R&D

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Researchers Develop Hydrogel Films Containing Curcumin for Use as Cultivated Meat Scaffolds

A new study has described the development of edible composite hydrogel films that could be used as scaffolds in cultivated meat production. Notably, the films are made with curcumin, an antioxidant and coloring agent found in turmeric. This acts as a nutraceutical, flavoring, coloring, and preservative agent. The films also contain potato starch, κ-carrageenan, and polyvinyl alcohol (PVA), which has GRAS (generally recognized as safe) status for use in food …

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Rahman Omidinia Anarkoli and Laura De Laporte

Rahman Omidinia Anarkoli and Laura De Laporte © Fabio Sentek / DWI"

German Researchers Spin Living Fibres to Shape the Future of Cultivated Meat

A new patent from the DWI – Leibniz Institute for Interactive Materials has been published describing a fibre-spinning method that could transform how cultivated meat is grown and how its texture is formed. The filing outlines a scalable way to produce edible fibres that already contain living cells, allowing structure and tissue to develop in one continuous step. In an exclusive interview, lead researcher Rahman Omidinia Anarkoli shared how the …

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Tufts GFI

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GFI Acquires SCiFi Foods’ Cell Lines, Joins Tufts to Fast-Track Cultivated Meat Research

The Good Food Institute (GFI) has acquired crucial cell lines and growth media from SCiFi Foods, a cultivated meat company that ceased operations in mid-2024. In partnership with Tufts University Center for Cellular Agriculture (TUCCA), GFI plans to make these resources publicly available for academic and industry research, a move expected to reduce costs and speed up development in the cultivated meat sector. The acquisition includes specific bovine cell lines …

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GFI Asia Pacific and World FoodTech Council

© GFI APAC

South Korea’s Push for Alternative Proteins Gets a Boost with New Bilateral Agreement

The World FoodTech Council and the Good Food Institute Asia Pacific (GFI APAC) have entered a bilateral partnership aimed at advancing South Korea’s growing alternative protein sector. The collaboration, announced today in Seoul, focuses on enhancing domestic research and development (R&D) efforts and shaping regulatory frameworks for novel foods. At a signing ceremony attended by GFI APAC CEO Mirte Gosker and World FoodTech Council co-chair Prof. Ki Won Lee, the …

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ImpacFat

© ImpacFat

Singapore’s ImpacFat Launches Cultivated Fish Fat R&D Center in Tokyo

ImpacFat, a biotechnology company from Singapore, has announced its expansion into Japan with the opening of a new research and development hub in Tokyo. Backed by strategic investments from major Japanese firms, this reinforces the company’s role in advancing sustainable food technologies. The announcement was made at a press event held in the Takanawa Gateway City, a leading innovation district in Tokyo. ImpacFat’s first international move The new facility in …

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university of hyderabad

© ASPIRE BioNEST

Centre for Alternate Protein Research Opens at University of Hyderabad’s ASPIRE BioNEST

The University of Hyderabad has officially launched the Centre for Alternate Protein Research at its ASPIRE BioNEST bioincubator. This facility aims to accelerate research and development in sustainable food technologies, with a focus on alternative proteins. The Centre’s opening marks a strategic move to support the growth of startups in the alternative protein sector and foster innovation in food security, nutrition, and climate change solutions. The Centre is supported by …

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Food innovation park to be established in the Netherlands

Image courtesy of NIZO

New Food Innovation Park for Sustainable Proteins to Be Established in the Netherlands

Contract research company NIZO has announced that its site in Ede, the Netherlands, is set to be transformed into a food innovation park. The site will enable collaborations between startups, scale-ups, corporates, and knowledge institutions who are working towards the food transition and the development of sustainable proteins. The innovation park will feature facilities such as a food-grade pilot plant and the recently established Biotechnology Fermentation Factory (BFF). These resources …

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cultivated meat

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Researchers in Switzerland Develop Cultivated Beef That is “Much Closer to Real Muscle”

Scientists at ETH Zurich in Switzerland have solved a long-standing problem in cultivated meat research by producing three-dimensional muscle tissue composed of thick fibers. The fibers were generated using precursor cells called bovine myoblasts. Though this process has previously been successfully carried out by scientists, the resulting fibers tended to be thin. The tissue developed at ETH Zurich is said to be much closer to real muscle, even at the …

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Barry Callebaut Partners with the Zurich University of Applied Sciences to Explore Cocoa Cell Culture Technology

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Barry Callebaut Explores Cocoa Cell Culture Technology in Partnership With Zurich University of Applied Sciences

Leading chocolate producer Barry Callebaut has partnered with the Zurich University of Applied Sciences (ZHAW) to explore the potential of cocoa cell culture technology. Cocoa cell culture involves the cultivation of cocoa cells in a controlled environment, and has significant potential to improve the sustainability of the industry. It could also help to increase the resilience of cocoa supply chains, which have been affected by climate change and extreme weather. …

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Cheese stretch stock

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Danish Scientists Achieve Phosphorylation of Animal-Free Casein, Paving the Way for Better Dairy Alternatives

While several companies and research teams have now developed animal-free caseins using precision fermentation, an important part of the process has previously been missing. To be used in products such as cheese alternatives, caseins need to undergo a process called phosphorylation, where phosphate groups are added to them. This allows the caseins to bind to calcium compounds, forming particles called micelles. Previous attempts to achieve the phosphorylation of animal-free caseins …

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