Matchfunding boosts research into alternative proteins and strengthens innovation in Paraná.
Developing alternative proteins depends not only on good ideas, but also on concrete conditions that allow researchers access to funding, infrastructure, and collaborative networks capable of transforming scientific knowledge into innovation. It was with this objective that GFI Brazil and the Araucária Foundation launched the country's first matchfunding initiative dedicated exclusively to research in alternative proteins. The Program to Promote Research in Alternative Proteins: Innovation and Sustainability in Paraná combines philanthropic and public resources to fund research focused on the main technological challenges in the sector. The initiative creates a strategic partnership that benefits both the sector and the state. For the alternative protein sector, the program helps direct resources to scientific and technological bottlenecks that need to be overcome so that new ingredients and products can reach the market with better taste, scale, and cost. For the State of Paraná, the partnership strengthens its capacity to invest in science, technology, and innovation in areas directly connected to its local competencies, productive vocations, and strategic priorities. With an investment of approximately R$ 2 million – half originating from the GFI donor community and the other half from the Araucária Foundation – four projects from universities in Paraná were selected to develop solutions in the areas of fermentation, mycoproteins, and cellular agriculture. Research began in April 2026 and focuses on accessible and scalable technologies for the development of meat-like ingredients and products. Meat obtained through fermentation – Chunk A new model for funding science and innovation More than funding individual projects, the initiative inaugurates a new model of collaboration between philanthropy and public power to strengthen Brazilian science in strategic areas. "The model expands investment capacity and allows resources to be directed towards priorities shared between the state and the sector." In Paraná, this means strengthening areas where expertise already exists, such as fermentation and cellular agriculture, while contributing to the development of solutions for strategic challenges in alternative proteins,” says Ana Carolina Rossettini, Development Manager at GFI Brazil. This is one of the main strengths of the program developed by GFI Brazil: combining philanthropic and public resources to generate solutions that simultaneously meet the needs of the sector and the priorities of the states. Research Support Foundations have the mission of funding science, technology, and innovation in their respective territories. By connecting to this agenda, they are able to direct resources to topics such as food innovation, food security, climate, the environment, emissions reduction, more efficient use of natural resources, and knowledge-based economic development. The GFI Brazil pilot project: For The Good Food Institute Brazil, the partnership with FAPs (Research Support Foundations) is an important strategy to direct resources, strengthen national science, and accelerate the development of alternative protein solutions. The model allows each state to invest based on its own needs and potential, connecting universities, researchers, industry, startups, and local production chains. In addition to developing solutions that can benefit the state itself, the supported projects can also generate knowledge, technologies, and new businesses with national and international impact. Brazil combines biodiversity, scientific capacity, agricultural production, a food industry, and entrepreneurial talent to become a global leader in this field. To achieve this, it is essential to build mechanisms capable of transforming this potential into concrete innovation. The program with the Araucária Foundation is an important first step in this direction. It shows that it is possible to create a shared agenda between philanthropy and public investment to accelerate research, strengthen local ecosystems, and open new paths for the future of food. Discover the selected projects: 1. Mycoprotein production from agro-industrial waste. Coordinated by Dr. Edvaldo Antonio Ribeiro Rosa, Full Professor of Microbiology at the Pontifical Catholic University of Paraná (PUCPR), explains that the project aims to develop a process for producing mycoprotein using byproducts from the starch industry and the sugar-energy sector. The research will evaluate ways to scale up this process and its application in meat-like foods, contributing to the development of ingredients produced from low-cost raw materials, using a fungus considered safe for consumption and making better use of agro-industrial by-products. Project Team Coordinator: Dr. Edvaldo Antonio Ribeiro Rosa (PUCPR) Researchers: Dr. Luiz Fernando Bianchini (PUCPR) and Eduardo Sydney (Typcal). Researchers in training: Nicoly Subtil de Oliveira (Postdoctoral researcher/PUCPR) and Juliane Furiatti Modesto (Doctoral candidate/PUCPR). 