Articles Tagged with ''meat alternatives''

Jeff Tripician will lead Meatable as it prioritizes U.S. market expansion.

The fish products made from the cell mass, such as fish sticks or fish balls, are both GMO-free and free from heavy metals and microplastics often found in wild-caught fish. They are similar to conventional products in terms of taste, nutritional content, and cooking behavior.

With previous roles at Sysco and Beyond Meat, O’Malley is a plant-based eating advocate and a member of the Plant Based Foods Association’s Board of Directors. 

The new pilot facility is double the size of Meatable’s previous office and lab space, enabling it to increase its bioreactor capacity, ensuring the company has more space to test and produce large volumes of its cultivated pork products. 

The 187,000-square-foot plant, based in Glenview, Illinois, will start by producing ground cultivated chicken products, with plans to expand to other species and whole-textured formats in the future.
 

UPSIDE will make its market debut with a whole-textured chicken product that is over 99% cultivated chicken cells.

All three products deliver on Beyond Meat’s commitment to offer plant-based proteins that are indistinguishable in taste from animal meat.

With the U.S. Food and Drug Administration granting approval to a cell-based – or cultivated – meat product, new foods are expected to hit store shelves soon.

Field Roast and Lightlife products will be featured in four new grab-and-go offerings available across locations in 24 states at major corporations, airports, college campuses, sporting venues, and more throughout the Northeast and Midwest regions.