Studies & Numbers

Cultivated burger by Ivy Farm

Cultivated burger by Ivy Farm / Photo: Ivy Farm, CC-BY

Study: Altered Levels of Known Allergens in Cultured Primary Bovine Myoblasts for Cultivated Meat

As cultured meat moves toward commercialization, people want to understand how it impacts health compared to conventional animal meat. So, researchers publishing in ACS’ Journal of Agricultural and Food Chemistry conducted an initial food safety study to identify potential allergens in cultured beef cells. They report mixed hazard results: Cultured cells contained relatively fewer traditional protein allergens than regular steak but provoked stronger immune reactions in blood samples from people with an …

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New GFI Report Identifies Critical Skill Gaps in India’s Plant-Based and Cultivated Meat Value Chains

The Good Food Institute India (GFI India) has released a comprehensive analysis of India’s smart protein talent landscape, revealing a mismatch between the country’s educational output and the industry’s current and future workforce needs. Despite India producing nearly 250,000 graduates annually in relevant disciplines, the smart protein sector continues to face a shortage of job-ready, sector-specific talent, particularly in high-growth areas such as bioprocessing, cell culture, extrusion technologies, analytical methods, …

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© Melt&Marble

Analysis: Alternative Proteins Could Add €111B a Year to the EU’s Economy by 2040

A new analysis by systems change company Systemiq, supported by GFI Europe, has found that plant-based foods, cultivated meat, and fermentation could add €111 billion a year to the EU’s economy by 2040 if treated as a strategic priority. This is comparable to the GDP contribution of Europe’s wine sector. Furthermore, the industry could support 414,000 high-quality jobs in areas such as science, agriculture, and logistics, if given policy support …

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University of Illinois

© University of Illinois

Illinois Ranks Third in US for Alternative Protein Companies, Report Finds

A newly released report from the Illinois Alternative Protein Innovation Task Force outlines a multi-sector plan to expand the state’s role in alternative protein production, citing benefits across economic development, public health, and agricultural diversification. The report is the result of a two-year review led by the task force formed by Governor J.B. Pritzker in 2023, described as the first of its kind at the state level in the United …

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Studies reveal significant interest in sustainable diets for pets

Photo: cottonbro studio on Pexels

Studies Say Significant Proportion of Consumers Would Consider Cultivated or Plant-Based Diets for Pets

Two studies co-led by Griffith University Adjunct Professor Andrew Knight and published in the journal Animals have examined consumer attitudes to sustainable diets for pets. The first study surveyed 2,639 dog guardians worldwide, finding that around 84% of them currently feed their pets a conventional or raw meat-based diet. However, 43% of this group said they would consider at least one type of more sustainable dog food, such as vegan, …

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Mosa Meat has conducted the first formal tasting of their cultivated beef product, the Mosa Burger, in The Netherlands.

© Image courtesy of Mosa Meat

Report: 35% of European Consumers Are Open to Consuming Cultivated Meat

A new report by EIT Food’s Consumer Observatory has assessed the attitudes of European consumers to food products made using biotechnology. The results indicate that 35% of people are open to consuming cultivated meat, while almost 43% are willing to try precision-fermented dairy products. However, just 23% would consume 3D-printed food, while only 26% are open to genetically altered products. Younger consumers are the most willing to try food produced …

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Meatable sausages

© Meatable

Patent Filings for Cultivated & Plant-Based Meat Decline Amid Funding & Regulatory Challenges

A new report by intellectual property firm Appleyard Lees has found that annual patent filings for cultivated meat innovations fell by almost 10% from 2022 to 2023. In contrast, there was an increase of around 9% the previous year, while filings more than tripled from 2019 to 2021. The decline has been particularly sharp in the US, where applications have fallen by over 40%. This is likely due to bans …

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Report discusses future of food biotechnology and biomanufacturing in Australia

Image courtesy of Cellular Agriculture Australia

Report: Government Support Could Make Australia a Leader in Food Biotechnology and Biomanufacturing

A new report has urged the Australian government to take advantage of the “once in a generation” opportunity to build sovereign capability in food biotechnology and biomanufacturing. Called Made & Grown – The future of food biotechnology & biomanufacturing in Australia, the white paper has been produced through a collaboration between Cellular Agriculture Australia (CAA), ANU Agrifood Innovation Institute (AFII), Australian Strategic Policy Institute (ASPI), and the ANU National Security …

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Tetra Pak New Food Technology Development Centre

© Tetra Pak

Report Says European Alternative Protein Research Has Tripled Since 2020

A new analysis by GFI Europe has found that alternative protein research in Europe is growing at a rapid rate. Since 2020, the number of studies published and the levels of public funding received have almost tripled. Last year, 798 academic research papers were published examining plant-based foods, fermentation-made foods, and cultivated meat or ingredients; this figure is up 282% compared to 2020. Furthermore, public funding for the field expanded …

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Ironic Biotech iron absorption study

© Ironic Biotech

Study: Ironic Biotech’s Fermentation-Derived Heme Has Up to 65 Times Better Iron Absorption Than Competing Products

An in vitro study by Swedish startup Ironic Biotech has concluded that the company’s patented, precision fermentation-derived iron protein significantly outperforms the best existing supplements. When combined with ascorbic acid (vitamin C), the proprietary heme iron ingredient reportedly delivered up to 65 times better bioavailability than high-quality commercial lactoferrin (even when the latter ingredient was enhanced with the same additive). It also outperformed iron sulfate and other common iron ingredients …

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