2. Artificial Intelligence to develop new ingredients for cellular agriculture. At the Federal University of Paraná (UFPR), Professor Dr. Carla Forte Maiolino Molento coordinates the RINO project (Smart Routes for New Ingredients Applied to Culture Media in Cellular Agriculture), which combines artificial intelligence and experimental research to identify new plant-based ingredients for culture media used in the production of cultivated meat. The proposal aims to develop formulations free of animal-derived ingredients using waste, plant by-products, and compounds obtained through biotechnological processes. The goal is to reduce costs and accelerate the identification of promising ingredients for cellular agriculture. According to Dr. Carla, new food systems can contribute to nine of the 17 Sustainable Development Goals. However, the use of inputs of animal origin represents a technical, economic, and ethical obstacle to food production via animal cell culture. Therefore, their proposal is to prospect for new plant-based inputs, including by-products, residues, and their combinations, that are low-cost and highly efficient for use as ingredients in culture media for the production of cellular meat, while simultaneously developing an Artificial Intelligence (AI) tool specifically aimed at the pre-laboratory screening of formulations with a higher probability of success. The project team is currently being formed, and applications for research grants are open at this time – there are two grants available, one for a master's degree and one for a doctoral degree. The project will be conducted by the project's own scholarship recipients in conjunction with the team from the Cellular Zootechnics Laboratory – Zoocel, which includes master's, doctoral, and postdoctoral students from ongoing projects. 3. Development of inputs for fetal bovine serum-free culture media. Coordinated by Dr. Renata Ernlund Freitas de Macedo, Full Professor at the Pontifical Catholic University of
HISTORY: Cultivated meat comes to Hong Kong
Until recently, Cultivated meat was only commercialized in two markets: Singapore and the United States. Now a third market has entered the scene: Hong Kong. Australian foodtech startup Vow, following the success of its launch in Singapore, has debuted its product made from Japanese quail, becoming the first company to sell Cultivated meat in Asia’s largest financial hub. A gourmet touch with innovationVow's farmed quail is part of the company's premium brand, Forged, which is dedicated to innovative and refined foods. The first product launched was Forged Parfait, a combination of Japanese quail with garlic, onion, brandy and butter, resulting in a light and creamy pâté. Following regulatory approval in Singapore in March 2024, the dish arrived in Hong Kong and is now available at The Aubrey restaurant, a high-end izakaya located in the Mandarin Oriental. Additionally, another Vow product will make its Hong Kong debut: Forged Gras, inspired by foie gras. According to the company, this dish offers “a rich and satisfying experience”, consolidating the sophisticated appeal of its product line. Initial approval by the Singapore Food Agency was crucial to Vow’s entry into Hong Kong, CEO George Peppou highlighted. He explained that validation in Singapore served as a “strategic starting point” to meet the stringent standards of Hong Kong’s Food and Environmental Hygiene Department. As the first company to commercialize Cultivated meat in multiple Asian markets, Vow’s rapid expansion underscores the benefits of regulatory alignment across countries — a goal GFI APAC has worked to promote. Harmonized regulations help reduce trade barriers, simplify entry into new markets and reduce costs, allowing startups to have faster approval times. What about the rest of China? While the Hong Kong launch is a milestone, access to the Chinese mainland market is still subject to regulatory approval in Beijing. Currently, there is no specific process for approving Cultivated meat in mainland China. However, the China National Center for Food Safety Risk Assessment indicated that it is keeping pace with international developments and developing a robust regulatory framework for the safety assessment of these products. Meanwhile, the development of Cultivated meat continues apace in the rest of the country. In April 2024, Beijing announced the creation of China's first scientific innovation center dedicated to Cultivated meat and other alternative protein technologies, backed by an investment of 80 million yuan (about $11 million). Strategic Advances on the ContinentDuring the World Agrifood Innovation Conference, Qiang Fu, deputy head of Pinggu District in Beijing, reaffirmed his region's commitment to accelerating the development of alternative proteins. The event also marked the launch of the Beijing Alternative Protein Food Industry Alliance and featured a keynote address by Bruce Friedrich, founder of GFI. In August, GFI APAC co-hosted the first China-Singapore scientific symposium, bringing together academics, industry representatives and government officials. During the event, advances were shared in techniques such as the creation of hybrid products that combine cultured cells with plant proteins and the development of innovative bioreactors that reduce production costs