Independent recommendations to the UK’s food safety regulator pave the way for a robust and innovative approach to regulating foods such as cultivated meat and precision fermentation.
Professor Che Connon’s quest to bring cultivated meat closer to dining tables has led to him bridging the gap between academia and entrepreneurship.
Head of the UK's new £12 million Cellular Agriculture Manufacturing Hub (CARMA), we talk to Marianne Ellis about her goals for the project, how she became involved in cultivated meat, and advice for new researchers looking to enter the field.
The project represents the largest single investment the UK government has made to date in sustainable proteins, and will help British scientists and companies make cultivated meat at scale.
The comprehensive resource will be an invaluable tool for policymakers and stakeholders across the cultivated meat sector – check out our key take-homes from this landmark document.
A ‘new allegiance’ between science and philosophy will be necessary to enable sustainable proteins to reach their full potential, according to Dr Luca Lo Sapio.
GFI Europe und die EU-finanzierte Innovationsagentur EIT Food haben die Gewinner der „Cultivated Meat Innovation Challenge” bekannt gegeben.
Researchers investigating how tobacco plants and microalgae can help reduce the cost of cultivated meat are among the winners of a €400,000 prize.
A project to feed astronauts on future missions to Mars could make a huge difference to the lives of millions of people back on Earth, according to a researcher studying the feasibility of cultivating meat in space.
"Es dauert nicht lange, um zu verstehen, welche Herausforderungen wir angehen müssen. Wenn man diese einmal erkannt hat, kann man seine gesamte Ausbildung darauf ausrichten, also die entsprechenden Fächer wählen und passende Forschungsgruppen suchen.” Dr. Marius Henkel
