Join us for two full days of programming highlighting the latest developments in the exciting new field of cellular agriculture. Experience compelling talks and interactive exhibitions by leading startups and researchers to discover cellular agriculture’s applications to food, materials, and more in an accessible and interdisciplinary manner.
The US Department of Agriculture and the US Food and Drug Administration have established an inter-agency framework for regulating food items produced using cellular agriculture methods of meat and poultry production.
Finless is focused on culturing higher-end species of fish like salmon and bluefin tuna and expects to be able to sell their product below market price of $100-$200 per pound for bluefin by the end of 2019.
Future Meat Technologies, an Israeli startup manufacturing meat from animal cells in a laboratory, has raised $2.2 million in seed funding, in a round led by Tyson Ventures, the venture arm of the meat giant.
So far in 2018, at least five startups using cellular agriculture, the science behind cultured meat that can be used to manufacture many animal products in a lab setting, have raised funds as this fledgling industry diversifies and grows.
Chipotle loses a controversial executive, cultured leather comes to New York, TechAccel commits to innovation at UC Davis, and more in this week's brief.
Cargill and other unspecified “food industry giants” joined the round, bringing the cultured meat company’s all time fundraising total to $22 million.
Today dairy is our most efficient form of animal protein delivery, but large efficiency improvement opportunities remain and dairy tech can help.
Israeli cultured meat startup SuperMeat has raised a $3 million seed round to continue to develop its cultured chicken product in the first of what will likely be several funding rounds in the area of cellular agriculture this year.
New Harvest, the 501(c)(3) research institute advancing technologies to produce meat from cell culture, is hosting their second annual conference dedicated to cellular agriculture. Think: real meat, milk, eggs, leather, and more made from cell culture, synthetic biology, and tissue engineering.
Agrifood tech founders and investors weigh in on how much it will cost, and how long it will take, to get cultured meat into stores.
Protein-rich foods are in particular demand, but with the meat industry responsible for more than 15% of greenhouse gas emissions, Innovative Food startups are finding alternative ways to give consumers what they want.
Three players in the very small, but growing, lab-grown meat club spoke together on a panel at the Reducetarian Summit in New York City earlier this month.
Venture capitalists are predicting that alternative proteins will replace virtual reality as 2017's new hype. But how will this space play out? We speak to GFI's Bruce Friedrich to try and find out.
Edible Manhattan and VaynerLive hosted the first ever Food Loves Tech Expo in New York last month to showcase technologies aiming to disrupt our food chain.
Dairy-free milk maker Ripple Foods raised its Series B funding round from a who's who in venture capital, while a microbiome testing company Trace Genomics raised $4m.
Ahead of New Harvest's conference on the emerging science next week, Erin Kim sheds light on some of the key production methods behind cellular agriculture.
Cellular agriculture is the process of cultivating meat, eggs, and leather in cell culture rather than raising and slaughtering livestock.
