Using Bacteria “Factories” to Produce Animal Proteins
Researchers at Tufts University’s Center for Cellular Agriculture increased the yield and efficiency of animal proteins important to mimicking the taste and texture of real meat.
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Combating Barriers in the Alternative Protein Industry
Ph.D. candidate James Dolgin and Stern Family Distinguished Professor David Kaplan discuss how to overcome limitations in alternative proteins that can help the industry be more competitive with conventional meat options.
A New Blue
Tufts researchers created blue melanin, a polymer that could prove useful for advances in food technology and biology.
Artificial Intelligence is On the Menu for Food Researchers
AI could shape the future of sustainable, healthy food in powerful ways according to a new paper from Nature Food.
Tufts Launches Innovation Hub for New Technologies in Food and Materials
A new shared resource for product development will help take industry, community, and academic innovations from concept to market.
New Research Examines How Naming Shapes Consumer Acceptance of Cultivated Meat
A new study from the Tufts University Center for Cellular Agriculture explores how terminology influences consumer perceptions of cultivated meat products in the United States and Germany.
Tufts University Banks on Open-Access Model to ‘Transform’ Cultivated Meat Industry
Backed by a $2.1M state grant, Tufts University will open a future food innovation hub.
From media to scaffolding: How plant-based materials are reshaping cultivated meat
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.
Tufts to launch innovation hub for lab-grown foods
A $2.1 million state grant will create an innovation hub for lab-grown foods.