New Food

A new mini-review argues that precision fermentation will only scale when strain design, bioreactor intensification, real-time control, and techno-economic assessment are integrated from the start.

A national survey of 2,161 urban Chinese consumers shows tofu, not novel plant-based meat, drives simulated dietary shifts, with carbon labeling raising plant-protein market share from 8 to 36 percent.

Lab-grown protein that mimics the color, taste and texture of meat. Egg white substitutes used for baked goods. Food colorants that replace beta-carotene extracted from carrots. Those are some of the products created with precision fermentation, an emerging technology that can develop tailored food ingredients in the laboratory. If adapted to large-scale production, it can potentially contribute to reducing global food insecurity by creating affordable, sustainable products supplementing those delivered by traditional agriculture.

A modelling study finds that replacing livestock products with plant-based meat alternatives could shrink agricultural land expansion and greenhouse gas emissions, while increasing the risk of micronutrient inadequacy.

A study published in Food Hydrocolloids shows potato protein can form a strong network with fava bean protein during high-moisture extrusion, offering a gluten-free route to structured plant-based meat, though the blend tastes more bitter and astringent than gluten-containing versions.

Potatoes could hold the key to making better gluten-free plant-based meat, according to a new study.

The receiver has also received a draft asset purchase agreement from key creditor Gray Construction, which filed a lawsuit last year alleging it was owed $36.4m for design and construction work at the facility, The post Unnamed bidder submits letter of intent to acquire Believer Meats’ US cultivated meat site appeared first on AgFunderNews.

Steakholder Foods is bringing plant-based meat made with advanced production technology to US retailers. Here's how it works and what remains unclear. The post 3D-Printed Meat Is Coming to US Grocery Stores: Here’s What to Know appeared first on TechRepublic.

By sticking to in-store menu prices and a flat 5 percent fee, Olo wants to take the sting out of ordering dinner.

Costco's new Vanilla Apple Pie Sundae pairs soft serve with pie filling and cinnamon crust for $2.99, but shoppers say a key topping is missing.

A comprehensive review in Heliyon argues that cocoa fermentation, the step that creates chocolate flavor, simultaneously destroys many health-promoting compounds, and that rationally designed microbial consortia and precision fermentation technologies could transform cocoa into a source of nutraceutical ingredients.

A hyperspectral imaging study shows that near-infrared spectra can nondestructively predict hardness, resilience, and chewiness in sesame protein meat analogs.

A landmark study of edible insects and fortified baby foods across Kenya reveals widespread fungal contamination, mycotoxin traces, and histamine levels that demand urgent attention as insect-based nutrition scales up.

The new platform, known as the Food-Sharing Compass, will be unveiled at the final event of the EU-funded CULTIVATE project which created it for the wider food-sharing community.

arXiv:2610.19924v1 Announce Type: new Abstract: Plant-based cheeses often fail to reproduce the texture of dairy cheese. Closing this gap is slow because the reference methods, texture profile analysis (TPA) and sensory panels, destroy the sample and are poorly suited to screening many formulations in a timely and cost-effective manner. Here we show that non-contact, air-coupled ultrasonic imaging combined with machine learning can characterise cheese texture rapidly and without damaging the sample. Thirteen commercial products (nine dairy, four plant-based; 119 slices, 357 scans) were imaged in through-transmission at 100 kHz to give two-channel amplitude and time-of-flight C-scans, and each slice was then measured by TPA. The C-scans revealed millimetre-scale acoustic domains in ripened dairy cheeses, consistent with their fused-curd microstructure, that were absent from the homogeneous starch and oil matrix of the plant-based products. TPA showed that the texture gap is one of

Consumers may not fully understand precision fermentation yet, but many are curious enough to taste the results. New qualitative research from the EIT Food Consumer Observatory, published ahead of World Food Day on Oct. 16, suggests that this curiosity creates an important opportunity for food innovation, provided companies can answer consumers' questions clearly and deliver on the first bite.

