
Published 22 February 2024
Food tech labs are finding new ways to stretch the potential of lab-grown meat cells to add further value beyond the replication of traditional meat or fish products. These innovations bring greater affordability, nutritional value and flavour to agricultural products like rice and soya beans while continuing to double down on sustainability and ethics.



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The future for dairy is bright as consumers tap into the multitude of natural wellness benefits inherent to the category, including naturally high protein levels, healthy fats and beneficial probiotics. Alongside functional benefits, products like butter are enticing flavour-chasers looking for indulgent tastes and...