Earlier this week, Fred Wilkinson, our managing editor, reported on a company that is poised to bring cultured poultry to the U.S. market, initially rolling into foodservice followed by retail (see “SuperMeat plans U.S. rollout for cultured poultry”). This is a path SuperMeat—and the lab-grown, in vitro meat and poultry sector at large—has been traveling for several years now.
But activity is bubbling up again, pointing toward micro-trend potential. We have recently seen some stronger momentum in this new market, with reports of research related to a wider variety of meats in process, including seasonal/game options, seafood, etc., including a recent cultured seafood project at Tufts University (see “Wanda Fish Technologies collaborates with Tufts University”).