San Francisco, June 22 (Ians) In a significant decision, the US Department of Agriculture (Usda) has approved the sale of cultivated or lab-grown chicken in the country.
Good Meat, the cultivated meat division of food technology company Eat Just, announced that it has received approval from the Usda for its first poultry product, cultivated chicken, to enter interstate commerce.
This landmark clearance means the firm’s chicken, which is made directly from animal cells, can now be sold to American consumers.
“This announcement that we’re now able to produce and sell cultivated meat in the US is a major moment for our company, the industry and the food system,” said Josh Tetrick, co-founder and CEO of Good Meat and Eat Just.
“We have been the only company selling cultivated meat anywhere in the world since we launched in Singapore in 2020, and now it’s approved to sell to consumers in the world’s largest economy,...
Good Meat, the cultivated meat division of food technology company Eat Just, announced that it has received approval from the Usda for its first poultry product, cultivated chicken, to enter interstate commerce.
This landmark clearance means the firm’s chicken, which is made directly from animal cells, can now be sold to American consumers.
“This announcement that we’re now able to produce and sell cultivated meat in the US is a major moment for our company, the industry and the food system,” said Josh Tetrick, co-founder and CEO of Good Meat and Eat Just.
“We have been the only company selling cultivated meat anywhere in the world since we launched in Singapore in 2020, and now it’s approved to sell to consumers in the world’s largest economy,...
- 6/22/2023
- by Agency News Desk
- GlamSham
Featuring one of the more eye-rolling puns in recent memory, Liz Marshall’s clean-meat documentary “Meat the Future’‘ plays out both as a swift introduction to the growing industry of cultivated meat and a feature-length advertisement for Upside Foods (formerly Memphis Meats) and its founder/CEO Dr. Uma Valeti. Despite such a compelling subject, the film is ultimately more interested in championing Valeti’s start-up then turning a critical eye on the practicalities, or lack thereof, of clean-meat production.
Continue reading ‘Meat The Future’ Review: More Glorified Advertisement Than Deep Dive Into The Clean-Meat Movement at The Playlist.
Continue reading ‘Meat The Future’ Review: More Glorified Advertisement Than Deep Dive Into The Clean-Meat Movement at The Playlist.
- 4/7/2022
- by Christian Gallichio
- The Playlist
It’s an idea which has been around for decades: what if we could enjoy all the flavour and nutritional benefit of meat without having to kill animals? For a long time it wasn’t taken very seriously. The idea of lab-grown meat was off-putting to a lot of people, and there were technical problems: whilst cells could be cultured in paper-thin layers, distributing nutrients through a more substantial cellular structure was extremely difficult. Dr Uma Valeti was one of the people who managed to solve the latter problem, moving into the field from cardiology because he realised that, if he got it right, it would give him the opportunity to save a lot more lives. This documentary examines why, and looks at subsequent efforts to bring the product to market.
It’s often said that the best thing one can do, at a personal level, to tackle global warming,...
It’s often said that the best thing one can do, at a personal level, to tackle global warming,...
- 4/3/2022
- by Jennie Kermode
- eyeforfilm.co.uk
Moby will executive produce and provide music for “Meat the Future,” a new documentary about the revolutionary new practice of “cultivated” meat. In addition, conservation legend Dr. Jane Goodall has signed on to narrate the film, which is directed by Liz Marshall, the award-winning filmmaker behind “The Ghosts in Our Machine” and “Water on the Table.”
“Over five years, our lens was situated at the forefront of a historic and hopeful movement of change,” Marshall said in a statement. “That the future holds for cultivated meat is unclear, but I believe its revolutionary journey into the world will stand the test of time.”
“Meat the Future” follows Dr. Uma Valeti (pictured above), as he sets out to create a process where real meat is produced sustainably without the need to breed, raise and kill animals. That process, cultivated meat, is a food innovation that grows meat from animal cells, and...
“Over five years, our lens was situated at the forefront of a historic and hopeful movement of change,” Marshall said in a statement. “That the future holds for cultivated meat is unclear, but I believe its revolutionary journey into the world will stand the test of time.”
“Meat the Future” follows Dr. Uma Valeti (pictured above), as he sets out to create a process where real meat is produced sustainably without the need to breed, raise and kill animals. That process, cultivated meat, is a food innovation that grows meat from animal cells, and...
- 9/22/2021
- by Brent Lang
- Variety Film + TV
Doc explores food science behind ‘cutivated meat’
London-based MetFilm Sales has picked up world sales excluding Canada to Hot Docs entry Meat The Future and will introduce to buyers at the virtual Cannes market later this month.
Liz Marshall directed Meat The Future, which explores ‘cultivated meat’, a food science that grows real meat from animal cells, free from disease and infection and without the need to breed, raise and slaughter animals.
The film follows cardiologist Uma Valeti, the co-founder and CEO of ‘cultivated meat’ start-up Memphis Meats, as he builds his company and production prices drop from 2016, when a meatball cost $18,000 per pound.
London-based MetFilm Sales has picked up world sales excluding Canada to Hot Docs entry Meat The Future and will introduce to buyers at the virtual Cannes market later this month.
Liz Marshall directed Meat The Future, which explores ‘cultivated meat’, a food science that grows real meat from animal cells, free from disease and infection and without the need to breed, raise and slaughter animals.
The film follows cardiologist Uma Valeti, the co-founder and CEO of ‘cultivated meat’ start-up Memphis Meats, as he builds his company and production prices drop from 2016, when a meatball cost $18,000 per pound.
- 6/2/2020
- by 36¦Jeremy Kay¦54¦
- ScreenDaily
“Meat the Future” is a slightly goofy title for a film that takes its subject very, very seriously. The wordplay feels like a token flourish of whimsy in Liz Marshall’s quietly educational documentary about the rise of alternative, environmentally friendly but still animal-based meat, as if to gently beckon carnivorous viewers who might be expecting a dour lecture. That isn’t on the cards here, however. “Meat the Future” unfolds as a thorough and persuasive presentation for a cutting-edge product that it wants us to start thinking about in normalized terms; it’s got too much to explain and advocate to leave much time for moral repudiation. “Clean meat,” as cell-grown protein has been branded by the scientists developing it, is the future; Marshall’s doc treats the present as a formality to be politely put behind us.
Selected to premiere as a special presentation at Hot Docs — and...
Selected to premiere as a special presentation at Hot Docs — and...
- 5/29/2020
- by Guy Lodge
- Variety Film + TV
This is an excerpt from the new book, The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World, published by Harmony.
The Laboratories Of Memphis Meats are located in Berkeley, California, next to a juice bar and a small-batch coffee roaster, and not far from Alice Waters’s Chez Panisse, the Shangri-la of farm-to-table restaurants. Here, in a newly renovated brick building on a quiet, tree-lined street, a group of scientists is rethinking meat production at the molecular level — which is to say, completely. Their novel...
The Laboratories Of Memphis Meats are located in Berkeley, California, next to a juice bar and a small-batch coffee roaster, and not far from Alice Waters’s Chez Panisse, the Shangri-la of farm-to-table restaurants. Here, in a newly renovated brick building on a quiet, tree-lined street, a group of scientists is rethinking meat production at the molecular level — which is to say, completely. Their novel...
- 6/3/2019
- by Amanda Little
- Rollingstone.com
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