A recent Good Food Institute report highlights the potential of under-utilized agricultural byproducts to sustainably scale up production of alternative proteins. Based on North ...
You may see Lab-grown meat and insects on the menu in future decades, as the world grapples with challenges to food security ...
BY ALEXANDER FABINO Lab-grown meat could see a significant decrease in price if it continues its current trajectory, potentially matching conventional ...
Two Australian brands — Fenn Foods’ vEEF and All G Foods’ LOVE BUDS — have announced that they are merging ...
The food and beverage industry is undergoing a remarkable transformation, driven by the increasing demand for healthier, more sustainable, and ...
A three-year research project aims to contribute to the production of alternative protein sources, in particular flavour-bearing, healthy fish fat ...
by L. Christine Lawson In June of this year, the USDA approved the label of "cell-cultivated chicken" to be used for ...
By Katherine Dornian What if you could eat a burger without killing a cow? Lab grown, or cell-cultured meat may be ...
Non-profit think tank the Good Food Institute (GFI) Europe has applauded the Catalan government’s €7 million (US$7.32 million) investment in ...
Students in Doha have developed a printer capable of producing vegetables on a large scale. PARIS: In the future, the ...