through computer simulations. Also in August, Nanjing-based startup Joes Future Food pitched cultured pork to local authorities after receiving public funding to develop industrial-scale manufacturing methods. Similar support is being made available in several provinces through government initiatives. Most recently, Samuel Goh, GFI APAC Policy Manager, participated in the China International Food Safety and Quality Conference in Shanghai, where he highlighted Singapore’s innovative regulatory framework and explored opportunities to strengthen pan-Asia collaboration. Samuel Goh of GFI APAC highlighted Singapore’s regulatory leadership in Shanghai while advocating for greater regional collaboration. Looking to BeijingExperts from GFI APAC highlighted in a recent column in Nature that Cultivated meat could follow a similar growth trajectory to solar power and electric vehicle batteries. However, this will depend on significant government investment to accelerate research and development, as well as increase manufacturing capacity. China already leads the world in public funding for agricultural research, investing twice as much as the United States and publishing the largest number of academic papers on the subject. Between 2003 and 2013, government investments helped increase grain, milk, meat and aquaculture production by between 20% and 50%. A similar effort in the Cultivated meat sector could catalyze a revolution in the global food industry. The Future of Cultivated meat in AsiaThe launch of Cultivated meat in Hong Kong is a historic milestone, offering government leaders, business leaders and media representatives a tangible taste of the “food of the future.” The big question is whether this step will be the turning point to attract new investment in a growing sector. If China’s track record with emerging technologies is any indication, once Cultivated meat gains traction in Asia’s largest market, transformative changes could happen, gaining momentum exponentially.
UK invests £15m to accelerate commercialisation of alternative proteins; European retailers drive affordability through price parity
The UK has taken another step towards food innovation and sustainability with the announcement of a £15 million investment to accelerate the commercialisation of alternative proteins. This financial contribution, earmarked for the new National Alternative Protein Innovation Centre (NAPIC), reflects the UK government’s commitment to transforming the food system by promoting more sustainable and innovative practices. NAPIC will be led by a consortium of prestigious institutions including the University of Leeds, University of Sheffield, James Hutton Institute and Imperial College London. In addition to the initial government funding, the centre will receive an additional £23 million from public and private partners, bringing the total investment to £38 million. With this funding, NAPIC will have the mission of driving the development of new products and ingredients based on alternative proteins, from the innovation phase to commercialization. The center will also focus on studying consumer acceptance of these foods, analyzing how these new options can be effectively incorporated into the population's diet. In addition, NAPIC will explore techniques for developing more sustainable animal feed and aquaculture. This progress is the result of consistent work that The Good Food Institute Europe has carried out over the past two years in collaboration with the national agency for research and innovation, UK Research and Innovation (UKRI). UKRI has included alternative proteins in its strategic plans as a priority area, recognising the potential of this sector to contribute to sustainability and food security. The new funding brings the UK government’s total investment in alternative proteins to more than £91 million (approximately $119 million), demonstrating the country’s continued commitment to food innovation and green job creation. Last year, the UK also announced, among other investments, a £13 million investment in a research centre to produce Cultivated meat: the Cellular Agriculture Manufacturing Hub (CARMA), led by the University of Bath, is investigating how to produce Cultivated meat at scale. Additionally, researchers will also study the development of foods (such as sustainable palm oil) through precision fermentation. Europe at the forefront of food transformation The impact of these actions is not limited to the UK. Across Europe, there is a growing movement to make alternative proteins more accessible and competitive, driving a structural transformation in the food sector and consumer habits. Supermarket chains such as Lidl and Aldi have reduced the prices of plant-based products, matching or even lowering the prices compared to their animal-based equivalents in countries such as the Netherlands, Germany, Denmark, and Austria. In April this year, Lidl Germany's purchasing director Jan Bock announced that price parity had led to a 30% increase in plant-based meat sales over the past six months. These initiatives follow a study by ProVeg which showed that when price is no longer a barrier, consumers are more inclined to choose sustainable