BLUU

© BLUU

VAN HEES and BLUU Seafood Partner to Develop Hybrid Cultured Fish Products

VAN HEES, a German family-owned company with nearly 80 years of experience in the food industry, has entered into a strategic collaboration with BLUU Seafood, a leading European food biotech specializing in cultured fish. The partnership, which was initiated in May, combines VAN HEES’ expertise in functional ingredients and seasoning technology with BLUU Seafood’s innovations in cell-based fish production. VAN HEES has a long-standing reputation for developing flavorings, spice mixes, and functional additives for various food sectors, including meat, plant-based, and vegan products. The company’s involvement in this partnership will focus on the development of hybrid products that integrate plant-based ingredients with cultured fish cells, with the objective of creating sustainable, high-quality alternatives to traditional fish and seafood products. “We see great potential in cultured …

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Study: Almost Half of Gen Z Brits Would Eat Cultivated Meat Products

New research conducted by Ipsos in the UK has revealed that 47% of Gen Z Brits (defined as those aged 16-29) would consume cultivated meat products. This figure is significantly higher than for other generations — just 21% of Baby Boomers, 22% of Gen X, and 38% of Millennials said they would be willing to eat cultivated meat. However, the survey also indicated a widespread lack of awareness on the subject — 58% of respondents said they knew nothing about cultivated meat, with 33% having never heard of it. This could indicate opportunities to shape perceptions of cultivated products. When asked about the potential positives of cultivated meat, 33% mentioned that animals would not need to be slaughtered. 21% said there would be environmental benefits, …

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Clever Carnivore cultivated pork

Image: Clever Carnivore on LinkedIn

Clever Carnivore Announces Breakthroughs in Scalable, Low-Cost Cultivated Pork Production

U.S.-based cultivated meat producer Clever Carnivore has announced new milestones in its production of scalable, low-cost cultivated pork. The company says it has made three crucial scientific advancements — low-cost, limited-ingredient cell culture media, high-performance pork cells that grow efficiently and are produced without genetic modification, and a factory design that minimizes costs and maximizes bioprocess robustness. These milestones have been accomplished on a budget of just $9 million since the company’s founding in 2021. Clever Carnivore’s cell culture media reportedly costs $0.07 per liter to produce at the current pilot scale, with further reductions expected at full plant scale. This is a fraction of the cost of industry-leading media, which are said to range from $1 to $10 per liter. Meanwhile, Clever Carnivore’s porcine …

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Gourmey Partners With DeepLife to Optimize Cultivated Meat Production Using “Avian Digital Twin” Model

French cultivated meat producer Gourmey has partnered with DeepLife, a specialist in AI-driven cellular digital twin technology, to optimize cultivated meat production at scale. As documented in a new paper, the companies have developed what is claimed to be the world’s first “avian digital twin”, a virtual replica of poultry cells engineered to optimize growth conditions, nutrient density, and flavor expression in cultivated meat. The collaboration combines DeepLife’s biology simulation engine with Gourmey’s proprietary cell cultivation platform. The technology could be an essential tool in achieving cost parity for cultivated meat, enabling companies to fine-tune variables such as media composition and metabolic efficiency before conducting expensive wet lab experiments. “This isn’t just a new biotech innovation — it’s the first step toward a food revolution,” …

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Texas Joins Growing List of States Enacting Cultivated Meat Bans

On June 23, 2025, Governor Greg Abbott of Texas signed Senate Bill 261 into law, effectively prohibiting the sale, manufacture, and distribution of cell-cultured protein products for human consumption within the state. The bill, which will take effect on September 1, 2025, also makes it a Class A misdemeanor offense to offer or sell such products, with penalties escalating to a state jail felony for repeat offenders. The law defines “cell-cultured protein” as any food product made by harvesting animal cells and replicating them in a laboratory growth medium to create consumable tissue. This action makes Texas the seventh US state to enact a ban on lab-grown meat, following similar moves in Indiana, Nebraska, Montana, Mississippi, Alabama, and Florida. The legislation’s primary intent is to …

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Cultivated bacon on top of a burger

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Cultivated & Fermented Foods Could Receive Increased Support Through UK Government’s Industrial Strategy

