SuperMeat’s restaurant serves a “cultured chicken” sandwich
At a new restaurant in Tel Aviv called The Chicken, the chicken on the menu is grown from cells in a bioreactor in an adjacent pilot plant visible through a...
Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?
This study reports the results of a nationwide survey of more than 1800 U.S. consumers who completed a choice experiment in which they selected among conventional beef and three alternative...
Impossible Foods’ business booms as demand for plant-based meat grows
“Starbucks’ commitment to add more plant-based ingredients to its menu is a new benchmark for large corporations,” said Dr. Patrick O. Brown, founder and CEO of Impossible Foods. Meatless mania heats...
Webinar: Opportunities in Alternative Seafood, June 25th
With global seafood demand projected to rise over the coming decades and sustainable seafood production unable to keep pace, the opportunities for plant-based and cultivated seafood development and commercialization are...
Meat prices are surging. Good news: Fake meat is getting cheaper
The product launch comes at a time when meat has been getting a lot more expensive. Prices for meat, fish, poultry and eggs rose 3.7% in May from April, according...
Will Cultured Meat Soon Be A Common Sight In Supermarkets Across The Globe?
Cell-based meat (also known as cultured, cultivated, slaughter-free, cell-cultured, and clean meat) could be a common sight in supermarkets across the west in the next three years, according to the...
The effect of information content on acceptance of cultured meat in a tasting context
We observed that provision of information and the tasting experience increased acceptance of cultured meat and that information on personal benefits of cultured meat increased acceptance more than information on...
Lab-grown meat also creates an unexpected benefit: Ethical zebra burgers
“We believe that the key to bringing this technology to the world will be enabling more choice for consumers,” he tells Inverse. “Right now, the vast majority of meat consumed...