options. Additionally, major fast food brands such as Burger King and McDonald's are adjusting their prices and expanding their plant-based menus to broaden access to European consumers. Burger King in Germany, for example, launched a campaign called “Plant-Based for Everyone,” reducing the prices of items like the meatless Whopper to make them cheaper than meat-based ones. McDonald's, in turn, expanded the McPlant, a plant-based burger developed in partnership with Beyond Meat, to more European countries, with an adjustment in prices to make them more competitive. Companies like IKEA and Tesco are also investing in price parity: IKEA, famous for its plant-based meatballs, is offering its plant-based products in European markets at prices equal to or lower than meat versions. Sales of the brand's plant-based hot dog, for example, nearly doubled in 2022 compared to 2019, mainly due to a significant price reduction in the German market. Lidl has also started displaying plant-based products alongside those of animal origin on the shelves: the strategy has already been adopted in some regions and seeks to reduce barriers to the consumption of alternative proteins, making them more visible to consumers. By eliminating the need for separate sessions, the network aims to encourage experimentation and acceptance of these products, integrating them into the mainstream market and showing that plant-based alternatives are a viable and accessible option for everyone. Lidl Netherlands said sales of plant-based products have increased by seven percent since they were moved to the meat section. Additionally, the chain also stated that by 2025, 50% of the meals offered in its restaurants will be plant-based. Tesco, one of the largest supermarket chains in the UK, has announced an ambitious target of increasing sales of plant-based products by 300% by 2025. This strategy is part of a broader sustainability commitment in partnership with the World Wide Fund for Nature (WWF), with the aim of halving the environmental impact of food production. The chain has been promoting its plant-based food brands at competitive prices and investing in advertising campaigns to raise awareness about the benefits of plant-based diets.
Brazil presents the world's first bill promoting food production through cell culture
For a GFI expert, the project is a global legislative milestone and could put the country at the forefront of this market. In a historic milestone for innovation and sustainability in the food sector, Congressman Jorge Goetten (REPUBLIC/SC) presented Bill (PL) 3357/2024 in the Chamber of Deputies, which “establishes general standards for the research, production, reproduction, import, export, transportation, storage, conservation and commercialization of foods obtained through cell culture, their derivatives and by-products, as well as for the incentive to research and productive development in this sector” . The Good Food Institute (GFI), one of the leading global organizations dedicated to the advancement of alternative proteins, celebrated the presentation of the project as a fundamental step towards placing Brazil as a global leader in this emerging market. “This is a legislative milestone in the country and in the world. It is the first bill focused on encouraging this technology, and it guarantees the development of research and solutions to feed the population with significantly reduced environmental impacts. It is a milestone because it is based on scientific evidence that goes beyond the 'fear of the new' and, thus, fosters development in our universities and industries and, at the same time, guarantees all the necessary safety standards for consumers”, highlighted Gabriela Garcia, Public Policy Analyst at GFI Brazil. With the potential to transform the food industry, cell culture allows the production of meat without the need for slaughter, using fewer natural resources and emitting fewer greenhouse gases. It is a sustainable way to complement the existing supply, becoming an important tool for food security. According to the GFI analyst, this “is a sector that will inevitably exist and grow, and Brazil has all the capacity to lead this market on a global level”. Now, the Bill will continue its progress in the Chamber of Deputies and the next step will be for the Speaker of the House, Congressman Arhur Lira, to send it for analysis in the Committees, where a rapporteur will be appointed to prepare an opinion on the content of the proposal. After this stage, the bill will still have to be submitted for consideration by the Plenary and, if approved, will be reviewed by the Federal Senate before it can become Law. Gabriela Garcia believes that it will be “a long road of debates in the National Congress, but now opening space and forming a “common ground” of knowledge based on science”. For her, as the National Congress advances in the discussions, Brazilian society will have the opportunity to shape the future of the global food system, with positive impacts on sustainability, food security and environmental protection. The GFI, according to the analyst, will follow “with a magnifying glass” all debates on the subject.
Alt Protein Project continues to grow in Latin America!
