Ermanno Lelli·Feb 12, 2024Redefining Dining: The Integration of Cell-based Ingredients in Modern CuisineAs we navigate the exciting frontier of food and beverage innovation, it’s clear that technology is not just transforming how we interact…
Andrea Pillai·Nov 3, 2023FoodTech Fridays — Edition#68Caviar Without Compromise: How Cultured Caviar is Redefining Elegance
Louise Boucher·Oct 24, 2023From Frankenfood to Super Crops: How Bioengineering is turning the tables on how we produce thingsIf the 20th century was propelled by petrochemicals (plastics, fertilizer, concrete, cosmetics), the 21st century will be powered by…
Fee O'Shea·Aug 28, 2023Cell-based Meat is a RealityIn a historic move for the food system and fantastic news for the animals, the USDA has given two brands full approval to sell their…
Daniel Broe·Jun 7, 2023Cell-based meat — An introCell-based meat, also known as lab-grown meat (or cultured meat even), promises to revolutionize the way we produce and consume meat…
Matteo Moscarelli·Apr 5, 2023Regolamentazione o innovazione? Settimana buia per l’Italian Tech.Mi sembra doveroso scrivere in Italiano perché, ahimè, questa volta è meglio non avere reach internazionale. L’obiettivo di questo articolo…
Saya·Mar 15, 2023Seafood Not Caught From the Sea: An Intro To Cell-Based Fish 🐟Adding C-food to your cart!
InThe Fung Institute for Engineering Leadership at Berkeley EngineeringbyThe Fung Institute for Engineering Leadership·Jan 16, 2023Op-ed: The sustainable future of protein is in the cell lab, not the farmBy Ethan Chung, MEng ’23 (BioE)
RethinkX, disruptive technology think tank·Nov 21, 2022Cell-based meat approved in the US for the first time everBy Taylor Hinds
TurtleTree·Jun 9, 2022Of Cells and Culture: The Future of Food in South AsiaCulture, lifestyle, and geography have shaped a unique perspective of food in South Asia. Here’s how cellular agriculture is about to shake…
