Last Week in Future Food
China's Groundbreaking Alternative Protein Center and Major Developments in Sustainable Food Technology
Jan 26, 2025 · 8:07
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Description
"Last Week in Future Food" is an AI-generated podcast offering weekly updates on the latest innovations, business news, and marketing trends in the future-food sector. Each episode delves into key developments in plant-based innovations, cell-based food production, precision fermentation, new material technologies, and creative media strategies. Presented by Superlab Film Company. Visit us at superlabfilm.com
Show Notes
In this episode, we cover significant advancements in alternative protein research, including China's new research center for cultivated meat and fermentation-derived products, and Angel Yeast's state-of-the-art facility for sustainable protein production. We also discuss Circe's innovative gas fermentation process for fat production and the implications of emerging U.S. agricultural trade policies on farmers and ranchers. Links: • https://www.greenqueen.com.hk/china-lab-grown-meat-sustainable-food-protein-centre-technology/ • https://vegconomist.com/manufacturing-technology/new-angel-yeast-facility-11000-tons-sustainable-proteins-year/ • https://agfundernews.com/aerobic-gas-fermentation-the-final-frontier-in-novel-fats • https://agfundernews.com/usda-nominee-signals-financial-aid-to-farmers-to-offset-devastating-impact-of-a-trade-war