Category: Cell-Based News

  • solein ice cream
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Ajinomoto and Solar Foods’s latest product launch, Unity Diner’s return, and a new meat-free omakase experience in Hong Kong.

    New products and launches

    Japanese food giant Ajinomoto‘s Atlr.72 brand has released its latest product range featuring Solar Foods‘s Solein gas protein in Singapore. The Flowering Ice Creams come in vanilla and mochi (which contains dairy), chocolate and lemon peel, and salted caramel and nuts (both non-dairy) flavours, and can be found at the brand’s food truck.

    ajinomoto solein
    Courtesy: Atlr.72

    Nurasa, the sustainable food innovation platform owned by Temasek, will unveil NuFood Concept Studio, an innovation platform designed to speed up the commercialisation of healthier products, at the FHA-Food & Beverage 2025 event in Singapore (April 8-11). Here, it will showcase a blended meat product made with Quality Meat‘s Q Protein, featuring lower cholesterol and higher fibre.

    In the UK, Earthling Ed-owned Unity Diner is returning to London just two months after shutting down. The vegan restaurant had successful negotiations with its landlords, allowing it to open doors again later this week (April 4). It will also open a carvery on April 20.

    Meanwhile, plant-based leaders Beyond Meat and La Vie have collaborated on a joint marketing campaign with a new ad, with the brands offering a BBQ burger recipe and directing consumers to Honest Burger to try the Bacon Plant 2.0.

    San Diego-based CV Sciences Inc has expanded its plant-based portfolio with Lunar Fox Food Co, a new brand that sells animal-free alternatives to meat, cheese, and eggs. It’s also the owner of vegan egg and cheese maker Cultured Foods.

    lunar fox food co
    Courtesy: Lunar Fox Food Co

    Seafood chain Wintzell’s Oyster House has introduced Plant Based Seafood Co‘s Mind Blown range to its menu. It will offer vegan oysters, crispy fried shrimp, and crab cakes as salad toppings, entrées, and sandwich fillings.

    Brooklyn-based upcycled snack brand B-Sides has launched vegan Crunch Puffs made from the leftover pulp from oat milk production. They’re available in Cheddar, ranch and jalapeño flavours, and can be found on its website, Amazon, or independent retailers in New York City.

    choviva
    Courtesy: Planet A Foods

    German cocoa-free chocolate player Planet A Foods has expanded in three markets ahead of Easter: it’s co-launching eight products featuring ChoViva with chocolate maker Abtey in France, two innovations with retailers Lidl and Penny in Germany, and a new offering in the UK in collaboration with Wawi Schokoladen.

    Fellow cocoa-free chocolate maker Foreverland has released a 240g Easter egg featuring its carob-based Choruba alternative, in collaboration with chocolate giant Dulciar.

    foreverland
    Courtesy: Foreverland

    Israeli 3D-printed meat producer Redefine Meat has gained a listing at Rami Levy Hashikma Marketing, the country’s third-largest retail chain. Its New-Meat lineup of steaks, sausages, kebabs, and shawramas are available at all 57 branches.

    Hong Kong restaurant Niwa has introduced a Vegetarian Omakase Menu, featuring 14 items – from a tofu-pickle wafer and balsamic vinegar tomato to black truffle somen and mushroom sushi – for HK$780 ($100).

    vegan restaurants hong kong
    Courtesy: Niwa

    And in more good news for vegans in Hong Kong, famed meat-free dim sum restaurant Veggie Kingdom has opened its second site at Causeway Bay for perfect plant-based yum cha.

    Company and finance developments

    In a sign of the cultivated meat industry’s scalability potential, Australia’s Vow claims to have broken a world record by harvesting 20,000 litres of cell culture through its Andromeda bioreactor.

    differential bio
    Courtesy: Differential Bio

    Fellow Munich-based startup Differential Bio has emerged from stealth with €2M ($2.2M) in pre-seed funding to advance its Virtual Scale-up Platform for biomanufacturing firms, which combines advanced microbiology, lab automation, and artificial intelligence.

    French vegan seafood brand Olala! has ceased operations after three years, citing a lack of sufficient turnover. The company said it hadn’t found its market, and its industrial model needed a market dynamic.

    After completing its purchase of a 26-acre piece of land in Jefferson, Wisconsin for $777,000, Finnish precision fermentation firm Onego Bio is expected to spend $250-300M to build its new facility for animal-free egg proteins, set to be operational in 2028.

    vegan marbled steak
    Courtesy: Melt&Marble

    Swedish precision-fermented fat producer Melt&Marble has hired veteran pharma leader Tue Hodal as its first CTO, and Paulo Teixeira (formerly at Mycorena) as product manager.

    Californian biotech startup Triplebar has announced Shawn Manchester as its new CEO, who has been promoted from his role as COO. He takes over from outgoing chief Maria Cho.

    British vegan meal startup Planty, meanwhile, has appointed Samuel Rodriguez as head chef and Mimi Phillip as a freelance development chef – both used to work at rival firm Allplants, whose assets are now split between Plants (by Deliciously Ella‘s founders) and Grubby.

    UK vegan charity Viva! has hit its £400,000 crowdfunding target and secured screenings in 300 cinemas for its 62-second Dairy is Scary ad.

    Policy and awards

    Speaking of British non-profits, The Vegan Society has announced Libby Peppiatt as its new CEO. She will take over from interim chief Abbey Mann on May 14.

    Also in the UK, the Department of Science, Innovation and Technology has awarded £1.4M to the Food Standards Agency to support a new innovation hub for foods made via precision fermentation, another step towards novel food leadership for the country.

    new york city hospitals vegan
    Courtesy: NYC Health + Hospitals

    New York City’s Health + Hospitals programme has now served over two million plant-based meals to patients since it began in 2023, with 900,000 dishes served in 2024 alone. The initiative has a 90% satisfaction rate, and has reduced emissions by 36% and costs by 59 cents per meal.

    Finally, mycelium protein maker 50Cut (formerly Mush Foods), which is focused on blended meat, has been named the 2025 FABI Favorites Award Winner at the National Restaurant Association Show.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: CO2 Ice Cream, Cocoa-Free Chocolate & A Tri appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown seafood allergies
    5 Mins Read

    Cultivated seafood isn’t just better for marine animals, the planet, and human health – it can also bring fish back on the menu for those with severe allergies.

    While many in the cellular agriculture industry have touted the health and climate advantages of cultivated meat and seafood, a new study highlights a hidden benefit of these proteins.

    Globally, up to 7% of the population suffers from a seafood allergy, making fish a leading trigger of food-induced anaphylaxis. Cell cultivation can bring fish products back to these consumers’ plates, researchers at the James Cook University (JCU) have found.

    “We have a data bank of over 100 children with confirmed fish allergies, and we demonstrated that there is very little to no reactivity to the known fish allergens in the cell-cultivated fish,” said Andreas Lopata, head of JCU’s Molecular Allergy Research Laboratory in Queensland, Australia, who called the results “hugely promising”.

    Allergenicity of cultivated fish 10 times lower

    lab grown fish
    Courtesy: James Cook University

    The research dates back nearly a decade, with Lopata and his team working with children who had a clinical history of allergies to bony fish.

    They evaluated allergy risks based on a multiomics approach for conventional and cultivated Japanese eel (or unagi), characterising each protein (and allergen) using computational methods.

    The results, presented at the World Allergy Congress in San Diego, California (February 28 to March 3), revealed the abundance of 12 recognised fish allergens was 10-fold lower in the cultivated unagi than the conventional eel.

    “The levels of allergens present in the cell-cultivated fish being so low was quite surprising to us,” said Lopata. “You’re basically taking stem cells from the fish, growing them in tissue culture to the size they are edible, and everyone told us it would basically be the same as the regular fish including any allergy risks.”

    He added: “Instead, we found diminished risks, including a decrease of up to 1000-fold of the predominant fish allergen parvalbumin, and all of this was with no manipulation nor gene modification.”

    The study further emphasises the need for serum-free culture media, since fetal bovine serum – a controversial ingredient the industry has been phasing out in recent years – introduced non-fish allergens to the products.

    JCU working with cultivated seafood pioneer Umami Bioworks

    lab grown seafood
    Courtesy: Umami Bioworks

    JCU’s researchers argued that cultivated fish presents promising opportunities to produce safer seafood with diminished allergy risks. Now, it is conducting further research to evaluate a broader range of seafood cells, as well as develop cultivated fish products.

    To advance that effort, it has partnered with alternative protein think tank the Good Food Institute (GFI) and Singaporean cultivated seafood startup Umami Bioworks.

    “We have been collaborating to better understand the properties of cultivated seafood, how the products may differ from traditional seafood at a molecular level, and the impacts these differences may have on outcomes like allergenicity,” Umami Bioworks CEO Mihir Pershad told Green Queen, noting that the firm has a long-standing partnership with Lopata and JCU.

    “To our knowledge, these are the first results on the potential allergenicity of cultivated meat and seafood and represent a significant step in building the public body of knowledge about the safety profile of cultivated foods,” he added.

    “We are also excited by the potential demonstrated in this study for cultivated seafood to address challenges that our current seafood system cannot,” Pershad said, referring to the opportunity for people with seafood allergies to enjoy cultivated fish.

    Lopata said Umami Bioworks’s first products will “most likely be cultivated fish and seafood dumplings”: “They should have that same fish flavour and omega-3 fatty acid levels, which are very healthy, along with all the other components of regular fish and seafood.”

    He added: “There can be uncertainties about allergenicity, but that’s where we come in, as experts in the field, really analysing all proteins (the proteome) and then comparing particular allergen patterns to see if there could be anything unsafe for consumers.”

    Umami Bioworks has been in “active review with documents submitted to regulators in major markets across America, Europe, and Asia”, Pershad told Green Queen in October. It’s a list that includes Singapore, the first country to greenlight the sale of cultivated meat, built on the rigorous yet inclusive food safety process designed by the Singapore Food Agency.

    Could cultivated seafood go the plant-based dairy route?

    lab grown fish
    Courtesy: Shlomi Arbiv

    Cultivated meat has gotten caught up in the culture wars. Some countries and US states have banned its production and sale, and many others are trying to do the same. These have contributed to consumer concern about the safety of these products, despite food safety authorities in several countries greenlighting the sale of cultivated meat after months (and sometimes years) of rigorous testing.

    As this study suggests, cultivated seafood could be blessed with a wave of acceptance if it leans in on the anti-allergy positioning, similar to another alternative protein segment that has witnessed significant success using it, namely plant-based dairy.

    Cow-free milk and dairy products have been successful despite the anti-vegan backlash because they cater to not just vegans but a large section of the population who are lactose-intolerant or suffer from dairy protein allergies – around two-thirds of people globally have trouble digesting lactose.

    In the US, for instance, at least 12% of Americans are lactose-intolerant, while over 5% (15 million) have a milk or dairy allergy. While 44% of households buy plant-based milk, one in five Americans who did so also put cow’s milk in their shopping carts. In addition, the prevalence of intolerances and allergies has seen coffee chains like Starbucks and Dunkin’ face lawsuits over the non-dairy surcharge, which they have since dropped.

    Can cultivated seafood recreate dairy-free products’ allergy-friendly strategy and become a more acceptable alternative protein to consumers?

    The post Cultivated Seafood Can Fish Out Allergies, Unlocking A Hidden Benefit appeared first on Green Queen.

    This post was originally published on Green Queen.

  • jeff tripician
    4 Mins Read

    Jeff Tripician is the CEO of Meatable, a Dutch food tech startup working on cultivated pork. A former meat industry exec, he argues that a collaborative approach is the only recipe for success.

    As global demand for meat rises, one thing is clear: the only sustainable path forward is collaboration – between the meat industry, farmers, ranchers, and all those who have long secured our protein supply.

    By combining existing knowledge and infrastructure with new technology, cultivated and conventional meat can work together to make sustainable protein widely available at scale. Cultivated meat isn’t here to replace the industry – it’s here to complement it. Rather than competing, innovation and tradition must join forces to drive the industry forward, benefiting ranchers, businesses, and the environment alike.

    This was the focus of Meatable’s recent global summit, where over 80 industry leaders, meat executives, investors, and policymakers gathered to discuss how cultivated and conventional meat can collaborate to really make a difference.

    The problem

    The problem is undeniable: our current food production system is unsustainable. It harms the climate and depletes vital resources like water and land, and is subject to supply disruptions due to livestock disease, weather conditions and global conflict. If we continue down this path, we won’t be able to feed our growing population without devastating the planet. It’s time to change course and give the Earth a break.

    Farmers, ranchers, and the meat industry face immense pressure to meet the surging global demand for protein with finite land, water, and resources – all while minimising their environmental footprint. By 2050, global protein demand is projected to rise by a staggering 70%, relating to two billion more people needing 2 trillion meals per year, putting even more strain on an industry that is already pushing the limits of efficiency and scale. Therefore, it is becoming increasingly clear that relying solely on conventional methods is neither practical nor sustainable.

    As the Rt Hon Chris Skidmore, former UK Minister of Energy, stated during the event: “Every human being deserves the right to better nutrition, and to protein-rich meals, just as everyone should have the ability to access energy, electricity, or the internet. These are the global goals that sustainability has to deliver: not to ration, nor to restrict the choices and lifestyles of those who have been denied choice or freedom for too long.”

    The solution

    lab grown meat event
    Courtesy: Meatable

    Instead of competing in a zero-sum game, the meat industry has an opportunity to evolve by embracing cultivated meat as part of the solution. By incorporating this technology we can alleviate the burden on farmers and ranchers to continuously increase production under volatile market conditions. Rather than forcing a binary choice between traditional and cultivated meat, cultivated meat will be able to provide additional supply, so the industry can use both to build a more resilient and adaptable food system.

    At the same time, cultivated meat’s reduced environmental footprint offers a path toward a more sustainable future. By requiring significantly less land and water while generating fewer emissions, it minimises deforestation, preserves natural ecosystems, and reduces pollution from livestock waste.

    With the right approach, the industry can strike a balance between meeting growing consumer demand and protecting the planet for future generations. The future of meat production isn’t about replacement – it’s about integration.

    The way forward

    Courtesy: Meatable

    There is growing interest to do so. As an example, a representative from the New Mexico Partnership (US) outlined during the event that the state of New Mexico, an agricultural hub, is actively exploring opportunities in food innovation, including cultivated meat, and promoting the state as a business hub in this regard.

    And we don’t need to reinvent the wheel. The meat industry is built on centuries of expertise, finely tuned supply chains, and an extensive infrastructure that already feeds billions. This foundation provides an enormous advantage – one that cultivated meat is set to integrate with rather than replace. By working together, we can scale up high-quality, sustainable protein production without starting from scratch, ensuring a more efficient and practical path forward.

    My charge? Give future generations a chance, and give consumers a choice. Innovation has always shaped the food industry, and the market will naturally adapt, as it always does. If we strike the right balance, ranchers will not only survive but thrive, the industry will expand rather than contract, and consumers will enjoy more choices than ever before. This is what the future of meat should look like – one driven by innovation and collaboration, not restriction and competition.

    By supporting local farmers and ranchers, continuing the responsible production of conventional meat, and integrating high-quality, great-tasting cultivated meat as a complementary innovation, we can create a more resilient and sustainable future. The path forward isn’t about division or trade-offs – it’s about working together to feed a growing world while protecting the planet.

    This is not a battle between old and new. It’s an opportunity to evolve, using the best of what we already have to build something even better. The only way forward is together.

    Want to discuss further? I’m always ready to pull up a chair. Contact me on LinkedIn.

    The post Meatable CEO: Uniting Innovation with Tradition is the Way Forward for Sustainable Meat Production appeared first on Green Queen.

    This post was originally published on Green Queen.

  • hoxton farms
    5 Mins Read

    British cultivated meat player Hoxton Farms has partnered with Japan’s Sumitomo Corporation to bring its pork fat ingredient to Asia.

    For cultivated meat, fat is all the rage right now.

    In Europe, Mosa Meat has filed for regulatory approval to sell its cultivated beef fat in Switzerland and the EU. Across the Atlantic, Mission Barns has received the go-ahead from the Food and Drug Administration (FDA) to take its cultured pork fat one step closer to commercialisation in the US.

    Now, a British cultivated fat startup has set its sights on Asia, the world’s largest consumer of pork. Hoxton Farms has partnered with Japanese conglomerate Sumitomo Corporation to bring its pork fat to the country and the wider Asia-Pacific region.

    The two companies will work to secure partnerships with food manufacturers to integrate Hoxton Fat into their products, support awareness initiatives to highlight the potential of the ingredient, and work with regulators and stakeholders to obtain approval ahead of its market entry.

    “The partnership spans multiple countries, including Japan, Singapore, Korea and beyond,” Hoxton Farms co-founder and CEO Max Jamilly tells Green Queen.

    The company’s plans are firmly global, with regulatory filings ongoing for multiple markings. “We will file this year in Singapore and the US, followed by UK and other jurisdictions such as Thailand, Japan, Korea, and Australia and New Zealand,” he says. “We expect to go to market in Singapore first.”

    Hoxton Farms takes on conventional animal and plant fats

    lab grown meat fat
    Courtesy: Hoxton Farms

    Founded in 2020 by Jamilly and COO Ed Steele, Hoxton Farms derives its ingredients from a few pig stem cells, which are fed on a blend of plant-based nutrients to multiply and mature into fat. It makes use of cell biology and machine learning to grow pork fat in modular bioreactors and currently operates a 14,000 sq ft facility in London, which has a fermentation capacity of over 1,000 litres.

    This is intended as a drop-in replacement for animal fats and plant-based oils, which can be mixed with plant proteins to create products like soups, sauces, and hybrid meats, which are seen as the most viable way for cultivated meat to get to market in the current climate.

    There are various motivations driving this innovation. It’s much more sustainable than the alternative – pork is a highly emissive food product, and farming pigs requires excessive amounts of water and land. And common plant-based fats like coconut or palm oil, which are preferred by many manufacturers for their functionality, are the primary contributors to tropical deforestation.

    Fat is also key to flavour and mouthfeel, which is the most important aspect of meat for many omnivores. By recreating pork fat in bioreactors, Hoxton Farms can offer meat-eaters the same flavour, minus the environmental and health harms.

    Speaking of which, processed meats like bacon and sausages are classed as carcinogenic by the WHO, while red meats such as pork are deemed possible carcinogens. Pork fat, coconut or palm oil, meanwhile, are high in saturated fat, which can raise bad cholesterol levels and the risk of heart disease.

    Since Hoxton Farms can precisely control the composition of its fat, its team is developing versions that are lower in saturated fat and higher in beneficial elements like omega-3 fatty acids. It’s doing this specifically to reduce the risk of diet-related diseases, which can help address public health concerns in Asia.

    More than 40% of adults are overweight or obese in Asia-Pacific, and up to 12% of total healthcare spending goes towards treating obesity or related conditions.

    “Cell-based foods are an innovative source of protein that can help address future food security challenges without the need for animal sacrifice and with a lower environmental impact,” says Takeo Kojima, agri-innovation head at Sumitomo. “We see Hoxton Farms’s cultured fat as a groundbreaking ingredient that contributes not only to better taste, but also to sustainability.”

    Targeting Japan’s curiosity for cultivated meat

    lab grown meat regulatory approval
    Courtesy: Hoxton Farms

    Asia’s demand for meat is set to increase by 78% by 2050, putting further strain on the planet’s resources and public health. “Asia is the world’s largest consumer of pork, but supplies are threatened by an array of challenges, including disease (African swine fever massively disrupted the global pork market in 2018),” Jamilly points out. “Further, countries in Asia have a strong regulatory environment for cultivated products.”

    The startup, which has raised $35M to date, will co-develop products with food manufacturers via its collaboration with Sumitomo. “With Sumitomo’s unmatched expertise and network, now is the time to bring our cultivated fat to Asia and set a new standard for food innovation,” he says.

    The two firms will closely work with food safety bodies in various countries to obtain regulatory approval for the novel ingredient. This includes Japan, whose government is “making steady progress in developing a novel food regulatory framework”, according to Kimiko Hong-Mitsui, managing director of alternative protein think tank the Good Food Institute Japan.

    Hoxton Farms and Sumitomo are consulting with the Japan Association for Cellular Agriculture (JACA), an industry non-profit, which they claim will play a crucial role in shaping regulatory and social acceptance of cultivated meat in the country.

    The collaboration gives Japanese stakeholders “efficient access to groundbreaking technologies, production facilities, and essential information regarding safety and taste in addressing challenges in food supply”, notes JACA president Megumi Avigail Yoshitomi.

    A 2024 survey found that 42% of Japanese consumers are willing to try cultivated meat products; the creation of government regulations is key for 44% of those who are unsure about their safety aspects.

    “We hope that this partnership will serve as a key pillar in strengthening bilateral cooperation between Japan and the UK in the field of food technology,” adds Yoshitomi.

