Start-up spotlight: Hoxton Farms
In this instalment of The Cell Base's ‘Start-up spotlight,' we speak to Max Jamilly, co-founder of Hoxton Farms.
Wheat protein could act as scaffold for cell-based meat, study finds
A study has investigated the potential of non-allergenic wheat protein glutenin to act as a scaffold in the production of cell-based meat.
Superbrewed Food secures patent for postbiotic protein ingredient
Fermentation start-up Superbrewed Food has announced the approval of US Patent Application Publication for its postbiotic protein ingredient
Phytolon and Ginkgo Bioworks achieve first milestone to produce natural food colours
Ginkgo Bioworks and Phytolon have completed the first development milestone of their partnership, achieving the full colour palette.
21st.Bio offers precision fermentation platform to F&B manufacturers
Bioproduction company 21st.Bio is granting access to its precision fermentation platform to food and beverage ingredient manufacturers.
“First-ever” cell-based fish project launches in India
India’s Central Marine Fisheries Research Institute (CMFRI) has launched a pioneering project to produce cell-based fish in India.
Cell-based meat production costs could fall significantly with new tech
Researchers at TUCCAhave created bovine muscle cells that produce their own growth factors, a step that can significantly cut costs.
New Fazer protein bar launches with Solar Foods’ Solein ingredient
Finnish food company Fazer has introduced a limited-edition snack bar in Singapore, containing Solar Foods’ novel Solein protein ingredient.
EU slated to become world-leading hub for cell-based meat companies
NGO ProVeg International has stated that the EU is "primed to become a new Silicon Valley” for cell-based meat companies.
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