Lipid oxidation is a significant issue for the meat industry. This is because lipid oxidation can have a detrimental impact on not only sensory quality, in terms of odor and flavor, but it can also ...

Yeast left over from brewing beer can be transformed into edible "scaffolds" for cultivated meat—sometimes known as lab-grown meat—which could offer a more sustainable, cost-effective alternative to ...

According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods. Pre-market approval for ...

Plant-based food as an alternative to meat is high on the agenda today, and mycoprotein (fungal protein) in particular has come into focus in recent years. A new doctoral thesis from the University of ...

Cell-cultured meat represents a transformative leap in the food industry, with the potential to revolutionise the production and consumption of animal protein. Unlike traditional meat, which relies on ...

Join us for an insightful webinar exploring how Raman spectroscopy is used as a Process Analytical Technology (PAT) in bioreactor monitoring and control for cultivated meat production. We will explore ...