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.
News
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.
Cellular agriculture funding hits reset and investors want proof, not promises
Capital hasn’t disappeared from cellular agriculture - but investors now want proof the market is ready.
Scaling out, not up: foodtech leaders rethink growth at Tufts event as capital dries up
Foodtech founders are attempting to forge new paths after a ‘harrowing’ year, said speakers at the Tufts Future of Food Innovation Day.
Cellular ag moves beyond the startup phase
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.
Who’s Afraid of Lab-Grown Meat?
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.
Where’s the beef? Not all Nebraska producers on board with Pillen’s proposed ‘lab-grown meat’ ban
David Kaplan and Nicole Tichenor Blackstone discuss the proliferation of cultivated meat bans.
Uncovering the Social Impacts of a Cultivated Meat Boom
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.