As published in The World of Food Ingredients, June edition. Cell-cultured meat could play a pivotal role in supplying a growing global population with protein. But how likely are consumers to willingly accept this “lab-grown” product? Cell-cultured meat – a novel technique to produce meat by culturing animal cells in a suitable medium – has … Continue reading Culture shift: Will consumers warm to “clean” meat?
As published in The World of Food Ingredients. As one of the largest consumer markets and the second largest economy in the world, China’s vast social, political and economic changes over the past decades have created a wealth of opportunities for food and beverage innovators. Full article can be found here.
As published on FoodIngredientsFirst.com A widely publicized comparison of the greenhouse gases (GHG) produced by lab-grown and farm-raised beef suggests that the benefits of reducing methane, resulting from cattle, could in the long term be outweighed by increased CO2 levels. As a result, the involved Oxford University researchers have put forward that the feasibility of … Continue reading Got beef? No assumptions on carbon emissions should be made before production maturity, warns lab meat innovator