Dr Charli Kruse

Dr Charli Kruse © CellTec Systems

CellTec Systems: “Whether it is Slaughtered or Cultured Meat Will Probably Make No Difference to the Consumer in Terms of Sensory Experience”

The Lübeck-based company CellTec Systems sees itself as the first German full-service provider for industrial cell production. Anyone wanting to get into cellular agriculture can obtain all the building blocks for production here: Cells, nutrient solution, bioreactors, and even training and consultancy services. What makes the company, which is a spin-off of the Fraunhofer-Gesellschaft and the University of Lübeck, so special is its 25 years of expertise in cell cultivation. …


Ayana Bio and Wooree Green Science sign joint development agreement to make plant cell-derived ingredients for health and wellness products.

© Ayana Bio

Ayana Bio and Wooree Green Science Partner to Produce Agriculture-Free Saffron

Boston-based Ayana Bio, a spinoff from Ginkgo Bioworks, and Wooree Green Science, a biotech from South Korea developing functional ingredients, announce a partnership to develop sustainable ingredients for health and wellness products for the South Korean market.  Under a joint development agreement, the companies will produce agriculture-free saffron using plant-cell technology to make it more affordable for plant-based weight loss supplements. Using this novel method, the companies aim to address supply chain …


a graphic of a brown cow and a mark on its back that measures the wound inflicted to take a live cells sample

© Mosa Meat

New Scientific Review by Mosa Meat Discusses Challenges in Cell Biology for Cultivated Meat

A new scientific review, Advances and Challenges in Cell Biology for Cultured Meat, by the Cell Biology team at Dutch biotech company Mosa Meat, highlights the importance of a detailed understanding and accurate manipulation of cell biology in designing cultivated meat bioprocesses.  Despite significant interest and breakthroughs in the field, the paper argues that numerous challenges remain at all stages of biomanufacturing, including the cell biology process.  To shed light on …


Hen running on grass

© stevew_photo-stock.adobe.com

These Italian Researchers Are Developing Chicken Meat From a Feather

Researchers from an Italian university are studying how to obtain chicken meat from a feather. The project taking place via professors Luciano Conti and Stefano Maria Biressi at the University of Trento was assigned and financed by the Italian Save the Chickens Foundation, which contacts vegconomist with the news. Researcher Nike Schiavo, MSc Biotechnology, is overseeing the experiments for the project and is currently completing the draft report, according to …


Bag of onions

©Joanna Stołowicz on Unsplash

Fermented Onions Unlock Natural ‘Meaty’ Flavors in Plant-Based Alternatives

Plant-based meat alternatives have gained popularity among consumers seeking to reduce their meat consumption. However, replicating the savory flavors and aromas of traditional meat has posed a significant challenge, often requiring the use of synthetic additives.  A recent study published in the ACS’ Journal of Agricultural and Food Chemistry, a nonprofit organization chartered by the US Congress, presents a promising solution: the fermentation of onions, chives, and leeks with common …


An AI generated image of microbes

© Solar Foods

European Innovation Council Funds Solar Foods-Led Consortium Creating Milk Protein from CO2 and Electricity

From over 400 contesting teams, a research consortium led by Finnish company Solar Foods to produce sustainable milk protein from CO2 and electricity has been selected by the European Innovation Council’s Pathfinder Challenge 2022.  The challenge, which seeks cutting-edge research projects that could achieve breakthroughs in their respective fields, will invest €5.5 million in the consortium’s four-year HYDROCOW project. Solar Foods will work with the University of Groningen, RWTH Aachen University, and FGen …


Vollagen alternative to marine collagen

© Vollagen

World Ocean Day: Vollagen Develops Vegan Alternative to Marine Collagen Supplements

On World Ocean Day, UK brand Vollagen has highlighted its plant-based alternative to marine collagen supplements, made through a proprietary fermentation process using non-GMO corn. Vollagen contains the same 16 amino acids found in human collagen, at similar levels and in an easily absorbed format. Consumer tests have reportedly found comparable results to animal-based collagen supplements, with skin becoming firmer and smoother. Participants said they would be happy to buy …


steakholder foods' cultivated meat

© Steakholder Foods

Steakholder’s New Study Shows Cultivated Meat & Beef Have Same Nutritional Value

3D-printed cultivated meat company Steakholder Foods, formerly MeaTech 3D, says its cultivated meat has the same nutritional value as beef. According to the company, its biology team analysed already developed cultivated muscle, testing 17 amino acids and comparing it to native tissue. The results demonstrated that cultivated meat grown in-house has the same biochemical composition as conventional meat, potentially providing similar nutritional value and taste. “The amino acid profile has …


fermentation-derived beef fat

© Melt&Marble

Researchers Upcycle Agricultural Waste to Produce Fats for Alt Meat

Researchers from Connectomix Bio are investigating a method to transform agricultural waste into lipids for use in meat alternatives. The method will involve turning discarded parts of crops, such as corn husks, into a gas. This gas will then be used to feed microbes, which will produce lipids via fermentation. The resulting fatty acids could be added to cultivated and plant-based meats, improving their taste and texture. The researchers will …


believer meats' cultivated chicken dish


Groundbreaking Findings From BELIEVER Meats “Break That Big Wall of No” For Cultivated Chicken

A new study led by BELIEVER Meats as published in Nature Foods unveils a comprehensive, cost-efficient GMO-free production method for cultivated chicken. According to BELIEVER Meats, in the study conducted by its founder and CTO Professor Yaakov Nahmias, researchers have found answers to some of the industry’s challenges regarding cost-efficiency and transparency in cultivated chicken production. “These findings break that ‘big wall of no’ described by Paul Wood and David Humbrid …