Researchers found microalgae can be grown using waste from cultivated meat production, before being processed and fed back

A new EU-wide analysis shows plant-based meat and dairy analogues have grown dramatically since 2009, but their nutritional quality varies enormously, with cheese analogues faring worst and meat analogues often earning high protein and low saturated fat claims.

Cultured meat has long promised a future in which real animal protein is grown in bioreactors rather than raised in pastures, but the field has quietly been stuck on a deceptively simple question: which cells should we grow? A comprehensive new review published in Food Science of Animal Resources argues that the answer, for now […]

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The future of lab-grown steak may hinge on an unexpectedly humble ingredient: gelatin powder. In a new open-access study published in Food Science of Animal Resources, researchers at Kongju National University and the National Institute of Animal Science in South Korea systematically compared bio-inks made from beef, pork, and fish gelatin, testing how the source […]

A short correspondence published in the Journal of Neuro-Oncology is making a pointed argument that could reshape how neuro-oncologists interpret a familiar group of brain tumors. Writing in the journal’s September 2026 issue, neurosurgeons Alexandre Roux, Marc Zanello and Johan Pallud of GHU-Paris Psychiatrie et Neurosciences, Hôpital Sainte Anne, contend that contrast enhancement on magnetic […]

The global livestock food industry stands at a crossroads. A sweeping review published in Food Science of Animal Resources by researchers at the Korea Food Research Institute argues that food technology, rather than any single breakthrough, will determine whether animal-derived foods can remain a cornerstone of human nutrition in a world of nearly ten billion […]

The fibrous, meat-like bite of a plant-based burger is not an accident of chemistry but the product of an elaborate structural hierarchy that has, until now, been largely invisible to food scientists. In a study published in Current Research in Food Science, a team of Dutch researchers led by Sam Kuijpers and Camilla Terenzi has […]

Gray Construction and Ameris Bank—the two primary secured creditors of defunct cultivated meat company Believer Meats—are mulling a combined credit and cash bid for the firm’s production facility in North Carolina. The post Exclusive: Believer Meats creditors weigh bid for US plant after UPSIDE Foods exit appeared first on AgFunderNews.

Scientists have often thought of cells as small, bustling cities with parts that resemble factories, power grids and shipping systems. While past research has illuminated the individual components of these cell cities, scientists haven't had the tools to probe more deeply into how those elements interact.

Cultured meat has long promised a future in which real muscle tissue is grown in bioreactors rather than harvested from slaughtered animals, yet the industry has been quietly haunted by an uncomfortable paradox. The cell culture medium that nourishes growing meat cells almost universally depends on fetal bovine serum, or FBS, a substance harvested from […]

Juiciness is the quality that can make or break a burger, whether it comes from a cattle feedlot or a plant-protein extruder. Yet for all the billions invested in plant-based meat alternatives, replicating the moist, lubricated mouthfeel of real beef remains stubbornly elusive. A new study from Ben-Gurion University of the Negev, published in Current […]

A team of researchers at McMaster University have produced a new plant-based, edible scaffold for cultivated meat that

ATHENS, Ga. — Students, mark your calendars: Four new faculty-led programs take off in spring 2027. These programs, offered by the University of Georgia College of Agricultural and Environmental Sciences, provide the opportunity to explore, discover and learn within a new culture and international context. “Hands-on, immersive experiences are integral to a student’s personal and professional […] The post CAES Offers 4 New Food and Agriculture Study Abroad Programs appeared first on Morning Ag Clips.

Stanford Professor Natalie Larson shares how an innovative 3D printing approach is transforming applications across cultivated meat, structural

Cultured meat, once a science-fiction curiosity, has matured into one of the most closely watched frontiers in food technology, and a comprehensive new review published in Discover Biotechnology offers the most balanced assessment yet of whether it can truly deliver on its promises. The review, led by Roshini Singh of Amity University Uttar Pradesh together […]

Researchers from the Singapore-MIT Alliance for Research & Technology's (SMART) Antimicrobial Resistance (AMR) interdisciplinary research group, alongside collaborators from Massachusetts Institute of Technology (MIT), Nanyang Technological University (NTU Singapore), and institutions in the United States, Poland and France, have discovered aminovaleramididine synthetase (AvaS), the first identified pyridoxal phosphate (PLP)-dependent enzyme responsible for producing a chemical modification linked to how bacteria respond to metabolic stress.

