Daily news and analysis about the food tech revolution
Last week Shojinmeat announced on Twitter that it had received a flash grant from the Shuttleworth Foundation. Shojinmeat was nominated for the $5,000 grant by Isha Datar, a Shuttleworth Fellow and […]
When it rains, it pours. In 2013 Dr. Mark Post made the first ever lab-grown burger, and five years later cultured meat (also known as lab-grown or clean meat) seems […]
This morning The Wall Street Journal reported that Mosa Meat, the Netherlands-based clean meat company making slaughter-free beef from cattle cells, raised $8.8 million (€7.5 million) in funding from German […]
Today cultured seafood company Finless Foods CEO & Co-founder Mike Selden wrote a piece on Medium announcing that they had closed a $3.5 million seed round. The round was led by […]
Last June, JUST, the company formerly known as Hampton Creek, announced out of nowhere that they would bring lab-grown meat to market by 2018. If they succeed, they would be the […]
In our video conference chat, Yuki Hanyu is almost matter of fact as he explains to me the steps involved when growing your own lab meat (or clean meat, whatever […]
A classic Portlandia sketch is one about the organic chicken served in a restaurant. In it, Fred Armisen and Carrie Brownstein ask a server increasingly specific questions about the origins […]
This week, Tyson Foods’ venture capital arm invested an undisclosed sum into San Francisco-based Memphis Meats, who is one of a few different companies developing lab-grown, cultured-meat alternatives. Tyson joins […]
Israeli startup SuperMeat, which is developing lab-grown chicken meat, announced today that it has raised $3 million in seed funding (hat tip to TechCrunch) and formed a partnership with PHW, […]
This is the online version of our weekly newsletter. Head here to subscribe to The Spoon and get it delivered straight to your inbox For the last few years, there’s been […]
Steakholder Foods announced today it has filed a provisional patent with the US Patent Office for a new process to create cell-cultured fish with layers of tissue to achieve “the […]
This week we learned Pat Brown is leaving his role as Chief Science Officer at Impossible Foods to start a new research arm within the company, tentatively called Impossible Labs. […]
