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“Alternatives to animal proteins have the potential to boost health, nature and food security. But they haven’t made much dent in the market yet. A new £38m project wants to change that, getting more of us to try protein brewed like beer, or from algae and insects.” Continue reading on Sky News.

“In the UK, a Labour government is now in power for the first time in 14 years. Change is on the horizon in terms of food policy and approvals in the country, which has just recorded its first decrease in meat production in over a decade, and where experts predict a radical dietary shift over the next 30 years.… Continue reading Vegconomist: Op Ed: Rich Dillon, CEO, Ivy Farm – What We Need From the New Labour Government

“UK food tech startup Ivy Farm has inked a manufacturing partnership to scale up at a new alternative protein facility in Finland. After hosting a tasting of its cultivated beef yesterday, it’s aiming to launch its first sales next year. British cultivated meat producer Ivy Farm Technologies has announced a major manufacturing partnership with Finnish… Continue reading Green Queen: Ivy Farm Targets 2025 Cultivated Meat Launch After Deal to Produce at World’s ‘Largest’ Alt-Protein Facility

March 2024 “Richard Dillon, CEO of Ivy Farm, one of two companies with cultured meat applications going through the existing UK approval system also supports the new approach. “The talented FSA team put safety first and we fully agree – outdated EU bureaucracy can be ditched. Singapore, the US, and Israel have already approved cultivated… Continue reading The Grocer: Can FSA shake-up make the UK a leader on lab-grown meat?

“By investing in the cultivated meat space, established brands are sending a signal to the market that it is a viable and growing industry. The hype and excitement around cultivated meat is huge, and with good reason. With Eat Just and Upside Foods introducing cultivated meat to consumers in Singapore and the U.S., the industry… Continue reading Food Engineering: Why Cultivated Meat’s Route to the Mainstream Will Be Through Brand Partnerships

We are excited to share that Ivy Farm Technologies has been included in the 2023 FoodTech 500 list by Forward Fooding!  This is a prestigious recognition that celebrates innovative companies at the intersection of food, technology, and sustainability. It’s an honour to be among the talented group of entrepreneurs selected from over 1,500+ applicants across… Continue reading Ivy Farm Named 72nd In FoodTech 500 2023 Rankings

“BSF Enterprise will use its network in Asia to support Ivy Farm in fundraising. The company behind Lab-grown meat pioneer 3D Bio-Tissues has joined forces with another industry player to help fundraise, launch and scale growth plans in China. BSF Enterprise, which owns the Newcastle-based firm, has partnered with Oxford-based Ivy Farm, which also specialises… Continue reading Business Live: Newcastle Lab-meat innovator partners with UK counterpart to support Chinese growth plans

February 3rd, 2024 Ben Kinder, Ivy Farm’s director of manufacturing and operations, oversees these bioreactors, clear-sided glass cylinders where pale brown liquid darkens and thickens as the cells grow over a few days. “It’s essentially a mixing tank,” he says. “In there we have some beef cells at the moment, some beef muscle, stirring around.… Continue reading Yahoo News Covers Fortnum & Mason’s Novel Scotch Egg made with Cultivated Beef

February 3rd, 2024 The attraction of lab-grown meat for some consumers and many investors is that it should vastly reduce the huge land requirement and punishing greenhouse gas emissions from conventional livestock farming. Read on here.

February 2nd, 2024 The store that invented the Scotch egg has hatched a new scientific version – made with sausage meat grown in a lab. Posh retailer Fortnum & Mason first created the snack in 1738. And its latest version contains a quail’s egg encased in meat that has been grown from cells plucked from a sedated Aberdeen Angus… Continue reading Daily Mirror: Fortnum & Mason creates Scotch egg made with sausage meat grown in lab using cells from cow