Yaacov Nahmias of the Hebrew University of Jerusalem was inducted as a fellow of the American Institute of Medical and Biological Engineering. Nahmias invented Future Meat (Believer), the process for growing meat artificially.  He also founded Tissue Dynamics (see here) … Continue reading →

Israeli startup SuperMeat is developing a method for bio-engineering “cultured meat” from animal cells. Its tagline: “Real meat, without harming animals.”  Vegan CEO Koby Barak says it will be kosher, vegan-friendly, prevent world hunger and stop global warming.  Wow! http://www.timesofisrael.com/no-harm-no-fowl-startup-to-grow-chickenless-chicken/ … Continue reading →

Israel’s Biotip has developed a sticker that can tell whether meat products in the fridge are still fresh and fit for consumption. It measures the amount of microbes (which include viruses, parasites and bacteria) in a food product. The sticker … Continue reading →

Researchers at the Hebrew University of Jerusalem have developed MeatCrust – a natural antioxidant for meat preservation. The seasoning forms a crust that prevents the fatty acids in meat react with oxygen to cause rancidity. https://nocamels.com/2023/12/new-seasoning-both-flavors-your-meat-and-stops-it-turning-bad/ https://www.yissum.co.il/technology/meatcrust-as-a-natural-antioxidant-for-meat-preservation/

Israel’s ProFuse Technology (see here previously) has partnered with Estonia’s Geletax to advance cultivated meat production. Using ProFuse’s media supplement and Geletax’s plant-based scaffolds, they produced 5 times more lab-grown protein than with regular methods. https://vegconomist.com/cultivated-cell-cultured-biotechnology/profuse-technology-gelatex-expedite-cultivated-meat-enhance-muscle-growth/