Can cultivated meat compete on taste, not just technology? A recent cat-feeding trial puts that question to the test, comparing a cultivated meat treat with a leading commercial product. The results offer a practical look at palatability, an important factor in whether new ingredients can find a place in pet food.
Getting products to market is another challenge. One project is turning whisky industry waste into an omega-3 source, while a separate funding round is helping bring spirulina protein closer to commercial production. Both highlight the work involved in making alternative ingredients viable beyond the development stage.
Meanwhile, sustainability remains part of the wider production picture, with an improved corporate sustainability score offering one measure of progress. In Amsterdam, the exhibition will bring equipment, technologies, and suppliers into focus, while another story asks a bigger question about the industry’s infrastructure: who should control the bioreactor as production scales?
A look at the people, processes, and decisions shaping protein production. 👇
