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News

Faculty of Science : Innovation towards plant-based consumption

This course is timely since it touches a hot topic, which is relevant to society, industry and consumers in general. It is relevant to the field of Food Science in that it brings forth the current commitments towards healthier and more sustainable food systems and will constitute a platform for UCPH participation and contribution to shaping the food scene in Denmark and EU. This course is inscribed in the strategy Gastronomy 2025 of the Danish Ministry of Food & Environment, and the EU FOOD 2030 Agenda.

Source: Faculty of Science

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News

Cultured meat: will Europeans eat it?

Consumer acceptance will be crucial to the success of cellular agriculture. But will Europeans be willing to try and buy cultured products? This webinar will explore consumer acceptance of cultured meat in Europe, with a special focus on a study conducted in France and Germany, that ProVeg collaborated on.

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Other alternatives to meat

Tiny Organisms, Huge Potential

But there is a rising star on the alternative protein scene—a versatile platform that is simultaneously familiar and well established yet completely underexplored and untapped for its true potential within the alternative protein sector. Microbial fermentation can create a novel center-of-plate experience as a standalone ingredient or provide a functional or sensory boost so subtle that the consumer may be oblivious to its behind-the-scenes magic. The adaptability of fermentation enables it to play across virtually the whole alternative protein landscape, expanding product categories in unique ways while also empowering plant-based and cell-cultivated approaches to meet consumer expectations for taste, price, and accessibility.

Source: Tiny Organisms, Huge Potential – IFT.org

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Other alternatives to meat

Air Protein: Using fermentation to make alternative protein

While other well-known meat alternative companies like Impossible Foods and Beyond Meat make plant-based protein from soy and peas, Air Protein is the first to make “air-based” protein by farming carbon from the air with microbes. The startup’s recent $32 million Series A funding round, closed in January and led by investors ADM Ventures, Barclays and GV (formerly Google Ventures), secures its spot in the rapidly expanding field of meatless meat in the new wave of alternative protein technology — fermentation.

Source: Air Protein: Using fermentation to make alternative protein

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Events News

Webinar The Science of Alt. Protein: Developing optimized media for cultivated meat production with Dr. David Block

The development of a plant-based, inexpensive media for growth of cultivated meat cells is a key technical hurdle in further commercialization of cultivated meat products. Generatinging a viable alternative to expensive pharmaceutical grade medium is not an easy problem to solve, as it requires experimental optimization of at least 20-30 potential media ingredients simultaneously. Join Dr. Block as he discusses novel experimental optimization methods that can be used to develop new, less expensive media for cultivated meat.

Source: Webinar Registration – Zoom

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Market

Accelerating Innovation of Alternative Meat

So it’s understandable that Brown of Impossible Foods, and others in the alternative meat industry, are bullish on the idea that their products are the future of meat. As more people become aware of the climatic, environmental, and ethical issues of livestock agriculture, further sales increases are likely. But despite a half-decade of growth that outpaced the meat industry, alternative meats still make up less than 1% of total meat sales in the United States, and an equally low, if not lower, percentage globally. Projections by the Farm Animal Investment Risk and Return Initiative that alternative proteins—including milk and egg alternatives—could exceed half of the entire protein market by 2060 seem at best wishful right now.

Source: Accelerating Innovation of Alternative Meat

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Jobs

Impossible Foods Launches 2021 Internship Program

Impossible Foods’ internship program is one of the most purpose-driven programs in Silicon Valley, giving students and graduates the opportunity to make a direct impact on the world’s most pressing environmental issues. The company receives thousands of applications from students, new graduates, and young leaders from around the world.

Source: Impossible Foods Launches 2021 Internship Program | Business Wire

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Compagnies and key players

Redefine Meat Raises a $29M Series A Round for its 3D-Printed Plant-Based Meats

Israeli plant-based meat startup Redefine Meat announced today that it has closed a $29 million Series A round of funding. The round was led by Happiness Capital and Hanaco Ventures with participation from CPT Capital, Losa Group, Sake Bosch, and K3 Ventures. This brings the total amount raised by Redefine to $35 million.

Source: Redefine Meat Raises a $29M Series A Round for its 3D-Printed Plant-Based Meats

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Compagnies and key players

CellulaREvolution Raises £1M, Aims to Transform Cultured Meat Production

British cell-based meat company CellulaREvolution has raised £1M in its latest funding round, with investors including Orange Light Ventures, CPT Capital, and the Northern Accelerator Seed Investment Fund.CPT Capital is particularly significant because it has previously invested in several highly successful cultured meat startups. These include BluNalu, Memphis Meats, and Aleph Farms.

Source: CellulaREvolution Raises £1M, Aims to Transform Cultured Meat Production – vegconomist – the vegan business magazine

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Events News

Producing meat without the animal Tickets, Wed 24/02/2021 at 6:30 pm AEDT

Humans are currently eating more meat than our planet can afford. Raising animals for food is resource intensive. The rise in global meat consumption has dire consequences for human health, our agricultural industry, the environment, biodiversity, and animal welfare. Fortunately, there’s an effective way to solve this growing problem. Cellular agriculture is an emerging research field dedicated to producing meat, eggs, milk, and leather directly from animals’ cells rather than whole animals.

Source: Producing meat without the animal Tickets, Wed 24/02/2021 at 6:30 pm | Eventbrite