This report by the USDA outlines the economics of cell-cultured and precision fermentation foods and documents the growth in the sector. Areas of emphasis are market drivers, structural aspects of the industry, the U.S. regulatory environment, government research funding, and market challenges as of 2023.

This paper reviews non-agricultural food production methods, or ways of producing food that don’t rely on standard land, water and energy use. It provides detailed descriptions of these methods including “air protein” or protein derived using only CO2 and H2 from the air. It also explores the ethical and logistical considerations to advance these technologies to increase resilience to global catastrophes such as sun blocking volcanic winters.

A new study has combined rice grains and animal nutrients using cow cells to produce a hybrid food or “rice-based meat”. The authors contribute to a growing area of future food research exploring scaffolding technology for cell-cultured meat products and suggest rice as an alternative scaffold to more common soy or nut-based scaffolds. 

Cultured meat and dairy are emerging as disruptive technologies that some argue could accelerate sustainable agrifood transition in Europe. However, in order for the widespread adoption of cultured meat production and consumption to take place, new laws and policies will need to be introduced. This paper explores three interconnected categories of regulatory intervention that are needed to accommodate this transition in the EU

Israel’s chief Rabbi David Lau recently ruled that lab-grown beef produced by the company Aleph Farms could be considered kosher. Due to the way this beef is produced (the meat is cultivated from stem cells) he concluded that it would be classed as pareve - that is a food that is neither meat nor dairy. However, this ruling came with the caveat that this would only be the case if the lab-grown meat was advertised as a meat alternative rather than real meat.

In this piece, the Good Food Institute describes government regulation of alternative proteins (including plant-based, cultivated and fermentation-derived foods) in several countries around the world (including China, Singapore, Australia, Japan, Korea, India, Saudi Arabia, Canada, the United States and the European Union).