Companies across the San Francisco Bay Area are making their mark in food tech, and this profile in Diablo Magazine profiles some of the most fascinating #innovators in alternative protein who are reinventing the future of #food. Alongside some other tremendous food tech companies, the article profiles Air Protein, telling the story of its #NASA origins and the potential of landless protein farming. #altprotein #sustainableinnovation
Air Protein’s Post
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As usual, we at MeatAfora are very pleased to see such pieces on leading media outlets such as the The Times. It vindicates our belief that cultivated meat is indeed on its way to conquer hearts, minds, and dinner tables. Read this comprehensive story to gaina good understanding of the current state of affairs in the cultivated meat industry. Click below to go through the story. Thanks for following ! https://lnkd.in/eV-Km3u4 #cellculture #alternativeprotein #climatechange #cultivatedmeat #investments #future #foodsecurity #food #growth #environment #earth #foodsecurity #foodhabits #research #researchanddevelopment #labgrownmeat #climatechange #climateaction #future #foodcrisis #culturewars
The Case for Lab-Grown Meat
time.com
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Masters Student | Cellular Agriculture, Plant-tissue culture, callus culture, scaffolding
The Boston Globe recently published an insightful article on the Cellular Agriculture industry, featuring both Tufts University Center for Cellular Agriculture (TUCCA) and Tender Food. I'm honored to be part of David Kaplan's lab at Tufts, as well as the team at Tender Food, as we pave the way for a delicious, nutritious, and animal-free future. In a landmark moment for the industry, GOOD Meat and UPSIDE Foods received USDA approval in 2023 to sell cell-cultivated chicken in the U.S. This pivotal development highlights the growing potential for an animal-free protein future. For entrepreneurs in the cultivated meat sector, this approval is monumental. Consumers are now officially purchasing, eating, and enjoying real meat that's been grown outside of an animal. How cool is that?! Currently, global food systems account for over a third of the planet's climate emissions. Transitioning to animal-free protein sources could significantly mitigate these emissions. I'm thrilled to contribute to the plant-based alternative meat market through my work at Tender Food. I'm also committed to advancing cell-cultivated meat research at Tufts University Center for Cellular Agriculture (TUCCA). Looking ahead, I'm optimistic that we'll see even more options for plant-based and cell-cultivated meats that are as good as, if not better than, their traditional animal-derived counterparts. If you're interested in learning more about how cultivated meat is produced in the lab and the progress that's been made, follow @cellaggram on Instagram. We break down complex scientific concepts and research papers into easy-to-understand posts and reels!
At Tufts' Center for Cellular Agriculture, David Kaplan and his team of scientists have been working for the past seven years on finding ways to address many of the challenges associated with lab-grown meat. It's now moving from labs to dinner plates.
After years of promise, cell-based meat is moving from the lab to dinner plates - The Boston Globe
bostonglobe.com
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BSF in the news: "Weizmann Institute: they freeze fly eggs for the food of the future" "Black flies are considered excellent candidates for alternative protein sources because they do not bite or transmit diseases and their larvae quickly grow to thousands of times their original size, all in organic waste such as citrus peels or rotting meat. Once grown, they can be ground into flour to make a nutritious additive for animal feed." Full story: https://lnkd.in/dmxrshsp #insects #food #insectfarming #insectos #insectes #moscasoldadonegro #insecten #insectfarm #foodinnovation #foodindustry #blacksoldierfly #foodingredients #circulareconomy #circulaireeconomie #alternativeproteins
Weizmann Institute: they freeze fly eggs for the food of the future
aurora-israel.co.il
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At YumBot Spice we partner with #nature 🌱 This partnership allows us to create tools for growing #vegetables the way nature works 🌱 Life gives life. When food is grown from living nutrient partners, natural absorption is achieved, as compared to synthetic. Our mission is to continue nature's work as the planet adjust to a polluted environment. We're creating climate controlled grow #environments 🌱 We achieve this with #VerticalGreenhouses ✔️ The vertical greenhouses allows for multiple grow opportunities and the advantage of using the upper level of vertical, for seeds, seedlings and microgreens 🌱 You don't have to think big or grow #big Just by teaching #children the importance of eating healthy and growing their own food. When you grow your food, you know what you're eating 🌱 yumbotspice.com/about/
About
http://yumbotspice.wordpress.com
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Trusted Advisor, Global Speaker, Futurist, Best Selling Author | Founder, Beyond Our Edge | Consultant & Board Member
