Opinion
The USDA and FDA recently announced their historic agreement to jointly regulate meat grown from animal cells, helping pave the pathway to commercialization of what’s often called cultured
The USDA’s Food Safety and Inspection Service and the Food and Drug Administration are teaming up in October for a joint public meeting on the use of cell culture
Commercial speech is not easily restricted. Earlier this summer, some state restrictions on speech by companies in the alcohol business were struck down by a federal court.
Missouri’s first
A researcher from a university in the United Kingdom is heading to the United States to speak at a conference on plant-based and clean meat.Chris Bryant works at the
There’s not a fight over space in the meat counter, yet. But you would not know it from two conferences scheduled just after Labor Day.
Ranchers by the hundreds
Political ramifications are coming in from two events in the past week involving the meat industry.
The first event was a July 12 forum sponsored by the U.S. Food
Consumer Reports, published by the 7 million-member nonprofit Consumers Union, last week reported on survey results showing the public expects laboratory-produced meat from cultured animal cells to be clearly labeled.
As the world’s population balloons, agriculture and science have converged to create sustainable, innovative solutions to food production. The fruits of this “Ag Tech” evolution includes groundbreaking technology that
The U.S. Senate hasn’t scheduled her confirmation hearing yet. A local radio disc jockey has called her a “pink slime denier.” But, nothing really terrible has happened to
There’s an art to catching a fish, as many an avid angler will tell you. But for biochemist Mike Selden, CEO of Finless Foods, it takes some serious science
It’s the future of meat and poultry — or at least part of the future.
That’s what some investors, among them global agricultural heavyweight Cargill Inc., are saying about
“The meatball that changed the world.”
That was the enthusiastic prediction early last year from Uma Valeti, a cardiologist and now CEO of Memphis Meats, as he admired the freshly