The UK government has published a new Industrial Strategy that pledges £184 million to boost the country’s engineering biology industry by building and upgrading pilot and scale-up facilities. The pledge has been made under the strategy’s Digital and Technologies Sector Plan, and could benefit producers of cultivated meat, cultivated ingredients, and fermentation-based foods. The plan specifically highlights London-based cultivated meat startup Multus to illustrate how clusters of engineering biology expertise already exist in different regions. Additionally, it explains how the UK’s cultivated meat regulatory sandbox could help to boost engineering biology. Designed to improve regulators’ scientific knowledge of cultivated meat, the sandbox is described as the first of its kind in Europe and has received £1.6 million in government funding. The plan pledges to partner …

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Vow receives regulatory approval for cultivated quail

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Cultivated Meat to Launch in Australia as Vow Receives Regulatory Approval

Cultivated meat is set to hit the Australian market for the first time after Sydney-based startup Vow received regulatory approval for its cultivated Japanese quail. Within weeks, the quail will be available at dozens of Australian venues, including NEL in Sydney and Bottarga in Melbourne. Additionally, chef and restaurateur Mike McEnearney will work with the brand to showcase the cultivated quail at his Sydney restaurant Kitchen by Mike, along with the soon-to-open 1Hotel in Melbourne where he serves as executive chef. McEnearney is one of the first official Australian ambassadors for Vow’s brand, Forged. “The first time I visited [Vow’s] purpose-built facility here in Sydney, I was taken aback — not just by the technology, but by the care and obsession with flavour that runs …

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get focus cultivated meat

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Cultivated Meat Technologies on Track to Outpace Traditional Farming, Study Finds

A new report from technology forecasting firm GetFocus reveals that lab-grown meat technologies are advancing at a faster rate than traditional livestock farming, signaling potential for earlier-than-expected cost-competitive production. The analysis, based on GetFocus’s proprietary Technology Improvement Rate (TIR) methodology, shows that bioreactors – the core technology for cultivated meat production – are doubling in capability every 3.6 years, a pace significantly ahead of conventional farming’s improvements. Since 2013, these bioreactors have demonstrated a consistent 20% improvement rate year-over-year, outpacing traditional agricultural methods, which require 4-5 years for equivalent progress. From $330K to $12 According to GetFocus CEO Jard van Ingen, the data illustrates substantial technological advancement. “While many still view lab-grown meat as science fiction, the data paints a picture of rapid technological development,” …

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cultured meat cellbased beef

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Korean Scientists Develop Marbled Cultivated Meat Using Self-Healing Scaffolding Technology

Researchers in Korea have developed a scaffolding technology for achieving precise marbling patterns in cultivated meat at scale. In a new paper, they describe the use of self-healing hydrogels containing boronic acid-conjugated chitosan. This achieves robust reversible bonding at a neutral pH, unlike conventional hydrogels which require nonphysiological conditions for strong, reversible bonding. Each hydrogel variant optimizes mechanotransduction (the conversion of a mechanical stimulus into chemical activity) for the differing requirements of fat and muscle cell culture. Biocompatibility studies have confirmed that the scaffolding technology supports the growth of mouse-derived cells and bovine-derived primary muscle cells. It reportedly enables the assembly of muscle and fat monocultures into centimeter-thick meat with micrometer-scale marbling patterns. Furthermore, organoleptic and nutritional properties can be adjusted without the need for …

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UPSIDE Foods is hosting a free one-night-only pop-up in Miami to offer cultivated chicken before Florida's cultivated meat ban takes effect on July 1, 2024.

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After Tasting Cultivated Meat, Americans of All Political Affiliations Oppose a Ban

Just before Florida’s cultivated meat ban came into force last year, UPSIDE Foods hosted a cultivated chicken tasting in the state, titled the Freedom of Food Pop-Up. Researchers at Tufts University took the opportunity to study the event, and have now published a paper revealing insights into cultivated meat acceptance among Americans. One of the most significant is that the vast majority of attendees opposed the banning of cultivated meat after tasting the product. This held true regardless of political affiliation; those identifying as Democrat, Republican, Libertarian, Independent, or something else all said the government should not interfere in small business innovations working toward societal betterment. “Banning cultivated meat sets a really terrible precedent in this country… Completely based on scare tactics and political nonsense,” …

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A close up of a man's hands tearing apart a piece of 3D printer plant-based beef steak to show the muscle-like fibres.

