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.
Survey reports on Swiss acceptance of precision-fermented products
YouGov conducted a representative survey to assess the level of acceptance of products made via precision fermentation.
Austrian survey indicates negative response to cell-based meat within the country
Austrian survey indicates negative response to cell-based meat within the country.
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.
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Research
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