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Within a narrow funding landscape, plant-based inputs are emerging as one of the most pragmatic ways cultivated meat companies can reduce costs and move toward commercialization.

David Kaplan (Tufts) and Bruce Friedrich (The Good Food Institute) discuss the state of the field of cellular agriculture during their fireside chat at Tufts University's fourth annual Future of Food Innovation Day 2026.

A $2.1 million state grant will create an innovation hub for lab-grown foods.

Capital hasn’t disappeared from cellular agriculture - but investors now want proof the market is ready.

Foodtech founders are attempting to forge new paths after a ‘harrowing’ year, said speakers at the Tufts Future of Food Innovation Day.

Mississippi became the third state to ban cell-derived meat, a product not for sale in the United States. But not all livestock producers are opposed to cultivated protein.

David Kaplan and Nicole Tichenor Blackstone discuss the proliferation of cultivated meat bans.

A new research project aims to understand how the growth of the cell-cultured meat industry could impact farmers and workers in the conventional beef supply chain.

Shifting cultivated meat from consumer brands to essential ingredients for food businesses could open new revenue options.