Beef, chicken, and dairy made from cultured cells could offer a smaller footprint than conventional farms. Companies are working on scaling up and bringing prices down.
Diners at the swanky Atelier Crenn restaurant in San Francisco expect to be served something unusual. After all, the venue boasts three Michelin stars and is widely considered to be one of the world’s top restaurants.
But if all goes according to plan, there will soon be a new dish on the menu that truly is remarkable: chicken that was never part of a living bird.
Quotes from Petfood Industry, April 17, 2024 By Lisa Cleaver According to Rich Kelleman, the co-founder and CEO of Bond Pet Foods, traditional meat holds a dominant position in the pet food...
Quotes from Cronkite News, April 17, 2024 By Sadie Buggle Amidst the growing trend of laboratory-created meat and plant-derived food substitutes, a legislative proposal has been put forward by Arizona Representative Quang...
Quotes from Vegconomist, April 18, 2024 The Good Food Institute has recently published its annual analysis, the 2023 State of the Industry Reports, which provides insights into the alternative protein sector. This...
Quotes from ScienceDirect.com, August 2024 By Simin Feng a b, Siqing Dai a, Zhengxun Wei a, Jing Wang a, Ning Xiang a c, Ping Shao a b a Department of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, 310014, Zhejiang, People's Republic of China b Key Laboratory of Food Macromolecular Resources...
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