Industry
Scale-up series part 3: Build a force-multiplying team
In part three of our scale-up series, we explore the best way to plan and build a rock-solid team for your startup, and set the company up for success.
Government-funded study highlights collaboration opportunities for farmers and cultivated meat companies
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.
Σχεδόν οι μισοί Έλληνες θα δοκίμαζαν καλλιεργημένο κρέας, σύμφωνα με νέα έρευνα
Σχεδόν το 45% των Ελλήνων* είναι πρόθυμο να δοκιμάσει καλλιεργημένο κρέας, εάν αυτό ήταν διαθέσιμο και ένα 17% θα αντικαθιστούσε κάποια ποσότητα από το κρέας που ήδη καταναλώνει με καλλιεργημένο κρέας, σύμφωνα με νέα έρευνα που διεξήχθη από το YouGov και ανατέθηκε από το ΜΚΟ think tank Good Food Institute Europe.
More than half of Belgians willing to try cultivated meat
A new representative study indicates that 55% of respondents would at least try cultivated meat.
Plus de la moitié des Belges prêts à goûter la viande cultivée
Une nouvelle étude représentative révèle que 55 % des répondants sont prêts à goûter au moins une fois la viande cultivée.
Scale-up series part 2: Your target market(s) may change over time, and that’s okay
Carlotte LucasIn part two of our new scale-up series, we highlight the importance of finding the right market for your product at every stage of growth.
58% de los españoles están a favor de que la carne cultivada llegue a España
El 60% de los encuestados favorece su producción en España, viéndolo como un impulso económico gracias a la creación de empleos y el fomento de la I+D en la industria alimentaria.
New survey finds 3 out of 5 Dutch people are ready for cultivated meat
Cultivated meat is emerging as a potential solution to make the food sector more sustainable. A large number of Dutch consumers also see this: 59% of those surveyed are interested in trying cultivated meat.
European consumer insights on the alternative protein sector
What do European consumers think about plant-based, cultivated and fermentation-made proteins? This page summarises some of the key consumer insights available from open-access research on the European alternative protein market.
