Insect “labriculture”: Could cultured insect protein be a viable solution for the new food frontier?

Cultured insect tissue could combine the planet-saving capacities of insect farming, GM livestock, cellular agriculture and plant-based meat substitutes

Related Articles

FormattedPicture

PACKAGING & TECHNOLOGY NEWS

12 Feb 2020 --- Major bioplastics players BASF and Novamont have both launched highly sustainable solutions for fresh-food packaging in two major compostable cling film... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

11 Feb 2020 --- Consumers expect food companies to invest in sustainability, pursue their ethical responsibilities and ensure the communities where they operate address poverty... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

10 Feb 2020 --- FrieslandCampina (FC) is investing US$26 million annually in farmers who are pursuing best practices in sustainability. In line with the goals of the EU’s... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

07 Feb 2020 --- Brands with a story to tell is a significant trend taking industry by storm, with Innova Market Insights naming “Storytelling” as the top trend of the... Read More

FormattedPicture

FOOD INGREDIENTS NEWS

07 Feb 2020 --- Changing the way that people eat and drink is underscored in PepsiCo’s latest Greenhouse Program which has selected 10 companies and brands to take part in... Read More

trans