Food safety considerations and research priorities for the cultured meat and seafood industry

Cell-cultured meat and seafood offer a sustainable opportunity to meet the world’s increasing demand for protein in a climate-changed world. A responsible, data-driven approach to assess and demonstrate safety of cell-cultured meat and seafood can support consumer acceptance and help fully realize the potential of these products. As an initial step toward a thorough demonstration … Read more

Finnish scientists create ‘sustainable’ lab-grown coffee

“It’s really coffee, because there is nothing else than coffee material in the product,” Heiko Rischer tells AFP, pointing to a dish of light brown powder.His team of researchers at the Finnish technical research institute VTT believe their coffee would avoid many of the environmental pitfalls associated with the mass production of one of the … Read more

Meat no longer requires animal slaughter

It is not hard to see why investors are excited. Demand for meat and fish is soaring, particularly among the rapidly growing middle classes in parts of the developing world. Making that meat the old-fashioned way uses a lot of land and produces gigatonnes of greenhouse gas. Much of the fish people want is not … Read more

Under Discussion: Aristotelian Temperance and Cultured Meat

Admittedly, I’m taking for granted here that the currently standard system of raising creatures in captivity and subjecting them to immense pain simply for the purpose of consuming their flesh is a moral abomination, regardless of how tasty that flesh might be. If cultured meat offers the most realistic opportunity to prevent widespread nonhuman animal … Read more

HCS Pharma is part of the European consortium ScaLABle-MEAT with the BIOMIMESYS® technology

The ScaLABle-MEAT project, founded by Eurostar program, will develop a technology to produce lab-grown meat based on Nobel prize winning stem cell technology. The consortium is composed of four European companies: Meatable (Holland), Bit Bio (UK), Ebers (Spain) and HCS Pharma (France). It will deliver a technology platform consisting of bovine cell lines that are … Read more

Baby pangolins on my plate: possible lessons to learn from the COVID-19 pandemic

In particular, a crucial role may have been played by the bushmeat-euphoria and attached elitist gastronomies and conspicuous consumption phenomena. The COVID-19 pandemic will likely require ethnobiologists to reschedule research agendas and to envision new epistemological trajectories aimed at more effectively mitigating the mismanagement of natural resources that ultimately threats our and other beings’ existence. Source: Baby pangolins on my … Read more

Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food

This paper draws upon three separately conducted research portfolios on CM. Stephens has been tracking the CM community since 2008, and has attended most major events in that time, as well as conducting 42 interviews with professionals working in the field between 2010 and 2013, and is currently conducting a second comparative set of interviews … Read more