Studies & Numbers

Animal-free cream cheese

© Formo

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 …

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Ontario Genomics

© Ontario Genomics

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 …

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GEA unveils a new technology called perfusion, which includes the use of pilot scale bioreactors and a machine for rejuvenating the grown media.

Image courtesy of GEA

Report: Advanced Biotech Could Reduce Global Emissions by 5% and Create $1 Trillion in Annual Economic Value

A new report by the Advanced Biotech for Sustainability (AB4S) coalition has found that advanced biotechnology has the potential to reduce global emissions by 5% and generate $1 trillion in annual economic value. Called Harnessing the economic and environmental benefits of advanced biotechnology, the report is co-authored by AB4S founding members Arsenale Bioyards, Basecamp Research, Cradle, Darwin International, EIT Food, Evonik, Good Food Institute, Invert Bio, Lallemand, L’Oréal, and ShakeUp …

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aloe vera

© Tuan Nguyen - stock.adobe.com

New Study Explores Aloe Vera as a Cost-Effective Scaffold for Cultivated Meat

A new study published in npj Science of Food presents an innovative approach to cultivated meat production, using Aloe vera as a natural scaffold to grow bovine fat tissue. This breakthrough could help make cultured fat production more scalable, cost-effective, and sustainable—especially for hybrid plant-based and cultivated meat products. While Aloe vera is best known for its use in skincare and food, researchers are now exploring its potential in cellular …

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Planted fermented steak

© PlantedFoodsAG

Alternative Proteins Could Create Up to 250,000 Future-Proof Jobs in Germany By 2045

A recent study by the consultancy firm Systemiq has examined how alternative protein sources in Germany could promote economic growth and open up new trade opportunities. It shows how many sustainable jobs could be created in this growing sector, what impact a diversified protein supply could have on climate and environmental protection and what measures are needed to position Germany as an innovation leader in this area. The study “A Taste of Tomorrow: …

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Forsea Japanese Consumers Say Yes to Cultivated Eel

© Liran Maimon

25% of Japanese Consumers Would Try Cultivated Eel Irrespective of Price

Research conducted by cultivated eel producer Forsea Foods has found surprising levels of enthusiasm towards eel alternatives in Japan, a country that reportedly consumes almost half the world’s freshwater eel supply. 35% of respondents expressed familiarity with cultivated seafood and a willingness to try cultivated eel, with a quarter saying they would purchase it irrespective of price. The remainder set limits on what they were willing to spend. Over a …

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microbial protein Formo cheese gratin

© Formo

GFI and Accenture Release Precision Fermentation Consumer Research Across Five Markets

A recent study by the Good Food Institute (GFI), conducted in collaboration with Accenture, has examined consumer attitudes and preferences toward precision fermentation (PF) products in five key markets: France, Germany, Spain, the United Kingdom, and the United States. The research explores how consumers perceive PF-produced dairy and egg ingredients, offering insights into effective communication strategies for this emerging food technology. Precision fermentation and its applications Precision fermentation uses microorganisms, …

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Dried oyster mushrooms

© Smithy Mushrooms

Danish Scientists and Michelin-Starred Chefs Explore New Mycelium From Oyster Mushrooms for Meat Alternatives

Scientists from the Technical University of Denmark, collaborating with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have found that mycelium from oyster mushrooms (P. ostreatus) has excellent potential and acceptance as an alternative to meat and seafood. Although oyster mushrooms are widely consumed, the culinary qualities and food safety of their root structure have thus far never been explored. But, as part of a project funded by the Good …

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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

© Steakholder Foods

Slowdown in Patent Applications for Cultivated & Plant-Based Meat Signals Levelling After Hype Cycle Peak

Analyses by IP firm Appleyard Lees reveal that patent applications for cultivated meat have plateaued following a period of significant growth, while plant-based meat patent applications have fallen for the first time since 2013. While the slowdown in patent applications is likely to be piggybacked by those keen to portray alternative protein as failing or on its knees, these findings can be viewed effectively through the lens of the Gartner …

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Nourish Ingredients has unveiled Tastilux, a new animal-free fat

Image courtesy of Nourish Ingredients

Precision Fermentation Industry Could Generate $30B Annually for Australia, Says New White Paper

Australia’s Food and Beverage Accelerator (FaBA) has released a new report exploring the challenges, economic impact, and sustainability of the country’s precision fermentation industry. More than 70 authors from industry, government, and academia contributed to the white paper, highlighting precision fermentation as a crucial technology to transform the food system with tailored and sustainable proteins, fats, and other compounds beyond alternative proteins. The comprehensive paper outlines key recommendations to boost …

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