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Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat

Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified interest in cultivated meat. While the technology has advanced significantly, one challenge remains: replicating the taste of conventional beef. The role of amino acids in meat flavor Amino acids, which contribute to the flavor profile of traditional meat, play a central role in this research. Free amino acids, in particular, are critical in shaping meat’s …

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Hoxton Farms

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Self-Renewing Pig Fat Cell Line from Roslin Institute Could Resolve Key Bottleneck in Cultivated Meat Sector

Researchers at the Roslin Institute, part of the University of Edinburgh, have developed a line of self-renewing pig fat cells that could support large-scale cultivated meat production by enabling consistent, efficient generation of fat tissue without genetic modification. The cells, designated as FaTTy, are derived from early-stage pig stem cells and exhibit the rare ability to both proliferate indefinitely and reliably differentiate into fat cells. This capacity addresses a long-standing technical barrier in cultivated meat production, where most animal stem cells lose their ability to develop into fat cells over time, making scalable fat production difficult. “These cells not only grow indefinitely but also retain their ability to become fat at such high efficiency—something we have never seen before in livestock stem cells. It opens …

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Magic Valley tasting at NSW Parliament

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Australia’s Magic Valley Hosts Cultivated Meat Tasting at NSW Parliament

Australian cultivated meat producer Magic Valley has conducted an exclusive tasting of its lamb meatballs and pork dumplings at the Parliament of New South Wales. Members of Parliament were invited to the Rooftop Garden to sample the cultivated products, with Treasurer Daniel Mookhey and Minister for Innovation Anoulack Chanthivong among the guests. “It was delicious,” said Alex Greenwich MP, Independent Member for Sydney. “This type of meat is guilt-free: no animal cruelty, no deforestation, and saves water and CO2 emissions.” “I have no doubt that cultivated meat will change the world,” added event host Emma Hurst MLC, an Animal Justice Party representative. “There is a real economic opportunity for NSW and indeed Australia to become a leader in the production, sale, and export of cellular …

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Wildtype’s Cultivated Salmon Becomes First in Seafood Category to Receive FDA Approval in the US

San Francisco-based company Wildtype has launched its cultivated salmon in US restaurants, marking a significant milestone in the cultivated seafood sector. Beginning this month, the product is being featured at Kann, a Portland, Oregon restaurant owned by James Beard award-winning chef Gregory Gourdet. Initially available on Thursday evenings in June, the cultivated salmon will be offered every day starting in July. First cultivated seafood approved for US market Wildtype’s cultivated salmon is the first cultivated seafood to be cleared for sale in the United States. It joins cultivated meat products from UPSIDE Foods and Eat Just’s GOOD Meat division as the third cultivated protein to enter the US market. Chef Gourdet, known for his Haitian-inspired cuisine, noted that sustainability is a core value at Kann. …

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Cultivated meat company BioCraft Pet Nutrition, a manufacturer of pet food ingredients, announces that it has reached price parity with premium traditional meat

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Analysis: Cultivated Ingredients by BioCraft Pet Nutrition Produce Far Fewer Emissions Than Beef Byproducts

A carbon footprint analysis conducted in collaboration with ClimatePartner has concluded that cultivated ingredients produced by BioCraft Pet Nutrition emit just a fraction of the emissions of conventional beef byproducts used in pet food. According to the analysis, a hypothetical beef byproduct emits 21.28 kg CO₂ per kilogram, whereas BioCrafted Meat produces just 1.73 kg CO₂ per kilogram — only one-twelfth as much. The calculations were based on internationally recognized methodologies and used emission factors from trusted databases. Notably, the analysis compared BioCraft’s ingredients to beef byproducts not typically consumed by humans — such as offal, bones, blood, and fat — rather than prime beef cuts. This is important because these byproducts are often regarded as sustainable, but the figures show that this is not …

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EFISHient Protein

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EFISHient Protein Develops Plant-Based Grouper Fillet Prototype Ahead of Cultivated Product