    Currently, only a handful of cultivated meat firms have been approved to sell their products. This includes Eat Just (in Singapore and the US), Upside Foods,  Mission Barns (both US), Aleph Farms (Israel), Vow (Singapore and Hong Kong), and Meatly (UK). Regulators in the EUSwitzerlandAustralia and Thailand are evaluating applications too.

    The post Can Hoxton Farms’s Cultivated Fat Satisfy Asia’s Appetite for Pork? appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown meat eu
    5 Mins Read

    Food tech firm BioCraft Pet Nutrition has received registration from Austrian authorities to sell its cultivated meat ingredient in pet food applications across the EU.

    After a string of developments last year, 2025 is shaping up to be a big year for cultivated pet food. Just weeks after the first such product went on sale in the UK, another startup is gearing up to sell its version in the EU.

    BioCraft Pet Nutrition, a Delaware-based firm with a lab in Vienna, has received registration from Austrian authorities to use Category 3 animal byproducts (ABPs) in the EU, allowing it to sell its cultivated mouse meat to pet food producers in the region.

    Companies looking to sell animal-derived ingredients to pet food manufacturers need to meet legal requirements ensuring the ingredients are safe, and register as a user of animal byproducts. BioCraft notes that it has met its obligation as a Feed Business Operator and notified the EU Feed Materials Register.

    “It’s important to note that there is no pre-market approval process to sell feed ingredients in the EU, which means that animal cell-cultured ingredients themselves are not subject to ‘approval’ or ‘registration’ directly,” outlines BioCraft co-founder and CEO Shannon Falconer. “Rather, ‘approval’ or ‘registration’ is granted to the facility producing these animal byproducts.”

    “Cultured mouse is a biomass suspended in liquid-nutrient broth from a safe, non-GM cell line in a controlled, antibiotic-free, animal-free medium. It is a source of polyunsaturated omega fatty acids, protein, and nutrients, for use in pet food only,” the register reads.

    “BioCraft has now met all its legal obligations to sell its ingredient to pet food manufacturers directly,” says Falconer, adding that the company “is not positioning itself to sell to consumers directly”.

    lab grown meat for pets
    Courtesy: BioCraft Pet Nutrition

    Cultivated mouse meat passes three-year-long safety testing

    According to Falconer, facility registration or approval is “not a long process”. BioCraft filed its application to the EU in August 2024 – but it only did so after three years of rigorous safety assessments.

    “What does take time are the many, many tests to validate the safety and nutritional profile of the feed material being sold – especially when it’s something new, such as an animal cell-cultured ingredient,” she explains.

    This includes a full genetic analysis of its cell line, a toxicological review of each ingredient that goes into the product, extensive nutritional profiling of the ingredient, as well as the generation of a Hazard Analysis and Critical Control Point (HACCP) plan, which is a legal requirement to sell any feed material in the EU).

    BioCraft enlisted a team of veterinary, food safety, and food science experts – both in-house and third-party – to generate safety data for its cultivated ingredient based on dossier requirements for an EU feed additive.

    biocraft pet food
    Courtesy: BioCraft Pet Nutrition

    Studies confirmed that the company’s ingredient is produced using stable, non-immortalised, non-genetically modified animal cells, and is free from bacterial pathogens, viruses, mycotoxins, moulds and yeasts. The cultivated mouse meat doesn’t contain biogenic amines or heavy metals either.

    Following the safety testing, BioCraft filed for facility registration with Austrian authorities, who granted it “for the purpose of multiplying cells for the production of pet food”.

    “This comprehensive safety analysis goes well beyond regulatory compliance and provides a meticulous breakdown of our feed safety protocols, including stringent supplier verification processes, traceability documentation, risk assessments, and SOPs for every critical control point,” says Falconer.

    “We’ve implemented rigorous quality control measures and transparency across our supply chain, and the result is the highest industry standards for safety and integrity in alternative protein production,” she adds.

    BioCraft in talks with leading pet food manufacturer

    It’s the biggest milestone in the startup’s nine-year history, allowing it to commercialise its debut product in the EU market. The cultivated mouse meat slurry can be used as a one-to-one replacement in wet or dry pet food at similar inclusion levels to conventional slurry, since it has a similar nutritional profile and consistency.

    Third-party profiling of over 100 nutrients showed that BioCraft’s cultivated meat has comparable levels of taurine, lysine, methionine and tryptophan to that of chicken slurry, and a superior omega-6 to omega-3 ratio.

    Last year, BioCraft announced that its product now had a sale price of $2-2.50 per lb. It achieved this feat by developing a plant-based growth medium formulated to provide a nutritious boost to the end product. Typically, animal-derived growth media – the mix of proteins, sugar and nutrients that feed animal cells in a bioreactor – cost hundreds of dollars per litre.

    biocraft pet nutrition
    Courtesy: BioCraft Pet Nutrition

    Formerly called Because Animals, the firm has raised $6.7M in funding to date, and previously earmarked early 2026 for its market launch. Leading manufacturer Partner in Pet Food (PPF) is now “investigating options” with BioCraft. “Pet food producers are following this market space eagerly because there is a need for more ingredients that are supply-chain stable, sustainable, scalable, safe, and ethical,” said Patricia Heydtmann, quality and product development director at PPF.

    Czech startup Bene Meat Technologies was the first to register cultivated pet food as an EU feed material back in 2023, although it did so under the fermentation category instead of as an ABP. It has since also filed an application to the US Food and Drug Administration.

    Meanwhile, Cult Food Science conducted feeding trials in the US in pursuit of regulatory approval for its Noochies! brand, and Friends & Family Pet Food Co has inked two deals to launch stateside and in Singapore.

    The UK appears to be leading the race, with London-based startup Meatly passing stringent inspections from its regulatory bodies and partnering with vegan pet food maker The Pack to launch its cultivated chicken in dog treats at Pets At Home.

    The post BioCraft Pet Nutrition Gets EU Registration to Sell Cultivated Mouse Meat for Dogs & Cats appeared first on Green Queen.

    This post was originally published on Green Queen.

  • impossible beef sliders
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Impossible Foods’s beef slider rollout, the New York Mets’s new vegan sandwich, and Grubby’s vegan meal kits for B Corp Month.

    New products and launches

    Impossible Foods has introduced its latest product, Beef Sliders, exclusively at Walmart stores. The mini vegan patties are available as a six-pack for $7.48.

    impossible sliders
    Courtesy: Impossible Foods

    Plant-based startup Daily Harvest has launched a USDA-certified Organic Pea Protein Powder with 24g of protein per 120-calorie serving, which would cost roughly $2.

    Tex-Mex chain Pancheros Mexican Grill has rolled out a Tofurizo on its menu, which includes sautéed peppers and onions, paprika, cumin, cayenne, and chilli powder. It’s available at all locations nationwide.

    With the Major League Baseball season underway, catering giant Aramark‘s Sport + Entertainment division has introduced a vegan pulled BBQ jackfruit sandwich (with a plant-based pretzel bun and coleslaw) at Citi Field, home of the New York Mets.

    mlb vegan
    Courtesy: Aramark

    In the UK, meal kit startup Grubby has partnered with leading plant-based players Oatly and This, nut butter maker ManiLife, and ingredient brand Belazu on a special range of recipes for B Corp Month. These include Creamy White Sausage Ragù Linguine, Greek Mushroom Pastitsio with Cucumber Salad, and Pesto Courgette Tarts with Tomato & Basil Salad.

    Speaking of Oatly, the oat milk giant has released two new flavours of its iKaffe range (as its barista edition is known in the Nordics) at coffee chain Espresso House. The vanilla and caramel barista milks are available in both hot and cold drinks at stores in Sweden, Norway, Denmark, and Finland.

    oatly ikaffe
    Courtesy: Oatly/Espresso House

    Scottish nutrition brand Vybey has expanded into the snacking category with plant-based Complete Nutrition bars in chocolate brownie, raspberry white chocolate, and mint chocolate flavours. Each 80g bar contains 20g of plant protein.

    And French supermarket E.Leclerc has launched a Végé line under its own-label brand, Marque Repère, which comprises 45 animal-free alternatives priced similarly to their conventional counterparts.

    Company and finance updates

    Indian plant-based nutrition startup Nourish You has raised ₹16 crores ($1.8M) in a Series A funding round led by SIDBI Venture Capital. The parent company of alt-dairy brand One Good, the firm will use the funds to scale operations, launch new products, and expand into new markets, including Australia, Europe, and the US.

    nourish you
    Courtesy: Nourish You

    Israeli cultivated meat pioneer Aleph Farms has raised $29M in new funding, as part of a larger tranche of financing it expects to close in the coming months. The firm reportedly slashed its valuation in the latest round.

    Further Foods, a subsidiary of Canadian cellular agriculture firm Cult Food Science, has signed an R&D supply agreement with a cultivated meat company to develop its Noochies! line of pet food treats, which it will showcase at the Global Pet Expo this week (March 26-28).

    noochies pet food
    Courtesy: Veronika Dvorakova

    Also in the cultivated meat space, Californian pioneer Upside Foods has conducted a fresh round of layoffs as it restructures to focus on commercialisation and scale. It is currently awaiting regulatory approval for its second cultivated chicken product in the US.

    Catering company Sodexo has announced that it is on track to halve its food waste in the UK and Ireland this year (compared to 2017 levels), five years ahead of schedule.

    sodexo plant based
    Courtesy: Sodexo

    Belgian food group Vandemoortele has agreed to acquire the European spreads and margarine business of US producer Bunge for an undisclosed sum, which includes several plant-based brands.

    The Plant Based Foods Institute has appointed Sanah Baig, former senior policy advisor for agriculture and nutrition at the White House, as its new executive director. She will join the organisation in June.

    Policy and awards

    The Plant-Based Treaty is working with the Red Cross to provide plant-based food options to people during emergencies and disasters in Los Angeles.

    British startup Potina, which makes banana oat milk for kids, has won IFE Manufacturing‘s Clean Label honour, awarded in partnership with the Institute of Food Science & Technology.

    Discount retailer Lidl and the ProVeg Incubator have kickstarted a Cheese Alternative Innovation Competition, where participants will pitch their plant-based products to Lidl. Winners will get a listing under the retailer’s vegan private-label brand, Vemondo, in Germany.

    Indian cultivated meat startup ClearMeat has struck a partnership with the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), to scale biotech and food tech innovations and leverage their combined expertise and resources to drive the sector forward.

    vegan jewellery
    Courtesy: Catastrophy

    Finally, Singaporean jewellery brand Catastrophy, which makes ethical jewellery for cat lovers and donates 10% of all proceeds to animal welfare organisations, has received The Vegan Society’s Vegan Trademark, a world-first for a jewellery line.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Impossible Sliders, Major League Baseball & Cat Jewellery appeared first on Green Queen.

    This post was originally published on Green Queen.

  • coldiretti lab grown meat
    5 Mins Read

    One of the loudest opponents of cultivated meat, Coldiretti rallied thousands of farmers to demand the EU assess novel foods like new drugs. It cited concerns from scientists, but half of them are members of the organisation.

    It was only a week ago that thousands of farmers from across Italy marched the city of Parma with yellow and blue flags to demand an overhaul of European food safety regulations, specifically against cultivated meat and precision-fermented foods.

    The procession was organised by Coldiretti, Italy’s leading farmers’ association, which has been a key voice in lobbying for anti-cultivated-meat legislation in the country. The group’s 2022 petition, signed by nearly half a million people and 3,000 local governments, called on policymakers to ban “synthetically produced food” and eventually led to Italy’s world-first ban on cultivated meat a year later.

    During the march, Coldiretti – led by its President Ettore Prandini and its General Secretary Vincenzo Gesmundo – rallied against the European Food Safety Authority (EFSA) to “shed light” on the safety assessments around novel foods. The group’s big ask? For the EU body to require novel food companies to carry out clinical and preclinical medical studies before their products are greenlit.

    In a statement justifying its protest, Coldiretti said it was acting upon requests from “illustrious scientists” to ensure greater transparency and scientific attention in the evaluation of novel foods, noting that they “cannot be treated as simple new foods, but must follow the same procedure as drugs”.

    As it turns out, the scientists Coldiretti is referring to may not be as independent as they claim, resulting in a significant conflict of interest in the association’s demands, according to reports first reported in Italian media.

    ‘Concerned scientists’ belong to Coldiretti think tank

    italy bans lab grown meat
    Courtesy: Coldiretti

    Coldiretti cited an inter-institutional technical roundtable established by Health Minister Orazio Schillaci and Agriculture Minister Francesco Lollobrigida in 2024, mere months after the country banned the sale or production of cultivated meat in violation of EU law.

    The roundtable assessed the impact of cultivated meat on health, farmers, the economy, and more. Last month, it presented recommendations that cultivated meat and other novel foods should be treated as pharmaceuticals subject to lengthy trials, mimicking the procedure applied by the European Medicine Agency for new drugs.

    Meanwhile, a think tank called Aletheia Foundation submitted 11 critical comments to the EFSA early last year, as part of its public consultation on its updated guidelines for cultivated meat regulation, unveiled in July. On its website, Aletheia describes itself as an organisation clarifying “the inextricable link between food and health” via “independent and free research”.

    But its recommendations were strikingly similar to those of the roundtable. And according to Italian newspaper Il Foglio, this should come as no surprise, since five of the roundtable’s members are part of Aletheia, which was founded by Coldiretti.

    It would appear that the protests sparked by what the union says was a concern from independent scientists are the result of pushback from Coldiretti’s own members.

    It also appears the Italian government was aware of the conflict of interest – Schillaci, the Health Minister, was a guest of honour alongside Prandini and Gesmundo in a ‘food and disease’ event held by the ministry and Aletheia last year. During the event, Gesmundo attacked the EFSA for promoting practices that he felt did the most harm to the EU population.

    EU clarifies policy after Coldiretti claims victory

    coldiretti efsa
    Courtesy: Coldiretti/EFSA

    After the protest, Coldiretti was quick to claim victory, saying it was “satisfied with EFSA’s commitment to conducting every necessary analysis on every single notified product, including pre-clinical and clinical tests on foods derived from cell cultures and precision fermentation”.

    In a statement, EFSA’s senior policy coordinator, Alberto Spagnolli, called the discussion with the group “constructive” and said the request to apply high scientific standards matched the EU’s mission.

    “EFSA Panel members will use conditions and requirements for the scientific assessment based on the most recent experience of evaluations, as provided for in the new guidelines in force today,” he said in a statement. “EFSA’s task is precisely to clarify doubts or uncertainties with regards to human health effects, nutritional profiles of these foods, risks linked to the production process or substances used. :

    Spagnolli added that the panels would conduct “in-depth, case-by-case, evaluations for each product” and “may use every level of study required (including pre-clinical and clinical tests) to determine safety”.

    Speaking to Green Queen, he explained that the “need for clinical trials is already considered” in its guidelines. “Our updated guidance requires that applicants provide comprehensive toxicological studies (similar to pre-clinical studies) to establish the safety of novel food, including cell culture-derived food,” he said.

    “If these studies do not enable a conclusive risk assessment, additional tests, including clinical trials in humans, may be requested to resolve data gaps or uncertainties,” Spagnolli added.

    However, there’s no precedent for that happening in food, and the EFSA confirmed that Coldiretti’s march hadn’t brought about any additional reforms. “The policy has not changed,” Spagnolli told Green Queen. “We always follow our guidelines for our scientific work, and these were recently updated.”

    The protest caused the EFSA to proactively shut down its office for the day and ask employees to not come to work, perhaps mindful of the commotion caused by Coldiretti’s previous protest during the parliament’s final vote on the cultivated meat ban.

    Coldiretti’s stunt was criticised by some in the alternative protein industry. “It is not acceptable for an organisation to disrupt the workings of a scientific agency that successfully keeps Europe’s food the safest in the world and, if the results of the investigation are accurate, disturbing that they may have fabricated research to justify their anti-innovation agenda,” Robert E Jones, VP of global public affairs for Mosa Meat, told Green Queen.

    The company recently filed for novel food approval for its cultivated beef in the EU. “Fortunately, we know from hundreds of conversations across the EU that [Coldiretti’s] views do not represent mainstream farmers or the agri-food value chain,” Jones added.

    The post The Biased Science That Fuelled Italian Farmers’ Anti-Cultivated-Meat March appeared first on Green Queen.

    This post was originally published on Green Queen.

  • mission barns fda approval
    7 Mins Read

    With a number of cultivated meat startups hosting public tastings of their products, three taste-testers take us behind the scenes of what it’s like to bite into the future.

    It was a typically humid day in Singapore, with some scattered rain bringing respite from the heat. Danai Georgiadou hopped on Grab – aka Uber for the city-state – in search of a comforting Sunday lunch.

    Navigating through the options, she landed on Two Men Bagel House, one of several restaurants that have partnered with Vow, the Australian startup behind cultured quail and foie gras.

    She opted for the Foie King, an S$25.20 ($19) bagel featuring the Forged Gras – as it is branded – combined with sous-vide beef skirt steak, jalapeño relish, smokey honey mustard, and double Cheddar.

    vow lab grown meat
    Courtesy: Danai Georgiadou

    Georgiadou is – as you might have guessed – a meat-eater, but as a stem cell scientist and member of Cellular Agriculture Greece, she is at the heart of the future food movement. She’s also part of a small but growing group of people who have tasted cultivated meat.

    “What stood out to me was that it was genuinely delicious,” she says of Vow’s foie gras. The bagel delivered to her doorstep wasn’t the first time she had tasted it. Georgiadou has previously enjoyed the company’s cultivated meat at Tipping Club, Ryan Clift’s pioneering gastro-cocktail establishment, before it closed in 2024.

    She paid S$250 ($187) for a set dinner menu, and S$150 ($112) for a lunch menu, both featuring Vow. “I’ve tried Forged Gras in many forms/dishes by Ryan Clift. Croquettes, covered in solid duck butter, fluffy texture like whipped cream. In the bagel I got as takeout, it was grilled,” she says.

    “The chefs managed to create some amazing dishes with it. I’ll admit, I’m a bit biased since I work in the field and advocate for cultivated meat, but I really enjoyed it. I’d say Forged Gras has a very versatile texture, which gives you the flexibility to cook it in many different ways.”

    Can you separate the cultivated from the meat?

    wildtype cultivated salmon
    Courtesy: Brian Cooley

    On the other side of the world, Brian Cooley was in Marin County, California, attending a pop-up event at Loveski Deli. It was hosted by Wildtype, a San Francisco-based startup working to commercialise cultivated seafood.

    “I learned about the pop-up by being on a Wildtype waitlist to try their product,” says Cooley, a technology expert who spent nearly three decades as CNET’s tech editor. “A stream of people like me arrived and ordered Wildtype lox on a bagel from a special one-day menu, and we all paid for our orders (about $24 for a bagel with lox as I recall).”

    So, the million-dollar question: did it live up to the ‘real thing’? “You would have to tell someone that the Wildtype lox wasn’t conventional for them to suspect it was anything different,” says Cooley. “That’s the crucial bar to clear for any alt-protein.”

    He adds: “I think it’s actually better than conventional lox because it doesn’t have the occasional gristle or silverskin you find in conventional products.”

    mission barns lab grown meat
    Courtesy: Gustaf Brandberg

    Gustaf Brandberg, founding partner at Swedish VC firm Gullspång Invest, is an investor in Mission Barns. The cultivated pork fat maker recently earned a ‘no questions’ letter from the US Food and Drug Administration (FDA) – the first for a cultivated meat company since 2023 – and aims to launch its products into restaurants and supermarkets later this year.

    “I have tried Mission Barns’s products for several years, and one of the main reasons we invested in the company is the quality of the products,” says Brandberg. “The bacon tastes just like bacon should, and the meatballs and salami could trick just anyone into thinking that they are made of meat, not a hybrid product with pork fat in an otherwise plant-based product.”

    Fat, he says, is the key element: “A lot of the taste is carried through the fat, so what stands out compared to other plant-based alternatives is how closely it mimics meat.”

    Where can cultivated meat improve?

    vow cultured meat
    Courtesy: Danai Georgiadou

    Okay, so cultivated meat has the same – or even – better sensory qualities than the products it’s aiming to replace. Where is it lacking?

    Brandberg, understandably, passed on that question. For Georgiadou’s palate, however, the cultured foie gras was a touch salty. “But that’s just personal preference,” she says.

    “The fact that Forged Gras contains 51% cultivated quail is already incredible, especially considering how expensive it is to produce any cultivated meat product. If there’s one area for improvement – and I’m confident it will get there – it would be increasing the cultivated meat content.”

    As Cooley attested to, the texture of the Wildtype salmon was ideal for him. “But some other tasters mentioned that it was slightly ‘softer’ than conventional lox,” he recalls.

    “It also didn’t smell ‘fishy’, which some people might miss,” he adds. “But when you understand why conventional seafood smells fishy, you don’t miss that ever again.”

    Cultivated meat is like most tech products

    cultivated meat review
    Courtesy: Brian Cooley

    So if cultivated meat tastes so good, what’s stopping it from appearing on our plates? Well, policymakers, for starters – one country and two US states have banned cultivated meat from being sold, with others on the horizon.