We are proud to announce the addition of new university groups to the Alt Protein Project, reinforcing our mission to accelerate the development of alternative proteins worldwide. This year, four new institutions in Brazil, one in Argentina and one in Chile are joining the movement: Brazil: Argentina: Chile: These new groups join the pioneers from Unicamp (SP) and UFMG (MG), who have been part of the project since last year, further expanding our network of young leaders and researchers committed to a more sustainable food future. What is the Alt Protein Project? The Alt Protein Project is a global initiative led by The Good Food Institute that aims to empower university students and researchers to become leaders in the field of alternative proteins. Founded in 2020, the project began as a community connected by five universities and has since grown to encompass more than 50 groups in several educational institutions around the world, with more than 450 active members. Goals and Mission The main goal of the Alt Protein Project is to accelerate the development and adoption of alternative proteins—including meat, dairy, and eggs produced from plants, fermentation, or cell culture—as a sustainable solution to global challenges related to food security, public health, and climate change. The project seeks to achieve these goals through several fronts: Global Impact Since its inception, the Alt Protein Project has been a driving force in the advancement of alternative proteins, contributing significantly to the increase in awareness, research, and innovation in this area. With student groups at renowned universities in countries such as the United States, Brazil, Argentina, Chile, Switzerland, Turkey, Portugal, Malaysia, and Japan, the project is helping to build a new generation of leaders committed to creating a healthier, more sustainable, and fair food system. Participation and Expansion The Alt Protein Project is constantly expanding its network of university groups, and any interested student can join the movement. The project supports the creation of new groups, providing educational resources, training, and networking opportunities so that students can effectively contribute to the development of alternative proteins in their regions. If you are a university student and would like to join our movement, please contact us at ciencia@gfi.org for questions and support! Learn more about the initiative: Presentation video Explore more about the impact of the project: Impact of the Alt Protein Project
With a premium line of cultivated foods, French company Gourmey seeks approval in five global markets
● In a world first, Gourmey, a Paris-based company specializing in premium cultivated foods, is seeking approval to enter five initial global markets: Singapore, the United States, the United Kingdom, Switzerland and the European Union. ● The news marks Gourmey as the first company to apply for market approval for food grown in the European Union. ● The company is dedicated to providing innovative culinary experiences: its flagship product, made from cultured duck cells, offers a new option for foie gras aficionados, chefs and restaurants around the world. Gourmey, a pioneer in French-grown foods, has submitted applications for marketing authorization to the US Food and Drug Administration (FDA), the Singapore Food Agency (SFA), the UK Food Standards Agency (FSA), the Swiss Federal Food Safety and Veterinary Office (FSVO), the European Commission (EC) and the European Food Safety Authority (EFSA). These orders are intended to enable the sale of the brand’s flagship product, farmed foie gras, to food enthusiasts, chefs and restaurants globally. Consumer safety at the heart of the authorization application Regulators around the world have established robust regulatory frameworks to assess the safety of novel foods, such as cultivated ones. The US, Singapore and Israel have already authorized the sale of such products, but this is the first time a company has sought pre-market approval for food grown in the European Union. To this end, Gourmey has prepared a novel food dossier in accordance with EFSA guidance, which is considered the gold standard in novel food safety and risk assessment. “We look forward to continuing to work closely with regulatory authorities to ensure full compliance with safety requirements during these procedures and are confident that our products will meet these highly demanding standards so that everyone can enjoy new experiences around the world,” said Gourmey CEO Nicolas Morin-Forest. Premium segment drives global food trends “The premium segment has always been at the forefront of food trends, where the most exciting innovations occur. We are witnessing very exciting commercial traction for our first product in many regions where chefs want to continue serving high-quality foie gras. Starting with haute cuisine acts as a catalyst for our future launches: chefs serve as the best ambassadors to introduce new product categories to consumers and help drive sustainability,” adds the CEO. Gourmey relies on a global network of partners to facilitate the company's entry into the market, including fine food distributors, chef ambassadors, and supply chain and research partners. This innovation comes at a critical time when consumers are increasingly seeking new ways to enjoy delicious culinary experiences while contributing to sustainability. With Gourmey’s global ambitions and meat consumption in Asia projected to increase by 80% by 2050, the company is actively engaged in these regions, particularly in markets such as Singapore, Japan and South Korea, where there is significant momentum around cultured foods. Products with a positive impact A study commissioned by Gourmey, anticipating scaled production, shows that the