Lab-grown meat, or cultivated meat, is gaining popularity as a health-conscious option which is good for the climate. While the environmental impact is still being studied, the cost is currently high, but efforts are being made to make it more affordable. What’s causing the growth in interest?
Shaan Shetty is a second-generation restaurant owner, born and raised in Mumbai. Via a passion for good food and hospitality, he has developed a keen appreciation for global flavours, alongside a desire to create memorable dining experiences for others.
Prachi Shah is a dedicated and skilled nutritionist. Her educational journey has equipped her with a comprehensive understanding of the interplay between food, metabolism, and overall health. Shah believes in a personalised approach to nutrition, understanding that each person has unique nutritional needs.
Pari Bajoria is a trend forecaster, cultural strategist, editor, and writer, with a background in fashion and lifestyle. She uses her skills to analyse global markets and tap into human behaviour through cultural research and is passionate about helping businesses stay ahead of the curve by analysing key trends and translating them into actionable insights. She believes that understanding cultural forces and using trends to foster positive changes is of utmost importance.
Canadian food technology company CULT Food Science has announced the launch of three brands that will deliver cultured meat products for pets. With cat and dog owners increasingly drawn to sustainable and cruelty-free food options, lab-grown goods could stand out on pet store shelves.
A survey has found that young adults are the most open to consuming lab-grown meat and insects. With this in mind, there are opportunities for brands to provide appealing and appetising options to cater to these developing attitudes, helping people make more sustainable food choices.
A survey has revealed a significant demand for meat alternatives in Germany, with many people interested in lab-grown options. Though meat is central to German food culture, these findings hint at the opportunities for brands to help people adapt their eating habits to be greener and healthier.
Plant-based ‘meats’ have evolved from a mere curiosity to a legitimate alternative at restaurants and supermarkets. Beyond Meat is a pioneer in this space, but as new products emerge, its dominance isn’t guaranteed. So, how can it secure its status as the premier maker of ‘meat analogues’?