Study: Almost Half of Gen Z Brits Would Eat Cultivated Meat Products
New research conducted by Ipsos in the UK has revealed that 47% of Gen Z Brits (defined as those aged 16-29) would consume cultivated meat products. This figure is significantly higher than for other generations — just 21% of Baby Boomers, 22% of Gen X, and 38% of Millennials said they would be willing to eat cultivated meat. However, the survey also indicated a widespread lack of awareness on the …
Seaweed-Based Growth Media Could Replace Traditional Cell Culture Media in Cultivated Meat Production
A new research project led by James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating the use of seaweed as a potential alternative to traditional cell culture media in the production of cultivated meat and seafood. This initiative seeks to address the challenges of sustainability, cost, and ethics in cellular agriculture by utilizing seaweed’s abundance and fast-growing nature. Turning seaweed into meat The project, named SeaToMeat …
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 …
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 …
Study Reveals Which Animal Products Are Most Vulnerable to Competition From Cultivated Alternatives
A study conducted by The James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has explored the socio-economic consequences of introducing cultivated proteins and a carbon tax into the food system. The research, which focused on Norway, modelled two scenarios – one where a carbon tax is introduced and one where it is not. The results indicate that, regardless of the tax, beef, lamb, milk, and eggs …
Economically Viable Cultivated Meat Production Is Within Reach for Gourmey, Says Independent Assessment
French cultivated food company Gourmey claims it has become the first in the category to receive an independent validation confirming that its production model is scalable and economically viable. A techno-economic assessment from Arthur D. Little concluded that Gourmey’s 5,000-liter bioreactor system can achieve the production of cultivated meat at $3.43 per pound (€7 per kilogram), meaning that the company is on the path to price parity without the need …
One in Four Germans Open to Eating 3D-Printed Meat, Survey Finds
A growing number of people in Germany are open to the idea of eating cultured meat produced by 3D printers, with younger individuals showing particular interest in this emerging food technology. According to a recent survey conducted by Bitkom, 24% of respondents expressed willingness to try meat produced from animal cells via a 3D printer, a notable increase from 13% in 2019. Generational differences in attitudes The survey, which involved …
How Can Cellular Agriculture Startups Stand Out When Seeking Early-Stage Capital?
A new peer-reviewed study has examined what venture capitalists prioritize when investing in cellular agriculture startups. The study was conducted by Fabian Baumann, Senior Strategy Associate at precision fermentation startup Formo, and Prof. Dr. Marc Mehlhorn of TH Köln. It is published in the journal Entrepreneurial Business and Economics Review. The aim of the research was to discover what makes cellular agriculture startups stand out during the initial venture capital …
Canadian Food Biomanufacturing Projected to Create 125,000 Jobs by 2050
Ontario Genomics has released an updated Food Innovation in Canada Report, providing economic projections for the country’s food biomanufacturing sector. The report estimates that by 2050, the industry could be valued at $18.8 billion and generate approximately 125,000 jobs. Food biomanufacturing, which includes cellular agriculture and precision fermentation, involves producing food, ingredients, and textiles using biotechnology rather than traditional agricultural methods. The updated analysis, conducted by Dr. Michael von Massow …