Indonesian President Prabowo Subianto’s flagship free nutritious meals programme is facing renewed scrutiny after yet another wave of mass food poisoning that affected more than 2,000 students, raising questions about why safeguards on paper fail to translate to food safety on the ground. A series of illnesses were reported in Java, Sumatra, and Sulawesi in the past week. The latest was on Tuesday in Rembang, Central Java, where 200 students of an Islamic school showed symptoms of food poisoning...

Scientists grow complex tissue for cultivated meat. Continue reading New platform could bring cultivated meat one step closer on Tech Explorist.

Cultivated meat aims to produce meat from animal cells in the laboratory without needing to raise a living animal for meat production. It has been proposed as a potentially more sustainable alternative to conventional meat production. Yet recreating something as complex as a steak—rather than minced meat—remains a major scientific challenge.

For many years, the European Union has pursued a policy aimed at the replacement, reduction and refinement of animal testing (the 3Rs principle). To put the ethical principle of the 3Rs into practice, the European Commission has published a roadmap for the gradual phaseout of animal testing in the safety assessment of chemicals.

Every one of 212 plant-based meat alternatives and drinks tested in the UK contained at least one naturally occurring fungal toxin, though concentrations remained below recommended EU guideline levels. Researchers say the bigger question is whether regularly eating large amounts of these foods could lead to potentially concerning cumulative exposure over time.

Autosomal dominant polycystic kidney disease (ADPKD) is the most common inherited cause of kidney failure. Despite decades of research, treatment options for the disease remain limited, and many patients ultimately require dialysis or kidney transplantation.

According to the receiver, UPSIDE terminated its asset purchase agreement in mid-August. No other qualifying bids have been received. The post BREAKING: UPSIDE Foods drops bid for Believer Meats’ US cultivated meat facility appeared first on AgFunderNews.

Researchers found microalgae can be grown using waste from cultivated meat production, then processed and fed back into the system, replacing some of the expensive ingredients needed to grow new meat cells.

New research on plant-based foods and drinks found that hundreds of vegetarian and vegan products contained mycotoxins, naturally occurring poisonous compounds produced by fungi. Plant-based meats and drinks are often marketed as modern alternatives to traditional animal products, but many still rely on ingredients that face an age-old food safety problem: mold. A new study [...]

PULLMAN, Wash. — Jill McCluskey, Washington State University Regents Professor and Director of the School of Economic Sciences, is an inaugural member of the National Academies of Sciences, Engineering, and Medicine‘s newly established Food, Nutrition, and Agriculture Program Advisory Committee. Beginning her two-year term July 1, McCluskey will help guide national science priorities and policies […] The post WSU Professor Joins National Academies’ New Food, Nutrition and Ag Committee appeared first on Morning Ag Clips.

The FDA's proposed GRAS rule covers animal food as well, a category with only 75 filed notices and almost no public attention so far.

For decades, food manufacturers have been able to decide which food chemicals were safe enough to add to their products based on general government guidelines.

WEDNESDAY, Aug. 12, 2026 — For decades, food manufacturers have been able to decide what food chemicals were safe enough to add to their products based on general government guidelines. Now, the U.S. Food and Drug Administration (FDA) wants more...

From nuclear energy to lab-grown meat, the list of effective but unpopular climate solutions is long. A new University of Colorado Boulder study sheds light on why people reject or accept some proposed sustainability technologies: If it doesn't seem natural, they won't go for it. And that holds across political ideologies.

