January 2023

We kick off the new year with a focus on cell-cultivated food. 

In August, it will be a decade since the first proof of concept for cell-cultivated meat was presented, with the live cooking and eating of a cell-based burger in London. 

In the near-decade since, money has flooded into the (still) nascent market, with investors and conventional food companies backing entrepreneurs fervent in their belief the technology will upend the way we eat. 

Myriad types of meat, dairy and seafood are being developed from cells and, worldwide, investment has gone to R&D and production. There are some also looking at cell-cultivated chocolate. At the time of writing, however, there’s only country where consumers can buy cell-based food – Singapore. 

We’ll dig into start-ups’ latest efforts to improve products, bring down costs and work with regulators to try to open a market advocates say has huge potential but, which, so far, has hardly got off the ground. 

And we’ll have the usual mix of news, comment, analysis and data from around the industry. 


Managing Editor|Dean Best

Contributors | Andy Coyne, Simon Harvey, Ben Cooper, Marina Leiva, Nick Ferris, Victor Martino, David Burrows and Wang Fangqing
Magazine Designer | Martina Labaiova

Graphic Designers | Anett Arc, Noemi Balint, Ashley McPherson, Tyrrell Lowe, Will Ingham
Lead Designer | John Hammond 

Publisher | Susanne Hauner


Sales Manager | Tom McCormick

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Cover image: Rebeca Bolanos / Shutterstock.com

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