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The Latest Developments in Cellular Agriculture

The production of meat and animal-based products through the use of cellular agriculture has the potential to help solve or mitigate many of the world’s most challenging problems.  With the CellAg Project, ProVeg is uniquely positioned to support the development and acceleration of this highly promising approach to feeding the world, while improving human and planetary health.

As part of its commitment to reducing animal production by 50% by 2040 (50by40), ProVeg initiated the CellAg Project in 2019. Learn more about this project and the potential for cellular agriculture to help the world transition to a more sustainable, healthy, just, and humane food system.

While ProVeg considers plant-based eating to be the perfect multiproblem solution to many of the world’s problems, we also acknowledge the huge potential of cellular agriculture and cultured meat, eggs, dairy, and seafood products as a complementary strategy towards achieving ProVeg’s mission of reducing animal production by 50% by 2040 (50by40). While cultured products are not yet available on the market, they appear poised to represent a substantial share of the protein sector in the coming years. According to the consulting firm Kearney, cultured meat could constitute 35% of global meat consumption by 2040. As a complement to the increasing number of plant-based products available on the market, cultured products could potentially play a major role in achieving 50by40.

The CellAg Project (CAP) began exploring the potential of creating animal-based products without animals with an interdepartmental team in 2019. Working in close strategic coordination with other key players, CAP currently focuses on raising awareness and increasing acceptance of cellular agriculture, building a cross-sectoral network, and incentivising collaboration within the sector in order to further this novel and promising approach. As an NGO-run initiative, CAP is independent, critical, and takes a big-picture perspective, making it a credible and respectable voice and actor, both inside and outside the cellular-agriculture sector. As such, the organisation is uniquely positioned to support the development and acceleration of this highly promising approach to sourcing protein. 

Through its CellAg Project, its Incubator, its New Food Invest and New Food Conference events, and its Food Industry & Retail department, ProVeg International works to further the development of cellular agriculture and support stakeholders in their efforts to bring cultured alternatives to market, all of which have the potential to help the world transition to a more sustainable, healthy, just, and humane food system.

The latest in Cellular Agriculture

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We need innovations to save the world

Nick Lin-Hi, Full Professor of Business and Ethics at the University of Vechta in Germany, talks to ProVeg about his work on how to move society to a sustainable path.

Taking animals out of the equation

Read our article to learn about the potential of cellular agriculture for reducing the use of animals in our food system.

Cultured meat in Europe: which country is leading the race?

What are European governments’ appetites for cultured meat like in France, Germany, the Netherlands, Spain, and the UK?

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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).

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European Union research funding in cellular agriculture

In the light of the current pandemic and the ongoing climate crisis, it’s imperative that the…

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Cultured and plant-based ingredients: the best of both worlds

Combining plant-based and cultured ingredients allows for the development of a new generation…

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Bluu Biosciences: “Cultured fish is the alternative to overfishing our oceans”

According to the UN’s Food and Agriculture Organization, 90% of the global fish population…

Building a synergy between traditional agriculture and cellular agriculture

Ilttud Dunsford, who previously established a speciality meat-processing business and is now…

Cracking the cheese code – the potential of precision fermentation

Cellular agriculture enables the production of real dairy proteins through precision fermentation…

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