Cultivated meat

Meet the researcher: Building support for cultivated meat in Italy with Alessandro Bertero

An Italian researcher has turned to the public to fund a project he believes has the potential to scale up cultivated meat production.

Report: More than a quarter of all European alternative protein research was published last year

A first-of-its-kind analysis has revealed the rapid growth of European alternative protein research – with more than a quarter of all studies published last year amid record funding.  

UK creates cultivated meat regulatory sandbox to boost innovation

UK Food Standards Agency to introduce initial regulated product reforms next year

UK government invests £15 million in new National Alternative Protein Innovation Centre (NAPIC) to commercialise alternative proteins

Meet the researcher: Using biomedical insights to advance cultivated meat with Petra Kluger

Dr Petra Kluger, who moved into cultivated meat after a career in tissue engineering, says greater collaboration between scientists from different disciplines will be vital to advance the field.

Could cultivated pet food be the next big thing for sustainable dog care?

As cultivated pet food is cleared for sale in the UK, Alex Mayers explores what’s driving this new sector, and how it relates to cultivated meat for humans.

Meet the researcher: Boosting alternative protein research at ICL’s new Bezos Centre for Sustainable Proteins with Rodrigo Ledesma-Amaro

A new centre based at Imperial College London aims to revolutionise the development of alternative proteins.

Austria: Emerging initiatives against cultivated meat in certain federal states fueled by misinformation

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. 

UK Food Standards Agency to modernise regulations, boosting consumer choice for sustainable foods

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.