Cultivated pork sausages

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Survey Finds EU Consumers Support Safe Cultivated Meat, Want the Freedom to Choose

A new survey on attitudes toward cultivated meat in Europe commissioned by the Good Food Institute Europe reveals that people across the continent believe consumers should be able to decide whether to eat or not cultivated meat after EU regulators deem it safe for consumption. The survey carried out by YouGov and touted as one of the largest “of its kind” ever conducted, polled over 16,000 consumers across 15 European countries: …

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Cultivated meat startup Orbillion Bio has raised venture capital funding to develop further its predictive model or "scale-up algorithm" for cultivated meat.

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Are US Consumers Beginning to Accept Cultivated Meat?

Recent studies tracking US consumer attitudes toward cultivated meat have found a relatively positive outlook for a product yet to be available for mass consumption. A YouGov survey of 9,272 US adults conducted in May 2024 revealed only 50% of the participants preferred to eat animal meat when asked to choose between traditional and lab-grown meat, assuming it was identical to meat. Interestingly, 14% responded that they wouldn’t eat either. …

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UPSIDE Foods chicken hot dog

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60% of US Consumers Open to Cultivated Chicken, Beef, & Pork Despite Taste and Health Doubts, Finds Survey

A Consumer Food Insights survey, used by Purdue University to track consumer perceptions of cultivated meat, has found that around 60% of consumers are willing to try cultivated beef, chicken, and pork in restaurants, while around 30% are unwilling. 1,200 of the consumers surveyed were presented with a list including familiar animals, such as chicken, cow, and pig, as well as several exotic creatures. They were asked to group the animals based on their …

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VTT Study Finds Mycoprotein a Sustainable Superfood & Next-Level Nutrient Powerhouse

Research by a team of scientists at VTT Technical Research Centre of Finland shows that mycoprotein is a valuable ingredient: it offers digestible proteins and, unlike meat, dietary fiber.  These findings are relevant because various studies suggest that dietary fiber intake significantly reduces the risk of cardiovascular disease, cancer, stroke, type 2 diabetes, high cholesterol, and hypertension. The VTT study evaluated the nutritional quality of different microbial biomass samples by …

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GFI 2023 State of the Industry Reports

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2023 GFI Reports: Cultivated Meat and Fermentation Industries Growing Despite Drop in Investments

The Good Food Institute has released the 2023 State of the Industry Reports for the alt protein industry. These annual reports provide a global analysis of each sector’s commercial landscape, investments, scientific progress, and government and regulatory developments. The following are the top highlights in cultivated meat and fermentation for 2023, providing an overview of the key developments in these industries. The complete reports can be found here. Cultivated Meat …

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New report shows 42% of Japanese consumers would try cultivated meat,

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New Report Finds 42% of Japanese Consumers Would Try Cultivated Meat, While 58% Are Not Familiar with Cell-Based Foods

APAC Society for Cellular Agriculture (APAC-SCA) has released a new report revealing that 42% of Japanese consumers are open to trying cultivated meat or seafood products, “as long as they have been proven safe.”  The report Prospect of Cultivated Meat & Seafood in Japan was commissioned by APAC-SCA and analyzed by Akira Igata, Project Lecturer at the Research Center for Advanced Science and Technology, The University of Tokyo and Director of the …

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A woman eating a burger

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Pioneering UK Interdisciplinary Study Will Track Impact of Cultured Meat on Society

Proponents of cultivated meat argue that it has the potential to feed the world sustainably and ethically, thus positively affecting the planet, human well-being, and the welfare of animals. Nevertheless, there are still uncertainties surrounding its large-scale production and the potential wider consequences on society and the environment. To shed light on these questions, a new interdisciplinary study brings together experts from law, sociology, and biochemical engineering to track the impact of cultivated …

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Tufts University Center for Cellular Agriculture (TUCCA) has launched what it claims is the world's first undergraduate degree in cellular agriculture.

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Researchers at Tufts University Want to Reduce the Production Costs of Cultivated Meat

Researchers at Tufts University have made bovine muscle cells produce their own growth signals, eliminating costly ingredients from the production process. Cellular agriculture, the production of meat from cells grown in bioreactors, is making technological leaps that make it a viable option for the food industry. One such leap has now been made at the Tufts University Center for Cellular Agriculture (TUCCA), led by David Kaplan, Stern Family Professor of …

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microbial protein Formo cheese gratin

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German Consumers Underestimate Climate Impact of Dairy But Are Willing to Try Animal-Free Cheese

A study commissioned by Germany’s LI Food — a state initiative for the food industry in Lower Saxony — has found that consumers often underestimate the climate impact of dairy products. The survey found that while most consumers are now aware of the environmental impact of meat, they believe that cheese is significantly less harmful. In reality, the opposite is sometimes true — Parmesan produces 6.3 CO2e/kg, while pork produces …

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New study uncovers UK Farmers' mixed views on cultivated meat

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Game-Changing or Problematic? Study Uncovers Wide Range of Opinions from UK Farmers on Cultivated Meat

The first phase of a project investigating the views of farmers in the UK on cultivated meat led by teams from the University of Lincoln and Royal Agricultural University (RAU) has revealed complex opinions on the topic. Encouragingly, the study concludes that many farmers see potential opportunities in cultivated meat as a “game-changing technology” that can create cheaper meat products for populations with limited access to protein and may benefit …

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