    Investors are stepping away from the sector, with funding falling by 75% in 2023, followed by another 40% drop in 2024, reaching just $137M. “I’m not surprised that investors and consumers, for different reasons, are going through phases of the Gartner Hype Cycle with regards to alt-proteins,” says Cooley.

    “But alt protein isn’t one sector: We have a solid sector of plant-based meats, the imminent launch of cultivated meats – Wildtype being one example – and the development of interesting new fermented products, especially in the alt-dairy category.”

    These three product groups have room to grow and take repeated “bites at the apple” of consumer acceptance, just like most tech products whose path was rocky before they became ubiquitous. “I’m also reminded of Rosabeth Moss-Kanter’s maxim that many big ideas seem like a failure in the middle, and Roy Amara’s observation that we tend to overestimate a technology’s impact early and underestimate its impact later,” he says.

    “Yes, food is very different from VR or AI, but both must work from the playbook of getting people to accept unfamiliar manners and methods of doing things to live better tomorrow than today.”

    The ‘right players’ have survived, and things will ‘only go up’

    lab grown meat taste test
    Courtesy: Danai Georgiadou

    For Georgiadou, the shift in the cultivated meat landscape was much needed. “When I joined the research front of cultivated meat in Singapore in 2022, funding was flowing, driven by overpromises, unfeasible milestones, and dream-like deliverables pitched to investors. There were many founders who just wanted to join in the hype without actually having a solid scientific foundation or proper planning,” she suggests.

    “As a researcher in the public sector, I experienced that firsthand – I was contacted by many of them for scientific advice. So, as we all saw, there was a big drop in the years that followed. Companies went bankrupt or got acquired, simply because they couldn’t meet those unrealistic promises. This not only led to a loss of investor trust, but also hurt the cultivated meat field overall.

    But, because of that drop, I can now see that the right players survived, and anyone stepping in now knows they need to be ready for a fight. Expectations have also been reset. Cultivated meat isn’t just another alternative protein – it’s a novel food, a new technology. So the investors coming in now are better prepared, with more realistic expectations.”

    lab grown meat review
    Courtesy: Gustaf Brandberg

    Brandberg explains that the FDA approval for Mission Barns took much longer than he believed when his firm invested. “It’s good that the FDA is diligent when approving new food production methods, but we hope they can speed up their processes. After all, the end product is normal pork fat, produced in a bioreactor and not in a living creature,” he says.

    “The slow approval processes have hampered the whole industry, and cultivated companies still need to prove that they can produce ingredients at scale cost-efficiently. This is where we think cultivated fat has an advantage over cultivated meat; you only need a few percentages of fat in the end product, dramatically reducing the cost of ingredients.”

    Georgiadou is “pretty confident” that things will now “only go up” for cultivated meat. “And when it comes to political challenges – anything new always causes waves in the beginning. IVF (in vitro fertilisation) faced huge political and ethical resistance when it first emerged, but today it’s one of the most common reproductive assistance procedures,” she says.

    “Why wouldn’t the same happen with cultivated meat? History always repeats itself.”

    The post What Does Cultivated Meat Actually Taste Like? We Asked People Who’ve Tried the Real Thing appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown meat halal
    4 Mins Read

    South Korea’s largest Muslim organisation has issued a fatwa recognising that cultivated meat can be Halal if it meets certain requirements, with one startup already pursuing the certification.

    Cultivated meat can be considered Halal and consumed by Muslims, provided they’re sourced and produced in accordance with Halal standards, according to the Korean Muslim Federation (KMF).

    The KMF’s Halal Committee recently issued the world’s second fatwa recognising cultivated meat as Halal, following a similar ruling by the Islamic Religious Council of Singapore last year.

    A fatwa is a non-binding legal opinion based on Sharia law, and is an important guideline for Muslims on matters not specifically defined in the Quran.

    Korean startup Simple Planet has been looking to obtain Halal certification for its cell-cultured ingredients, an effort that will now be accelerated thanks to the ruling.

    Simple Planet pursues Halal certification

    lab grown meat korea
    Courtesy: Simple Planet

    Simple Planet produces protein powders and unsaturated fatty acid pastes for cultivated meat products, and has established at least 13 different animal cell lines, including beef, pork, chicken, bluefin tuna, and lobster.

    Last month, it signed an MoU with the Halal Science Center at Chulalongkorn University in Thailand to integrate Halal Good Manufacturing Practices into biotech-powered food solutions, such as Simple Planet’s cell culture production system.

    The two entities will collaborate on Halal science and tech research via resource-sharing, joint academic programmes, and industry-led seminars. In addition, they will support student internships, faculty exchanges, and joint research initiatives to foster a cross-disciplinary approach to Halal certification.

    The startup developed an edible, serum-free culture medium using metabolites derived from probiotics, laying the groundwork for Halal adherence while potentially reducing production costs by 99.8%.

    “By developing cell-based ingredients that can be safely supplied without being affected by environmental factors and establishing a sustainable food production system, we aim to enhance accessibility to cell-based foods, contribute to food security, and help alleviate hunger worldwide,” said Simple Planet co-founder and CEO Dominic Jeong.

    The company has raised $7.5M from private investors and $8M in a government grant and is pursuing regulatory clearance in South Korea, which laid out a framework for the safety approval of these products last year. Working to make its products Halal-certified will open the company up to a bigger audience when it eventually gets to market.

    Halal certification clears a significant market barrier

    simple planet
    Courtesy: Simple Planet

    Halal diets refer to food consumption in accordance with Islamic law. When it comes to meat, this means animals must be slaughtered in a prescribed way, and certain types of meat and byproducts – including pork and blood products – are prohibited.

    According to the KMF’s fatwa, a thorough inspection of production facilities and processes is required for final Halal certification. But it’s still a significant development that paves the way for local cultivated meat producers to enter the Halal market and attract Muslim consumers. There are around 200,000 Muslims in South Korea today, and 40% of them live in Seoul, data from the KMF shows.

    Globally, Halal consumers represent a quarter of the population, and the halal meat market is estimated to grow by 7% annually to reach $1.6T by 2032.

    Cultivated meat producers understand the opportunity. A 44-company survey in 2023 revealed that complying with halal requirements was a priority for 87% of the firms. A lack of resources outlining how products can adhere to such religious certifications remain a significant entry barrier, the study added.

    The fatwas in Singapore and South Korea follow similar advice from scholars elsewhere. In 2023, three leading Shariah scholars in Saudi Arabia told cultivated chicken maker Good Meat that cultured meat can be considered halal. A year earlier, the Assembly of Muslim Jurists of America adjudged cultivated meat as provisionally permissible by default, provided Halal criteria are followed.

    “More than a billion people around the world adhere to halal food standards, so for cultivated meat to make the leap from novelty to the norm, it is crucial that there are viable pathways to achieve this certification,” Mirte Gosker, managing director of the Good Food Institute APAC, said last year.

    The post Korean Muslim Federation Issues Fatwa Ruling Cultivated Meat As Halal appeared first on Green Queen.

    This post was originally published on Green Queen.

  • chia seed milk
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Benexia’s new chia seed milk, Violife’s campaign with Chrishell Stause, and Holy Carrot’s upcoming restaurant in London.

    New products and launches

    Chilean company Benexia has launched what it says is the first milk alternative made from whole chia seeds. Launched under its Seeds of Wellness brand, the Chia Milk is available at Costco and on Amazon in the US for $27.99 for a six-pack.

    chia milk
    Courtesy: Benexia

    Speaking of the US, Kate Farms‘s Kids Nutrition shakes are making their national retail debut at Target. The pea-milk-based products come in chocolate, strawberry, and vanilla flavours, and contain 27 vitamins and minerals.

    Alt-dairy giant Violife has launched a Creamy Confessions campaign to support the launch of its lentil-based Supreme Coffee Creamers, featuring celebrities like Chrishell Stause (Selling Sunset, The Traitors), Bozoma Saint John (The Real Housewives of Beverly Hills), Sasha Farber (Dancing with the Stars), and more.

    chrishell stause
    Courtesy: Violife

    The Plant Based Seafood Co. – known for its Mind Blown label – has launched two new brands. Hills Bay Classics focuses on crab cakes and a ‘seafood extender’, while Smash It is centred around health and GLP-1 support.

    Speaking of marine products, New Zealand-based Nutrition from Water has released Marine Whey Golden 35, a clean-label algae protein designed for bakery and dairy applications.

    vegan minerals
    Courtesy: Vegan Minerals

    Likewise, Los Angeles-based Vegan Minerals has introduced Calcea, a plant-based calcium ingredient sourced from red algae. Apart from the bioavailable calcium, it provides magnesium, over 70 essential trace minerals, and 16 amino acids, while offering superior absorption thanks to a natural honeycomb structure.

    France’s HappyVore has released a vegan ham with a Nutri-Score A rating, and a score of 84 out of 100 on nutrition product scanning app Yuka. A Saveur de l’Année (Taste of the Year) 2025 recipient, it contains 20g of protein per 100g from peas and beans and is available at Carrefour.

    the raging pig company
    Courtesy: The Raging Pig Company

    In Germany, The Raging Pig Company is leaning into the smash burger trend with a new plant-based patty for restaurants. It’s made from peas and mushrooms and is available via select foodservice distributors.

    In a bid to revitalise plant-based meat and seafood, Dutch family business Schouten Europe has rolled out Power Bites and Sea Bites as its latest product innovations.

    better nature tempeh
    Courtesy: Better Nature Tempeh

    Meanwhile, UK-based Better Nature has enhanced its tempeh recipe to boost the protein content from 19g to 22g per 100g serving, which is the same as three eggs, up to 400g of butter beans, or two-thirds of a chicken breast.

    Chinese vegan protein brand Starfield is showcasing its diverse range of products, including the Poki Salad Bar, vegan bacon strips, and dairy-free cheese at the 2025 International Food & Drink Event (IFE) in London.

    holy carrot london
    Courtesy: Holy Carrot

    And London-based vegan restaurant Holy Carrot is bringing its Michelin Guide-approved vegetable-forward concept to the East End with a new location in Old Spitalfields Market, which is set to open by the end of the year.

    Company and finance updates

    Solar Foods, the Finnish company known for its gas-based Solein protein, has signed two MoUs with international customers to supply 6,000 tonnes of the ingredient per year. Additionally, it has announced a factory investment plan that could be Europe’s largest emission reduction project.

    solein protein
    Courtesy: Solar Foods

    Finnish precision fermentation firm Onego Bio has completed the purchase of a 25.9-acre piece of land in Jefferson, Wisconsin for $777,000. Located at the Food and Beverage Innovation Campus, it will build a facility that will produce animal-free egg proteins equivalent to six million hens, and be operational in 2028.

    Germany’s Formo, a fellow precision fermentation player working on dairy and egg proteins, has received a €1M ($1.1M) bioeconomy grant from the Federal Ministry of Education and Research (BMBF), and partnered with Brain Biotech to advance strain development and bioprocess optimisation.

    formo frischhain
    Courtesy: Formo

    In Portugal, cultivated seafood maker Cell4Food has partnered with agrifood R&D specialist CoLab4Food to co-develop products and enhance their safety and nutritional values.

    Meanwhile, Swedish cultivated meat startup Cellevate has appointed biopharma veteran Christel Fenge at CTO to turbo-charge its effort to commercialise its Cellevat3d nanofibre cell culture solutions.

    meatable lab grown meat
    Courtesy: Meatable

    Another cultivated meat company, Meatable, has hired two more meat industry veterans. Former Tyson Foods executive Maiko van der Meer has joined as the director of commerce, and Cargill and McCormick alum will join Eugene Leong as its Asia head in May.

    AI protein discovery platform Shiru and plant biotech platform GreenLab have teamed up to commercialise novel food proteins for CPG applications using the latter’s corn expression system.

    Policy developments

    Peet’s Coffee has become the latest coffee chain to remove the surcharge on non-dairy milk, joining the likes of Starbucks, Dunkin’, Tim Hortons and others after campaigning from Sir Paul McCartney and charities like Peta.

    Californian alternative protein pioneer Eat Just and its cultivated meat subsidiary, Good Meat, has agreed to pay $4.4M as part of its legal settlement with bioreactor supplier ABEC.

    eat just facility
    Courtesy: Eat Just

    UK supermarket Morrisons has switched suppliers for its own-label coconut milk after a Peta Asia investigation exposed forced monkey labour in Thailand’s coconut industry. The product will now be sourced from Peta-verified Merit Food Products.

    EIT Food and Mars Petcare have selected BioscienZ and Cremer Sustainable Nutrition as the winners of their Fiber Valorisation for Pet Food Challenge. They will now develop proof-of-concept studies to drive sustainable ingredient innovations, with the potential to develop long-term collaborations.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Chia Seed Milk, Healthy Ham & Vegan Calcium appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 5 Mins Read

    South Korea’s Uiseong County has won its bid to build a cultivated meat research centre, supported by $10M in government funding as part of the country’s food tech drive.

    With regulatory support for cultivated meat ramping up in South Korea, the country’s first centre dedicated to cell-cultured foods is opening in Uiseong-gun, a city in the Gyeongsangbuk-do province.

    The 2,660 sq m Food Tech Research Support Center is slated to open in 2027, and backed by public investment to the tune of ₩14.5B ($9.9M). The centre will pour in ₩5.25B ($3.6M), with the rest of the funds deployed by the local North Gyeongsang and Uiseong-gun governments.

    Based in Uiseong-gun’s Bio Valley General Industrial Complex, the project was announced after the county was selected in the cell-cultured food field in the Ministry of Agriculture, Food and Rural Affairs’s (MAFRA) competition for the construction of food tech R&D centres.

    It will help companies develop their processes, scale up production, and apply for regulatory approval, and is the latest move positioning South Korea as one of Asia’s future food leaders.

    “The new facility is one of several set up by the MAFRA designed to ramp up development of food technology,” explains Mirte Gosker, managing director of alternative protein think tank the Good Food Institute (GFI) APAC.

    “Understanding that future food development is big business, Uiseong County submitted a successful bid to MAFRA to host this new facility as a means of boosting its local economy,” she tells Green Queen.

    Lee Chul-woo, governor of the North Gyeongsang province, called cellular agriculture “an innovative solution for the sustainable future food industry”. “The establishment of a core infrastructure at the Food Tech Research Support Center will serve as an opportunity for Gyeongbuk to leap to the center of the Korean food tech industry,” he noted.

    Almost a dozen companies interested in new centre

    cultivated meat south korea
    Courtesy: SeaWith

    The Food Tech Research Support Center plans to build a cellular agriculture system that can produce up to 100kg of cultivated meat per year, and support 60 new jobs. It will be run by the Gyeongbuk Technopark.

    The facility will integrate research, development and commercial support, providing mass cultivation equipment and prototype production facilities, safety evaluation and licensing assistance, and infrastructure for the full-cycle industrialisation of cultivated food products.

    According to Korean publication Gyeongbuk Ilbo, 11 companies have expressed their intention to move into the centre, including SeaWith, Micro Digital, and LMK. Meanwhile, Yeungnam University and the Animal Cell Proof-of-Sale Support Center are partner institutions.

    “Other collaborations are under discussion with research institutions like the K-Bio CMO Center,” says Gosker, while potential partnerships with large corporations and initiatives like the World FoodTech Council are on the cards aswell.

    These collaborations are also aimed at promoting the AI-based discovery of materials derived from natural products, food processing and robotics tech, and the quality control of cell-cultured production, according to Gyeongbuk Ilbo.

    The new centre is “located next door to the existing Cell Culture Industry Support Center, which opened in 2023″, notes Gosker. “Both are within the special regulatory zone that South Korea established to accelerate domestic alternative protein innovation.” This $7M project harbours 10 cultivated meat firms that are exempt from restrictions on using biopsies and same-day slaughtered tissues in support of mass production of high-quality novel proteins.

    South Korea ramps up support for novel proteins

    lab grown meat south korea
    Courtesy: GFI APAC

    The new facility is part of the province’s plans to develop the local economy by becoming a food tech leader. It has established a production facility for culture media, which will support downstream industries, including cell-culture materials and equipment manufacturing.

    Further, the local government plans to launch consumer awareness initiatives aimed at normalising and popularising cultivated meat. The Ministry of Food and Drug Safety has established a framework for regulatory approval of these proteins, and polling shows that 90% of Koreans are willing to try cultivated meat, and two in five are in favour of it being sold at supermarkets and restaurants.

    Outside Gyeongsangbuk-do, similar food tech support centres have been established in Iksan, Jeollabuk-do (for alternative foods) and Naju, Jeollanam-do (for food upcycling).

    Last year, the Ministry of Oceans and Fisheries announced an investment of ₩29B ($21M) in research funding for plant-based and cultivated seafood technologies. Industry giant Pulmuone and Singapore’s Umami Bioworks have both made moves to manufacture cultivated fish products in South Korea recently.

    And in November, leading food tech organisations signed a deal to advance market research and knowledge exchanges, increase policy coordination for novel food regulation, facilitate training, and increase awareness about alternative protein innovation.

    “As part of its mission to improve food system stability and efficiency, MAFRA has been stepping up its strategic investments into emerging food technologies like cultivated meat,” says Gosker.

    “These investments will further enhance what is already one of the world’s most advanced tech ecosystems, which includes 10 biotechnology innovation and manufacturing clusters, around 40 companies working across the alt protein value chain, and major multinational corporations like Samsung Biologics. Add to that the world’s highest number of scientific researchers per capita and South Korea is well-positioned to be a global powerhouse for cellular agriculture.”

    Cultivated meat regulatory approval imminent in South Korea

    cultivated meat korea
    Courtesy: CellMEAT

    GFI identified South Korea as one of the places to watch for regulatory progress in this field in 2025. “Our experts believe it’s a safe assumption that this will happen in 2025, possibly in the first half of the year,” reveals Gosker.

    “Korean cultivated meat startup CellMEAT submitted its application for regulatory approval in early 2024 and the review process is expected to take around 270 working days (roughly one year),” she says. “If all goes well, the first product approval could theoretically come any day now.”

    This, she adds, would “trigger a cascade of additional applications”, similar to what regulators have experienced in Singapore and the US (which just cleared its third cultivated meat product for sale).

    Seoul-based startup Simple Planet previously indicated to Green Queen that it aims to obtain the regulatory greenlight for its cultivated meat this year as well.

    “No individual country can reimagine the global protein supply – but a network of Asian R&D hubs working collaboratively to accelerate future-food development and manufacturing very well could,” says Gosker. “Korea is a central player in turning that dream into reality, alongside other established foodtech leaders like Japan, China, and Singapore, and rising economies like Thailand, Malaysia, and Indonesia.”

    She continues: “If this regional coalition works together to supercharge scientific research, leverage each country’s supply-chain strengths, and rapidly increase regulatory knowledge-sharing, the combined impact will be far greater than the sum of its parts.”

    The post South Korea to Open First Centre Dedicated to Cultivated Meat, With $10M in Public Investment appeared first on Green Queen.

    This post was originally published on Green Queen.

  • baileys oat milk
    7 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Diageo’s newest non-dairy Baileys, Beyond Meat’s mycelium steak, and Minor Figures’s ‘Hyper’ oat milk.

    New products and launches

    Beverage giant Diageo has released two non-dairy versions of its popular cream liqueur Baileys. Made with oat milk, they’re available across the US in Coffee Toffee and Cookies & Creamy flavours for $24.99 per 700ml bottle.

    vegan baileys
    Courtesy: Diageo

    Also in the US, Malk Organics, known for its clean-label milk alternatives, has introduced organic coconut and soy milks, which will be available for $6.99 and $5.99 per 28oz bottle at Whole Foods Market and Sprouts Farmers Market.

    Elmhurst 1925 is getting in on the clean-label alt-milk action too, rolling out a suite of unsweetened options – from plain and vanilla pistachio to coconut barista and vanilla cashew – as well as a barista cashew milk. They will retail for $7.99-8.99 per pack starting June, and were debuted at Natural Products Expo West in Anaheim, California last week.

    To celebrate its 15th anniversary, plant-based dairy leader Califia Farms has introduced a limited-edition Birthday Cake almond creamer, retailing at Kroger, Wegmans and Wakefern for $5.79. This is in addition to its new pistachio-almond creamer, organic cashew milk, and espresso-blend cold brew (available for $5.49-6.99 at various supermarkets).

    califia farms creamer
    Courtesy: Califia Farms

    US ice-cream giant Häagen-Dazs has released the new non-dairy sorbets: Summer Blueberry & Lemon, Passion Fruit & Sweet Pear, and Sweet Lemon Coconut. They’re available nationwide for $6.99 per pint.

    At the trade show, British oat milk brand Minor Figures also unveiled the newest additions to its US lineup: mocha and cinnamon oat lattes, and a functional Hyper Oat SKU, due to be launched in 2026. It has also reintroduced its barista lite edition with 33% fewer calories, which is rolling out this month.

