The government-funded report by the UK’s Royal Agricultural University, follows a two-year study in which researchers partnered with nine UK farms to see what cultivated meat could mean for their businesses.
A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.
New report finds shift towards plant-based, cultivated and fermentation-made food could enable 21% of farmland across 10 European countries to be used to expand regenerative agriculture, restore nature and boost domestic food production.
A trip to Biotech Heights, a newly launched public-private partnership initiative based in Sweden.
Current initiatives against cultivated meat in Austria, such as motions in the Carinthian state parliament and petitions in individual federal states, are based on inaccurate assumptions.
The UK’s Food Standards Agency (FSA) has agreed on plans to modernise how foods like cultivated meat and precision fermentation products come to market, paving the way to remove unnecessary delays.
New research in Germany and Austria has found nearly two-thirds of people believe consumers should have the choice to eat cultivated meat once it has been approved.
From Portugal to Türkiye – students across Europe are taking a leading role in a global movement turning universities into dynamic engines for alternative protein innovation.
This week has seen the worrying and ironic spectacle of some European agriculture ministers putting a note before an EU Council meeting that included misinformation about cultivated meat.
A researcher working to develop the first cultivated octopus product is at the heart of a €7 million project bringing together European experts to boost knowledge about cultivated meat.
