Food of the Future course led by Franklyn Hall explores the new range of meats, milks, and cheeses developed using cellular manipulation and emerging technology
Synthetic meat is a simple, artificially bred monoculture. There are no extra fat cells, delicate cartilages, which make the meat tasty. There is also a problem with such a prosaic element as...
The global cultured beef market is expected to witness market growth at a rate of 5.5% in the forecast period of 2021 to 2028 and is expected to reach USD 0.82 billion...
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...
Rye protein scaffolds could mark a leap forward in cellular agriculture. Food production has put the world in an exceptionally tight corner amidst emerging concerns about conventional meat farming with respect to...
