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 ...

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 ...

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 ...

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 ...

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 ...