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 incentivizing 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 organization 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
August highlights from the plant-based and cultured-food sectors: the market for alt-animal products continues to expand
As the market for animal-free food products continues to expand at an accelerated pace, the space for cultured meat, fish, and dairy products is growing exponentially.
6 September 2021
Building a synergy between traditional agriculture and cellular agriculture
Ilttud Dunsford, is now the CEO and Co-founder of Cellular Agriculture Ltd, talks to ProVeg about his journey to cellular agriculture and the important role that farmers can play in this nascent field.
30 August 2021
Cracking the cheese code – the potential of precision fermentation
Cellular agriculture enables the production of real dairy proteins through precision fermentation, thus removing animals from the production process.
21 June 2021
Cellular Agriculture – 2020 in review
This year marked groundbreaking progress in the cellular-agriculture sector. From investment to regulation to technological progress, here’s a summary of the key aspects of the sector, as they unfolded in 2020.
6 January 2021
Promising levels of consumer acceptance of cultured meat in Europe
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.
6 October 2020
Cultivated meat: a promising approach being researched in Poland
October 2019 saw a first in continental Europe – the public consumption of chicken meat grown on the scaffolding of a spinach leaf. Stanisław Łoboziak offers insight into cellular agriculture.
18 September 2020
What is cellular agriculture?
What exactly is cellular agriculture and how are cultured versions of traditionally animal-based food produced? And when will they be available?
25 August 2020
What are the benefits of cellular agriculture?
Given the negative impact of animal-based products on human and planetary health, cellular agriculture has numerous benefits.
25 August 2020
Everything you need to know about cellular agriculture
Cellular agriculture can impact positively not only on our diets but also on the environment, human health, animal welfare, social justice, and the global economy.
25 August 2020This could also be interesting for you
Getting comfortable: a social survival guide
Navigating social life when you’re following a plant-based diet can sometimes feel daunting, especially when…
Tips for cooking with: Tofu
Welcome to ProVeg’s series for plant-based cooking beginners! And, since It’s Veganuary, why not try something…
The Secret To Success? These Athletes Choose Plant-Based Diets
Despite widespread belief that a plant-based diet isn’t compatible with peak physical performance, numerous…
Please contact us
to receive support from ProVeg International