company's innovative technology significantly reduces the environmental footprint (mainly greenhouse gas emissions and land use) compared to conventional production in the same product category. The study is conducted under the scientific leadership of Professor Hanna Tuomisto of the University of Helsinki, Finland, and the Natural Resources Institute of Finland, a leading European academic in the field of life cycle assessments of novel foods, including cultivated ones. “Diversifying protein production is crucial for food security and contributing to sustainability goals such as decarbonization and biodiversity. Integrating cultivated food production into the existing agri-food value chain provides a complementary protein source that contributes to more resilient food systems. This important milestone for our ecosystem was achieved thanks to very dedicated teamwork. Now, a new chapter for Gourmey begins – that of bringing French food innovation to the global stage,” concludes the CEO. About Gourmey Founded in 2019, Gourmey creates sustainable gourmet products directly from real animal cells, combining food innovation with culinary arts. The company is dedicated to providing innovative culinary experiences and its flagship product, cultured foie gras, offers a new option for food lovers, chefs and restaurants globally. The company now has an international team of 60 people at its food innovation center in Paris, France. Since its inception, Gourmey has secured over €65 million in public and private investment and is currently preparing for market entry, pending regulatory approvals. About cultured foods Cultured foods and proteins are based on cell culture technologies that have been used in food products for decades, for example for the cultivation of yeast for baking or for the production of rennet in cheese. By starting with a small sample of animal cells and nurturing them in a nutrient-rich growth medium, the cells grow into muscle, fat, or other tissues. The growth medium contains the same ingredients (such as sugars, proteins, vitamins and minerals) needed in animal nutrition. In the Gourmey cultivation process, no components derived from animals, such as fetal bovine serum, are used, ensuring that the final product is free of these elements. Furthermore, antibiotics are not used during production and are not present in the final product.
Expand your knowledge about alternative proteins with the new classes in the GFI Brazil course
The online course “The Science of Alternative Proteins”, offered free of charge by The Good Food Institute Brazil, has just been enriched with new content to expand your knowledge about this universe. What's new? Our educational program, already recognized for exploring the technologies that are revolutionizing the way we produce food, now includes new classes focused on Advanced Topics in alternative proteins, as well as insights into Innovation and the Market. These additions are designed to deepen your understanding of these emerging technologies and market trends, essential for anyone interested in staying up to date on the transformation of the food industry. Who is the course for?The course is open to anyone who wants to learn about science, technology and innovation in alternative proteins, but is especially aimed at undergraduate and graduate students and professionals in the food industry, biotechnology, and related areas. Each class has been meticulously planned to enrich your knowledge and prepare you for the challenges and opportunities in the food industry of the future. What to expect from the content?The course is now divided into three modules: Basic Lessons on the Science of Alternative ProteinsThis initial module consists of 9 lessons, each approximately 15 minutes long, covering the fundamentals of alternative proteins. Classes include content such as the challenges and solutions to producing enough protein to feed 10 billion people, the concept of meat, alternative protein technologies and critical issues for the development of Cultivated meat, as well as applied biomaterials and bioprocesses. Advanced Topics in Alternative ProteinsThis new module moves on to more specific topics with 4 lectures of approximately 20 minutes each, aimed at an audience with prior knowledge or specialized interest. – Bioreactors and Bioprocess Development: delve into fermentation technology and the details of bioprocesses applied to Cultivated meat, from strain selection and development, culture media to process scaling, bioreactor types and downstream processes. – Use of algae-based ingredients in alternative proteins: discover the nutritional potential of algae and how they can be used in the production of alternative proteins. – Texturizing plant-based meat analogues: Learn more about the technologies and processes used to texturize plant-based meats, a crucial feature for satisfying consumers’ sensory preferences. – Meat analogues made from fungi (Mycoproteins): Explore the biomass fermentation process to obtain meats made from fungi, a promising technology in the industry. Innovation and the Alternative Protein MarketWith a single class of approximately 20 minutes, this module provides insights into the plant-based food market in Brazil. – Brazilian consumer perception of plant-based foods: Understand how the consumption of plant-based foods is developing in Brazil, analyzing habits, behavioral trends and other factors that influence purchasing decisions. How to participate? Participation is simple: fill out the registration form and watch the classes at your own pace. To earn certification of completion, complete the course within six months and take the final quiz. CertificatesUpon completion of each module of the course, you will receive specific certificates, validating your expertise and dedication to learning. Ready to get started? Don't miss this unique opportunity to expand your knowledge of alternative proteins and lead the way in food innovation! Apply now