    Meanwhile, plant-based leader Beyond Meat showcased its upcoming whole-cut steak at the event. While it didn’t confirm if this was the mycelium-based product it teased last year, the brand promised it “mirrors the texture, flavour, and experience of a premium USDA steak fillet”.

    beyond meat mycelium steak
    Courtesy: Beyond Meat

    South Korean meat-free brand Unlimeat debuted its new bowl SKUs, with the range comprising Galbi & Kimchi Rice, Bulgogi Japchae, and Gochujang Bibimbap.

    In yet another Expo West launch, plant protein maker Beleaf introduced a shelf-stable Soybean Beef Slice (which can last up to 18 months), alongside vegan bacon, mini drumsticks, and shrimp.

    In the UK, The Coconut Collab has rolled out a strawberry-flavoured protein yoghurt made with a base of coconuts and almonds. Available at Tesco and (shortly) Ocado, each £1.60 single-serve pot contains 9g of plant protein.

    oatly taste test
    Courtesy: Oatly

    Oat milk giant Oatly has kickstarted its latest marketing drive, which will see the company dole out 20,000 free coffees with its barista milk. It comes after blind taste tests found that four times as many Brits prefer oat milk in their coffee than currently purchase it.

    Speaking of brand promotions, Impossible Foods has launched its Bloody Delicious campaign in Australia, partnering with TV personality and TikTok chef Iain ‘Huey’ Hewitson to challenge locals to distinguish between its burger and beef in a blind taste test.

    Meanwhile, Australian cultured meat maker Vow has debuted its Forged Gras product at Two Men Bagel House in Singapore, with the cultivated foie gras appearing in several limited-edition menu items.

    And as part of its blended meat move, fellow Aussie startup Fable Foods has partnered with catering giant Aramark and William White Meats in the UK to create a 65-35 Beef and Shiitake Mushroom burger.

    Company and finance developments

    Polish vegan restaurant chain Krowarzywa – once the largest plant-based group in the country – is shutting down its last location at the end of the month, citing financial difficulties.

    lab grown seafood
    Courtesy: Shlomi Arbiv

    Umami Bioworks is continuing the global expansion of its cultivated seafood operations, establishing a hub in Wageningen in the Netherlands. This is its second office in Europe, following its move into the UK last October.

    Swedish cultivated meat player Re:meat has closed an oversubscribed €1M investment round to open a new facility it calls Re:meatery.

    British tempeh brand Tiba Tempeh has raised £1.1M ($1.4M) in a funding round led by Maven Capital Partners, after its retail sales jumped by 736% in 2024, making it the fastest-growing meat-free brand in the UK.

    tiba tempeh
    Courtesy: Tiba Tempeh

    Canadian vegan fast-food chain Odd Burger saw revenue grow by 6% from Q3 to Q4 2024 (though it was flat compared to Q4 2023), while losses plunged by 80% in the last three months of 2024. It ascribed the performance to the expansion of its franchise model and CPG business.

    Californian biomanufacturing startup Pow.Bio has opened a 25,000 sq ft demo facility with bench- and pilot-scale continuous fermentation capacities in Alameda. The FDA-approved plant will help precision fermentation startups transition from gram-scale experiments to production in the hundreds of kgs.

    Through its Prairies Economic Development Canada department, the Canadian government has invested C$1M to support the Cellular Agriculture Prairies Ecosystem project led by New Harvest Canada. It will be matched by contributions from regional partners, bringing total investment to C$2.4M over three years.

    second cup non dairy milk
    Courtesy: Second Cup

    Also in Canada, coffee chain Second Cup has scrapped the non-dairy surcharge, meaning all its plant-based milks are available as a free swap. It comes shortly after similar announcements from Tim Hortons and Dunkin’.

    Los Angeles coffee chain Go Get Em Tiger has partnered with Elmhurst 1925 to make its barista oat milk the exclusive oat option across all eight locations, in what is positioned as a transition to seed-oil-free milks.

    Research, policy and awards

    The Good Food Institute, a think tank focused on future foods, has introduced an interactive Alternative Protein Career Pathways web tool to provide career guidance for people interested in the sector.

    alternative protein careers
    Courtesy: GFI

    The government of India has launched a call for biomanufacturing grant proposals for researchers working on smart proteins. Applications are open until March 25.

    In the UK, the University of Oxford is working with several other institutes to help design food policies that promote net-zero targets and address public health challenges. The Thriving Food Futures project will run for five years, and has been set up with a £6M grant from UK Research and Innovation and the National Institute for Health and Care Research.

    plant fwd
    Courtesy: Plant FWD

    Alternative protein trade conference Plant FWD is returning to Amsterdam next month (April 8-9), convening over 1,000 industry professionals, investors, and policymakers. The event will include new product demos, a preview of the Eat-Lancet Dietary Guidelines 2.0, and pitches from 10 startups.

    The annual What’s Trending in Nutrition survey by Pollock Communications and Today’s Dietitian has named gut health and plant-based eating among the top trends that will shape consumer choices this year. However, myths about the protein content of plant-based food persist.

    plant protein survey
    Courtesy: Morning Consult/PCRM

    Aligning with the above, 87% of American adults believe they need to eat meat, dairy, eggs and other animal products to get enough protein, according to a new survey by the Physicians Committee for Responsible Medicine and Morning Consult. Women and Gen Zers are most likely to disagree with this misconception.

    In California’s Bay Area, artificial intelligence organisations Electric Sheep and OpenPaws hosted a hackathon with 81 coders as part of its AI for Animals conference series. It tackled 16 real-world challenges drawn from the social impact, food system transformation, and animal protection communities.

    justine lupe
    Courtesy: Nature’s Fynd

    Finally, fungi protein startup Nature’s Fynd‘s Dairy-Free Strawberry Fy Yogurt has been named the winner in the Dairy Alternative category at the 2025 Nexty Awards.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Oat Milk Baileys, Beyond Steak Fillet & An Impossible Burger Challenge appeared first on Green Queen.

    This post was originally published on Green Queen.

  • mississippi lab grown meat
    5 Mins Read

    House and Senate representatives in Mississippi have unanimously passed a bill to ban the sale of cultivated meat in the state, which is on the way to the governor’s desk now.

    Sell cultivated meat, go to jail.

    Mississippi has followed Florida and Alabama to become the third US state to pass a bill that would ban people from producing or selling cultivated meat within its borders.

    The House of Representatives – where the bill was first introduced – voted 116-0 in favour of the legislation (with four absentees) earlier this week, sending the bill to Governor Tate Reeves’s desk for final approval.

    Unless Reeves vetoes the bill, selling these proteins in Mississippi could land you a misdemeanour charge with a $500 fine, or even a jail term of up to three months. But the governor, who signed legislation prohibiting cultivated meat from being labelled as meat back in 2019 – when no such product had been federally approved for sale – is likely to sign this latest bill into law too.

    Cultivated meat opposition misguided

    mission barns
    Courtesy: Mission Barns

    The bill was introduced in January by two Republican representatives, Bill Pigott and Lester Carpenter. Pigott, a beef and dairy farmer, has long been an opponent of alternative protein. He introduced a bill to restrict how these products are labelled in 2019, which was unsuccessful and preceded the one eventually signed by Governor Reeves.

    Speaking to the New York Times that year, he said: “The fake, lab-produced meat is a little bit more of a science fiction-type deal that concerns me more.”

    Unlike similar bills in several other states, Pigott and Carpenter’s HB 1006 passed through the legislature without any opposition. Lawmakers in both the House and the Senate were unanimous in their view that beef derived from animal cells and grown in bioreactors should not be sold in the state. Under the bill, retailers that sell cultivated meat could have their licence revoked.

    The move was supported by Andy Gispon, Mississippi’s agricultural commissioner, another long-term critic of cultivated meat. In July last year, he called it a “science experiment”, declaring: “I don’t know about you, but I want my steak to come from farm-raised beef, not a petri dish from a lab.”

    He wasn’t shy about the reasons behind his support of a ban: the state’s livestock industry. “We know that American farmers are the true conservationists. Throughout the process of raising an animal, all the way to slaughter, animals must be treated humanely,” he said.

    “Farmers and ranchers know more than anyone that their livelihood depends on the way they work their land and treat their livestock,” Gispon added, though his comment ignores the fact that most of the inputs needed to cultivate animal cells into meat come from farms.

    Cultivated meat industry weathering the storm

    lab grown meat banned
    Courtesy: Eat Just

    Mississippi’s bill is nothing new. More than 20 states have tried to ban or restrict cultivated meat in recent years, and most have failed to get anywhere. The anti-cultivated-meat rhetoric has grown louder in the last year, as some Americans take to the carnivore diet, others become apprehensive of ultra-processed foods, and public figures like Elon Musk proclaim steak and eggs as the ideal breakfast

    Meanwhile, investors are flocking away from the sector, with startups receiving 40% less capital in 2024, followed by a 75% plunge in 2023. Some startups have struggled to stay afloat, and others have made adjustments to their workforce.

    Downturn or not, the industry appears prepared to fight the burgeoning sector. “Cell-based meats are not expected to be on grocery stores any time soon, but we must be vigilant and proactive rather than getting caught asleep at the wheel,” Gispon wrote last year.

    It may come as a surprise to him that Californian startup Mission Barns has landed a deal to roll out bacon and meatballs made from its cultivated pork fat at Sprouts Farmers Market. It received a ‘no questions’ letter from the US Food and Drug Administration earlier this month, the first such regulatory approval in the country since 2023.

    lab grown meat sprouts
    Courtesy: Mission Barns

    That year, it was Eat Just and Upside Foods that had secured the green light for their cultivated chicken products. The latter has brought a lawsuit alleging Florida’s ban is unconstitutional and is pursuing federal regulatory clearance for a second product this year.

    Although legislators in states including South CarolinaWest VirginiaMontanaGeorgia have brought similar bills into consideration this year, others have faced setbacks. South Dakota’s HB 1109 failed to pass through the Senate, as did Wyoming’s HB 0168. Nebraska’s LB 246, meanwhile, has faced pushback from farmers and ranchers, who bemoaned that the effort would stifle competition in a free market.

    It’s not the first instance of the meat industry hitting back against lawmakers claiming to protect them with these bills. Florida’s law received criticism from the country’s oldest and largest trade association, which represents 95% of the US’s meat output.

    In a letter sent to Governor Ron DeSantis in March 2024, the North American Meat Institute called the ban “bad public policy”. “These bills establish a precedent for adopting policies and regulatory requirements that could one day adversely affect the bills’ supporters,” it said, emphasising the importance of consumer choice.

    The post Unanimous Vote: Mississippi Becomes Third US State to Pass Bill to Ban Cultivated Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown meat uk
    7 Mins Read

    The UK’s Food Standards Agency has launched a regulatory ‘sandbox’ to accelerate the regulatory approval pathway for cultivated meat, with eight startups participating in the two-year programme.

    Weeks after cultivated meat hit pet food shelves in the UK, the government has launched a first-of-its-kind regulatory programme to help cultivated meat producers get to market faster – and for cheaper.

    The Food Standards Agency (FSA) – which oversees food safety and novel food regulation in the UK – has picked eight cultivated meat startups to participate in the regulatory ‘sandbox’, where they will work with scientists, regulatory experts, and academic bodies to overhaul the regulatory framework around these products.

    It comes months after the Department of Science, Innovation and Technology awarded £1.6M to the FSA to create the Cell-Cultivated Products Regulatory Sandbox, as part of the first round of its Engineering Biology Sandbox Fund.

    Sandboxes comprise controlled environments for situations where scientific and technological innovation has outpaced existing regulation – many companies are currently making cultivated meat, but the UK’s authorisation process (modelled on the EU’s) is slow and congested. These sandboxes run for a limited period to help startups, researchers and regulators work together to develop new rules, standards and guidance.

    lab grown meat regulatory approval
    Courtesy: Hoxton Farms

    The two-year programme includes startups from across the world: Hoxton Farms, Roslin Technologies, Uncommon Bio (all UK), BlueNalu (US), Vow (Australia), Mosa Meat (The Netherlands), Gourmey (France), and Vital Meat (France) – the latter two, along with British startup Ivy Farm Technologies and Israel’s Aleph Farms – are already waiting on approval for cultivated meat in the UK. London-based Meatly is the only one to have received the green light, though this is for pet food.

    “By participating in the sandbox, we aim to accelerate our regulatory timeline for the UK market, reducing potential delays and strengthening our submission,” said Mosa Meat. Its founder and CSO, Dr Mark Post, added: “These are exactly the kind of public-private partnerships we envisioned when we debuted the world’s first cultivated burger right here in London in 2013.”

    Prof Robin May, chief scientific advisor at the FSA, noted: “Safe innovation is at the heart of this programme. By prioritising consumer safety and making sure new foods, like cell-cultivated products are safe, we can support growth in innovative sectors. Our aim is to ultimately provide consumers with a wider choice of new food, while maintaining the highest safety standards.”

    How the regulatory sandbox will help cultivated meat startups

    fsa lab grown meat
    Courtesy: Food Standards Agency

    For years, food safety regulation in the UK was stuck in the pre-Brexit novel food regulations, which are slow and expensive for companies. Currently, regulatory filings cost between £350,000-£500,000 per product, and can take more than two-and-a-half years to be approved.

    Over the last year, the government has made concerted efforts to put the UK at the front of the protein transition race. The FSA first announced plans to create a sandbox in February 2024, after a report it commissioned revealed that speeding up novel food regulation could help it meet national climate plans.

    Regulatory sandboxes allow companies to test new concepts with real customers under the supervision of a regulator, as designed by the UK’s Financial Conduct Authority. The Cell-Cultivated Products Regulatory Sandbox will be jointly run by the FSA and Food Standards Scotland (FSS), and provide application guidance to startups, expand the safety and nutritional knowledge of novel foods, and reduce approval timelines.

    The FSA will gather “rigorous scientific evidence” about the technology behind cell-cultured food products to better understand and regulate these products. They will address important questions – including about labelling – and apply up-to-date insights when clearing novel foods for sale.

    The regulator has previously said it expects at least 15 more applications in the next two years, and predicts that many more cultivated protein startups could crop up thanks to the development.

    “By supporting the safe development of cell-cultivated products, we’re giving businesses the confidence to innovate and accelerating the UK’s position as a global leader in sustainable food production,” said science minister Sir Patrick Vallance.

    UK steps up its protein transition efforts

    national alternative protein innovation centre
    Courtesy: National Alternative Protein Innovation Centre

    The regulatory sandbox is among a number of developments that signal the UK’s intention to spearhead sustainable protein innovation. It has invested £75M for the development of these foods, an important outlay considering it is behind its net-zero target, and meeting this would require Brits to cut 35% of their meat consumption by 2050, according to the national Climate Change Committee (CCC).

    Since 2023, four major research centres have cropped up – the Cellular Agriculture Manufacturing Hub (CARMA), the National Alternative Protein Innovation Centre (or NAPIC, helped by a £15M injection from the government), the Microbial Food Hub, and Bezos Earth Fund‘s Centre for Sustainable Protein.

    The FSA is working with CARMA, NAPIC and the Centre for Sustainable Protein as part of the sandbox, with non-profit the Good Food Institute (GFI) Europe and trade body the Alternative Proteins Association also involved.

    Additionally, the regulator will set up a system of international cooperation, which would see the UK greenlight cultivated meat products approved in other countries. And it’s creating a new public register to replace the existing system of requiring a statutory instrument (which adds up to six months to the assessment process), and removing the need for renewals of approvals every 10 years.

    fsa novel foods
    Courtesy: Ivy Farm Technologies

    Further, cultivated meat is on the radar of the newly opened Regulatory Innovation Office, whose engineering biology focus involves reducing red tape and helping regulators bring these products to market faster.

    “We are very pleased that the UK is moving forward with this two-year programme and are excited about the prospect of a full safety assessment of two cultivated meat applications within that time,” Valentina Gallani, health and nutrition manager at ProVeg International, told Green Queen.

    She added that this will allow the UK to catch up with other countries that have greenlit cultivated meat and ensure it’s ahead of the pack. “Cultivated meat can be a promising way to diversify protein consumption, boost the economy and increase food security towards a more sustainable food system. To do so, it is important to have a rigorous regulatory approval process to protect the consumer and support the industry.”

    Challenges remain, but sandbox a big step forward

    lab grown meat pet food
    Courtesy: Meatly

    Last month, Meatly and fellow London startup The Pack debuted dog treats featuring cultivated meat and plant-based ingredients at Pets At Home, marking the first time Brits could buy cell-cultured products, albeit for their pets.

    Cultivated meat has been cleared for sale in Singapore, the US, Israel and Hong Kong, while Regulators in the EUSwitzerlandAustralia and Thailand are evaluating applications too. And just last week, the US issued its third approval, for cultivated pork producer Mission Barns.

    Several European countries – some bound by EU regulations – have already held public tastings for cultivated meat, a feat yet to be achieved in the UK. Plus, some citizens on a CCC panel said they’re uneasy about cultivated meat, though they added the government could still support these to ensure a larger range of products. The committee itself associated these proteins with “potential positive nutrition and health impacts”, while even farmers are open to the idea of cell-cultured meat.

    “While the sandbox is a welcome measure, other challenges still remain. The FSA has been under-resourced for a number of years – resulting in lengthy delays for product approvals – and the detailed guidelines for alternative protein startups first proposed in 2022 have yet to be published, meaning some companies lack the clarity needed when preparing dossiers,” Linus Pardoe, senior UK policy manager at GFI Europe, told Green Queen last month.

    uk food strategy
    Courtesy: GFI Europe

    “The UK has also not yet introduced a modern approach to holding safe, limited taste testing for novel foods, similar to the protocol introduced by the Netherlands – another area that could enable startups to demonstrate progress and engage with consumers as they develop their products.”

    “The sandbox will only be considered a success if the FSA also receives the support and funding to complete its assessments within faster timelines. Without this speed, it risks losing out on creating a competitive homegrown industry which can power low-carbon economic growth, boost food security, and ensure the UK becomes a leader in net-zero within the food industry,” said Jim Mellon, executive chairman of cellular agriculture investor Agronomics (a Meatly shareholder).

    Still, the launch of the sandbox and the collaboration with leading cultivated meat players – chosen to represent a “diverse, international range of technologies, processes, and ingredients” – is a major step in the right direction for the UK.

    “We’ve seen in a recent report that the UK is falling behind in terms of agritech funding, yet houses leading companies in this industry,” added Mellon. “We’re certain that with a modern and efficient regulatory framework, we could easily match if not surpass rival markets and the reward will be increased food security from a sustainable and durable source.”

    The post UK Govt Opens First-of-A-Kind ‘Sandbox’ to Fast-Track Cultivated Meat Approval appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown meat approved
    6 Mins Read

    Californian food tech startup Mission Barns has become the third cultivated meat firm to receive regulatory approval in the US, with a planned rollout at Sprouts and Bay Area restaurant group Fiorella.

    Mission Barns has earned US regulatory approval to sell its cultivated pork fat in the US, after securing a ‘no questions’ letter from the Food and Drug Administration (FDA) on Friday.

    It is the third company to have received the green light to sell cultivated meat in the US – after fellow Californian firms Upside Foods and Eat Just in 2022 and 2023, respectively – and the first to be cleared to sell cultivated pork anywhere in the world.

    The cell-cultured fat will be mixed with plant-based ingredients in Italian-style meatballs and applewood-smoked bacon, which will be debuted at San Francisco restaurant group Fiorella and Sprouts Farmers Market – marking the first time cultivated meat will be sold in a US supermarket.

    lab grown meat sprouts
    Mission Barns’s hybrid meat products will feature a mix of its cultivated pork fat with plant proteins | Courtesy: Mission Barns

    According to its letter, the FDA “did not identify a basis” to conclude that Mission Barns’s process would result in substances or microorganisms that would adulterate the food.

    “We have no questions at this time regarding Mission Barns’ conclusion that foods comprised of or containing cultured pork cell material resulting from the production process […] are as safe as comparable foods produced by other methods,” the agency wrote, concluding a consultation process that began in May 2022 and underwent 18 amendments.

    Before it is officially launched, Mission Barns would require approval from the US Department of Agriculture (USDA) for its pilot plant and product labelling, in addition to the FDA letter.

    The FDA approval comes during a period of turbulence for the cultivated meat industry, which has faced both financial and political challenges in the US – over 20 states have attempted to ban or restrict these proteins, and two of them have been successful. And with Robert F Kennedy as health secretary, there have been suggestions that the regulatory pathway for cultivated meat is now harder to chart.

    New bioreactors a precursor to large-scale facility

    mission barns
    Courtesy: Mission Barns

    Founded in 2018 by CEO Eitan Fischer, previously the cultivated meat head at Eat Just, Mission Barns uses belly fat cells from domestic Yorkshire pigs and grows them in bioreactors to make cultivated pork fat for hybrid meats like bacon, meatballs, pepperoni and chorizo.

    It has a pilot plant in the Bay Area that can “produce enough product to supply a handful of restaurants and retailers”, according to Bianca Lê, head of special projects and external affairs at Mission Barns.

