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15/10/2026

European Think Tank Launches Regulatory Sandbox for Novel Food Startups

The Netherlands-based think tank Ministry of Future Affairs has launched a regulatory sandbox called New Foods RegLab to help startups navigate the pre-submission process for novel food approvals, including cultivated meat and precision-fermented proteins. This initiative responds to the European Commission’s proposal to exclude novel foods from EU food and feed regulatory sandboxes. The sandbox, […]
=> https://cultivated-meat.maubon.com/2026/10/15/european-think-tank-launches-regulatory-sandbox-for-novel-food-startups/

14/10/2026

Abu Dhabi Enables Pre-Approval Tastings of Cultivated Meat, Precision-Fermented Foods

The Abu Dhabi government has introduced a framework allowing companies to conduct public tastings of innovative foods, such as cultivated meat and precision-fermented proteins, before receiving full approval for sale. Developed by the Abu Dhabi Quality and Conformity Council (ADQCC), the Agriculture and Food Safety Authority (ADAFSA), and the Abu Dhabi Investment Office (ADIO), the […]
=> https://cultivated-meat.maubon.com/2026/10/14/abu-dhabi-enables-pre-approval-tastings-of-cultivated-meat-precision-fermented-foods/

13/10/2026

EFSA Wants In-House Expertise on Cultivated Meat and Precision Fermentation Before Applications Arrive – vegconomist – the vegan business magazine

The European Food Safety Authority (EFSA) has identified cultivated meat and precision fermentation as key areas requiring specialized expertise to speed up safety assessments for novel foods. In a recent strategy paper, EFSA highlights these technologies as priorities for sustainable food innovation, noting that current risk assessments are often slow and may not fully address […]
=> https://cultivated-meat.maubon.com/2026/10/13/efsa-wants-in-house-expertise-on-cultivated-meat-and-precision-fermentation-before-applications-arrive-vegconomist-the-vegan-business-magazine/

12/10/2026

Meatly bets on 20,000-L scale to prove cultivated meat economics

UK startup Meatly is developing a production facility to demonstrate the commercial viability of cultivated meat for the pet food market. By utilizing 20,000-liter bioreactors, the company aims to achieve cost-effective, large-scale production. CEO Owen Ensor emphasizes a strategy focused on capital efficiency and technical simplicity, contrasting this approach with the high expenditure of earlier […]
=> https://cultivated-meat.maubon.com/2026/10/12/meatly-bets-on-20000-l-scale-to-prove-cultivated-meat-economics/

12/10/2026

Top stories in Cultivated Meat – September 2026

Share Cultivated Meat News 🔚 This is the end of the free digest.To continue reading—and access all the latest cultivated meat news, along with expert analysis and exclusive content—join our premium subscribers on Substack.Support independent journalism and stay fully informed. 🤝 Support independent industry reporting! Cultivated Meat News is made possible thanks to the backing […]
=> https://cultivated-meat.maubon.com/2026/10/12/top-stories-in-cultivated-meat-september-2026-2/

02/10/2026

Foodtech venture studio FOOD FOUNDERS lands $4.5m

Switzerland-based venture studio FOOD FOUNDERS has raised 4 million euros to develop two new startups. The firm focuses on B2B food technology by identifying specific industry challenges before building companies to address them. Unlike traditional models that prioritize technology development, this approach ensures corporate customers are engaged from the start. The studio sources ideas from […]
=> https://cultivated-meat.maubon.com/2026/10/02/foodtech-venture-studio-food-founders-lands-4-5m/

01/10/2026

Researchers Tout ‘Self-Organising Tissues’ As Future of Cultivated Meat Production

Scientists at the European Molecular Biology Laboratory (EMBL) Barcelona have developed a method to grow self-organizing bovine tissues from embryonic stem cells, aiming to improve the texture of cultivated meat. Current techniques struggle to recreate the complex structure of meat like steak, often requiring separate preparation and assembly of different cell types. The new approach […]
=> https://cultivated-meat.maubon.com/2026/10/01/researchers-tout-self-organising-tissues-as-future-of-cultivated-meat-production/

30/09/2026

The Emerging Regulatory Framework for Cultivated Meat in Thailand

The Thai Food and Drug Administration (Thai FDA) launched a public consultation on September 15, 2026, proposing Good Manufacturing Practice (GMP) requirements for foods derived from cultured animal cells, also known as cultivated meat. These rules aim to address unique food safety challenges in production, such as aseptic conditions and cell quality, which are not […]
=> https://cultivated-meat.maubon.com/2026/09/30/the-emerging-regulatory-framework-for-cultivated-meat-in-thailand/

28/09/2026

Impact of Adipogenic Differentiation on the Nutrition and Sensory Profile of Cultivated Pork Fat Tissue | bioRxiv

A study examined the role of fat in meat, noting that fat content affects juiciness, tenderness, and flavor. Researchers compared conventional pork fat with cultivated pork fat, finding similar consumer preferences. They then explored whether differentiating cultivated cells into fat cells enhances flavor. While differentiation improves resemblance to animal-derived fat, it increases production time and […]
=> https://cultivated-meat.maubon.com/2026/09/28/impact-of-adipogenic-differentiation-on-the-nutrition-and-sensory-profile-of-cultivated-pork-fat-tissue-biorxiv/

25/09/2026

EU food research strategy puts fermentation scale-up and protein diversification on agenda | PPTI News

The European Commission has outlined a new agri-food research strategy prioritizing protein diversification and expanded fermentation manufacturing capacity, with a focus on securing private and public investment for emerging food technologies. The strategy aims to support healthy and sustainable diets while raising public awareness of biotechnology-derived ingredients. It highlights a funding gap—termed the “second valley […]
=> https://cultivated-meat.maubon.com/2026/09/25/eu-food-research-strategy-puts-fermentation-scale-up-and-protein-diversification-on-agenda-ppti-news/

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