The production of meat and animal-based products through the use of cellular agriculture has the potential to help solve or mitigate many of the world’s most challenging problems. With the CellAg Project, ProVeg is uniquely positioned to support the development and acceleration of this highly promising approach to feeding the world, while improving human and planetary health.
As part of its commitment to reducing animal production by 50% by 2040 (50by40), ProVeg initiated the CellAg Project in 2019. Learn more about this project and the potential for cellular agriculture to help the world transition to a more sustainable, healthy, just, and humane food system.
While ProVeg considers plant-based eating to be the perfect multiproblem solution to many of the world’s problems, we also acknowledge the huge potential of cellular agriculture and cultured meat, eggs, dairy, and seafood products as a complementary strategy towards achieving ProVeg’s mission of reducing animal production by 50% by 2040 (50by40). While cultured products are not yet available on the market, they appear poised to represent a substantial share of the protein sector in the coming years. According to the consulting firm Kearney, cultured meat could constitute 35% of global meat consumption by 2040. As a complement to the increasing number of plant-based products available on the market, cultured products could potentially play a major role in achieving 50by40.
The CellAg Project (CAP) began exploring the potential of creating animal-based products without animals with an interdepartmental team in 2019. Working in close strategic coordination with other key players, CAP currently focuses on raising awareness and increasing acceptance of cellular agriculture, building a cross-sectoral network, and incentivising collaboration within the sector in order to further this novel and promising approach. As an NGO-run initiative, CAP is independent, critical, and takes a big-picture perspective, making it a credible and respectable voice and actor, both inside and outside the cellular-agriculture sector. As such, the organisation is uniquely positioned to support the development and acceleration of this highly promising approach to sourcing protein.
Through its CellAg Project, its Incubator, its New Food Invest and New Food Conference events, and its Food Industry & Retail department, ProVeg International works to further the development of cellular agriculture and support stakeholders in their efforts to bring cultured alternatives to market, all of which have the potential to help the world transition to a more sustainable, healthy, just, and humane food system.
The latest in Cellular Agriculture
Building a kinder future with cellular agriculture
In January 2022, Mosa Meat published a peer-reviewed paper revealing how it achieves muscle differentiation without fetal bovine serum (FBS).
21 March 2022
February Highlights from the plant-based and cultured-food sector: Innovation is everywhere!
The plant-based and cultured-food sector is continuing to expand in the wake of the pandemic. From seawood-scaffolded meat to 3-D printing…
7 March 2022
January Highlights from the plant-based and cultured-food sector: The mainstreaming of plant-based foods continues, and more…
As plant-based foods continue to expand into the mainstream, the sector is attracting interest and investment from all quarters, including producers of traditional animal-based products.
9 February 2022
European Union research funding in cellular agriculture
ProVeg recently collaborated on new research into consumer acceptance of cultured meat in France and Germany and found encouraging consumer-acceptance levels of cultured meat in both countries.
1 February 2022
December Highlights from the plant-based and cultured-food sector: The plant-based market looks set to accelerate even faster in 2022
As 2022 kicks in, it’s already evident that the shift towards plant-based and cultured eating is set to continue accelerating.
6 January 2022
Cultured and plant-based ingredients: the best of both worlds
Combining plant-based and cultured ingredients allows for the development of a new generation of products that have the potential to be tasty, healthy, affordable, and sustainable.
15 December 2021
November 2021 highlights from the plant-based and cultured-food sector: New Evidence Finds Most Shoppers “Most Likely Never to Visit” a Dedicated Vegan Supermarket Aisle
Key developments this month include the regulatory approval of Eat Just’s pourable egg product, and the launch of Perfect Day’s cream cheese, made from cultured milk proteins. Read on to find out more.
9 December 2021
October 2021 highlights from the plant-based and cultured-food sector: Eat Just’s alt-egg product heading to Europe, while cultured-food sector continues to grow
Key developments this month include the regulatory approval of Eat Just’s pourable egg product, and the launch of Perfect Day’s cream cheese, made from cultured milk proteins. Read on to find out more.
4 November 2021
September highlights from the plant-based and cultured-food sector: the plant-based sector continues to explode into the mainstream and more
While supermarkets’ plant-based sections are expanding on an almost monthly basis, mainstream fast-food chains such as KFC, McDonalds, and Burger King are getting in on the action.
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