Why plant-based should’ve been Brentford’s match winner
When businesses frame meat-for-meat swaps as major climate victories, it risks misleading fans and undermining genuine progress, says Luke Byrne, innovation and sustainability director at This
FSA and FSS publishes safety guidance on lab-grown meat
In the latest update from the agencies’ CCP Sandbox Programme, several pieces of safety guidance have been produced
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Borough Broth ready for next stage as PE firm Piper invests
The funding would support the next phase of sustainable growth and marked ‘a significant step’ in the company’s mission to take nutrient-rich and naturally made stock into the mainstream
Imports won’t save us: BMPA makes the case for domestic meat
Farmers are being forced out of production, making us more reliant on imported meat, says BMPA CEO Nick Allen
A matter of nutrition: trends in plant-based 2025
With the spotlight on UPFs and consumers demanding cleaner ingredients decks, plant-based is doubling down on health
Lab-grown meat pioneer Gourmey acquires Vital Meat in crucial step forward
Gourmey has taken on Vital Meat’s team and Nantes-based infrastructure
Insect food: what happened to the buzz?
Insects have nearly made it on menus for a good while now. But progress has been stymied by regulatory hurdles, conspiracy theories and the ‘yuck factor’. Can the idea still make progress?
Is hybrid meat the answer to plant-based decline?
In hybrid meats we potentially have products that are healthier, better value, more sustainable and more delicious, says Anthony Warner, development chef at New Food Innovation
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The growing appeal of Australian red meat for retailers
With a focus on quality, sustainability and supply chain resilience, Australian exporters are seeking to become a more prominent presence in the UK’s premium meat sector.
Meatly announces tech updates to cut cultivated meat costs
Meatly has created a bioreactor which could cut costs for the sector by 95%
Food safety bosses reveal eight companies to ‘fast track’ lab-grown meat
The FSA said teams of scientists and regulatory experts would begin work on the two-year programme to collaborate with the cell-cultivated products industry, academic bodies and trade organisations
Farshad Kazemian: the butcher on a sustainable mission
The Ethical Butcher founder Farshad Kazemian wants Brits to eat more meat. He talks scaling up to the mults and why regenerative is the way forward
Mosa Meat races past crowdfunding target in latest lab-grown beef push
It comes after the lab-grown meat pioneer raised $40m in an oversubscribed round last year
Cellular meat won’t take off in our lifetimes
It is laughable to suggest cell-grown meat will make any inroads into global consumption within 25 years, says Anthony Warner, development chef at New Food Innovation and author of The Angry Chef
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How sustainability efforts in food are going up in flames
The clock is ticking on myriad climate targets, but progress appears to be stalling. As a swathe of senior sustainability leaders leave the industry, what can be done to reverse the damage?
Infinite Roots secures £2m to explore whey upcycling tech
The German business is working with the Hamburg University of Technology to develop technology to upcycle whey into a fermentation feedstock for its mycelium, paving the way for the creation of new food ingredients and products
Gosh loses more sales due to plant-based exodus
Gosh said ‘meat mimics’ were under the most pressure in the market, while losses at Enough doubled in 2023