    She had hinted about the startup’s approval and market entry plans in an interview with Green Queen in October, revealing: “We have a number of exciting partnerships confirmed with major US grocery stores, restaurants and food distributors who we have partnered with to sell our products.”

    The company had developed a novel bioreactor that makes a departure from the single-cell suspension tanks of the biopharma sector, making cultivated meat production more efficient, easier to scale, and cheaper. Its appliance recreates the same adherent growth conditions inside an animal’s body, and can cultivate both muscle and fat cells, or tissue, from any species.

    It is now looking to build a commercial-scale manufacturing facility. “Our current plan involves having bioreactors with working volumes in the tens of thousands of litres at commercial scale, when we’ll be outputting tens of millions of pounds of final product per year,” explained Lê.

    mission barns fat
    Courtesy: Mission Barns

    Mission Barns is among a number of companies taking the cultivated fat route, which is seen as a more viable way to commercialise cell-cultured meat in the medium term. This includes Hoxton Farms, Steakholder Foods, Genuine Taste, and Mosa Meat (which has applied for approval in the EU).

    “Consumers won’t eat food that isn’t absolutely delicious, which is why we chose to pursue a fat-first approach,” explained Fischer. “Not only is fat the main driver of flavour and juiciness, but it is also less costly and faster to produce than lean meat.”

    He added: “We believe in giving consumers more choice – people looking for delicious, healthy, and responsibly produced meat are excited to try our products. By advancing cultivated meat production, we are helping to create a more resilient and reliable food system and reinforcing American leadership in food innovation.”

    A win for cultivated meat amid political upheaval

    mission barns fda approval
    Courtesy: Mission Barns

    According to a scientific memo published by the FDA, Mission Barns’s ingredient has similar unsaturated and saturated fatty acid content to conventional pork fat, and no trans fats. The agency said it will conduct another inspection after the company begins commercial production to “help ensure that potential risks are being managed and that the food is safe and not adulterated”.

    Only a handful of firms have been able to climb the regulatory ladder to be cleared to sell cultivated meat globally – Mission Barns is only the sixth. Aside from Upside Foods and Eat Just, the list comprises Aleph Farms (in Israel), Vow (in Singapore and Hong Kong), and Meatly (in the UK). Regulators in the EU, Switzerland, Australia and Thailand are evaluating applications too, and judging from its inventory, the US FDA seems to have received at least five others.

    Cultivated meat is undergoing a trough of disillusionment. After VCs pumped $1.3B into the category in 2021, investment has dipped dramatically. In 2023, funding fell by 75%, followed by another 40% drop in 2024, reaching just $137M, according to Net Zero Insights data obtained by the Good Food Institute. It has forced some cultivated meat startups to shut down, and others to make cutbacks.

    cultivated meat investment
    Graphic by Green Queen

    At the same time, a host of legislative efforts to ban or restrict cultivated meat in the US and Europe are ongoing. Italy decided to ban these proteins in 2023 (before other EU attempts were thwarted), while Florida and Alabama followed suit last year. Several states have floated similar bills in the current legislative session, though some have hit a snag, mirroring the fate of bills introduced in a number of other states over the last two years.

    “Unlike other meat production, cultivated meat has federal regulatory oversight by both the FDA and USDA,” the Association for Meat, Poultry, and Seafood Innovation, a cellular agriculture trade group, said in a statement.

    “As more companies progress through this rigorous regulatory pathway, the United States has an opportunity to be a global leader in the emerging industry. American-made cultivated meat and seafood will create high-skilled jobs throughout the value chain, enhance US food security, and expand consumer choice [by] filling gaps in supply shortages,” it added.

    Fiorella co-founder Brandon Gillis also touched upon the “vulnerability of our global food supply chain”, which has impacted the restaurant’s ability to source ingredients and increased menu prices: “I’ve been keeping tabs on the cultivated meat industry as a potential solution, and after meeting with Mission Barns and tasting its products, I wanted to make sure we created a partnership for this historic moment.”

    The post Mission Barns Gets FDA Approval to Sell Cultivated Pork in US Supermarkets & Restaurants appeared first on Green Queen.

    This post was originally published on Green Queen.

  • cell based chocolate
    5 Mins Read

    Swiss food tech startup Food Brewer is targeting US regulatory approval for its cell-based chocolate this year, having just raised $5.6M from industry giants Lindt and Puratos.

    Zurich-based Food Brewer has attracted investment from two of Europe’s largest confectionery companies to bring cell-based chocolate to the US market as cocoa prices reach record highs.

    The Swiss firm has secured CHF 5 million ($5.6M) from Lindt & Sprüngli, Sparkalis (the VC arm of bakery and confectionery group Puratos), and existing investors in a seed extension round, which takes its total raised to CHF 10 million ($11.2M).

    Lindt and Sparkalis have joined on as both strategic investors and collaborators, according to Food Brewer, although the company declined to comment on any plans to co-create products as part of the deal.

    “Having players like Lindt and Sparkalis backing us demonstrates the real need the market has for our products,” Food Brewer co-founder and CEO Christian Schaub told Green Queen. “For us, it is incredibly valuable to benefit from their chocolate-making know-how, their industry expertise and networks.”

    He added: “The close relationship with Lindt and Sparkalis is key for the development of our products, which address the requirements and expectations of both the producers and the customers.”

    How Food Brewer makes its cocoa-free chocolate

    food brewer
    Courtesy: Food Brewer

    Founded in 2021 by Schaub, Yannick Senn, Géraldine Senn, Corinne John, Stefan Bingisser, and Klaus Kienle, Food Brewer is part of a growing crop of startups using plant cell culture to grow commodities like cocoa, whose climate threats are becoming increasingly evident.

    To make its chocolate, the startup takes cells from a cocoa bean and places them in a nutrient gel, where they regenerate and form a callus. After two weeks, it chooses the right cells to put in a bioreactor with a nutrient-rich solution of sugars, vitamins, minerals and other substances – a process enhanced by microsocopic analyses and artificial intelligence (AI).

    It only takes a few weeks to establish a new plant cell culture on average. Once the cells reach the desired biomass quantity, they’re harvested, dried and roasted.

    “Once we established the production in tanks (similar to beer-brewing tanks), we run it semi-continuously. We grow the biomass and harvest a part of it every few days to process it to our cocoa powder, letting the remaining biomass in the tank grow again. This allows for an efficient production,” explained CFO Mathilde Dupin.

    Using AI and brewing industry equipment to lower costs

    lindt lab grown chocolate
    Courtesy: Food Brewer

    “We currently operate out of our pilot plant close by Zürich, Switzerland, which is equipped with bioreactors ranging to up to 700 litres, and with an output that allows us to run prototyping runs at our client’s facilities,” said Schaub. “Our production will, however, move to external sites within the next year to allow for larger scales.”

    Food Brewer has established several partnerships to improve and acclerate its process. It has teamed up with Fruitful AI to utilise advanced algorithms to track plant cell growth under controlled images. Further, the company is integrating the brewing technology from Steinecker (the brewing division of German manufacturing giant Krones) into its bioreactor platform, sidestepping the biopharma industry to lower production costs.

    “Bringing our products to a competitive price level is the motivation behind all our activities, be it optimising the price of our media components or ensuring access to affordable production facilities. For that reason, since the beginning, we have focused on partnering with established industrial players who share the vision of reliable yet affordable food production,” said Schaub.

    “Such partners include Krones,” he added. “Jointly, we advance the adaptation of existing fermentation infrastructure towards being suitable for plant cell cultivation at reasonable costs. This approach will allow us to reach a competitive pricing.”

    Food Brewer eyes US approval as giants invest in alt-chocolate

    food brewer funding
    Courtesy: Food Brewer

    Speaking of prices, Food Brewer’s fundraise comes at a time when, thanks to climate-change-induced shortages, cocoa prices are soaring – and have been for many months.

    While dark chocolate production itself generates more emissions than all other foods bar beef, a bar of chocolate requires 1,700 litres of water on average. Plus, rising demand for land has meant that the industry is responsible for 94% and 80% of deforestation in Ghana and Ivory Coast.

    Meanwhile, climate change is wiping out cocoa crops, with global cocoa stocks falling to their lowest levels in a decade. If things remain the way they are, a third of the world’s cocoa trees might die out by 2050.

    As a result, cocoa prices shot up by three- to fourfold in 2024, reaching all-time highs – in New York, cocoa futures reached an all-time high of $12,565 per tonne in mid-December. In fact, cocoa was the fastest-gaining commodity in the value chain last year, and prices are likely to stay high this year.

    All this has had an impact on the bottom lines of large chocolate companies too. For example, Hershey’s profit forecast for 2025 is below analysts’ expectations. This has prompted industry giants to infuse cash in low-carbon solutions like cell-based and cocoa-free chocolate.

    In Israel, Celleste Bio has attracted investment from Mondelēz International, which also included fellow cell-based cocoa player Kokomodo in its second CoLab Tech programme. Puratos’s Sparkalis, meanwhile, has invested in California Cultured too, which is co-developing products with Japanese chocolate giant Meiji.

    Alongside the support of Sparkalis and Lindt, Food Brewer also counts Swiss chocolate maker Felchlin as an investor, which is testing its cell-based cocoa powder in chocolates.

    Food Brewer is first targeting the US market, with plans to secure self-determined Generally Recognized as Safe (GRAS) status and concurrently notify the Food and Drug Administration to obtain a ‘no questions’ letter. “[We] anticipate the first products made of our cell-cultivated cocoa to hit the market shortly after obtaining the approval,” said Schaub.

    The post Amid Mounting Prices, Lindt Backs Swiss Startup to Bring Cell-Based Chocolate to the US appeared first on Green Queen.

    This post was originally published on Green Queen.

  • tom brady vegan
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers a range of product showcases at Expo West, Valsoia’s new gelato lines, and Lidl’s upgraded meat alternatives.

    New products and launches

    The world’s largest tofu maker, Pulmuone, is debuting new Korean-inspired plant-based products at Natural Products Expo West (March 5-7) in California, including cilantro-garlic potstickers, pineapple-teriyaki glazed tofu, black garlic cream noodles, and bulgogi-style rice balls.

    expo west vegan
    Courtesy: Pulmuone

    More from Expo West, Before the Butcher will showcase its just-launched The Original Butcher Sticks, a range of meat snacks in pepperoni and beef variants.

    Vegan free-from brand Whoa Dough has announced its newest product, Brownie Batter Ready-to-Bake, which it will exhibit at Expo West and launch into retail this week.

    Whole-cut meat producer Chunk Foods is debuting the latest additions to its US retail lineup at the show, rolling out four new flavours of its pulled steak: barbacoa, Texas BBQ, Korean BBQ, and teriyaki.

    chunk foods
    Courtesy: Chunk Foods

    South Korean-American vegan cheese company Armored Fresh has announced truffle as the third flavour of its oat-milk-based Zero-Dairy parmesan, set to be launched in May in the US.

    Speaking of plant-based cheese, Stockeld Dreamery has launched Spring Scallion and Midsummer Strawberry as its two new cultured cream cheese flavours, after moving its manufacturing to North America. They can be found at Essa Bagel, Zaro’s, Kismet, and Bergen Bagels, with more than 50 other shops to join the list soon.

    NFL legend Tom Brady has launched a new vegan sweets brand called Goat Gummies, as part of the former quarterback’s multi-year partnership with Gopuff. The gummies are available at the online grocer’s platform in Sweet Rush, Sour Burst, and Tropic Fusion flavours.

    goat gummies
    Courtesy: Goat Gummies

    Italian plant-based dairy Valsoia has announced two gelato lines to its portfolio: a no-added-sugar version with a rice and coconut base, and an oat milk range in lemon cake, stracciatella, and pistachio flavours. They’ll soon be available in Spain, the Netherlands, Sweden, the Baltics, Czechia and other markets.

    And British clean-label alt-milk brand Plenish has introduced Enriched Oat milk, which contains three ingredients and is fortified with calcium, vitamin D, iodine, riboflavin, vitamin B12, and fibre. It’s available at Tesco for £2.25 per litre.

    Company and finance developments

    US startup Jord BioScience has secured $7M in a Series B round to commercialise microbial technologies to enhance crop inputs and advance sustainable and regenerative farming practices.

    jord bioscience
    Courtesy: Jord BioScience

    Israeli alternative protein innovator Steakholder Foods has entered an agreement with Alumni Capital to receive a $1.25M private placement, as well as an $8M equity line of credit.

    Mushroom jerky maker Madarch Cymru (Mushroom Garden) has become one of nine recipients of British national agency Innovate UK‘s £400,000 New Innovators fund.

    Japanese cellular agriculture company IntegriCulture has secured ¥200M ($1.3M) in a non-dilutive bank loan, which will be used to invest in an upcoming deal and accelerate R&D.

    Vegetal Food, a distributor of vegan products for foodservice professionals in France, has raised €1.2M ($1.26M) in investment from the FPCI Food Invest II fund, in partnership with food consultancy FoodXpert.

    Indian plant-based supplements brand Earthful landed a $570,000 investment from Srinivasan Namala and Ritesh Agarwal on Shark Tank India.

    Spanish firm Allbiotech has completed the first production run of its Genesys V1 bioreactor, which is a lower-cost solution for early-stage precision fermentation research.

    According to a life-cycle assessment, Finland-based Enifer‘s Pekilo mycoprotein for pet food produces 86% fewer emissions than soy protein concentrate, and five times fewer than lamb meat.

    beyond meat lawsuit
    Courtesy: Beyond Meat

    Plant-based leader Beyond Meat has been handed a legal victory by the US District Court for the Central District of Florida, which has thrown out a class-action lawsuit brought by some of its investors.

    Policy and regulation

    The University of North Texas has committed to making 60% of its campus menus plant-based by 2027, building on its 50% target by the end of this year. It comes after the institution ranked second on the Protein Sustainability Scorecard by Humane World for Animals (formerly the Humane Society of the United States).

    university sustainability rankings
    Courtesy: UNT Dining Services

    Aussie agrifood company Wide Open Agriculture has received General Administration approval to export its lupin protein isolate to the Chinese market, where it will be initially sold as an ingredient in protein powders, dairy alternatives, and a lupin bean tofu.

    In the US, the Plant-Based Foods Association and its sister Plant-Based Foods Institute have unveiled a six-pillar strategy for 2025-27, spanning membership, marketplace, policy, research and education, consumer engagement, and agriculture.

    To promote vegan-friendly products in sub-Saharan Africa, certification body V-Label has partnered with food awareness organisation ProVeg Nigeria.

    lidl plant based meat
    Courtesy: Lidl Nederland

    Discount retailer Lidl is continuing its plant-based progress by improving the taste, texture and nutritional value of its own-label meat analogues in the Netherlands, with two-thirds of the products now meeting the Dutch dietary guidelines.

    In state legislature, the Colorado House has passed a bipartisan bill to reduce food waste in schools, businesses, universities, and local government institutions. Measures of the legislation include a switch to ‘best if used or frozen by’ instead of ‘sell by’ dates.

    Finally, Vegan Events UK has announced the first Swansea Vegan Festival, which will take place at LC Swansea on May 31.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Expo West, Tom Brady & Lidl Vegan Meat appeared first on Green Queen.

    This post was originally published on Green Queen.

  • magnum vegan
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Magnum’s revamped vegan recipe, Heura’s new Tex-Mex Chunks, and a cultivated seafood tasting in Japan.

    New products and launches

    Unilever has changed the recipe for its vegan Magnum ice cream range, replacing pea protein with soy. It has also refreshed its packaging to a more premium design, after sales of the dairy-free ice creams grew by more than 75% in the UK last year.

    vegan magnum
    Courtesy: Magnum

    Shortly after raising $4M from investors, California’s PlantBaby has gained a listing at Sprouts Farmers Market for Kiki Milk, its kid-friendly plant-based milk line. The 32oz packs are now available at all 440 locations nationwide for $6.99.

    Also in the US, Nepra Foods has developed a proprietary hemp protein initially targeted for the egg-free baking sector, with early production already underway. The technology, set to be patented, is shared with an unnamed industry expert.

    San Antonio-based Good Eat’n, owned by NBA star Chris Paul, has launched Dairy Free White Cheddar Popcorn. After debuting at Expo West in March, it will be available on its website and GoPuff for $4.99 per 4.40oz bag and $1.99 for 1oz bag.

    heura tex mex chunks
    Courtesy: Heura

    Spanish plant-based meat leader Heura has added a Tex-Mex flavour to its chicken chunks, which contain 27% of the daily recommended intake of protein.

    British meat-free brand Cock & Bull has secured a listing with wholesaler Cotswold Fayre, with six of its products – from a Traditional Porky Pie to a Saus-ish Roll – sold unbaked and frozen, alongside a packaged range for retail.

    Dutch retailer Jumbo has rolled out a range of dairy-free yoghurts made from whole soybeans, which help retain a greater amount of protein and fibre. Produced by De Nieuwe Melkboer, they’re marketed under the supermarket’s Direct van de Boerderij label, and come in natural, vanilla, and first fruit flavours.

    all nippon airways vegan
    Courtesy: All Nippon Airways

    Japan’s largest airline, All Nippon Airways, has introduced two vegan ANA Original Ramen options for First and Business Class flyers on international routes. Flights departing from Japan will serve the Negi Miso Ramen, and those coming from overseas will feature the Tonkotsu Style Ramen.

    Company and finance updates

    French firm SeaWeed Concept has received €2M from investors to develop its lacto-fermentation process, which would be able to produce 5,000 tonnes of algae per year.

    Scottish biotech startup uFraction8 has raised £3.4M in a financing round for its microfiltration technology, which optimises cell and biomass production and provides an energy-efficient alternative to conventional manufacturing methods for bio-based food products.

    Israeli startup Forsea Foods hosted a tasting for its cultivated unagi in Japan, the world’s largest market for freshwater eel, with support from the Israeli embassy in Japan and the Israel Export Institute.

    Fellow cultivated meat producer Simple Planet – based in South Korea – has successfully developed a serum-free culture medium that can potentially reduce costs by 99.8%. It is also working with the Halal Science Center at Thailand’s Chulalongkorn University to achieve halal certification for its cultured meat products.

    Germany’s Esencia Foods, which makes whole-cut seafood analogues from mycelium, has received €2M in funding as part of the European Innovation Council’s blended finance scheme. It comes months after it won a €50,000 grant at EIT Food’s Next Bite event.

    impossible burger eu
    Courtesy: Impossible Foods

    Plant-based meat giant Impossible Foods has appointed Meredith Madden as its new chief demand officer. She previously worked at Chobani with current Impossible Foods CEO Peter McGuinness.

    Its chief rival Beyond Meat is looking to borrow up to $250M from private credit lenders to shore up liquidity and tackle some of its $1.15B of convertable bonds due in 2027. It is the firm’s second such attempt in 12 months.

    Finnish gas protein pioneer Solar Foods has begun pre-engineering work on its Factory 02, which is set to be operational by 2028. Along with the Factory 01 opened last year, it will produce Solein protein on a commercial scale.

    i am nut ok
    Courtesy: I Am Nut OK

    British artisanal vegan cheesemaker I Am Nut OK has experienced a 24% hike in year-on-year sales in 2024, with a 39% uptick in January 2025 thanks to Veganuary.

    Plant-based ingredients supplier Nutraland USA has joined the National Animal Supplement Council as a Preferred Supplier, which recognises its dedication to ingredient quality, safety and efficacy for pet food.

    After being selected in Nestlé’s Unleashed by Purina 2025 accelerator programme, Singaporean firm Umami Bioworks has introduced a cultivated seafood protein platform to tackle supply chain instability, nutrition and sustainability challenges in the pet food sector.

    oatly fashion week
    Courtesy: Iggy Diez/LinkedIn

    Swedish oat milk giant Oatly has collaborated with Madrid’s East Crema Coffee to set up a coffee bar at the Mercedes-Benz Fashion Week Madrid (February 20-23).

    Policy and research developments

    Austrian precision fermentation startup Fermify has submitted a regulatory dossier for its animal-free casein to the Singapore Food Agency. It comes months after it earned self-determined GRAS status in the US.

    fermify casein
    Courtesy: Fermify

    In Europe, the number of alternative protein patents has surged by 960% since 2015, surpassing 5,300 in total. In 2024 alone, 1,200 patents were published, according to analysis by the Good Food Institute Europe.

    British food producer Ark34‘s Tater Cheezz Nuggetz, made from Dutch supplier Aviko Rixona‘s potato-based cheese alternative, has won the Best Frozen Product award at Gulfood 2025.

    Meat-free diets are among the most affordable in the US, with the average vegan shopper saving $34.24 per month on groceries, according to research by CouponBirds.

    plant based diet expensive
    Courtesy: CouponBirds

    Scientists in Israel have developed a way to use aloe vera as a natural scaffold to grow bovine fat tissue for cultivated meat production, which could address cost and scalability issues.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Magnum, Airline Ramen & Dairy-Free Popcorn appeared first on Green Queen.

    This post was originally published on Green Queen.

