John Hopkins University has launched Food of the Future, the school’s first academic course devoted to alternative protein education, according to John Hopkins HUB.
To feed the growing global population, estimates suggest we’ll have to increase food production by as much as 68 percent by 2050. And that’s not the only challenge; there’s also the fact...
Cultured meat—real animal flesh produced from in vitro cell cultures, without the need to raise animals—is now poised to become publicly available. Compared to conventional meat, cultured meat offers environmental benefits in its production...
One of the world’s biggest makers of canned tuna, Thai Union Group Pcl, has set up an innovation center with more than 100 scientists and engineers working to develop various forms of...
While companies creating precision fermented and cell-cultured food products continue to raise hundreds of millions of dollars in funding, the reality is their products are still years away from making a significant...