The economics of growing animal cells in bioreactors are still challenging. The easiest way to get meat people can afford is to blend expensive bioreactor-brewed animal cells with much cheaper plant-based proteins. The immediate future of cultivated meat is hybrid https://bit.ly/3Wkayf6
Lab-Grown Burgers Have a Secret Ingredient: Plants
wired.com
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Leading innovation, on the field, with purpose | #AugmentedReality #Industry #DataScience #AI #CultivatedMeat #FutureOfFood | PhD Astrophysics
🌟 Exciting developments are stirring in the cultivated meat sector! Next week's edition of "Top Stories in Cultivated Meat" will feature intriguing insights, including a groundbreaking tasting of Europe’s first lab-grown sausage, the rapid advancements in Asia, and the latest market dynamics and research breakthroughs. 🥩🔬 Stay ahead of the curve by subscribing to our newsletter for free. This is your chance to dive deep into the innovative world of cultivated meats and discover how it’s shaping the future of food. Subscribe today! #CultivatedMeat #FutureOfFood #Food #Biotechnology 🌱 Subscribe Here =>
Cultivated Meat News | Grégory MAUBON | Substack
gregorymaubon.substack.com
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About YumBot Spice 🌱 Vertical soil grow systems by YumBot Spice, work on the principles, known of nature 🌱 We partner with nature to grow and supply nutrient rich vegetables and fruits to select markets/supermarkets, restaurants, pizzerias, schools and senior homes 🌱 We're not growing a commodity. We're growing food 🌱 #grow #growing #commodity #food #vegetables #fruits #aboutus 🇨🇦🌱 yumbotspice.com/about/
About
http://yumbotspice.wordpress.com
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"It's time to view cultivated meat as a critical investment in our future to keep the foods we love on the table, while opening an enormous ethical, environmental, and economic opportunity." Many thanks to Uma Valeti, MD. for sharing this inspiring context and perspective on the future of cultivated meat and the vital need to accelerate the evolution of our entire food system.
About eight years ago, people laughed at me when I shared my goal to commercialize meat grown directly from animal cells so that we can make meat in a way that’s better for people, animals, and the planet. Today, while some skepticism persists, there is also growing support, increased media attention, expansion within the industry, and a sense of urgency driving this mission forward. I recently had the honor of sharing this journey and discussing the industry’s progress and next steps at the TED Countdown Series. The session focused on the question: Can we nourish 10 billion people while restoring the Earth? I firmly believe we can, and cultivated meat will play a crucial role. Some main points from my talk: 1️⃣ Cultivated meat is rooted in the principle that meat is fundamentally animal cells—why not grow these cells directly? 2️⃣ In less than a decade, the cultivated meat industry has made remarkable progress. There’s also still a lot of work ahead. Progress and challenges coexist. 3️⃣ We've shown that the science works, and that we can bring products safely into the world. Now, our focus is on scaling to meet the size of the problem we’re addressing. 4️⃣ The challenges ahead aren't just technological—they're also social and political. In the face of these headwinds, it’s those of us in the arena who must drive this innovation forward. 5️⃣ Throughout history, transformative innovations have triumphed over formidable opposition, reshaping societies for the better. Cultivated meat is no different. 6️⃣ We can't achieve this alone. Policymakers across party lines, consumers, investors, and the conventional meat industry have to come together in support. 7️⃣ It's time to view cultivated meat as a critical investment in our future to keep the foods we love on the table, while opening an enormous ethical, environmental and economic opportunity. 👉 You can watch the full talk here: https://bit.ly/4eudRcr #TEDCountdown #TED #CultivatedMeat #FutureOfFood #UPSIDEFoods
Uma Valeti: Is cultivated meat the future of food?
https://www.ted.com
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Eighth Day Foods says a major advancement in its patented rapid solid state fermentation technology opens the door for a whole range of pulses and seeds to be used as well as solving the challenges other plant-based protein manufacturers have not been able to. It's latest breakthrough involves turning navy beans into a fish like protein. Magicians! It is on the lookout for investors to scale production and commercialise operations. Roger Drew, Tony Cartwright, Simon Eassom, Sonalie Figueiras, Green Queen Media, Big Idea Ventures, The Good Food Institute APAC, Ed Husic MP, Department of the Prime Minister and Cabinet, Murray Watt, Georgie Aley, Peter Wilson, Paul Newnham, Sarah Qian, Department of Industry, Science and Resources, Department of Agriculture, Fisheries and Forestry, #complementaryproteins #pulsesandlegumes #foodtech #foodinnovation #plantbased #plantbasedfish #investing
EXCLUSIVE: Eighth Day Foods’ major fermentation breakthrough - Food & Drink Business
foodanddrinkbusiness.com.au
