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Market

Blind tasting 3D printed alternative meat: ‘It tastes and feels like meat’

Israeli start-up Redefine Meat has pulled off the ‘world’s largest’ blind taste test for its 3D printed meat alternative. The taste test targeted meat-eaters and the results are in. The company secured over a 90% acceptance rate.

Source: Blind tasting 3D printed alternative meat: ‘It tastes and feels like meat’

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News

I tried the world’s first no-kill, lab-grown chicken burger

The result is the signature dish of a new venture in Israel, the Chicken, the world’s first cultured meat restaurant experience. Still closed to the public owing to coronavirus restrictions, the eatery near Tel Aviv opened its doors to the Guardian for the first private visit by a journalist.

Source: I tried the world’s first no-kill, lab-grown chicken burger | Food | The Guardian

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Jobs

Memphis Meats – Computational Biologist

Interested in making an impact on the way meat is produced?  Come join Memphis Meats as a Computational Biologist in our Data team.  You will work closely with tissue engineers, cell biologists, and other scientists and engineers to build tools, design experiments, perform analyses, and build models that improve all aspects of cellular agriculture in a wide range of species.  As a key member of our scientific team, you will have a large impact on the research performed at Memphis Meats.  You will also have the opportunity to work in a green field that is ripe for innovation.

Source: Memphis Meats – Computational Biologist

Categories
Events

Webinar: Opportunities in Alternative Seafood, June 25th

With global seafood demand projected to rise over the coming decades and sustainable seafood production unable to keep pace, the opportunities for plant-based and cultivated seafood development and commercialization are endless. Join the Good Food Institute and Changing Tastes for a webinar on alternative seafood.

GFI will discuss the need for new seafood production systems and how plant-based and cultivated products can fill in the looming supply gaps. We will then discuss the current market landscape of both plant-based and cultivated seafood.

Changing Tastes will then explore the findings for their new, unprecedented study into what consumers and key buyers think we will be eating in the next 2-3 years. Their research explores what’s driving Americans to look away from the ocean to satisfy their appetites. With plant-based and cultivated seafood in focus, Changing Tastes will also look at what species and types of products will be most in-demand, where consumers will be buying them, what will be considered the most delicious choices in the near future, and how COVID19 has changed the market.

Source: Webinar: Opportunities in Alternative Seafood

Categories
News

I tasted Impossible Pork at CES 2020

Impossible Food’s offerings might be fake meat, but they’re real food. Impossible Pork isn’t really available for you to buy, though — pricing and availability hadn’t been announced during my taste test. However, you can definitely check out a different Impossible offering at one of 139 Burger Kings, starting January 13th: the Impossible Croissan’wich, available at a limited time, will feature Impossible Sausage.

Source: I tasted Impossible Pork at CES 2020 – The Verge

Impossible Food’s offerings might be fake meat, but they’re real food. Impossible Pork isn’t really available for you to buy, though — pricing and availability hadn’t been announced during my taste test. However, you can definitely check out a different Impossible offering at one of 139 Burger Kings, starting January 13th: the Impossible Croissan’wich, available at a limited time, will feature Impossible Sausage.

Source: I tasted Impossible Pork at CES 2020 – The Verge

Categories
Compagnies and key players

BlueNalu San Diego startup shows off world’s first slaughter-free yellowtail

“Our medallions of yellowtail can be cooked via direct heat, steamed or even fried in oil; can be marinated in an acidified solution for applications like poke, ceviche, and kimchi, or can be prepared in the raw state,” said BlueNalu’s CEO Lou Cooperhouse in a statement. “This is an enormous accomplishment and we don’t believe that any other company worldwide has been able to demonstrate this level of product performance in a whole-muscle seafood product thus far.”

Source: BlueNalu’s lab-grown fish just got real. San Diego startup shows off world’s first slaughter-free yellowtail – The San Diego Union-Tribune

Categories
Research

Scientists Find Myoglobin Improves Cultured Meat

The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin or hemoglobin also led to a change of color more comparable to beef. The results, published in FOODS, indicate potential benefits of adding heme proteins to cell media to improve the color and texture of cell-grown meat.

Source: Scientists Find Myoglobin Improves Cultured Meat – Quality Assurance & Food Safety

Categories
Research

Harvard Scientists Make Lab-Grown Meat Breakthrough

Led by bioengineering research associate Luke A. MacQueen, the team induced cow and rabbit muscle cells to grow on gelatin scaffolds, which lend the product a fibrous “mouth-feel” characteristic of meat. By contrast, the previous method available — which McQueen described as growing an unstructured “pile of cells” — deprives the consumer of a “tender” texture.

Source: Harvard Scientists Make Lab-Grown Meat Breakthrough | News | The Harvard Crimson

Categories
News

Flipping burgers: The great vegan meat taste test

We sampled more than 25 products across more than a dozen brands from supermarkets and independent grocers. They were rated on appearance, smell, texture, taste and overall meatiness. Points were combined for a score out of 25. All were cooked in an oiled pan to replicate home kitchens and eaten completely unadorned to level the playing field, which is where many fell short.

Source: Flipping burgers: The great vegan meat taste test