  • aleph farms funding
    4 Mins Read

    Israel’s Aleph Farms, a pioneer of cultivated meat, has lowered its valuation by 73% in its upcoming funding round, but the firm says adapting to “changing market conditions” is necessary.

    As food tech companies feel the pinch, Israeli cultivated beef producer Aleph Farms has been forced to slash its valuation as part of an “emergency fundraising” round, according to tech publication Calcalist.

    The company has reportedly been aiming to secure $25M from investors “to stay afloat”, but is so far expected to raise only $10M in the coming weeks, based on reports from shareholder Millennium Food-Tech.

    As per Calcalist, this new round would be based on a valuation of $80-100M, representing a 73% drop from the $300M valuation in its Series B funding round in 2021. Millennium Food-Tech itself slashed the value of its stock in the company by 75%, suggesting that Aleph Farms “does not have sufficient cash reserves to continue its operations in the coming year”.

    “Aleph Farms is in the final stages of closing the first round of a fundraising cycle that began in 2024, adding to the bridge investment secured in 2023 – a testament to the company’s resilience and the confidence of its investors,” the company said in a statement sent to Green Queen.

    “This funding will strengthen financial stability, extend cash reserves, and enable the launch of the world’s first cultivated beef steak in restaurants, in collaboration with Chef Eyal Shani.

    “Like all companies in our industry, Aleph Farms is adjusting its valuation to reflect market conditions in 2024-25, proactively aligning with broader market trends. We view [this] as a natural and healthy adjustment following the enthusiasm of 2020-21.”

    ‘Our situation isn’t unique’

    cultivated meat investment
    Graphic by Green Queen

    Since it was established in 2017, Aleph Farms has raised over $118M from investors. This included the $105M Series B round in 2021 (with Leonardo DiCaprio joining as an investor), reflective of the mid-pandemic venture capital boom in alternative protein.

    But inflation – a result of both Covid-19 and the ensuing wars in Gaza and Ukraine – and misinformation campaigns from the meat lobby have scuppered the momentum since. In 2021, cultivated meat startups raised $1.3B globally. Last year, however, they secured just over a tenth of that, raising $137M (and only $6M in the second half), according to Net Zero Insights data obtained by the Good Food Institute.

    Several firms have ceased operations, while others have been forced to make cutbacks – this includes Aleph Farms, which made 30% of its domestic staff redundant last summer as part of an “asset-light” strategy.

    “Like any organisation, and especially one developing innovative and groundbreaking technology from Israel, we are also affected by market conditions and the geopolitical situation. We must adapt to the global economy while focusing on leaner budget management,” the company said.

    A spokesperson for Aleph Farms told Green Queen: “I don’t believe our situation is unique – companies in our field must demonstrate a clear path to short-term profitability, alongside low-cost production, and strong customer demand.”

    They added: “As we anticipated a few years ago, consolidation is inevitable and represents a natural evolution for an industry like ours. Those who can adapt to changing market conditions will be the ones who thrive in the long term.”

    Aleph Farms tightens focus with three-pronged strategy

    aleph farms
    Courtesy: Aleph Farms

    In the last year, Aleph Farms has been looking to expand its operations globally, after receiving the go-ahead to sell its cultivated beef steak in Israel in December 2023. That was contingent on the company clearing a Good Manufacturing Practices inspection for its production facility, on which there has been no public update yet.

    The startup, which has previously outlined its aim to reach $1B in revenue by 2030, is currently awaiting regulatory approval in Singapore, the UK, Switzerland, and Thailand, and has also been in “advanced pre-submission consultations” in countries including the US. It has plans to eventually expand into Japan, South Korea, Australia, China, and Hong Kong too.

    In 2022, it opened a 65,000 sq ft plant in Rehovot, Israel, allowing it to initially produce 10 tonnes of cultivated steak annually, before acquiring another manufacturing facility in Modi’in and signing co-manufacturing deals with ESCO Aster in Singapore and biotech firms in Thailand.

    However, it is now focusing on three strategic priorities: optimising production and reducing costs, commercialising its first product and demonstrating market demand, and achieving profitability. “These goals now take precedence over the aggressive expansion of production capacity, which was a central part of our plan in 2021,” the company said.

    eyal shani lab grown meat
    Courtesy: Aleph Farms

    “In recent months, Aleph Farms has achieved significant breakthroughs, including a 97% reduction in production costs compared to 2022, signing commercial agreements with leading global food corporations, and demonstrating market demand through collaborations with chefs in four countries,” it added.

    “Additionally, following regulatory approval from the Israeli Ministry of Health, we are preparing to launch our product in Israel, leveraging an improved production platform and building our brand in collaboration with key industry players.

    “Aleph Farms continues to lead the field of cellular agriculture worldwide, driving meaningful change in food systems – towards a safer, more sustainable, and resilient future.”

    The post Aleph Farms: Cultivated Meat Startup Hits Funding Woes, Adjusts Valuation to ‘Reflect Market Conditions’ appeared first on Green Queen.

    This post was originally published on Green Queen.

  • cultivated meat brazil
    5 Mins Read

    How do regional differences and economic disparities affect interest in cultivated meat in the world’s largest beef exporter?

    Brazil is the world’s largest beef exporter, second-largest meat producer, and third-largest consumer of beef per capita. But with the food system making up nearly three-quarters of its GHG emissions, a protein transition is crucial in the country.

    Home to meat giants like JBS, Minerva and Marfrig, several of these companies have joined startups like Fazenda Futuro (Future Farm), The New, and Vegabom in offering alternative proteins to Brazilians.

    In fact, retail sales of meat and seafood analogues increased by 38% in 2023, reaching $226M. And a third of Brazilians are either flexitarian, pescetarian, or meat-free.

    brazil vegano
    Courtesy: Quorn

    Does the growing interest in plant proteins extend to technologies like cultivated meat? It’s a question explored by researchers at the Federal University of Paraná, who examined how regional disparities impact attitudes towards such novel foods in a study published in the PLOS One journal this month.

    “As agriculture and animal production constitute a major component of the country’s GDP, the introduction of meat alternatives nationally, e.g. cultivated meat, seems essential to maintain its market share in the future, requiring careful planning to maximise the benefits and mitigate the disadvantages,” wrote the authors.

    Health awareness gap a major barrier for cultivated meat

    The 800-person study focused on two vastly different Brazilian cities, São Paulo and Salvador. The former is the most populous and economically developed area in the country, while the latter is ranked with the weakest economic and employment indicators among Brazilian state capitals.

    Nearly two in five (38%) of respondents had heard of cultivated meat, with familiarity higher in São Paulo (45%) than in Salvador (32%).

    This trend extended to consumption too. A third of survey participants said they’d eat cultivated meat, while 41% were unsure. In São Paulo, 41% were interested in trying these proteins, versus 24% in Salvador.

    Among those who showed a willingness to eat cultivated meat, nearly a third said they were simply curious about it, a quarter cited animal welfare, and one in 10 said they were motivated by health reasons.

    On the other hand, 26% indicated they wouldn’t consume these foods, with neophobia – a fear of the new – the strongest detractor. These respondents also cited “artificiality”, a lack of knowledge about the product and the process, and health impacts as factors holding them back.

    lab grown meat brazil
    Courtesy: PLOS One

    Aligning with this, the study found that interest in consumption increases with knowledge. Half of those who had heard of cultivated meat wanted to try it, and 29% were uncertain. But among those unfamiliar with it, only 22% said they’d eat it, and nearly half (49%) were unsure.

    While a majority of those aware of cultivated meat believe it’s better for the animals and the planet, only a third say the same about human health, highlighting the knowledge gap about the health implications of these proteins. This worsens among people who haven’t heard of these products – only 15% of them see benefits for human health, while 23% believe they’re harmful, and a third say they don’t know.

    Regional and cultural context key for marketing and policies

    The study showed that men (37%) are more interested in eating cultivated meat than women (30%), and these foods are more popular among Gen Z (39%)and millennials (32%) than those aged 50 and above (22%). Meanwhile, interest in cultivated meat remains similar across education and income levels, though higher-earners are more likely to eat cultivated meat.

    However, there’s a significant disparity between people who eat meat frequently and those who don’t, with folks who eat meat more often more likely to be interested in trying cultivated meat. Only 9% of non-meat-eaters want to try cultivated meat, but this rises to 29% for people who eat meat up to three times a week, and 38% for those who consume meat four to seven times a week.

    Respondents associated cultivated meat more positively with the environment than they did conventional animal proteins, even those who hadn’t previously heard of cultivated proteins. This is an important finding, considering that meat makes up the majority of Brazil’s agrifood emissions. Beef alone is responsible for 78% of this footprint.

    brazil beef emissions
    Courtesy: Getty Images/Billion Photos

    The researchers highlighted the importance of regional considerations for cultivated meat stakeholders. They noted that São Paulo has a more diversified economy and greater access to technologies and innovation. Combined with higher purchasing power and greater climate awareness, its residents are more likely to be informed and accepting of cultivated meat.

    “In contrast, citizens of Salvador, facing economic challenges such as a higher unemployment rate and lower purchasing power, may encounter barriers to accessing information about these new products, which could result in a lower intention to consume,” the study stated.

    The researchers argued that public policies can be made more efficient through targeted educational initiatives that address the specific concerns of different regions, and industry stakeholders should adapt their marketing to be more culturally sensitive. “In addition, collaborating with local institutions is likely to foster a more productive approach to introducing cultivated meat,” they added.

    The study comes just as Brazilians cut back on beef. According to the Good Food Institute, 36% of consumer have reduced their red meat intake between 2023 and 2024, mainly due to health detriments and high costs. It also chimes with a 2021 study, which found that 66% of Brazilians are interested in trying cultivated meat.

    The post Study From Beef-Loving Brazil Suggests Regional Disparities Shape Cultivated Meat Consumer Attitudes appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown meat ban
    5 Mins Read

    As anti-cultivated-meat legislation heats up in the US, Nebraska and South Dakota’s efforts to ban these proteins are facing opposition from some policymakers – and farmers.

    For Americans in government office, it’s almost become fashionable to attempt a ban on cultivated meat.

    The ball went rolling with Ron DeSantis and Florida, which outlawed the production and sale of cultivated meat last summer, followed shortly by its neighbour, Alabama.

    These bills got through state legislature pretty quickly, positioned as efforts to safeguard the local cattle industry and public health. But they’re also so far the only instances of such efforts being successful.

    More than 20 states across the US have floated measures to ban cultivated meat or restrict how these proteins are labelled. A lot of it feels like a publicity stunt – some of it probably is.

    A few of these legislative attempts have come and gone without posing any real threat of being passed. This week, two bills in Nebraska and South Dakota hit a snag too, facing pushback from fellow legislators, and surprisingly, cattle farmers.

    South Dakota votes against cultivated meat ban

    south dakota lab grown meat
    Courtesy: South Dakota Governor’s Office

    There are three anti-cultivated-meat-bills of note in South Dakota, all introduced in January. The first originated in the House, and requires cell-cultured proteins to be clearly labelled as such to prevent any “misbranding”. This passed unanimously, and was signed into law by Governor Larry Rhoden – it will come into effect on July 1.

    The second bill sought to prohibit the state from financing any research, production or distribution of cultivated meat. This was unanimously passed on Thursday, and is on its way to Rhoden’s desk – but it includes an exception for public universities conducting research on these proteins.

    However, the same day, HB 1109 also went to a vote in the Senate. This bill went the furthest, replicating Florida and Alabama’s measure to put an outright ban on the sale of cultivated meat within the state. Anyone found violating the law – if the bill became one – would be charged with a Class 2 misdemeanour.

    Unlike the other two bills, this last one failed to pass through the Senate. Previous votes in the House and agricultural committees were also far from unanimous. On Wednesday, there was a 17-17 in the Senate, and upon reconsideration a day later, senators voted 19-16 against the legislation.

    It came after two Republican senators who had previously voted in favour of the ban chose to oppose it in the subsequent vote. One of them, Amber Hulse, told South Dakota Searchlight: “I think the constitutionality of the bill, if I’m being quite honest, is questionable.”

    Nebraska bill faces pushback from the meat industry

    nebraska lab grown meat
    Courtesy: Governor Jim Pillen/X

    In Nebraska, Governor Jim Pillen’s mission to outlaw cultivated meat has been particularly aggressive. He introduced an executive order back in August to put restrictions on these proteins and named a ban one of his top priorities for 2025.

    At his request, Senator Barry DeKay brought forward LB 246 last month to keep cultivated meat from being manufactured or sold in Nebraska, and requiring it to be labelled as an “adulterated food product” under the Pure Food Act.

    The bill is still in its early stages, with the Agriculture Committee hearing the proposal earlier this week. It’s already encountering pushback – and not from who you expect.

    According to the Associated Press, some of its most prominent opponents are the very people Pillen said he’s trying to protect. Nebraska’s ranchers and farming groups say they don’t need the government’s help to compete with cultivated meat.

    One farmer told the AP that he welcomes cultivated meat producers to “jump into the pool” and try to compete with his Waygu beef, going on to describe his disdain for lawmakers’ efforts to stifle competition in a free market.

    He noted that governments should only be limited to regulating product labels and facility inspections – something that the US Department of Agriculture already does when assessing novel food dossiers. “After that, it’s up to the consumer to make the decision about what they buy and eat,” said the beef farmer.

    Latest in a long list of failed cultivated meat bills

    lab grown meat banned
    Courtesy: Eat Just

    These are just the latest examples of industry criticism and failures of bills hoping to ban cultivated meat. In Ohio, for example, two House Representatives introduced HB10 to prohibit the sale of “misbranded” alternative proteins; this came after their previous bill designed to restrict labelling, which died in the House Agriculture Committee last year.

    Similar bills in Kentucky, New York, Tennessee, Pennsylvania, Texas, Arizona, Michigan, Wisconsin, and Illinois have also failed to get anywhere. In fact, even the one that eventually succeeded in Florida came after a doomed proposal months earlier.

    And even in Congress, a bipartisan bill to ban cultivated meat in schools – co-sponsored by Democrat Jon Tester and Republican Mike Rounds – never made it past the Committee on Agriculture, Nutrition, and Forestry.

    This year, a spate of new proposals from legislators in states including South Carolina, West Virginia, Montana, Georgia (among others) have come under consideration – though based on the path of these other bills, they just feel like a waste of time and resources.

    Florida is already facing legal action against its ban, after receiving criticism from the country’s oldest and largest trade association, which represents 95% of the US’s meat output. In a letter sent to DeSantis in March 2024, the North American Meat Institute called the ban “bad public policy”.

    “These bills establish a precedent for adopting policies and regulatory requirements that could one day adversely affect the bills’ supporters,” it said, emphasising the importance of consumer choice.

    The post In Some US States, Efforts to Ban Lab-Grown Meat Hit A Snag appeared first on Green Queen.

    This post was originally published on Green Queen.

  • buhler ever after foods
    4 Mins Read

    Israel’s Ever After Foods has partnered with Swiss manufacturing giant Bühler Group to produce cultivated meat at a mass scale with much smaller equipment.

    Extending its sustainable protein push, Bühler Group has teamed up with an Israeli food tech firm to help streamline cultivated meat production.

    Ever After Foods – a joint venture between cellular agriculture firm Pluri and the Tnuva Group (Israel’s largest food company) – will work with Bühler to bring to market a commercial-scale system that can produce cultivated meat using equipment at least 10 times smaller than the industry standard.

    “We are overcoming the bioreactor sizing conundrum,” Eyal Rosenthal, CEO of Ever After Foods, told Green Queen. “Where others need an absolutely enormous 20,000-litre bioreactor, our system produces the same volume with less than 2,000 litres, making it more efficient and viable.”

    He added that Bühler will “play a critical role in our mission to create the next, more sustainable, era of meat production”.

    Shifting away from the pharma world

    lab grown meat israel
    Courtesy: Ever After Foods

    Formerly named Plurinuva, Ever After Foods has exclusive licencing rights to use Pluri’s technology and intellectual property to commercialise cultivated meat.

    Its proprietary edible packed-bed (EPB) technology platform – which comprises a patented 3D cell expansion environment to mimic the cells’ natural environment – dramatically lowers production costs. And its bioreactors yield up to six times more protein and 700 times more lipids from each cell, offering better flavour and nutritional value.

    “Consumers will not compromise on taste and texture. Our production system is specifically designed for cultivated meat production, which is a complete step-change from traditional cultivated meat technologies. Another element that sets us apart is that our system does not compromise on the final product, delivering real meat rather than cell slurry, while achieving outstanding efficiency,” explained Rosenthal.

    Scalability is another key market barrier. According to consultancy giant McKinsey, to meet the industry’s growth demands, cultivated meat firms would need up to 22 times more fermentation capacity than currently exists in the global pharmaceutical sector.

    “Where traditional stirred-tank systems require 4,000 litres to produce 80kg of cultivated meat, our system uses only 200 litres without costly retention devices such as attenuated tangential flow or tangential flow filtration,” said Rosenthal. “This results in at least a 90% reduction in production costs and significantly lower capex, enabling cost parity with conventional meat.”

    The process is also much more climate-friendly than industrially raising livestock, resulting in 93% less air pollution, 95% less land use, and 94% less water consumption.

    Ever After Foods: working on several cell lines

    ever after foods
    Courtesy: Ever After Foods

    Ever After Foods says it’s working closely with cultivated meat makers and food industry leaders to speed up the development and global deployment of its EPB system – the partnership with Bühler is an extension of that effort.

    “Their support will help us scale up and ensure cultivated meat producers around the globe can access scalable, affordable food production systems. Having a respected player like Bühler supporting us is crucial for ensuring that our technology meets the highest standards in the food industry,” said Rosenthal.

    The company – which raised $10M in June – is one of several innovators pushing Israel’s food tech economy forward. The country was the third to approve the sale of cultivated meat, greenlighting local startup Aleph Farms‘s application in December 2023.

    Israel has additionally made food tech one of its top five priority R&D areas and attracted 10% of all VC funding ($1.2B) in the alternative protein sector between 2014 and 2023.

    “We are working with several leading cultivated meat and global food and meat companies across species like beef, chicken, duck, and fish,” said Rosenthal.

    Bühler advances future food focus as profits grow

    buhler alternative proteins
    Bühler Group CTO Ian Roberts | Courtesy: Bühler Group

    “Powering cultivated meat production at scale with a patented production system, Ever After Foods will help the food industry keep pace with the protein demands of a growing global population,” said Bühler CTO Ian Roberts.

    The collaboration is part of Bühler’s goal of enabling market-ready, healthy cell-based products that are friendly to the wallet and the planet and can address global challenges like food insecurity. It comes days after the company reported a turnover of $3.3B for 2024, making a net profit of $209M (a 5.5% increase from the previous year).

    “The global food chain faces significant challenges if we are to successfully and sustainably feed our growing population. How we produce and consume protein will continue to change, and requires a transition of our protein system to deliver this,” said Roberts.

    In December, it opened The Cultured Hub, a cellular agriculture scale-up plant, in partnership with Swiss retail giant Migros and flavour specialist Givaudan. Situated in The Valley in Kemptthal, the factory can support the development of products like cultivated meat, fermentation-derived dairy, cell-based chocolate, and more.

    The post Bühler & Israeli Cultivated Meat Co Joins Forces To Solve Industry Bioreactor Problem appeared first on Green Queen.

    This post was originally published on Green Queen.

  • vegan dubai chocolate
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers NotCo’s Dubai chocolate, BrewDog’s collaboration with Impossible Foods, and new products at Expo West.

    New products and launches

    Chilean AI-led food tech player NotCo has released Dubai Style NotSquare, a vegan version of the viral pistachio-kunafa-filled chocolate bar.

    notco dubai chocolate
    Courtesy: Matias Muchnick/LinkedIn

    Scottish pub chain BrewDog has partnered with Impossible Foods to introduce a vegan chicken menu across 48 UK locations, which includes cheeseburgers and tacos made from the latter’s Chicken FIllets, as well as nuggets. The limited-edition menu is running until the end of March.

    UK oat milk chocolate maker Happi has rolled out Salted Honeycomb and Cherry & Almond Easter eggs, which contain 35% less sugar than mass-market brands and are available at Waitrose and other retailers for £11.99 per 155g egg.

    British sports nutrition brand Myprotein has launched a caramel-pecan flavour of its double-dough brownie in collaboration with Hotel Chocolat. It’s available on its website for £25.99 for a box of 12.

    vegan cream liqueur
    Courtesy: Continental Wine & Food

    Yorkshire-based Continental Wine & Food has launched Lacey’s Vodkashake, a line of dairy-free cream liqueurs available in strawberry and banana flavours. Inspired by 1950s-style American diner milkshakes, the 15% ABV product is stocked at 500 B&M stores, retailing for £12 per 70cl bottle.

    Elsewhere, Indian plant-based meat brand GoodDot has obtained a listing at Australian health food store Wholefood Merchants.

