Features

Nick Bradley speaks with global experts to discuss the complexities in protecting innovations

10 experts assess the situation with regard to the funding and development of alternative proteins

Nick Bradley discovers some of Andy Shovel's secrets behind the success of his company, THIS

Frank Millard speaks with the experts focusing on the scale up of cultivated meat production

John Challen highlights 10 ingredients that could become a fixture in tomorrow’s world

Can precision fermentation tech be scaled up quickly, cost-effectively, and successfully enough?

How companies can best navigate the challenging compliance landscape

Josh Tetrick on why he wants to prove there is an alternative to conventional meat

Michael Natale explains why he is enthusiastic about the future

How products are packaged is vital if manufacturers are serious about saving the planet

Meet the biotech experts striving to overcome obstacles in cultivated meat

Alternative fats are a potential gamechanger to revolutionize the meatless industry

John Challen assesses the state of the pet food market in light of consumption concerns

Ira van Eelen on why she wants her father's cultivated meat dreams to become a reality

Bruce Bennett takes us on a tour of Benson Hill's journey to design innnovative ingredients

Is global harmonization of cell ag regulations achievable? And if so, what needs to happen?

Could supply chain collaboration be the key to commercializing cultivated meat?

Will the next generation of bioreactors for alternative meats be fit-for-purpose?

A NASA concept has spawned new interest as a carbon-neutral source of food

Meet the experts betting on the success of the alternative beef and lamb products market

Didier Toubia reveals Aleph Farms' inter-stellar ambitions for its cultivated products

How automation in manufacturing could go a long way in reducing costs to achieve price parity

Innovators are helping producers turn what was once a dream into a scalable reality

How can startups source (and retain) the skilled personnel they require to flourish?

How developers of chicken and pork substitutes are perfecting products and business models

David Burrows investigates who will be next in line to join Singapore and Israel

David W. Smith examines some innovative, healthier and more sustainable ingredients

The technologies enabling companies to replicate look, taste and sense at scale

Jim Mellon explains how cell ag and alt proteins can help feed the 10 billion

Nick Bradley meets 10 leading players from the investment community

10 experts in fermentation bring us the latest in this transformative food technology

Phillip W. Magness & Peter C. Earle from the AIER provide an outside view of the plant-based sector

Louise Davis asks those responsible for shaping its future, what’s next for plant-based meats?

We ask pioneers developing alternative egg products how they are aiming to crack the market

We look at alternatives to seafood that deliver on nutrition, sustainability and animal welfare

David W. Smith digs up a number of innovators who truly believe there’s brass in muck