© Pierre Coeurdeuil

Interviews

Savor: “Our Technology’s Versatility Enables Infinite Customization of Fatty Acid Profiles”

Savor is a pioneering company in the alt-fat space, creating sustainable and customizable fats, oils, and butter by directly converting carbon gases into pure fat molecules. Pierre Coeurdeuil manages Strategic Partnerships at Savor, and works with world-class chefs, bakers and brands to bring innovative, highly sustainable and customizable fats, oils and butter to market. Prior to Savor, he orchestrated launch for a world-first kind of plant-based cheese, was an advisor …

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Hoxton Farms

© Hoxton Farms

R&D

Self-Renewing Pig Fat Cell Line from Roslin Institute Could Resolve Key Bottleneck in Cultivated Meat Sector

Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat cells that could support large-scale cultivated meat production by enabling consistent, efficient generation of fat tissue without genetic modification. The cells, designated as FaTTy, are derived from early-stage pig stem cells and exhibit the rare ability to both proliferate indefinitely and reliably differentiate into fat cells. This capacity addresses a long-standing …

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Mosa Meat

© Mosa Meat

Approvals

Mosa Meat Requests UK Market Authorisation After Joining FSA’s Regulatory Sandbox

Dutch cultivated meat producer Mosa Meat has submitted its first application for market approval in the United Kingdom. The submission focuses on cultivated fat, which can be blended with plant-based ingredients to create beef-style dishes such as hamburgers, shepherd’s pie, and meatballs. The news comes after Mosa Meat became one of eight companies to be chosen for the UK Food Standards Agency’s regulatory sandbox for cultivated meat and seafood. The …

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NoPalm Ingredients

© NoPalm Ingredients

Fermentation

NoPalm Ingredients Introduces Next-Gen Fermentation-Based Oil Brand REVÓLEO

NoPalm Ingredients has introduced REVÓLEO™, a new brand focused on sustainable, fermentation-based oils and fats for both food and beauty applications. The brand provides alternatives to traditional oils, using fermentation technology to produce high-performance ingredients with a reduced environmental impact. REVÓLEO™ for Food offers a variety of oils and fats designed to replace conventional ingredients such as palm oil, shea butter, and cocoa butter. A key product in this range, …

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Paulo Teixeira Melt&Marble

Paulo Teixeira © Melt&Marble

Company News

Melt&Marble Strengthens Leadership to Scale Precision-Fermented Fat Production

Melt&Marble, a company specializing in precision-fermented fats, has announced two significant additions to its leadership team as it prepares for large-scale commercial production. Tue Hodal, a veteran of industrial biotech and pharma, has joined the company as its first Chief Technology Officer (CTO). Paulo Teixeira, previously the Chief Innovation Officer at Mycorena, has been appointed as the company’s new Product Manager. Focus on bioprocess optimization Hodal brings over 25 years …

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Hoxton Farms

© Hoxton Farms

Ingredients

Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat

Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The …

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Savor butter

© Savor

Milk & Dairy

Savor Introduces Animal- and Plant-Free Butter, Produced from Captured Carbon

Savor, a US-based food technology startup, has commercially launched a new butter product that contains no animal or plant inputs. The product is made using a proprietary fermentation-based process that converts captured carbon dioxide (CO₂), green hydrogen (GH₂), and methane (CH₄) into structured fats, without relying on conventional agriculture. The butter alternative will initially be available through selected foodservice partners, including restaurants and bakeries such as SingleThread, ONE65, and Jane …

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aloe vera

© Tuan Nguyen - stock.adobe.com

R&D

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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© Mosa Meat

Approvals

Mosa Meat Files for Novel Food Approval in Switzerland

Just weeks after filing the EU’s first cultivated beef dossier, Mosa Meat has taken a similar step in Switzerland, seeking novel food approval with backing from Bell Switzerland. This application specifically covers cultivated fat, an ingredient designed to enhance plant-based products by adding rich, authentic beef flavor to items such as burgers and meatballs. The Dutch company states that cultivated fat can enhance plant-based foods by improving taste and texture. …

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Fermented fats

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R&D

Melt&Marble Partners With Valio to Develop Plant-Based Foods Containing Fermented Fats

Melt&Marble, a Swedish startup producing fat ingredients using precision fermentation, has partnered with major Finnish food company Valio to develop plant-based foods made with fermented fats. The long-term research collaboration will involve studying the properties of new types of fat produced by Melt&Marble, before commercializing plant-based foods containing the fats. These should have improved mouthfeel, structure, and succulence compared to existing plant-based alternatives. The fermented fats will need to gain …

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