Single-cell protein from coconut meal
Years active: 2025This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
This project will develop plant-based sausages using a protein-rich yeast biomass to improve taste, texture, nutrition, and overall quality.
This project will develop red-coloured yeast cells used to make plant-based products mimic whole-cut meat products (e.g., steak).
This project engineers immortalized bovine fat cells for single-cell suspension growth and reduced metabolic waste in long-term serum-free cultures.
Moments ago, Systemiq, the systems change company, published an important new report titled China’s Food Future. Key findings were shared during a live webinar featuring renowned Columbia University historian Adam Tooze and agricultural policy expert Prof. Shenggen Fan of China Agricultural University.
Explore the science, tools, and training needed to teach alternative proteins and food innovation in STEM classrooms.
Droughts, epidemics, floods: climate change is already transforming Spain’s food system. Find out how alternative proteins can serve as a strategic tool to adapt to climate change and strengthen food security in Spain.
Discover opportunities for the convergent development of both cell lines and media for cultivated meat.
Foods rich in protein and fiber, and low in fat. How can the plant-based protein category support consumers seeking greater well-being?
The first study of its kind has found that swapping processed meat with popular plant-based options leads to meaningful dietary improvements.
Join our expert-led workshop designed to help U.S.-based researchers strengthen their ability to secure funding.