cultured meat

Bioconvergence. Illustration: depositphotos.com

Nearly a billion shekels invested in bioconvergence: Israel maps 186 companies and establishes a new growth engine for high-tech

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A new report by the Israel Innovation Authority shows a surge in investments, the establishment of national research infrastructures, regulatory progress, and rapid expansion of the Israeli ecosystem in the field of bioconvergence.
Foodtech panel at the Silicon Club Forum meeting, 12/29/2025. From right: Prof. Marcel Machloff from the Technion, Nadav Birger, investor, Hadas Reichenberg, VP of The Good Food Institute; Amir Zeidman, Chief Business Officer at The Kitchen Foodtech Incubator and Shlomo Gerdman, CEO of ASG. Photo: Shmuel Oster

Foodtech without shortcuts: Why taste, price, and regulation will determine whether we replace meat and dairy in the coming decade

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In a panel featuring Prof. Marcel Machlouf from the Technion, Hadas Reichenberg (GFI), Amir Seidman (The Kitchen) and investors in the field, a complex picture emerged: Innovation is advancing, but the transition from prototype to shelf requires time, capital and political support.
cultured meat. Illustration: depositphotos.com

Beef cells can become immortal without genetic engineering: A breakthrough towards cultured meat

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Hebrew University and Believer Meats team shows spontaneous cell renewal in bovine cultures without signs of malignancy, with telomerase and PGC1α activation; potential for stable cell lines and scale-up production
Dr. Shulamit Levenberg. Photo: The Technion

Prof. Shulamit Levenberg of the Technion was elected as a fellow of the National Academy of Inventors in the USA

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The announcement of her election will take place at the Academy's annual conference to be held in June 2024 in North Carolina
The images show the ability of satellite cells (in red) to adhere and spread on scaffolds that were 3D printed according to a predefined geometry, and were taken one week after they were seeded on the scaffolds. This process was observed both in scaffolds composed of a combination of alginate with soy protein (top row) and in those composed of a combination of alginate with pea protein (bottom row). In both cases, images were taken at different magnifications (5x – left and middle columns; 10x – right column). Prof. Shulamit Levenberg’s lab, Technion

Another milestone in the development of cultured meat through printing: growing muscle tissue on plant-based scaffolds

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It is a biological ink consisting of a combination of alginate from algae and proteins isolated from the plant - soy or pea. It is injected in the printing process to create protein-enriched scaffolds in different geometries
Steak from cultured meat. Photo: Dr.Roey Tsezana

The first synthetic steak: review after tasting

Dr.Roey Tsezana tried to taste Redifine Meat's meat substitute at a restaurant in Haifa and it heralds good progress, but still not satisfactory when it comes to the gap between cultured meat and real meat
Artificial blood from algae of the Yamoga company. PR photo

An Israeli startup succeeded in producing artificial blood - from algae

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cultured meat. Illustration: shutterstock

Meat-Tech reports the completion of the acquisition of the Belgian Peace Of Meat

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Recently, Peace of Meat succeeded in growing chicken cells in a bioreactor, a critical step in the development of production technology for cultured products on a commercial scale, and another step in the progress of the Meat-Tech Group to develop the industrial capacity to grow fat
Lab cultured meat. Illustration: depositphotos.com

Meat-Tech acquires the Belgian cultured fat pioneer Peace Of Meat

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First products are expected as early as 2022
Prof. Uri Lezmes at the European Federation for Food Science and Technology EFFoST conference. Courtesy of the Technion

Food for thought and thoughts about the food of the future

Printed meat, alternative protein sources, personalized food and innovative processing processes - this is how the world of food will look in the coming years according to the experts who participated in the conference of the European Federation of Food Science and Technology, which took place
cultured meat. Illustration: depositphotos.com

Meat-Tech succeeded for the first time in printing a cultured beef fat compound

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The print was bovine fat cells and binder, which were grown and developed from stem cells in the company's laboratories
Fried and baked meat comparison between normal and cultured meat. Image from the article

Steak without slaughter

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