Knowledge for better food systems

Showing results for: Substitutes for meat & dairy

2 October 2019

Five cellular agriculture startups have launched a new organisation, The Alliance for Meat, Poultry and Seafood Innovation (AMPS Innovation). The coalition aims to work with regulators in the United States as they develop regulations for cellular agriculture products, as well as raise wider awareness of the industry.

2 October 2019

An audio recording of the 2019 Mansholt Lecture, organised by Wageningen University & Research, is available. The lecture, which took place on 18 September 2019, discussed the challenges of future protein production and consumption, including protein from plants, animals and microorganisms.

22 July 2019

Eating Better has released a roadmap of 24 actions that government, food service, retailers, food producers and investors can take to halve UK meat and dairy consumption by 2030 and to switch to “better” meat and dairy as standard. 

Image: Pxhere, Avocado cherry tomatoes, CC0 Public Domain
22 July 2019

FCRN member Gesa Biermann of Ludwig-Maximilians-University Munich has co-authored this paper, which analyses trends on a popular German recipe website, finding annual growth rates of 16% in vegetarian recipes and 3.5% in vegan recipes between 2005 and 2018. 

Image: IF Half Burger, Impossible Foods Press Kit
16 July 2019

This paper argues that animal product alternatives (including both plant-based products and cellular agriculture) are likely to be implemented within the current “corporate food regime” and may not be compatible with a food sovereignty perspective. However, it suggests that using a “food tech justice” lens could guide animal product alternatives towards a role in a food system that considers health, equity and sustainability.

Image: Berkshire Community College Bioscience Image Library, cross section: smooth muscle magnification: 400x, Wikimedia Commons, Creative Commons CC0 1.0 Universal Public Domain Dedication
16 July 2019

This paper, co-authored by FCRN member Alexandra Sexton (who is part of Oxford’s Livestock, Environment and People project), identifies key moments in the field of cellular agriculture from the past two decades. The first wave of largely university-based research lasted until the 2013 presentation of the cultured burger created at Maastricht University, while the second wave has seen the emergence of a start-up culture.

25 June 2019

This report from UK supermarket Sainsbury’s sets out predictions for how the food system might be in the years 2025, 2050 and 2169. Near-term predictions include milk made from algae, and increased numbers of flexitarian eaters, while long-term predictions include farming in inhospitable landscapes such as deserts or Mars, and personal microchip implants that tell us exactly what nutrition we need.

17 June 2019

This book by Ruth Kassinger uses case studies to explore how algae could be used to produce food, fuel and packaging materials.

17 June 2019

This report from US management consultancy AT Kearney identifies trends in the cultured meat and meat replacement sectors. It estimates that, by 2040, cultured meat and novel vegan meat replacements will together account for a greater market share than conventional meat.

Image: USDA, Fruit bar pick, Wikimedia Commons, Public domain
3 June 2019

Organic charity the Soil Association is calling for the UK government to introduce a mandatory meat-free day each week for school catering to tackle climate change and increase fibre intake, noting that few schools currently follow the voluntary plant-based day recommended by the current School Food Standards.

3 June 2019

The US-based Good Food Institute, which promotes plant-based foods and lab-cultured meat, has produced two State of the Industry Reports on plant-based and cell-based foods. The report outline industry developments during 2018, list the main industry actors, discuss regulatory updates in the United States, and analyse investment trends.

13 May 2019

This free e-book, by Ahmed Khan of CellAgri, gives an overview of the field of cellular agriculture, including the basics of the concept, key terms, challenges in scaling up the technology, cellular agriculture products and regulatory aspects.

Image: Shpernik088, Vegan burger, Wikimedia Commons, Creative Commons Attribution-Share Alike 4.0 International
24 April 2019

The European parliament’s agriculture committee has approved a ban on using words such as ‘burger’, ‘sausage’, ‘steak’ or ‘escalope’ to name vegetarian food products. The proposal will not become law unless approved by the full parliament, which will not vote on the issue until after May 2019’s elections.

17 April 2019

This podcast from the Table Talk series by events platform Food Matters Live explores what “clean label” means and investigates the rise of plant-based foods.

Image: Pxhere, Food produce nut, CC0 Public Domain
16 April 2019

This paper evaluates the impact of diet on risk factors for heart disease. It finds that replacing red meat with “high-quality” plant protein sources (such as legumes, soy or nuts), but not with fish or “low-quality” carbohydrates (such as refined grains and simple sugars), results in improvements in total and low-density lipoprotein cholesterol.

8 April 2019

Cellular Agriculture UK - a hub for the cultured meat sector in the UK - has created a database of people who are based in the UK and who have a professional interest in cellular agriculture.

26 February 2019

This report from the UK think-tank Chatham House explores the challenges of scaling up production and consumption of realistic plant-based meat replacements and laboratory-grown meat, both of which are intended to be indistinguishable from meat.

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