Author: Synthetarian

Imagine biting into a juicy burger that was produced without killing animals. Meat grown in a laboratory from cultured cells is turning that vision into a reality. Several start-ups are developing lab-grown beef, pork, poultry and seafood—among them Mosa Meat, Memphis Meats, SuperMeat and Finless Foods. And the field is attracting millions in funding. In…

An open field where plump, well-fed livestock waddle their way through the grass under the eye of honest, local farmers — that’s how people like to envision where their meat comes from. The reality, however, is that most of the beef consumed in the U.S. comes by way of an industrialized system that confines cows…

Reading Time: < 1 minute  50-year-old meat company NOBLE Jerky has gone vegan and witnessed its profits soar amid COVID-19. The brand shifted away from animal products three years ago to create more sustainable plant-based jerky and other vegan products. It closed 2020 with a staggering 70 percent increase in revenue compared to the previous…

Cultured meat, produced in bioreactors without the slaughter of an animal, has been approved for sale by a regulatory authority for the first time. The development has been hailed as a landmark moment across the meat industry.The “chicken bites”, produced by the US company Eat Just, have passed a safety review by the Singapore Food…

Investing in lab-grown meat has become a hot topic for anyone keeping an eye on the future. With the climate crisis looming, lab-grown meat has the potential to change the world. Currently, production prices are still too high for retail. But with some big-name investors giving a helping hand, the ultimate goal of becoming an…

IGD BRINGS INDUSTRY TOGETHER TO TACKLE FOOD SURPLUS IN UK With 16% of adults (one in six people) across England, Wales and Northern Ireland experiencing food insecurity, the Institute of Grocery Distribution (IGD) has launched a new guide to help manufacturers increase their redistribution of surplus food. Source

Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of social issues, including consumer appeal…

The Wisconsin state assembly committee on agriculture has just approved two dairy-industry-backed bills (click here​​ and here​​) seeking to restrict terms such as ‘milk’ ‘cheese’ and ‘yogurt’ to products derived from lactating hooved animals, regardless of whether brands are using qualifying terms such as ‘plant-based,’ ‘vegan’ or ‘dairy-free.’A third bill​​, backed by several local meat industry associations,…

Our process begins by isolating cells from an animal and placing them in a warm cultivator which mimics the animal’s body. The cells grow naturally as they do in a cow, chicken, or pig as we feed them nutrients including vitamins, sugars, and proteins. After the cells fatten the cultivation process is complete. We then…

Don’t fancy cooking tonight? Too tired to head out to a restaurant? Feel like eating meat, but don’t want intensive animal farming on your conscience? Singaporeans will be the first diners in the world able to answer ‘yes’ to all three questions and still sate their appetites by having meals featuring cell-cultured meat delivered to…