.png)
IntegriCulture unveils five projects under its CulNet Consortium
Japanese start-up IntegriCulture has announced five new projects under its open innovation platform for cultivated meat, the CulNet...
Bezos Centre for Sustainable Protein opens at the National University of Singapore
The Bezos Centre for Sustainable Protein at the National University of Singapore has launched with a $30m grant from the Bezos Earth Fund.
21st.BIO obtains self-affirmed GRAS status for precision-fermented beta-lactoglobulin
21st.BIO has earned self-affirmed GRAS status for its precision-fermented animal-free beta-lactoglobulin ingredient, BLG Essential+.
Solar Foods obtains self-affirmed GRAS status for Solein ingredient in US
Alternative protein company Solar Foods has obtained self-affirmed GRAS status in the US for its Solein protein ingredient.
Blue revolution: A deep dive into cultured seafood
As the world grapples with food sustainability, cell-based seafood emerges as a promising innovation. The Cell Base unpacks...
PoLoPo adds affordable patatin to product line-up following client demand
PoLoPo will begin supplying patatin, the native protein found in potatoes, to commercial clients following regulatory approval.
ReaGenics uses plant cell cultivation to develop high-protein potato biomass
Israeli biotech start-up ReaGenics has made a breakthrough in alt-protein technology by using plant cell culture to develop potato...
Optimized Foods leverages mycelium tech to advance cultured caviar
US-based food-tech firm Optimized Foods is leveraging its proprietary MycoCarrier platform to create cultivated caviar and plant-based fats.
NUOS and AGWA Abu Dhabi partner to build alternative protein facility
Swiss alt-protein producer NUOS has announced a strategic partnership with Abu Dhabi Growth Fund to establish the ‘world’s most advanced’...
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.
Start-up spotlight: Livestock Labs
In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Steen Ooi, founder, CEO and CSO of Livestock Labs.
Opinion: How eating meat can help save the planet, ensure business thrives and grow our economy
Opinion: Yvonne Armitage, principle strategic programme manager at UK CPI, unpacks how cultivated meat can drive economic growth.
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.
Stirring the pot: Bioreactor breakthroughs
Central to the realm of cell-based meat are bioreactors – in this feature, The Cell Base unpacks the latest innovations in bioreactor tech.
.png)
Technology
The Cell Base is your one-stop shop for all cell-based news – helping you keep your finger on the pulse with the latest business updates and technological insights.