    Also in Australia, Coyo has unveiled a dairy-free yoghurt line made with 74% oat milk and 17% coconut cream. They come in natural, vanilla bean, mango and strawberry flavours, and will be stocked at Woolworths and independent retailers nationwide starting March.

    coyo vegan yogurt
    Courtesy: Coyo

    Amid the US egg shortage, UK startup Crackd – which makes the pourable vegan No-Egg Egg – is gearing up for a launch stateside, and will have a booth at Natural Products Expo West in Anaheim, California (March 5-7).

    Also at Expo West, alt-dairy leader Elmhurst 1925 will debut three new products: unsweetened vanilla cashew milk, barista cashew milk, and unsweetened coconut-cashew barista milk.

    colruyt vegan
    Courtesy: Colruyt

    And Belgian retailer Colruyt Group has launched Boni Plan’t, a plant-based brand under its Boni Selection private label. The move unites over 100 existing meat-free products under the new label, with several new items to be added in the coming months.

    Company and finance updates

    Swedish dairy giant Valio has acquired Raisio‘s plant protein business, which includes the Härkis and Beanit fava bean brands, for €7M. The deal will see 16 employees transferred to Valio.

    After two years of tumult, Swedish oat milk giant Oatly reported a 5% hike in revenue for both Q4 and the full year of 2024, and expects 2025 to be its “first full year of profitable growth as a public company”.

    nespresso oatly
    Courtesy: Nespresso

    In northern Spain, Hijos de Rivera, Inproteins and the Xunta de Galicia have invested €7.5M in a new plant protein manufacturing facility. The project will receive a total of €18M in funding, supported by the Galician Institute for Economic Promotion and Banco Sabadell.

    In the UK, AI-driven meal-planning platform Remy has acquired Kitche, an app that helps prevent food waste at the household level.

    Dutch cultivated pork producer Meatable hosted a cross-industry event with 80 stakeholders to discuss sustainable proteins and the future of food.

    meatable
    Courtesy: Meatable

    Speaking of cellular agriculture, Singapore’s Umami Bioworks has introduced a cultivated seafood platform to address protein diversity in the pet food industry. It comes as the firm works with another startup to commercialise cat treats made with cultivated fish, and just after the first cultivated pet food launched in the UK earlier this month.

    Policy developments

    Californian alternative protein pioneer Eat Just and its cultivated meat subsidiary, Good Meat, have reached an “agreement in principle” to settle their legal dispute with bioreactor supplier ABEC.

    singapore food safety bill
    Courtesy: Eat Just

    Israeli startup Yeap has announced that its upcycled yeast protein now meets EU regulatory requirements, paving the way for its market entry in the region.

    The European Plant-Based Foods Association (formerly the European Natural Soyfood Association, or ENSA) has changed its name to Plant-Based Foods Europe to “better reflect the industry’s dynamic landscape”.

    After more than 70 years, Humane Society International and the Humane Society of the United States have changed their name to Humane World for Animals, marking the occasion with a new ad campaign featuring Sia.

    In a written submission, the UK government is being urged by The Vegan Society to raise awareness of vegans in the parliament to prevent harassment and bullying, as well as increase plant-based options for policymakers.

    Finally, in New Zealand, the Vegan Society of Aotearoa and the New Zealand Vegetarian Society have handed in a petition to ban the misleading labelling of animal-free products, since there’s no legislation to determine what products qualify as vegan or vegetarian in the country.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Dubai Chocolate, Impossible BrewDog & Non-Dairy Liqueurs appeared first on Green Queen.

    This post was originally published on Green Queen.

  • niya gupta
    8 Mins Read

    Niya Gupta, co-founder and CEO of Fork & Good, on what separates the startup from other cultivated meat players, earning its first revenue, and its regulatory plans.

    It was just only in January 2024 that, in an Irish pub in Davos, Switzerland, Fork & Good held Europe’s first public tasting of cultivated meat. The startup served dumplings made from a blend of 30% cell-cultured pork and 70% conventional pork (plus a cultivated and plant-based mix for vegetarians), with more than half of the taste-testers preferring the blended meat version.

    This was a marker of progress for the New Jersey-based firm, getting some real-world feedback from an international group of people just 10 minutes away from the World Economic Forum conference.

    Now, just over a year later, the company has earned its first revenue, courtesy of a joint development agreement with an $8B global food manufacturer. “It is an exciting milestone to earn revenue in cultivated red meat, and shows market validation of our technology,” co-founder and CEO Niya Gupta tells Green Queen, though she declines to name the company.

    In fact, Fork & Good has signed deals with three clients and is in talks with about a dozen manufacturers and retailers – all focused on using cultivated pork as a complementary ingredient in both meat and plant-based formulations. Currently, the protein is being tested as part of ham and meat snacks.

    “We have always been a B2B company,” says Gupta. “When we first started, African swine fever had wiped out 25% of the world’s hog herd, and our customers were struggling with reinforcing their supply chains. Pathogen shocks, tariffs, and tighter demand conditions have all resulted in significant volatility, which poses challenges in consistency of product and cost for our customers.”

    Joining forces with an industry pioneer

    gabor forgacs
    Courtesy: Fork & Good

    For Gupta, it’s hard to imagine a life without dim sum, the Cantonese term for a whole host of dumplings served for breakfast in restaurants across China. After all, she grew up in Hong Kong, which consumes more meat per capita than any other place. “My family were farmers [in India] for generations, and I spent every summer at the farm, which gave me a deep respect for agriculture and also a desire to improve our food systems,” she says.

    Having spent 15 years working in agriculture, including a consultancy stint at McKinsey, it made sense to “come full circle and be a future farmer”.

    To do so, she joined forces with Gabor Forgacs, a pioneer of cultivated meat. He co-founded Modern Meadow, one of the earliest players in the space, showcasing a prototype of a cultivated sausage at TEDMED 2011, a whole two years earlier than Dr Mark Post’s world-famous burger.

    Modern Meadow “really sparked people’s imagination and showed it was possible to build meat from cells”, says Gupta. Cost barriers led Forgacs and his team to pivot to cultivated leather at the time, and today, the company makes cow-hide alternatives out of plant proteins and upcycled post-consumer tyres. Forgacs left the firm in 2016, and co-founded Fork & Good with Gupta two years later.

    “We are working together to invent a much more practical, cost-based approach informed by my experience in the food industry and using his expertise in the fields of tissue engineering and biophysics,” she says.

    “We need all the solutions possible to keep having safe, affordable meat and if we [want to] have any chance of meeting our 1.5°C global warming target. Cultivated meat builds a more resilient supply chain and helps us do it sustainably.”

    How Fork & Good makes its cultivated pork

    fork and good
    Courtesy: Fork & Good

    Gupta’s agtech background led her to realise that cultivated meat is a lot like hydroponic farming, where you “optimise input for output” – that is, you grow vegetables in nutrient-rich water instead of soil.

    “In the same spirit, our process is based on the mutual optimisation of the three input components – the cell line, the medium and the bioprocess – to grow animal cells (i.e. the biomass) more efficiently than livestock,” she explains.

    “Specifically, we developed immortal cell lines and corresponding medium with an iterative approach by analysing the waste medium and determining what the cells use (for example, which amino acids and in what concentration). We adopted a bioreactor technology that assures the best control over the way our adherent cells grow in aggregates – we can control the size of the aggregates – to maximise cell density,” she adds.

    This approach reduces the calorie intensity of feedstock fourfold for pork and fivefold for beef, making Fork & Good confident it can “grow meat with fewer resources than animals”.

    The optimisation through the three components forms the base of its patented integrated cell manufacturing (ICM) platform, which lets it grow a large number of cells in a cost-effective manner. In addition, the company has an optimised downstream process and continuous harvesting process at its pilot facility in Jersey City, which can produce about seven tonnes of product in less than 800 sq ft of space.

    “The ICM, combined with our continuous downstream processing and the fact that we are not using stem cells – instead, [we] are editing muscle cells to skip the cost and complexity of differentiation – substantially differentiates Fork & Good from others,” says Gupta.

    “Furthermore, unlike many companies focused entirely on the biology, we are also addressing capital expenditure by having low-cost distributed manufacturing, made possible via designed-for-purpose bioreactors and continuous harvesting,” she adds.

    “In particular, this allows us to build much smaller facilities (10×1000 litres) to scale up production to commercially relevant quantities of biomass – $10-20M for a single facility rather than hundreds of millions.”

    Fork & Good’s target pricing is $2 per lb, which would match commodity pork, and in-house R&D data supports this goal. But the bulk of this work comes during scale-up and engineering. “In our first scale-up factory, we’re targeting $5 per lb for 100% biomass with our more tried and tested cell line, which would be possible at commercial scale today. This is based on existing observed yields, media costs and purchasing components at scale,” Gupta says.

    US regulatory plans hinge on RFK Jr

    lab grown pork
    Courtesy: Fork & Good

    The startup’s initial geographic priorities are North America and Southeast Asia. “We have been working with the FDA and USDA for two years, and are applying to Singapore as well,” says Gupta.

    The latter was the first country to allow the sale of cultivated meat back in 2020, and authorised Australia’s Vow to sell cultured quail and foie gras too last year. “Some of our partners in other Asian countries are keeping us informed of the latest regulatory developments for us to be opportunistic there,” she says.

    In the US, only Eat Just and Upside Foods have been cleared to sell cultivated meat so far, and with Robert F Kennedy Jr sworn in as the new health secretary, uncertainty looms for how this sector is regulated.

    “We believe the biggest relevant challenge in the US is the uncertainty facing all government agencies at this moment,” says Gupta. “If the FDA has fewer resources or is reorganised, this will impact their bandwidth for review and lengthen processing times. Diversifying geographic focus is a good idea to mitigate regulatory risk.”

    The growing number of US states looking to restrict or ban these proteins complicates these matters.

    Fork & Good has been vocal about this – before Florida finalised its ban on cultivated meat last summer, its head of business opportunities, Emily Bogan, told a House panel in February: “A ban like this threatens a free market and sets a dangerous precedent for government interference.”

    If all goes well, though, looking at past approvals, Gupta envisions Q2 2026 as the earliest launch date for its cultivated pork.

    ‘Nothing is inevitable’ – including cultivated meat

    cultivated pork
    Courtesy: Fork & Good

    Fork & Good has so far attracted $30M from investors including True Ventures, Starlight Ventures, BBG Ventures, and Leaps, the VC arm of German pharmaceutical giant Bayer. “We closed a Series A2 round October last year, to fund our response to FDA feedback and deliver on customer deals we had signed,” notes Gupta. “We have $1-2M open for this same round closing at the end of Q1.”

    Cultivated meat has been a victim of the food tech investor fallout, with companies in the category raising 40% less money last year than they did in 2023. Worryingly, they only secured $6M in the second half of last year.

    “The funding landscape has definitely changed due to the burst of the hype bubble combined with macro forces in VC. Our last round was the most challenging of the three institutional rounds we have raised. Luckily, as we have stayed capital-efficient and have had reasonable valuations, [we] were less impacted than others,” Gupta explains.

    “If startups rode the wave, they should be taking a hard look at their business and resetting expectations. [They should also be] adopting leaner approaches and looking at alternative forms of capital – particularly from funders who value our solutions. This is still a really huge problem to solve, and supply chain pressures and meat prices are higher than ever,” she adds.

    Gupta warns that “nothing is inevitable except for death and taxes”, and this applies to cultivated meat too. “Unlike pure software innovation, outside of the breakthrough, you need to solve for infrastructure, supply chains, consumer education and safety/regulation,” she states.

    “This is true of any major zero-to-one innovation, especially in a climate where we have to touch the physical world. But when the need is great enough, you see multiple waves of innovation in the same area until the problem is solved – e.g., solar energy took several attempts over the years, before costs fell faster than any expert or academic predicted.”

    The company has ridden that wave Gupta spoke of – can it now make good on its promise to put cultivated pork on your fork?

    The post $2 Cultivated Pork? Fork & Good on First Sales, Funding and the Future of FDA appeared first on Green Queen.

    This post was originally published on Green Queen.

  • magic valley
    4 Mins Read

    Magic Valley, a Melbourne-based producer of cultivated meat, has received A$100,000 in government funding to scale up production and drive down costs.

    Aussie food tech startup Magic Valley has secured A$100,000 ($62,800) from the national government to transition from research to commercial production of cultivated meat.

    The grant is part of the A$392M Industry Growth Program (IGP), which aligns with the government’s National Reconstruction Fund priorities, including agricultural value-adding and low-emissions technologies.

    The investment will help Magic Valley, which specialises in cultivated pork and lamb, accelerate production, optimise bioprocessing, and drive down costs, which it says are key steps on its path to market.

    How Magic Valley makes its cultivated meat

    lab grown meat australia
    Courtesy: Magic Valley

    Founded in 2020 by CEO Paul Bevan, Magic Valley unveiled a cultivated lamb product in 2022, targeting one of the most polluting products in the food system (it ranks only behind beef and dark chocolate). It then ventured into cultivated pork with a minced product, which the startup has indicated it can produce for A$8 per kg.

    Magic Valley’s technology doesn’t require fetal bovine serum, and taps into induced pluripotent stem cells (iPSCs). It takes a small sample of skin cells from a living animal, which are expanded and turned into iPSCs, which in turn can be converted into muscle and fat.

    The cells are grown in a bioreactor, in a mixture of water, amino acids, and other nutrients. They’re harvested after a few weeks and turned into meat products. These can be made over and over again from the original cell sample, since the iPSCs can grow in an unlimited way.

    According to the company, its process can reduce its proteins’ emissions by 92%, land use by 95%, and water use by 78% compared to their conventional counterparts.

    In 2023, it collaborated with Washington-based Biocellion SPC to enhance its bioreactor design and optimise production, and expanded into a new pilot facility at bio-innovator and incubator Co-Labs. This plant can house bioreactors with a capacity of up to 3,000 litres, allowing it to potentially produce 150,000 kgs of cultivated meat annually.

    lab grown pork
    Courtesy: Magic Valley

    Magic Valley hosted a public tasting for its cultivated pork in April, serving it as part of baos at John Gorilla Café in Brunswick, Victoria. It has also hosted a televised tasting on Australia’s Channel 7 network, and appeared on Gordon Ramsay’s Food Stars Australia.

    While cultivated lamb is a relatively niche category, there are several startups working on cultivated pork, including Meatable, Ivy Farm Technologies, Mission Barns, Fork & Good, Simple Planet, MyriaMeat, Mewery, and Meatiply.

    Banking on Australia’s tapered appetite for meat

    It was one of five startups to receive the latest round of grants under the IGP, which supports small and medium-sized businesses that play a crucial role in the economy but can find it difficult to come to market. The scheme focuses on several verticals, from renewables and medical science to defence and agriculture.

    IGP supports enterprises in commercialising their ideas, growing their operations, expanding to national and international markets, and better positioning themselves to secure future investment and scaling opportunities.

    lab grown meat australia
    Courtesy: Magic Valley

    “This funding turbocharges our ability to scale. We’re not just making meat – we’re creating the future of food. And this support from the Australian government signals that they believe in that future too,” said Bevan.

    It comes at a time when more and more Australians are cutting back on meat, with 42% now either reducing or not consuming animal protein at all. Last year alone, a quarter had lowered their meat intake, and another 14% were planning to do so too.

    However, a 2023 survey of Australians and New Zealanders found that 74% weren’t familiar with cultivated meat, while only 24% would readily incorporate it into their diets (and 48% said they wouldn’t do so). Research also shows that when it comes to alternative protein policies, Australia ranks bottom on the list of the 10 most supportive governments in Asia-Pacific. So investments like the one in Magic Valley are a welcome step.

    australia meat consumption
    Courtesy: Food Frontier

    While Cass Materials, Infinite Bioworks, and Smart MCs are all developing products and services to help manufacturers make cultivated meat, the only two companies actively producing these proteins are Magic Valley and Vow.

    The latter is already selling its cultivated quail and foie gras in Singapore and Hong Kong, and is awaiting approval from Food Standards Australia New Zealand. Magic Valley has indicated that it was working closely with the regulator on the compliance and safety of its cultivated pork, and previously suggested that it could commercially launch the product this year.

    The post Aussie Government Invests in Cultivated Meat Startup with A$100K Grant appeared first on Green Queen.

    This post was originally published on Green Queen.

  • lab grown leather
    5 Mins Read

    Dutch cultivated pork pioneer Meatable broadens its horizons beyond food through a partnership with animal-free leather maker Pelagen.

    As it awaits the go-ahead from regulators in Singapore, cultivated meat startup Meatable already has its eyes on the future.

    With cultivated meat facing a squeeze from investors and policymakers in certain geographies, the Dutch startup is expanding its operations to make an impact beyond just the food industry.

    Meatable has partnered with fellow Leiden-based firm Pelagen, which specialises in cell-based leather, to help enhance the production, efficiency and scalability of the animal-free material for use in a variety of industries, including fashion, automotive, and interiors.

    “Just as Meatable is revolutionising the way we produce and consume meat, Pelagen is redefining leather manufacturing with a sustainable approach. We’re excited to support their vision and market potential through our technology,” said Meatable CEO Jeff Tripician.

    How Meatable’s Opti-ox technology can advance cultivated leather

    meatable opti ox
    Courtesy: Meatable

    The collaboration is built upon the Opti-ox technology Meatable uses to produce its cultivated pork sausages. Pelagen will leverage the platform to improve the production of skin tissue from animal cells for its sustainable leather.

    Opti-ox does away with the need for fetal bovine serum and allows Meatable to make products by isolating a single animal cell. The process uses pluripotent stem cells (PSCs), which – unlike immortalised cell lines that need to be altered to multiply indefinitely – have the natural ability to continue multiplying, and do so rapidly.

    This is coupled with a perfusion process that allows the startup to work in a continuous cycle to generate very high cell densities and produce fully differentiated muscle and fat cells faster than any competitor. The technology can do in 12 days what it takes a pig eight months to, and a cow two to three years – and was named one of Time Magazine’s Best Inventions of 2024.

    “Meatable has demonstrated clear leadership in their field, with a singular capability to enable lightspeed bioprocess,” said Pelagen CEO Sasha Madhavji. “We are excited to leverage their technical edge and accelerate our time to impact – something only possible at commercially relevant scales.”

    And unlike traditional synthetic leather, which mainly uses petroleum-derived plastic and can take up to 500 years to break down, a cell-based version dramatically lowers greenhouse gas emissions and waste. Cultivated leather also avoids the shedding of microplastics that can destroy marine life and our waterways, while replicating the look, feel and smell of its conventional counterpart.

    To get cultivated leather to market, producers require optimised media and processes too. To that end, Pelagen and Meatable will also endeavour to generate the most effective media composition and process. This will help them lower costs, enhance speed and efficiency, and increase the quality of the animal-free leather.

    Can cultivated leather meet the demand for greener products?

    cultivated leather
    Courtesy: Pelagen

    Advocates of leather have long viewed it as a byproduct of meat and dairy production and used that to tout its biodegradability and longevity. Leather critics counter that it should more accurately be viewed as a co-product; in many cases, it is the primary product, and manufacturing it is an energy– and water-intensive process linked to deforestation and biodiversity loss.

    There is, of course, the animal welfare aspect, given that the material is derived from cows, which drives vegan consumers to look for other options. But leather production also has a much higher carbon footprint, at 110kg of CO2e per square metre, compared to synthetic and plant-based alternatives. Moreover, animal-derived leather releases lots of health-harming chemicals during tanning.

    A 20,000-person global survey last year revealed that 85% of people are experiencing disruptive climate change effects, and 46% are buying more sustainable products to reduce their personal impact. In fact, 80% are happy to pay more for them for greener products, with an average price premium of 9.7%.

    This will be music to the ears of companies like Pelagen, whose products will likely enter the market with a premium markup. This latest news illustrates the significant potential for companies working on cell-based leather, a market that is set to grow by 14% annually to reach nearly $400M in 2032.

    Take Parisian startup Faircraft, for example, which recently secured $16M from investors and is working with local leather artisans and fashion brands. In the UK, Lab-Grown Leather Ltd and 3D Bio-Tissues are advancing this material, while Singapore’s ProjectEx is working on cultivating exotic leather alternatives to crocodile and ostrich, for example.

    lab grown leather
    Courtesy: Qorium

    Qorium – another Dutch player – is led by Mosa Meat founder and cultivated meat pioneer Dr Mark Post, and recently produced a 35x35cm sample of cultivated leather using a newly scaled-up tissue bioreactor.

    In the US, Uncaged Innovations is making a grain-based, plastic-free leather alternative, and has been in discussions with several luxury brands. Modern Meadow – which was previously working on cultivated leather – is showcasing its Bio-Vera lineup (made from 80% renewable carbon content that includes plant-based proteins and upcycled tires) at the Lineapelle 2025 show in Milan later this month. And Ecovative is using mycelium to make its eco leather.

    Another 3D tissue engineering startup, US-based VitroLabs, caught the attention (and financial backing) of French luxury giant Kering and actor Leonardo DiCaprio in its $46M Series A round in 2022 – but its cultivated leather failed to take off, and the startup appears to have ceased operations last year.