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arXiv:2608.07865v1 Announce Type: new Abstract: 5-aminolevulinic acid (5-ALA) promotes fluorescence-based resection of glioblastoma via protoporphyrin IX (PpIX); however, there is considerable heterogeneity in fluorescence intensity, limiting margin distinction. Cell-line studies show that stimulation of the MAPK pathway results in decreased PpIX levels through increased elimination by ABCB1, an efflux transporter, and ferrochelatase (FECH), the enzyme that converts PpIX to heme. However, the mechanism has yet to be studied in human tissue. Using two independent, purity-adjusted sets of primary IDH-wildtype glioblastoma specimens (TCGA-GBM, n=140, discovery; CGGA, n=87, validation), no reproducible correlation between MAPK signaling and its proposed downstream effectors (ABCB1 and FECH) could be detected. Instead, MAPK activity displayed a reproducibly negative relationship with PPOX, the enzyme that converts protoporphyrinogen IX to protoporphyrin IX: TCGA-GBM (n=133 with purity

Meat eaters view plant-based meat as riskier and offering less value than conventional meat, regardless of how it is marketed, according to new Adelaide University research.

“We have rolled out a new [lemna] strain that has allowed us to increase our yield by more than 40%, which has been pretty exciting,” says CEO Tony Martens. The post Plantible raises $35m in debt, equity, to increase RuBisCO protein production fivefold appeared first on AgFunderNews.

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Beyond Meat's playbook deploys athletes such as basketball player Josh Hart "who understand the superpowers of plants and what they can do to build, fuel, and restore the body," says CEO Ethan Brown. The post Beyond Meat leans into Europe, Canada, as US sales continue to slide appeared first on AgFunderNews.

Scientists have engineered tobacco and lettuce plants to produce myoglobin—the iron-rich protein responsible for much of meat’s red color and savory flavor—inside their chloroplasts. The proof-of-principle study suggests that crops could one day become biological factories for producing key ingredients used in plant-based meat, potentially reducing the land, water and greenhouse-gas emissions associated with livestock […]

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DNA Script, a pioneer in DNA synthesis providing scientists with rapid, on-demand access to high-quality DNA, today announced that in collaboration with prime awardee GE HealthCare, they have been awarded up to $26 million in funding for a four-year initiative from the Advanced Research Projects Agency for Health (ARPA-H).

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Barragán Fonseca, K.Y., Mertens, D., Beschoren da Costa, P. et al. By-products of insect farming as a novel sustainable biofertilizer for crops. npj Sustain. Agric. 4, 62 (2026). https://doi.org/10.1038/s44264-026-00175-4 https://doi.org/10.1038/s44264-026-00175-4

Land O’Lakes is investing in its Tulare dairy facility to expand into the growing dairy protein market, creating new opportunities for California dairy producers and food manufacturers. A recent interview featured on AgNet ... Read More The post Land O’Lakes Expands Tulare Facility Into Dairy Protein Production appeared first on AgNet West.

arXiv:2607.22314v1 Announce Type: new Abstract: Multiple Sequence Alignments (MSAs) provide protein language models with explicit evolutionary context, but their large depth makes subsampling unavoidable under limited token budgets. Existing strategies, including random selection, identity-based filtering, and diversity-driven sampling, are effective heuristics, yet provide limited control over the evolutionary signals retained in the subset. In this work, we recast MSA subsampling as an explicit optimization problem, where key evolutionary measures, including query identity and diversity, are treated as controllable objectives. Building on this view, we introduce AP-REASONER, an Affinity-Propagation-based factor-graph approach. With evolution-aware unary factors, exemplar-consistency factors, and two control knobs, AP-REASONER performs factor-graph reasoning through message passing to infer a fixed-budget MSA subset. Experiments on long-range contact prediction and conformational

Startups making lactoferrin via precision fermentation are exploring ways to differentiate themselves as more players pile into the space. The post All G makes US debut with low-iron lactoferrin made via precision fermentation appeared first on AgFunderNews.

“The IP and know-how are attractive because they shorten the path from laboratory biology to a manufacturable platform," says Yoel Freilich. The post Believer Meats trustee sets August 5 deadline for cultivated meat IP auction appeared first on AgFunderNews.

Controlling ribosomal RNA could help researchers target diseases driven by too little or too much protein production. Cells do not simply make proteins at a fixed pace. They continually adjust production to match their needs, and those changes can help determine whether a cell keeps dividing, adopts a specialized identity, or retains the developmental flexibility [...]

