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February 3rd, 2024 Ben Kinder, Ivy Farm’s director of manufacturing and operations, oversees these bioreactors, clear-sided glass cylinders where pale brown liquid darkens and thickens as the cells grow over a few days. “It’s essentially a mixing tank,” he says. “In there we have some beef cells at the moment, some beef muscle, stirring around. […]
February 3rd, 2024 The attraction of lab-grown meat for some consumers and many investors is that it should vastly reduce the huge land requirement and punishing greenhouse gas emissions from conventional livestock farming. Read on here.
February 2nd, 2024 The store that invented the Scotch egg has hatched a new scientific version – made with sausage meat grown in a lab. Posh retailer Fortnum & Mason first created the snack in 1738. And its latest version contains a quail’s egg encased in meat that has been grown from cells plucked from a sedated Aberdeen Angus […]
November 6th, 2023 Ivy Farm Technologies invites Food Navigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval. Watch and read on here.
September 22nd, 2023 Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry. Continue reading here.
August 30th, 2023 Food Manufacture takes a closer look at start-ups specialising in cultivated meat, gut health and reduced sugar products as they seek to address emerging trends. Continue reading here.
July 6th, 2023 Co Down food company Finnebrogue is joining forces with a company in England to create the first commercially-available lab-grown wagyu beef burgers. It has signed a letter of intent with Ivy Farm Technologies to produce cultivated wagyu burgers once the industry gets the regulatory go-ahead. Continue reading here.
December 2023 Take a look at what our new Chief Science Officer, Dr. Harsh Amin, has to say about commercialisation and the future of cultivated meat. Read more on Food Navigator
January 26th, 2024 “The enthusiasm and anticipation surrounding cultivated meat are substantial. And with companies like Eat Just and Upside Foods introducing cultivated meat to consumers in Singapore and the US, the industry has taken its first initial steps toward establishing itself as an environmentally impactful alternative to traditional meat, without compromising on flavor or […]
April 21st, 2023 MSN, The Telegraph, and the EMEA Tribune report on the statement from our CEO, Rich Dillon regarding Brexit. Rich outlined how the red tape inherited from the EU is preventing the business from launching its products. Although our company is “proudly British”, he says he must decide whether to stay in Oxford […]
April 20th, 2023 “I gave up eating meat because of the damage it does to the planet but occasionally I break my own rules. Now, a rise in “alternative proteins”, some of which are derived from real animal cells, might allow me to get my meat-fix, minus the climate guilt. In September 2018, I decided […]
April 3rd, 2023 The first cultivated beef burger you eat will probably contain only a small amount of animals cells—and a whole lot of green stuff. The future of meat poses a philosophical conundrum. Some things we can unequivocally call a beef burger. A 100 percent beef patty, for example. Take out some of that […]