Tufts University to host third annual Cellular Agriculture Innovation Day
Tufts University in Massachusetts is set to convene industry leaders and researchers for its 3rd annual Cellular Agriculture Innovation Day.
New research transforms vegetables into sustainable cultured meat scaffolds
A new study published in Nature Communications highlights the use of autoclaved vegetables as scaffolds for muscle and adipose cell growth.
USDA report highlights economic landscape of cellular agriculture
The USDA has published a report titled The Economics of Cellular Agriculture, which explores the burgeoning sector of cellular agriculture.
Japanese researchers develop low-cost FBS alternative
Japanese researchers have developed growth factor-secreting liver cells and photosynthetic microorganisms that can be grown together.
Research: Upcycled peanut shells can be processed into high-fibre ingredients for cultivated meat
A recent study published in Frontiers highlights the potential of peanut hulls as a valuable high-fibre ingredient for cultivated meat.
Research: Continuous manufacturing can solve the scalability and cost challenges of cell-based meat
A new study by Believer Meats and the Hebrew University of Jerusalem demonstrates how cell-based meat can be produced cost-effectively.
Researchers at Técnico Lisboa unveil 3D-bioprinted sea bass fillets
Researchers at Técnico Lisboa at the University of Lisbon, have successfully produced cultured sea bass using 3D bioprinting.
UK-Israel collaboration launches research fund
The UK Department for Science, Innovation and Technology and Israel's Ministry of Innovation, Science and Technology have opened a new fund.
Research: British consumers more open to cell-based meat than a decade ago
A 2,032-person survey by YouGov has revealed that as the cell-ag industry has advanced, so has consumer perception of it.
Research: Is cell-based meat a threat or an opportunity for UK farmers?
A report from the RAU in the UK has shown how using by-products from farming could scale up cell-based meat production and bring down costs.
South Korean researchers develop gelatine-based scaffold for cell-based meat
Scientists at Yonsei University in South Korea, discover a gelatine-based hydrogel that improves the flavour and aroma of cultured meat.
Research: Lab-grown meat and insect proteins poised to transform UK dinner plates by 2054
The traditional Sunday roast and fish & chips may soon be replaced by lab-grown steaks, cricket salads and azolla burgers on British tables.
Research: Tufts University develops edible mycelium for cell-based meat production
Researchers from Tufts University have demonstrated the efficacy of edible mycelium as a scaffold for cells requiring attachment to grow.
Finnish researchers develop tech to produce cultured meat without growth factors
Researchers at the University of Helsinki’s HiLIFE have developed a method to produce cultivated meat that does not rely on growth factors.
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