Cultivated meat can be considered halal
The Islamic Religious Council of Singapore (Majlis Ugama Islam Singapore – MUIS), the only entity legally authorized to issue halal certificates in the country, has declared that under certain conditions, the consumption of Cultivated meat is permitted as halal. The announcement was made on February 3 at the MUIS Fatwa Conference, which included a panel discussion with GFI Asia Pacific Ph.D. Maanasa Ravikumar. The fatwa, which is a legal pronouncement on a point of Islamic law, states that Cultivated meat can be considered halal if the cells are sourced from animals that Muslims are allowed to eat and if there is no admixture of non-halal components in the production process. The fatwa was issued after more than a year of thoughtful deliberations by the council, during which GFI Asia Pacific experts gave numerous technical presentations on the process of growing meat from animal cells. MUIS representatives also visited a local Cultivated meat production facility and studied the issue in depth from all angles from an Islamic perspective. Presenting the results of their study at the conference, the academics made it clear that they believe that the many benefits of Cultivated meat, especially for the environment and food safety, outweigh any potential theoretical drawbacks. Religious guidance on Cultivated meat products has been under debate since the Singapore Food Agency (SFA) approved the sale of Cultivated meat in 2020, and questions began to be raised about whether Muslims could consume it. As these new foods became more commercialized and established in the region, MUIS felt it was necessary to have a religious stance on whether such products could be consumed. GFI Asia Pacific made its first presentation to MUIS in July 2022, and over the past 18 months has strengthened its relationship with the council through several deep dives and presentations on the regulation and science behind Cultivated meat. The partnership has been so successful that MIUS has added the GFI logo to its banners and used our nomenclature and data in its own presentations. GFI Asia Pacific has also established contact with the MUIS correspondent in Indonesia, and they have demonstrated their intention to follow a similar principle.
Cultivated meat in Brazil in 2024?
Check out GFI Brasil's analysis on the regulation of foods made from cell culture and precision fermentation. On December 18, 2023, Anvisa published Resolution RDC No. 839, which regulates the registration of innovative foods and ingredients, including those from cell culture and fermentation. This regulatory framework, which comes into effect on March 16, 2024, places Brazil in a prominent position internationally, paving the way for attracting investments in sustainable food innovations, and also brings us ever closer to launching products made from these two technologies later this year. The regulation has a broad scope, encompassing safety assessment criteria for all new foods and ingredients, defined as those without a consumption history in the country for at least 25 years. This achieves many of the diverse innovations that food engineering presents to us every day and represents an important step towards regulating Cultivated meat in Brazil. In the regulation, the agency defines all the steps and requirements necessary for companies producing Cultivated meat and its ingredients to present data that guarantees that these products are safe for the consumer. The technical document to be submitted for evaluation by the agency must contain the methods for screening, selection, preparation and maintenance of cell lines, a description of the production process and the composition of the culture medium, and the nutritional composition of the products obtained. "This move by Anvisa indicates that Cultivated meat is safe as food if produced within strict technical standards." In order for companies to start producing in Brazil, it is now up to the Ministry of Agriculture and Livestock to define the complementary regulations, which include product registration, its labeling rules and the inspection regulations for production units. We hope this will happen throughout 2024, because this market will advance quickly in the world”, says Alysson Soares, senior specialist in Public Policies at GFI Brazil. With the publication of this regulation, Anvisa stands alongside other regulatory agencies, such as EFSA in the European Union, the USDA/FDA partnership in the United States, SFA in Singapore and NFS in Israel, as pioneers in realizing the importance of defining a regulatory framework for Cultivated meat that is based on science and favorable to innovation and investment. The scientific studies developed by the World Health Organization and the Food and Agriculture Organization of the United Nations (FAO) over the last two years were of fundamental importance for this positioning of the main global regulatory agencies. Regarding this, the Vice President of Public Policies at GFI Brazil, Alexandre Cabral, adds that “it is very significant that Brazil, one of the most important countries in the global food production scenario, states that Cultivated meat is safe at a time when several countries are taking legislative action to prohibit or limit the advancement of this technology”. GFI Brazil has been promoting this debate in Brazil since 2018, when it promoted the first seminar within the Brazilian government on Cultivated meat. Since then, he has been contributing to the topic in Brazil and abroad, through participation in expert groups and the publication of regulatory and scientific studies.
