Cell-based food: innovation that can help tackle the world’s food-security and sustainability challenges or, as one seasoned industry observer describes the tech, “a confluence of imbecility”? 

Whatever your take, there’s no question progress in the fledgling field hasn’t been as rapid as some of its early advocates believed. In this issue, we dive into cultivated seafood and discuss whether the sector can learn from some of the challenges that have beset cell-based meat. 

Elsewhere, we speak to UK firm This, a plant-based meat business that has carved out a foothold on supermarket shelves, about its R&D strategy

A burning question on food industry watcher’s lips is whether Ireland’s Kerry Group will find success with the launch of a new blended dairy range, especially given the less-than-stellar reception for plant-based alternatives. We explore whether hybrid dairy is a game changer or will only find a niche market audience.

Elsewhere, we find out why trying to disrupt the US CPG industry with venture-capitalist-financed concepts is out, weigh up how food manufacturers are using AI to drive efficiency and look into the recent problems facing net-zero organisation The Science-based Targets Initiative.

Supplement: ESG in the food sector

We also have an entire supplement dedicated to ESG in this issue, where we investigate the latest driving forces in ESG, what food companies need to know about the shift to mandatory ESG reporting, and key net-zero strategies.

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Plus we explore a wide spectrum of environmental, social responsibility and corporate governance issues through expert interviews, analyst comment and in-depth analysis.

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