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,

© APAC Society for Cellular Agriculture (APAC-SCA)

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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mycoprotein meatballs in tomato sauce

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New Hamilton White Paper Identifies Key Cost Drivers in Cultivated Meat Production

Hamilton, a leading name in laboratory automation technology and analytical sensors for the scientific community, has released a comprehensive white paper providing insights into the critical challenge of the cultivated meat industry: high production costs. In the white paper, Hamilton addresses the key cost drivers in cell-cultured meat production, proposes applying Process Analytic Technologies (PAT) to enhance performance and cost-effectiveness, and outlines innovative solutions to improve production by implementing these …

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A proposed label for cultivated chicken: Chicken Breasts Cell-Cultured

New Paper Proposes “Cell-Cultured” as Universal Term for Labeling Cultivated Meat

A new paper on the names and labels for cultivated products in the US published in npj Science of Food suggests that the potential universal term for these products​​ is “cell-cultured.” The study conducted an online experiment that tested various terms, “cultured, “cultivated,” “cell-cultured,” “cell-cultivated,” and “cell-based” on product packaging to assess consumer and regulatory response in the USA. The experiment involved 4,385 participants viewing the terms displayed on packages of …

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Synonym Biotechnologies has launched its latest The State of Global Fermentation Report, providing insights on the existing microbial fermentation capacity.

© Capacitor by Synonym

New Fermentation Report: Scaling is Not the Only Solution to Reach Price Parity with Animal Products

Synonym Biotechnologies has launched its latest The State of Global Fermentation Report, providing insights on the existing microbial fermentation capacity and profitability drivers to help companies address uncertainty in key capacity decisions. Using the database Capacitor, which highlights the scope and diversity of existing fermentation capacity, and the new tool Scaler, a cutting-edge techno-economic analysis engine, the report suggests: Scale matters to reach price parity, however, scale is not the only solution: …

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Cultivated grouper fillet

Cultivated grouper fillet © UMAMI Bioworks

Japanese Consumers Show Strong Interest in Tasting and Buying Cultivated Seafood, Says Research Study

A research study exploring the opinions of Japanese consumers toward cultivated seafood suggests that attitudes towards this novel food are generally positive, with 70% of participants showing interest in tasting it and 60% expressing willingness to purchase it once it is available.  The study, one of the latest dissertations from the University of Winchester MSc Animal Welfare, Behaviour, Ethics and Law students, investigated the knowledge, attitudes, and behavioral intentions of Japanese …

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