    The post Cultivated Pork Maker Goes Beyond Meat with Animal-Free Leather Collab appeared first on Green Queen.

    This post was originally published on Green Queen.

  • beyond meat nba
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Beyond Meat’s new products and cookbook, the US’s first corn milk brand, and a cultivated seafood tasting.

    New products and launches

    Plant-based meat giant Beyond Meat has expanded its steak lineup with Chimichurri and Korean BBQ-Style flavours, which are available at Sprouts Farmers Market. It has also launched a Go Beyond the BUzzer cookbook with the National Basketball Players Association, with recipes from current NBA players like Cade Cunningham, Kyrie Irving and DeAndre Jordan.

    beyond steak
    Courtesy: Beyond Meat

    German alt-seafood startup Koralo is expanding into the US, and looking to partner with clients for its co-fermented microalgae- and mycelium-based Wellness New F!sh fillet and functional food ingredients.

    Speaking of seafood, Canadian firm Konscious Foods has partnered with New York-based seafood purveyor Acme Smoked Fish, which will distribute its plant-based smoked salmon to delis, restaurants, bagel shops, and more.

    Fellow Canadian food tech player The Cultivated B has launched multi-channel biosensors to monitor the growth and metabolism of cell culture and fermentation processes. The tech combines continuous tracking with AI-enabled real-time analytics to help enhance accuracy and speed.

    Also in Canada, Odd Burger has secured a retail listing with Calgary Co-op, making its vegan frozen food lineup available at all 22 locations in Alberta.

    maizly corn milk
    Courtesy: Maïzly

    Based in one of the US’s major corn producers, Indianapolis startup Maïzly has debuted a category-first corn milk, which it offers in original and chocolate flavours. Free from seed, nut or vegetable oils, it packs 8g of fibre per cup, and is available on its website, Amazon and select retailers.

    Sweden’s Veg of Lund has secured a listing for its Dug potato milk product at 150 Carrefour stores in Spain, marking its debut in the country.

    In Spain, supermarket chain Eroski, catering company Ausolan, mycelium firm Innomy, and the Leartiker Technology Centre have created desserts and snack bars made from fungal protein as part of the Delifungus project.

    Iceland’s ORF Genetics and South Korea’s CellMeat hosted a public tasting for cultivated shellfish meat at the Iceland Ocean Cluster, in an event attended by First Gentleman Björn Skúlason and agrifood minister Hanna Katrín Friðriksson.

    solein protein
    Courtesy: Solar Foods

    Italian algae startup KelpEat has launched high-protein crackers using Solein, the gas protein produced by Finnish firm Solar Foods. It was showcased at the Pitti Taste show in Florence this week.

    Company and finance updates

    Solar Foods has also reached a step closer to bringing its air-based protein to the EU market, after addressing inquiries from the European Food Safety Authority regarding the scientific opinion on its novel food application.

    heura plant based
    Courtesy: Heura

    Spanish plant-based meat leader Heura has improved its B Corp rating by 18%, now scoring 111 points and securing the top spot for CPG food businesses with a turnover of over €1M.

    NoPalm Ingredients, a Dutch producer of fermentation-derived oils and fats from upcycled agricultural sidestreams, has become the first company to scale such ingredients to industrial levels of 120,000 litres.

    Israeli food tech startup SuperMeat has teamed up with Argentinian biomanufacturing firm Stämm to expand production of the former’s cultivated meat, which it says can be produced for $11.79 per pound. The partnership is supported by mutual investor Varana Capital.

    supermeat
    Courtesy: Dror Varshavski

    Canadian plant protein manufacturer Burcon Nutrascience has agreed to acquire a commercial-scale facility in Galesburg, Illinois, and will begin production in the first half of this year.

    In the US, YC-backed blended meat startup Choppy (formerly Paul’s Table) has ceased operations nearly three years after it was established.

    Californian alt-honey startup MeliBio earned $15,000 after winning Ajinomoto Health & Nutrition‘s NGT3 pitch slam contest for its precision-fermented honey

    Research, policy and awards

    MeliBio‘s European vegan honey distribution deal with Narayan Foods is on the backburner, but the business is aiming to become profitable by the end of the year.

    plant based universities
    Courtesy: Imperial College London

    In the UK, the University of Bristol and Imperial College London have voted to support the transition towards plant-based catering menus, joining a host of other institutes in the Plant-Based Universities movement.

    Can targeted menu modifications ‘nudge’ people into picking plant-based items in restaurants? A new study by Bryant Research explores this question, based on trials run at Mumbai restaurant Gracias Granny.

    South Korea’s Ministry of Agriculture, Food, and Rural Affairs has unveiled its 2025 Agri-Food Fund Operation Plan, committing ₩55B ($38M) towards smart agriculture and food tech.

    gander food waste
    Courtesy: Gander

    Food waste app Gander has been nominated for Prince William‘s Earthshot Prize 2025. The app operates in UK, Ireland, Australia and Brazil, and has saved about 40 million items of food from ending up in the trash.

    Finally, the Freedom Food Alliance (FFA) has launched FoodFacts.org, a fact-checking platform powered by an AI chatbot and expert-backed nutritional and health content. Disclaimer: Green Queem Media founder Sonalie Figueiras is an advisor at FFA.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Beyond x NBA, Corn Milk & Carbon Crackers appeared first on Green Queen.

    This post was originally published on Green Queen.

  • mosa meat crowdfunding

    4 Mins Read

    Dutch cultivated meat pioneer Mosa Meat surpassed its crowdfunding goal of €1.5M ($1.56M) just 24 minutes after launch, with the total sum continuing to rise.

    It took less than half an hour.

    Mosa Meat, the company known for producing the world’s first cultivated beef burger, has demonstrated Europeans’ appetite for novel foods, reaching its target of raising €1.5M ($1.56M) via crowdfunding at breakneck speed.

    The Dutch startup hit the goal 24 minutes after the investment opportunity went live, and the total has kept on climbing – less than two days later, Mosa Meat has been overfunded at nearly 175% of its target, raising €2.62M ($2.7M) from almost 1,050 investors.

    The largest investment so far is valued at €1M ($1M). The campaign on Crowdcube remains open until February 25, unless it reaches the maximum funding limit of €13M (combined in the EU and the UK) before then.

    The investment adds to Mosa Meat’s €40M ($42.4M) round last April, which took its total funding to $135M. Among its backers are big names like Leonardo DiCaprio, Sergey Brin, Chris Sacca, and the Mitsubishi Corporation.

    “We are very excited that after receiving support from institutional investors, governments, meat producers and regulators, we can now also offer more consumers to join us on our mission,” Mosa Meat CEO Maarten Bosch said in a statement.

    Why Mosa Meat took the crowdfunding route

    lab grown beef
    Courtesy: Mosa Meat

    Asked why Mosa Meat decided to open up to crowd investors, Bosch told Green Queen: “Ever since Mosa Meat was founded, we’ve had consumers reach out to us that asked if they could help further our mission by investing. With the progress that we have been making, getting closer to market introductions, we thought this was a good moment to start involving consumers and retail investors.”

    He added that the startup will use the funds to “speed up final R&D before restaurant sales can start. We’ll also fund marketing for the first product launch, and the production of the first burgers intended for sale”.

    Bosch noted that “the sheer volume of investment requests” Mosa Meat received after it submitted its regulatory dossier in the EU two weeks ago was “astounding”. “This campaign is about inclusivity; allowing those who support us to help shape the future of food alongside us,” he said.

    The startup has filed for approval to sell a cultivated beef fat for use in blended meat products. The EU Commission and the European Food Safety Authority’s assessment is expected to take 18 months, and if successful, Mosa Meat would be able to sell the ingredient in all 27 member states and the three EEA countries.

    It is also awaiting approval from the Singapore Food Agency and plans to apply in several other geographies, including the UK and possibly Switzerland.

    French startup Gourmey is the only other startup that has applied for EU clearance. But several others – like Meatable, Vital Meat and Aleph Farms – are vying for the greenlight in Singapore. The UK has also seen applications from Vital Meat and Aleph Farms. The latter, which is already approved in Israel, is pursuing clearance in Thailand and Switzerland too.

    Vow, meanwhile, is awaiting the go-ahead from Food Standards Australia New Zealand, having launched in Singapore and Hong Kong last year.

    ‘A clear sign’ that consumers want better options

    mosa meat funding
    Courtesy: Mosa Meat

    Venture capitalists have been deserting the cultivated meat sector in the past 12-18 months lately- investment dropped by 75% in 2023, followed by another steep decline in 2024., leading to the demise of some startups and forcing others to restructure and conduct layoffs.

    Mosa Meat is one of the outliers, evidenced by its €40M raise last year, and the instant success of the crowdfunding campaign. “The overwhelming response to our crowdfunding campaign shows just how strong the demand for cultivated meat remains, even in a challenging VC environment,” Bosch told Green Queen.

    “Despite the situation in capital markets, we’re still seeing unwavering support from consumers, governments, established meat producers, regulators and other partners. It’s a clear sign that people want better options, without giving up what they love,” he added.

    Bosch said the introduction of Mosa Meat’s burgers depends on where it first receives approval, as well as its production costs and volumes. “We can currently produce our burgers at restaurant price levels, and that’s where we’ll start introducing them. One of the options around introductions is to involve the people that participated in this crowdfunding,” he explained.

    The Crowdcube campaign listed several rewards for backers based on the amount invested, from €750 all the way to €250,000. “There are options to get free burgers, skip the line once we get an approval, or even join our founders in Maastricht for an exclusive tasting event this year,” said Bosch.

    Mosa Meat held a public tasting for cattle farmers, product developers and other industry representatives at its headquarters in Maastricht in July, where it dished out hybrid beef burgers.

    Where can you taste it next? “We are currently creating our next-generation products and are preparing to submit tasting approvals for those this year,” said Bosch.

    Other alternative protein startups that have successfully taken the crowdfunding approach include fellow cultivated meat company SuperMeat and plant-based meat players THIS, Heura and La Vie. The Pack, a vegan pet food player that just debuted dog treats blended with Meatly’s cultivated chicken, has also pursued crowdfunding.

    The post Mosa Meat: Cultivated Burger Pioneer Hits €1.5M Crowdfunding Target in 24 Minutes appeared first on Green Queen.

  • lab grown meat pet food
    5 Mins Read

    London-based Meatly’s cultivated chicken has debuted at Pets At Home in the UK, as part of a hybrid dog treat made by vegan pet food startup The Pack.

    British pet owners can now buy cultivated chicken for their furry friends, in what is a global first for the alternative protein industry.

    Starting February 7, leading pet retailer Pets at Home’s Brentford store will stock dog treats made from a blend of Meatly’s cultivated chicken and plant-based ingredients from The Pack.

    Called Chick Bites, the oven-baked treats come in 50g pouches and cost £3.49, and the limited run means around 750 units will be available initially.

    The launch has been eagerly anticipated ever since Meatly received approval from UK regulators to sell its cultivated meat for pets last July. The startup had revealed last year that it would enter the market through Pets at Home – one of Meatly’s largest investors – while vegan pet food maker The Pack had hinted at a move into cultivated meat months earlier.

    Chick Bites ‘a giant leap forward’

    lab grown pet food
    Courtesy: Meatly/Pets at Home

    Meatly’s innovation is derived from a single sample of chicken cells, which – combined with its technology – can produce enough meat “to feed pets forever”, according to the food tech startup. The cells are fed on a mix of nutrients that facilitate their growth, and nurtured in a container that controls temperature and acidity.

    The resulting cultivated chicken breast contains all essential amino acids, critical fatty acids, vitamins and minerals needed for pet health, while being more sustainable and just as palatable.

    Feeding trials carried out by the company have shown that half of the dogs who ate its meat continued to lick the bowl after finishing it, and three-quarters of pet owners reported higher enjoyment than their dogs’ baseline diet.

    “Just two years ago, this felt like a moonshot. Today, we take off,” Meatly co-founder and CEO Owen Ensor said of the launch. “It’s a giant leap forward – toward a significant market for meat, which is healthy, sustainable and kind to our planet and other animals.”

    Pets at Home, which is the UK’s largest pet retailer with over 450 stores, said its investment in Meatly demonstrates its commitment to the planet. “We’re always looking to the future of pet care, and to make sure we’re developing and providing the products that matter to our customers,” said COO Anja Madsen Madsen.

    Meeting the demand for sustainable pet food

    meatly lab grown meat
    Courtesy: Meatly/Pets at Home

    “This innovation has the potential to significantly reduce the environmental impact of pet food and will be a game-changer for the industry,” Madsen added.

    Meatly – which has signed up to the newly released C-Label certification – has previously cited research suggesting that pets account for 22% of the UK’s meat consumption, which is more than what British children eat every year. Meanwhile, labradors – the most popular pet dogs in the country – consume 70 million kg of meat annually, nearly 60% more than their owners.

    Cultivated chicken presents consumers with a more planet-friendly option to feed their four-legged friends. Global polling has shown that 51% of consumers have switched brands or products due to environmental worries – a number that rises to 56% for millennials and 58% for Gen Zers.

    When it comes to pet food, 58% of consumers across age groups switch items or companies out of sustainability concerns, and 54% are happy to pay a premium on eco-friendly products for their pets. This sentiment has deepened over the last few years, with over a third (36%) of consumers saying they were more likely to pay more for sustainable pet food in 2024 than three years prior.

    Meatly plans fundraise to scale up production

    cultivated pet food
    The Pack CEO Damien Clarkson, Pets at Home COO Anja Madsen, and Meatly CEO Owne Ensor | Courtesy: Meatly/Pets at Home

    Meatly indicates that its launch with The Pack and Pets at Home is just a start. “We’ll scale our production and make products more widely available to consumers,” said Ensor.

    The company recently secured an undisclosed sum of funding to add to the £3.6M it had already raised to date, and now plans to attract more investment to help scale up production. “Despite only raising 1% of total European cultivated meat investment, we are the first company to sell cultivated meat in both the UK and EU,” noted the CEO. “We’re proving the potential of cultivated meat, and that there is an efficient and cost-effective route to market.”

    Meatly is planning further small releases before expanding production to make the chicken more broadly available in the next three to five years, and has further collaborations planned with both Pets at Home and The Pack.

    “Cultivated meat offers a tasty, low-carbon, and healthy protein source, which has the potential to eliminate farmed animals from the pet food industry,” said The Pack co-founder and CEO Damien Clarkson, who called the release of the Chick Bites a “watershed moment”.

    Meatly has previously partnered with Omni to market its cultivated chicken for cats, before it pivoted to the dog food focus. “I’ve fed it to my cats several times and they love it,” Ensor told Green Queen in July. The company is now looking to conduct feeding trials for felines as well.

    The cultivated pet food sector has made headlines of late. Cult Food Science conducted feeding trials in the US in pursuit of regulatory approval for its Noochies! brand, Friends & Family Pet Food Co inked two deals to launch stateside and in Singapore, BioCraft Pet Nutrition slashed the cost of its growth media, and Bene Meat Technologies released a life-cycle assessment proving cultivated meat’s superiority to beef.

    The post A Global First: Cultivated Dog Treats Hit UK Shelves As Consumers Seek Sustainable Pet Food appeared first on Green Queen.

    This post was originally published on Green Queen.

  • vegan hot honey
    5 Mins Read

    Our weekly column rounds up the latest sustainable food innovation news. This week, Future Food Quick Bites covers Eleven Madison Park’s new vegan hot honey, Beyond Meat’s new steaks, and Kite Hill’s post-Veganuary dairy-free campaign.

    New products and launches

    Famed New York City restaurant Eleven Madison Park has released a private-label version of MeliBio‘s Mellody plant-based honey. Launched under the Eleven Madison Home label, the hot honey is made from plant extracts and red habanero chillies, and is available on its website for $28 per 375g jar.

    beyond steak
    Courtesy: Beyond Meat

    Beyond Meat has expanded its vegan steak lineup with chimichurri and Korean-style BBQ flavours, which are available at Sprouts Farmers Market.

    In the UK, Singapore-headquartered HAPPIEE! is taking on McDonald’s with its plant-based alternatives, launching a new truck with HAPPIEE Meals featuring its vegan scampi right in front of the Golden Arches.

    US alt-dairy producer Califia Farms has brought its Simple & Organic range of three-ingredient plant-based milks to the UK, starting with almond and oat milk in Waitrose.

    califia farms organic
    Courtesy: Califia Farms

    Now owned by Oddlygood, British plant milk brand Rude Health has introduced a chilled soy milk with added calcium. Available from February in Sainsbury’s, Waitrose and Tesco, the four-ingredient offering contains 120mg of calcium (or 15% of the daily recommended intake) per 100ml.

    Meanwhile, TiNDLE Foods has brought its vegan chicken to all Call a Pizza locations in Germany, where it will be part of menu items like crispy tenders and juicy burgers.

    In the Netherlands, Unilever-owned meat-free brand The Vegetarian Butcher has revamped its beef mince, rolled out tender beef stripes, and relaunched its Cordon Blij and Little Willies SKUs at Albert Heijn.

    the vegetarian butcher
    Courtesy: The Vegetarian Butcher

    And agrifood firm Jaouda has launched Nabatlé, Morocco’s first homegrown plant-based milk brand. It’s available in three varieties: oat, almond, and coconut.

    Company and finance updates

    Dutch retailer Ahold Delhaize has set a ‘protein split’ target to achieve 50% of its protein sales from plant-based foods across its European operations by 2030.

    Also in the Netherlands, AI-led food waste scanner startup OneThird has raised €3.5M ($3.6M) in Series A funding and appointed Henrike Langbroek as CEO.

    onethird scanner
    Courtesy: OneThird

    Danish biotech firm Enduro Genetics has secured €12M ($12.4M) in a Series A round to expand its “synthetic addiction” technology to boost yields and lower costs of microbial bioproduction across industries like alternative proteins, green fuels, bioplastics, and specialty chemicals.

    British cocoa-free chocolate company Win-Win has named Mark Golder as its new CEO. He has previously worked at Bosh!, Ripple Foods, and Rhythm 108.

    European firm The New Originals Company has acquired Dutch tofu maker SoFine Foods and its production facility in Landgraaf.

    sofine tofu
    Courtesy: SoFine Foods

    Now that Veganuary is over, plant-based dairy brand Kite Hill has launched a Dairy-Free February campaign, after a survey found that 36% of Americans would consider trying more plant-based products if they had more information about their health benefits.

    North Carolina startup Biomilq, which specialises in cell-based breast milk bioactives, has filed for bankruptcy amid a protracted IP dispute.

    Speaking of legal battles, precision fermentation leader Perfect Day has ended its dispute with co-manufacturer Olon, with the case voluntarily dismissed and each entity paying its own legal fees. It’s now on the hunt for a new CEO, following the exit of interim chief Narayan TM.

    perfect day whey
    Courtesy: Perfect Day

    Positioning cultivated meat as a direct alternative rather than a substitute, German cultivated meat startup MyriaMeat has developed pig muscle tissues from pluripotent stem cells that exhibit spontaneous contractions.

    Israel’s Vanilla Vida has completed the first scaled harvest of vanilla plants grown via an indoor farming system, which cuts the growing time in half and delivers higher yields than vanillin.

    Finnish precision fermentation startup Onego Bio has completed a successful large-scale bakery run with its animal-free egg protein, producing cookies, muffins and cakes.

    onego bio
    Courtesy: Halle Redfearn/LinkedIn

    Swedish oat milk giant Oatly has announced a plan to readjust the ratio of its American Depositary Receipts (ADRs) – instead of one ADR representing one ordinary share, the change would see each ADR represent 20 ordinary shares.

    In more news from Sweden, dairy giant Valio has teamed up with food tech startup Melt&Marble to use its precision-fermented fats in a variety of “next-generation plant-based products”.

    Policy, research and awards

    Environmental action charity WRAP and the International Food Waste Coalition have joined forces to launch WRAP EU in an effort to tackle food waste in Europe.

    wrap eu
    Courtesy: WRAP EU

    As part of the WIDERA ERA Talents call, the EU has invested €3M in a project to develop new types of plant-based proteins from Turkish staple crops like chickpeas, lentils, and other legumes. The four-year APRISE project is led by the Middle East Technical University, and the investment falls under the Horizon Europe scheme.

    In Canada, the government of Nova Scotia has invested over C$1M to expand the Verschuren Centre, a precision fermentation facility in Cape Breton. The capital will create skilled biomanufacturing jobs, help enhance automation, and increase its client capacity.

    Replacing meat with plant-based and fungal alternatives can reduce total cholesterol by 6%, LDL cholesterol by 11%, and body weight by 1% in eight weeks or less, a new study has found.

    senara
    Courtesy: Senara

    German cultivated milk producer Senara has been shortlisted for the 2025 edition of Prince William’s Earthshot Prize, after being nominated by the WWF.

    Check out last week’s Future Food Quick Bites.

    The post Future Food Quick Bites: Vegan Hot Honey, Dairy-Free February & Earthshot Prize appeared first on Green Queen.

    This post was originally published on Green Queen.