The world’s first 3D-printed Wagyu beef has been revealed by scientists, who say it has marbling ‘just like the real thing’ and is grown from stem cells in the lab. Most ‘cultured’ meat produced so far has come out like mince rather than steak, composed of simple muscle fibres rather than more complex structures.However, steaks -…
Category: Synthetic Meat
How to Find Small Grass-fed, Ethical Beef Producers
The Struggle on Meat has begun. On daily basis, new missives come out towards meat for its supposed affect on human well being, the local weather, the atmosphere. Lone Star ticks throughout the nation are triggering crimson meat allergic reactions, scorching new firms are making meat “replacements” out of lab-grown cells, pea protein slurries, and…
American Sheep Industry Association
President’s Notes Market Report Lightweight Lamb Processing Gains Momentum First Round of CFAP Generates $68.9 Million for Industry ALB Offers Holiday Lamb Challenge Lebanese Taverna Partners with ALB American Wool Road Trip 2021 Annual Convention Will Be VirtualMeet the Exec. Board: Randy TunbyAround the States Gray Wolves Delisted from ESA Sheep Center Announces 2020 Grant…
Price Response in the Ground Beef Market • farmdoc daily
Introduction Last week’s installment of the Meatless Meat series discussed how the U.S. livestock industry likely will respond to growing competition from plant-based and lab-grown meat products. The next two weeks’ articles will examine the price response of the U.S. beef market to competition from plant-based ground meat products. One of livestock’s responses to competition…
US food regulators are fighting over who gets to oversee cell-cultured meat | Feedit
US food regulators are fighting over who gets to oversee cell-cultured meat submitted 3 years, 1 month ago by lbt There’s a turf war unfolding between two US federal agencies, both of which claim to have the authority to regulate high-tech, cell-cultured meat companies. On July 12, the US Food and Drug Administration (FDA) held a public…
Mississippi State University Extension Service |
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Celebrating the Regenerative Vegan: True to Self, True to Animals, True to Planet
If you’re not one, you know one: the principled eater who refuses anything derived from animals. No meat, no cheese, no eggs. No wool, no leather, no Jimmy Choos. Not even products tested on animals.How cool is that? Who says no to all these foods, clothes and conveniences out of concern for another species? There…
The cultured meat industry: an overview
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UPSIDE Foods teams up with Michelin-starred chef for cell cultured meat launch: ‘We have dramatically reduced our production and input costs…’
Crenn will also serve UPSIDE chicken in her restaurant, three-Michelin-starred Atelier Crenn in San Francisco, which has not served meat for a couple of years owing to Crenn’s concerns about its environmental footprint.“People are finally waking up to the downsides of conventional meat production,” said Crenn. “Chefs need to lead the way in making more conscious product…
Dominique Crenn, the First Female US Chef to Get Three Michelin Stars, Now Aims to Be the First to Serve Lab-Grown Chicken
Legendary chef Dominique Crenn holds the claim to being the first woman in the United States to ever be awarded three Michelin stars and now she’s looking to another first. This week, Crenn partnered with UPSIDE Foods (formerly known as Memphis Meats) with the aim of becoming the first chef in the country to offer…