Tufts University Launches Protein and Nutrition Factsheet with FAIRR, while Center for Cell Ag Announces Dedicated Cluster Hire
New developments in the sphere of alternative proteins at Tufts University prove interdisciplinary.
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Are you ready to slice into a juicy lab-grown steak?
Does cultured meat have a PR problem?
Inside Florida’s Ban on Lab-Grown Meat
The recent move to criminalize cultivated protein has more to do with politics than science.
Florida’s Beef with Lab-Grown Meat Is Evidence-Free
Lobbyists’ and politicians’ campaigns against lab-grown meat appeal to emotion, not logic and reason.
We tried it: Lab-grown salmon, in a sashimi wrap
It's not every day you get to call a simple sashimi wrap groundbreaking science, but that was certainly true of my recent meal at an event hosted by the Tufts University Center for Cellular Agriculture (TUCCA).
How Scientists Keep the World’s Greatest Delicacies From Going ‘Extinct’
Researchers are trying to recreate Wagyu, foie gras, and blue fin tuna.
Ingredients for a More Just and Sustainable Food Future
Nicole Tichenor Blackstone examines the environmental, health, economic, and social impact of what’s on the table.
The Empty Promise of Endless Steak
Innovation is rarely linear. Setbacks are to be expected in the development of any new technology. Progress, too — and there have been some recent advances, including research at Tufts to slash the cost of cultivated meat.
Cultivated Meat Production Costs Could Fall Significantly with New Cells Created at Tufts
Bovine muscle cells were made to produce their own growth signals, removing the costly ingredients from the production process.