EFISHient Protein has introduced its first prototype of a plant-based grouper fillet, replicating the texture and structure of the widely consumed white fish. The product is formulated from plant-derived ingredients, designed for commercial preparation and distribution, offering an alternative to traditional seafood without impacting marine ecosystems. Bridging the gap The company’s development of the plant-based fillet serves as an interim step in its research and development pipeline while progressing toward a cultivated grouper fillet. The future product will combine real grouper fish cells with cultivated seafood technology to replicate the sensory and nutritional profile of wild-caught grouper. EFISHient Protein’s cultivated fillet is intended to provide a protein-rich option free from antibiotics, mercury, and microplastics, issues commonly associated with conventional seafood. Dana Levin, CEO of EFISHient …

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UPSIDE Foods indy 500

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Upside Foods Serves Cultivated Chicken at Indy 500 Ahead of Indiana’s Cultivated Meat Ban

Cultivated meat company UPSIDE Foods, based in Berkeley, California, served cultivated chicken sandwiches during the Indianapolis 500 event on Sunday. This demonstration occurred shortly before Indiana’s statewide ban on the sale of cultivated meat takes effect on July 1, 2025. Indiana’s legislation prohibits the sale of cultivated meat products, including those produced by UPSIDE Foods. The company used the Indy 500 event to respond to the upcoming ban, stating on social media: “UPSIDE is here to defend your right to choose delicious chicken grown without the kill. So we served cultivated chicken sandwiches at the hashtag Indy500 to make a point: banning safe, USDA-approved food is anti-free market and frankly, un-American. Legal fight against state bans UPSIDE Foods is actively engaged in legal challenges against …

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Myodenovo aims to grows cultivated meat using plant-based scaffolds

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Study Reveals Which Animal Products Are Most Vulnerable to Competition From Cultivated Alternatives

A study conducted by The James Hutton Institute and Norway’s Ruralis Institute for Rural and Regional Research has explored the socio-economic consequences of introducing cultivated proteins and a carbon tax into the food system. The research, which focused on Norway, modelled two scenarios – one where a carbon tax is introduced and one where it is not. The results indicate that, regardless of the tax, beef, lamb, milk, and eggs are more vulnerable to market competition from cultivated alternatives than chicken and pork. The loss of market share would be much more rapid if the carbon tax were implemented, since the cost of animal products would significantly increase. However, pork and chicken would likely prove more resilient, as they generate much lower emissions. Based on …

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Assessment confirms Gourmey's production is economically viable

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Economically Viable Cultivated Meat Production Is Within Reach for Gourmey, Says Independent Assessment

French cultivated food company Gourmey claims it has become the first in the category to receive an independent validation confirming that its production model is scalable and economically viable. A techno-economic assessment from Arthur D. Little concluded that Gourmey’s 5,000-liter bioreactor system can achieve the production of cultivated meat at $3.43 per pound (€7 per kilogram), meaning that the company is on the path to price parity without the need for speculative technologies or mega-scale infrastructure. Gourmey’s platform is built around a second-generation technology stack designed for cost-effective deployment. It combines continuous production,undifferentiated cell biomass, and suspension-based cell cultures. Legacy biopharma techniques have been replaced with food-grade, cost-effective processes purpose-built for scale. Gourmey’s asset-light model avoids reliance on complex inputs or custom infrastructure, meaning it …

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Meatly

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Meatly’s Low-Cost Bioreactor Could Slash Cultivated Meat Production Expenses by 95%

Cultivated meat company Meatly has completed commissioning and its initial cell growth tests using a newly developed pilot-scale bioreactor with a 320-liter capacity. Designed in-house by Meatly’s research and development team, this bioreactor is priced at approximately £12,500, significantly lower than the typical pharmaceutical-grade bioreactors currently used in the cultivated meat sector, which can cost around £250,000 or more. Culture media cost breakthrough Meatly’s chief scientific officer, Helder Cruz, explained, “By reaching price parity, it then becomes a simple and easy choice for consumers to buy better meat for their pets.” According to Cruz, the company has also developed a culture medium currently costing 22 pence per litre, with expectations to reduce this to 1.5 pence per litre at scale. This figure is considerably below …

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