New research shows that chains across the region are still figuring out how to capitalize on what experts have called a “once in a generation opportunity.”
Cultivated meat—grown directly from cells, rather than farming animals—has been sold in limited quantities around Singapore since late 2020. But to scale up and reach plates everywhere, the industry needs to be supported by a thriving ecosystem of existing manufacturing companies, which already have the infrastructure to mass-produce products for their partners.
In a historic decision, Nanyang Technological University (NTU)—one of the top universities in Asia—has approved a new undergraduate course titled “Future Foods - Introduction to Advanced Meat Alternatives.”
The World Health Organization’s Regional Office for the Western Pacific (WHO WPRO) joined forces with GFI’s global affiliates to host a historic two-day workshop focused on “Regulatory and Food Safety Aspects of Alternative Proteins for Conventional Animal Products.”
Yet another step towards mainstream normalization of this revolutionary food technology.