Cultivated Meat to Launch in Australia as Vow Receives Regulatory Approval
Cultivated meat is set to hit the Australian market for the first time after Sydney-based startup Vow received regulatory approval for its cultivated Japanese quail. Within weeks, the quail will be available at dozens of Australian venues, including NEL in Sydney and Bottarga in Melbourne. Additionally, chef and restaurateur Mike McEnearney will work with the brand to showcase the cultivated quail at his Sydney restaurant Kitchen by Mike, along with …
Cultivated Meat Technologies on Track to Outpace Traditional Farming, Study Finds
A new report from technology forecasting firm GetFocus reveals that lab-grown meat technologies are advancing at a faster rate than traditional livestock farming, signaling potential for earlier-than-expected cost-competitive production. The analysis, based on GetFocus’s proprietary Technology Improvement Rate (TIR) methodology, shows that bioreactors – the core technology for cultivated meat production – are doubling in capability every 3.6 years, a pace significantly ahead of conventional farming’s improvements. Since 2013, these …
Korean Scientists Develop Marbled Cultivated Meat Using Self-Healing Scaffolding Technology
Researchers in Korea have developed a scaffolding technology for achieving precise marbling patterns in cultivated meat at scale. In a new paper, they describe the use of self-healing hydrogels containing boronic acid-conjugated chitosan. This achieves robust reversible bonding at a neutral pH, unlike conventional hydrogels which require nonphysiological conditions for strong, reversible bonding. Each hydrogel variant optimizes mechanotransduction (the conversion of a mechanical stimulus into chemical activity) for the differing …
Investment Climate Podcast: Arthur Erickson of Hylio, How to Get Funded in 2025
In this podcast series, Alex Shandrovsky interviews investors about benchmarks for funding Alt Proteins in 2025 and uncovers the investment playbooks of successful Climate Tech CEOs and Leading VCs. Podcast Host Alex Shandrovksy is a strategic advisor to numerous global food tech accelerators and companies, including alternative proteins and cellular agriculture leaders. His focus is on investor relations and post-raise scale for agrifood tech companies. This podcast is syndicated through …
Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”
Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor …
After Tasting Cultivated Meat, Americans of All Political Affiliations Oppose a Ban
Just before Florida’s cultivated meat ban came into force last year, UPSIDE Foods hosted a cultivated chicken tasting in the state, titled the Freedom of Food Pop-Up. Researchers at Tufts University took the opportunity to study the event, and have now published a paper revealing insights into cultivated meat acceptance among Americans. One of the most significant is that the vast majority of attendees opposed the banning of cultivated meat …
Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat
Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified …
GEA Opens New Food Application and Technology Center in Wisconsin to Support Cellular Agriculture Innovation
GEA has launched its New Food Application and Technology Center (ATC) in Janesville, Wisconsin, designed to support the development and scaling of cellular agriculture processes. Construction of the ATC began in May 2024, and the facility features advanced bioreactors and precision fermentation systems that enable companies to test and optimize processes for producing alternative proteins and other novel food products. Customizable infrastructure for alt-protein production The 10,000-square-meter center is equipped …
Self-Renewing Pig Fat Cell Line from Roslin Institute Could Resolve Key Bottleneck in Cultivated Meat Sector
Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat cells that could support large-scale cultivated meat production by enabling consistent, efficient generation of fat tissue without genetic modification. The cells, designated as FaTTy, are derived from early-stage pig stem cells and exhibit the rare ability to both proliferate indefinitely and reliably differentiate into fat cells. This capacity addresses a long-standing …
Portugal’s PFx Biotech Secures €5M to Produce Bioidentical Human Milk Proteins Through Precision Fermentation
Portuguese startup PFx Biotech has raised €2.5 million in a seed funding round led by Buenavista Equity Partners, with support from EIT Food and Beta Capital. The company has also secured a €2.5 million grant from the European Innovation Council and SMEs Executive Agency (EISMEA), taking the total amount it has raised to €5 million. PFx Biotech is focused on producing highly functional bioidentical human milk proteins through precision fermentation. …