1.1 million in oversubscribed funding round for cultivated

In Sweden, cultivated meat startup Re:meat has successfully closed an oversubscribed funding round, raising €1 million (US$1.1 million) to establish Scandinavia’s first "Re:meatery," a...

Skip the salad with vitamin-enriched cultured beef

In Massachusetts, researchers at Tufts University are demonstrating that cultured meat can be made healthier than conventional meat by genetically engineering cow cells to...

Faced with skyrocketing demand, Beyond Meat triples manufacturing

In California, Beyond Meat more than tripled its manufacturing footprint from 30,000 to 100,000 sq. ft. as demand continues to skyrocket. This expansion will...

Let them eat lab-grown caviar

In London, scientists at Caviar Biotec and University College London have grown sturgeon caviar in a lab using cells from a fish egg sac....

The taste of carbohydrates makes you eat more of them

In Australia, a Deakin University study has shown that carbohydrates have a perceivable taste quality and taste sensitivity to carbohydrates increases intakes of energy...

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Cretaceous couture: BSF set to unveil T-Rex leather

In London, BSF Enterprise PLC has announced a £15-million (US$19.9-million) fundraise to advance its Lab-Grown Leather technology, with the ultimate goal of showcasing the...

Fore-get plastic: Innoguer wins innovation prize for biopolymer golf ball

In Switzerland, sustainable golf products company Innoguer GmbH has been awarded the prestigious InnoPrix SO! by the Baloise Bank Ltd foundation in recognition of...

Futurama’s biobased films deliver glitter without the litter

In Kansas, specialty materials maker Futamura USA is producing glitter from its parent company’s NatureFlex™ films, which have demonstrated wastewater, marine, and soil biodegradability....