Lab-grown meat, gene editing and extreme fire: researchers' predictions for life in the 2100s

CRISPR Flips a Hidden Switch Inside Human Cells Scientists have developed a powerful new technique to control protein production, a key process behind growth, development, and cancer. Researchers have created a novel method using CRISPR which can control the production of proteins in the cells. The research can give scientists more critical insights into cell […] The post New CRISPR Method Helps Scientists Control Protein Production in Cells appeared first on BioTecNika.

Future therapies for respiratory syncytial virus (RSV) must target both the virus and its immune response to ensure babies get the best possible outcomes, finds a new study by researchers at UCL and Great Ormond Street Hospital for Children (GOSH).

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The speed at which a cell produces proteins is a decisive factor in determining whether it divides, specializes or retains its stem cell properties. A team of researchers led by Professor Stefan H. Stricker, professor of epigenetic engineering at LMU's Biomedical Center and research group leader at Helmholtz Munich, has worked with international partners to demonstrate directly for the first time that the amount of ribosomal RNA (rRNA) directly regulates these processes. Their results were published in the journal Science.

The National Association of State Departments of Agriculture says new bipartisan legislation could improve middle-of-the-supply chain breakdowns for producers. Director of Public Policy Becky Garrison Werfel tells Brownfield addressing gaps throughout the food system builds a stronger domestic industry for small and mid-sized farmers. “The momentum that we see right now with MAHA and hospitals […] The post New food supply chain bill would invest in local farmers and infrastructure appeared first on Brownfield Ag News.

arXiv:2607.00180v1 Announce Type: new Abstract: Deep-learning structure predictors are sensitive to their multiple sequence alignment (MSA) input, making MSA subsampling a practical route to recovering alternative conformations. Existing approaches such as AF-Cluster operate in sequence space, providing limited control over which conformational basin is sampled. We introduce SF-Cluster, which subsamples MSAs using patterns of predicted local energetic frustration, a representation largely independent of sequence similarity. Across a benchmark of 48 cases spanning fold-switching, allosteric, oligomerization-coupled, and intrinsically disordered systems, and using an AF-Cluster-style dual-reference RMSD criterion, SF-Cluster improves target-state recovery of the alternative conformation over AF-Cluster across the two-state classes, with the largest improvement observed for allosteric systems (+15.5 percentage points). The selected MSAs transfer to an architecturally distinct predictor,

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arXiv:2606.26757v1 Announce Type: new Abstract: Edible insects offer an efficient source of alternative protein, requiring less land, water and emitting less greenhouse gas than conventional livestock. However, their successful integration into the food supply chain demands reliable species authentication to control allergen exposure, prevent adulteration, and meet regulatory standards. Near-infrared spectroscopy provides a rapid analytical tool, but its performance drops when applied to production batches unseen during training due to batch-to-batch variation in spectral measurements. We introduce the Batch-Invariant Spectral Network (BISN), an end-to-end framework that combines a learnable preprocessing module, initialised with Savitzky-Golay filtering, with an entropy-regularised adversarial objective to suppress batch-specific spectral variation. In contrast to Domain-Adversarial Neural Networks, which enforce domain adaptation only after feature extraction, BISN suppress

Liberation Bioindustries has paused construction at its US precision fermentation facility as it seeks funds to complete the 600,000-L site. The post Liberation Bioindustries pauses construction again as it seeks funds to complete US biomanufacturing site appeared first on AgFunderNews.

Cultivated meat is well past its honeymoon period after a string of high-profile failures. But is there light at the end of the tunnel? The post Cultivated meat deep dive: After the crash, who’s still standing? appeared first on AgFunderNews.

The funding "tells us that Europe sees the same opportunity we do, to turn the promise of precision fermentation into a commercial reality, at scale," says CEO Stephan van Sint Fiet. The post Vivici bags $14.4m EIC funding to scale precision-fermented dairy proteins appeared first on AgFunderNews.