Historic: Israel becomes the first country in the world to allow the sale of cultivated beef!
Today, January 17, 2024, Israel granted regulatory approval for Aleph Farms to market its products in the country. With this, Israel joins the United States and Singapore, the only countries that already allow the sale of meat cultivated in their territories. The difference is that, until now, all approvals had been related to cultivated chicken meat, making Israel the first country in the world to authorize the sale of cultivated beef. This approval grants Aleph Farms permission to produce and market its products within Israeli territory, subject to specific guidelines for labeling and advertising provided by the local Ministry of Health and the completion of the inspection of the pilot production facility. Petit Steak The first product to be launched by the company under the Aleph Cuts brand will be the “Petit Steak”, a steak grown from premium Angus cells. The hybrid meat product is composed of unmodified, non-immortalized cells from a premium black Angus cow, along with a plant-based protein matrix made from soy and wheat. Other than cells derived from one of the cow's fertilized eggs, there are no other components of animal origin in the cultivation process or in the final product. The controlled and traceable process is carried out in an aseptic production environment, which significantly reduces the risks of contamination and eliminates the need for antibiotics. Once the facility’s labeling and inspection requirements are complete, the product will be made available in select restaurants and then distributed to other foodservice and retail outlets. Regarding cost, the company revealed that, at the time of launch, Petit Steak will have prices similar to conventional premium beef. GFI’s participation in the process We at The Good Food Institute celebrate the approval because we played a major role in achieving this milestone. We have held several workshops with the Aleph Farms team and were the first to present Cultivated meat technology to Israeli regulators and Prime Minister Netanyahu in 2020 and 2023, when he tried the company’s Cultivated meat. Furthermore, Aleph Farms was founded based on the PhD project of our former Senior Scientist, Dr. Tom Ben Arye Cohen. This approval not only marks a pivotal moment, but also serves as a solid reassurance for the Cultivated meat sector amid prevailing doubts and questions. We trust that this milestone will send a compelling message to industry players, encouraging them to persist in their investments and advancements in the field. “The approval of Aleph Farms’ Cultivated meat in Israel represents a monumental step forward for the alternative protein sector globally. This is a shining example of what innovation, combined with science and sustainability, can achieve. At The Good Food Institute Brazil, we see this as a promising sign of things to come. The fact that this specific product is already scheduled to arrive in Brazil, in partnership with the local industry, is a testament to the potential that Cultivated meat has to revolutionize the food system, offering sustainable and ethical alternatives without compromising on taste or tradition. This is also a crucial moment for Brazil, which has also published its first regulatory pathway for products of this type and can position itself as a leader in the adoption and innovation of alternative proteins, bringing benefits both to our economy and to the environment”, comments the President of The Good Food Institute Brazil, Gustavo Guadagnini. Israel Three of the world's top eight Cultivated meat companies are Israeli, and 15% of global investment in the field goes to them. The country has supported and promoted alternative proteins for many years, given the nation’s ongoing battle with food insecurity: according to government data, in 2021, 16% of Israeli families and 21% of children did not have adequate access to safe and nutritious food. Among households with children, 19% faced food insecurity, while 8,5% suffered from severe food insecurity. Because Cultivated meat does not rely on livestock farming, large areas of farmland or large amounts of water, the benefits for food security are as relevant as for climate change, especially in a country with a harsh climate and more than half of its territory made up of desert soils. Aleph Farms’ achievement in Israel is a huge victory, but it doesn’t stop there. The company has already applied for sales authorization in Singapore, Switzerland, the United Kingdom, and the United States, and is also advancing with applications in other markets.