Blog
January 30, 2019
The 4th International conference on cultured meat highlights (2) – Tissue formation and biomaterial
The 4th international conference on cultured meat was held in Maastricht, in the Netherlands between 2-4 December. Scientists, engineers and entrepreneurs were there to discuss tissue engineering,...
ReadDecember 21, 2018
Christmas is coming - why is duck so tasty?
Duck has been a standard fixture on Christmas tables in Germany and across Central Europe for centuries. Some believe the tradition came from the celebration of Christmas Eve along with St....
ReadDecember 4, 2018
The 4th International Conference on Cultured Meat highlights (1) - Insect meat
The 4th international conference on cultured meat was held in Maastricht, in the Netherlands between 2-4 December. Scientists, engineers and entrepreneurs were there to discuss tissue engineering,...
ReadDecember 1, 2018
Imitation meat or innovation meat?
You walk into a sushi restaurant and order a California roll. While you appreciate the freshness of the cucumber, you also are delighted with the touch of umami from the crab stick. But is crab stick...
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