GOOD Meat Temporarily Pauses Cultivated Chicken Production in Singapore
Amended 4 March: The company wishes to emphasize that production is simply paused temporarily, and it plans to resume production and service to consumers very soon. GOOD Meat, the cultivated meat division of the US company Eat Just, has temporarily paused the production of cultivated chicken in Singapore. The Straits Times revealed that GOOD Meat’s primary facility and a new $61 million plant in Bedok, which was scheduled to open …
UPSIDE Foods: Reservations Now Open to Purchase Cultivated Meat in US For First Time
UPSIDE Foods announces the first reservations to try its historic cultivated chicken are now open to the public. On August 4, Bar Crenn in San Francisco will begin serving UPSIDE’s cultivated chicken as part of a six-course meal, marking the first time members of the public can sign up to purchase cultivated meat in the US. The announcement comes just weeks after UPSIDE completed the first consumer sale of its …
UPSIDE Foods: First-Ever Sale of Cultivated Meat in US Takes Place Today
UPSIDE Foods announces its whole-cut, cell-cultivated chicken is launching at Chef Dominique Crenn’s acclaimed Bar Crenn restaurant on July 1st – in what UPSIDE believes is the first-ever consumer sale of cultivated meat in the US. The first customers will be several winners selected from a social media contest held by UPSIDE. The event follows a historic month for UPSIDE, which recently gained regulatory approval from the US Department of …
New Culture’s “Groundbreaking” Animal-Free Mozzarella Makes World Debut in Los Angeles
New Culture’s animal-free mozzarella made its world debut yesterday, where leading chefs, culinary influencers and media gathered at the acclaimed Pizzeria Mozza in Los Angeles to taste the revolutionary cheese. Hosted by award-winning chef Nancy Silverton, the event gave guests a first chance to experience New Culture’s “first-of-its-kind” mozzarella, made from precision fermentation instead of cows. Silverton and her team designed and prepared a four-course meal to showcase the versatility …
Mycorena and RIP Foods Partner Up to Create Mycoprotein-Based Street Food
Mycoprotein specialist Mycorena and Spain’s plant-based street food brand RIP Foods are collaborating to develop mycelium-based street food appealing to mainstream customers. Today, Mycorena announced their first joint creation using mycoprotein — a vegan kofta inspired by Middle Eastern flavors. The product is set to launch soon in the Netherlands at plant-based restaurant Karma Kebab. “Mycorena and RIP Foods share many traits, working tirelessly with R&D and strongly focusing on innovation and …
New Culture Partners with Chef Nancy Silverton to Launch “Revolutionary” Animal-Free Mozzarella in 2024
Precision fermentation startup New Culture announces it is partnering with iconic chef and restauranteur Nancy Silverton to launch its first product – animal-free mozzarella – in Silverton’s acclaimed Pizzeria Mozza restaurant in 2024. New Culture says the debut will mark a significant milestone in making its animal-free dairy cheese available to consumers. As the co-owner of the renowned Mozza Restaurant Group, Silverton is known for her focus on high-quality pizza …
The 9 Most Incredible Brands Disrupting Steak with Plants (North America)
While plant-based burgers, sausages and meatballs have long dominated the alt-meat landscape, creating realistic steak from plants has always represented the highest, if seemingly unattainable goal, for many brands. But thanks to fearless and relentless innovation, a host of shockingly meaty and juicy plant-based steaks have arrived on the US and Canadian market, and are rapidly coming to the fore. Here, vegconomist takes a look at the most noteworthy names …
Acclaimed NYC Restaurant Coletta Debuts Chunk Foods’ Whole Cut Vegan Steak
Coletta, an upscale Italian vegan restaurant in New York City, announces it has partnered with Israeli food startup Chunk Foods to debut its marbled plant-based steak. The restaurant’s “steak experience” debuted the weekend of September 2nd, and will be available again on Sept. 8th and 9th by reservation only. On social media, Chef Guy Vaknin is seen preparing the “bloody” steak by searing and braising the product in dairy-free butter. According …
MeliBio Partners with San Francisco’s BAIA to Debut Exclusive Bee-Free Honey Menu
MeliBio, a startup making real honey without bees, announces its groundbreaking honey is now available at San Francisco’s BAIA restaurant for a limited time. From July to September, guests at BAIA can order the startup’s award-winning honey in two exclusive summertime dishes. The new collaboration comes ahead of MeliBio’s official launch at select US restaurants later this year. BAIA will feature the honey, which MeliBio says is indistinguishable in taste …
Scientists to Develop New Seafood by Fusing Fungi and Seaweed With Alchemist Michelin Chefs
The Good Food Institute (GFI) is funding a team of scientists to work with chefs at Copenhagen’s two Michelin-starred restaurant Alchemist to create a new seafood by growing fungi on seaweed. The project, headed by Dr Leonie Jahn from the Technical University of Denmark and Diego Prado, head of research at Alchemist, will see the chefs experiment with fungi to eventually create whole-cut seafood by using the fungi to ferment …