The ag tech revolution is real and a host of solutions are becoming available that promise to help food manufacturers deliver more sustainable products. But there’s a catch: who pays?
Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers? FoodNavigator investigates.
Fermentation is likely to be a key technology supporting the transition towards higher consumption of alternative proteins, with protein conversion efficiency driving impact.