Scientists devise greenest possible diet, including insect burgers and half a shot’s worth of booze

Researchers at the University of Helsinki in Finland have concluded that switching from a diet rich in meat and dairy products to one with plenty of “novel” foods like algae, insects, cultured meat and mycoproteins can cut the environmental impact of eating by more than 80 per cent. Source: Scientists devise greenest possible diet, including … Read more

Acceptance of Cultured Meat in Germany— Application of an Extended Theory of Planned Behaviour

This study examines the willingness to consume a cultured meat burger in Germany. Based on the theory of planned behaviour (TPB), we assessed attitudes, perceived behavioural control, and subjective norms via an online questionnaire. Attitudes were operationalized in this research as general attitudes towards cultured meat and specific attitudes towards a cultured meat burger. Source: … Read more

Mosa Meat (Kinda) Open Sources Its Method For Cultivating Meat Without FBS

And this week, the company made news again with the publication of a paper on its method for achieving muscle differentiation through a process they describe as ‘serum-starvation.’ According to Mosa, it’s through the differentiating of cells into fibers that result in the structure and chew of meat, and it’s within the muscle fibers that … Read more

5 very topical questions about cultured meat

Giving rise to the production of a new product covering different names (artificial meat, cultured meat, in vitro meat, etc.), cell culture techniques initially developed for medical applications are booming in the field of livestock.Various experts met mid-November at a conference organised by the French Academy of Agriculture and the French Association of Zootechnics in … 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

Tufts Receives $10 Million Grant to Help Develop Cultivated Meat

As the world’s demand for protein grows, food production needs to keep pace. Now a team led by a Tufts professor has received a five-year, $10 million grant from the U.S. Department of Agriculture to develop an alternative food source: meat produced not from farm animals, but from cells grown in bioreactors. Source: Tufts Receives … Read more

France falls behind as other countries master ‘cultured meat’

The non-profit Cellular Agriculture France has sounded the alarm on an industry it says is being neglected by France, despite making strides elsewhere. Co-founder Nathalie Rolland, a food science specialist, said the known benefits of cultivated meat to human health, animal welfare and the environment warranted public money being spent on its development. “If the … Read more

“What Questions Should We Be Asking About Cell-Based Meats?” A Fellow Responds

Last month, Forbes contributor Errol Schweizer published a list of questions about cell-based meat, requesting more information from cell ag stakeholders about issues like growth media, antibiotics, and food safety. Andrew Stout, a PhD candidate in bioengineering at Tufts University, took a stab at answering Schweizer’s questions from his perspective as a cultured meat researcher. … Read more