News
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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![](https://proveg.org/wp-content/uploads/2022/03/shutterstock_102557018.jpg)
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![](https://proveg.org/wp-content/uploads/2022/02/AdobeStock_444998154-1.webp)
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![](https://proveg.org/wp-content/uploads/2020/12/guillaume-perigois-HL4LEIyGEYU-unsplash-scaled-1.jpg)
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![](https://proveg.org/wp-content/uploads/2022/01/GOOD-Meat-dishes-trio-scaled-1.jpg)
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![](https://proveg.org/wp-content/uploads/2021/12/Credit-Mission-Barns.jpg)
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