Ingredients > Meats

Nestlé explores emerging technologies for cultured meat

15 July, 2021

Nestlé is evaluating technologies for cultured meat or cultured-meat ingredients with several external partners and and start-ups.


Cultivated meat to make up 40% of future meat intake

19 May, 2021

Cultivated meat is likely to make up 40% of future meat intake, taking up a significant chunk of the meat market, according to new research.


Lab-grown steak substitute developed

11 March, 2021

The University of Tokyo research team said its innovation comes in the form of millimetre-scale slabs of bovine contractile muscle.


Kangaroo meat made available for Victorians

08 February, 2021

The Victorian Government has made kangaroo meat available for human consumption following a steep increase in the native population in the last three years.


Singapore approves lab-grown chicken nuggets

09 December, 2020

Singapore approves cultured meat: could this be a major step forward for the cultured meat industry?


Public say no to supplement-enriched 'hybrid meats'

24 November, 2020

Consumers say they may buy 'hybrid meat' products that combine meat and other ingredients but only if they include whole plant-based foods such as onions, according to new research.


Growing steaks in space

23 October, 2020

Aleph Farms has launced its 'Aleph Zero' program to grow steaks in space.


Slower growing broilers are healthier, have higher welfare — study

22 September, 2020

An independent commercial-scale farm trial has found that slower growing broiler chickens are healthier than conventional breeds of birds.


Multi-species, cell-based meat on the menu

04 September, 2020

Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.


Soy approach for cell-based meat

14 May, 2020

Scientists may have developed a more affordable and sustainable cell-based meat using textured soy protein (TSP) scaffolding.


Red meat vs soy protein, study results

03 October, 2019

A NZ-based study has revealed that consuming fresh, unprocessed red meat thrice weekly has a similar effect on heart health as consuming soy protein.


Sizzling start for plant-based meat start-up v2food

03 October, 2019

An Australian plant-based meat start-up, v2food, has launched, created in partnership with the CSIRO and Hungry Jack's founder Jack Cowin.


DuPont Nutrition & Biosciences GRINDSTED PLANT-TEX egg white replacement system

20 June, 2019

DuPont Nutrition & Biosciences has launched naturally sourced GRINDSTED PLANT-TEX egg white replacement system for plant-based meat alternatives.


Would you eat a maggot sausage?

01 May, 2019

Scientists are exploring the use of insect-based specialty foods potentially made from 'upcycled waste' to feed the growing population of the future.


Getting cephalopods onto your plate

02 November, 2018

Squid, octopus and cuttlefish could become an important food source, but they need some good preparation and PR.


  • All content Copyright © 2022 Westwick-Farrow Pty Ltd